ManageFirst Program® Topics
The ManageFirst Program titles are organized as subject matter groups that are reflected in the 10 competency guides. For example, the Controlling Foodservice Costs Guide could correlate with a Cost Control or Operations Management Course.
The chart below illustrates how ManageFirst Program topics align with competencies managers need to succeed in our industry.
Core Credential Topics
| Competency Guide/Exam Topic | Associated Competencies |
|---|
| 1. Controlling Foodservice Costs | Controlling foodservice costs |
| 2. Hospitality and Restaurant Management | Management practice
Leadership |
| 3. Human Resources Management and Supervision | Shift management
Training and development
Staffing, hiring, recruiting and selection
Human resources administration and employee relations |
| 4. ServSafe® | Food safety and sanitation
Facilities and equipment management |
Foundation Topics (elective)
| Competency Guide/Exam Topic | Associated Competencies |
|---|
| 1. Customer Service | Customer service |
| 2. Food Production | Food quality |
| 3. Inventory and Purchasing | Inventory and purchasing |
| 4. Managerial Accounting | Managerial accounting
Budgeting |
| 5. Menu Marketing and Management | Menu marketing and management |
| 6. Nutrition | Nutrition |
| 7. Restaurant Marketing | Business promotions, marketing and advertising |
| 8. ServSafe Alcohol® | Alcohol law and your responsibility
Recognizing and preventing intoxication
Checking identification
Handling difficult situations |
Read about the ManageFirst Program Components
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