ManageFirst Program® Topics
The ManageFirst Program titles are organized as subject matter groups that are reflected in the 10 textbooks. 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
| Textbook/Exam Topic | Associated Competencies |
|---|
| 1. Controlling Foodservice Costs | Manage and forecast profitability |
| 2. Hospitality and Restaurant Management | Manage team members
Manage information flow |
| 3. Hospitality Human Resources Mgmt and Supervision | Manage team members
Comply with legal requirements |
| 4. ServSafe® | Food safety and sanitation
Facilities and equipment management |
Foundation Topics (elective)
| Textbook/Exam Topic | Associated Competencies |
|---|
| 1. Customer Service | Manage guest experience |
| 2. Principles of Food and Beverage Management | Manage food and beverage program |
| 3. Purchasing | Manage purchasing information |
| 4. Hospitality Accounting | Manage and forecast profitability |
| 5. Bar and Beverage Management | Manage food and beverage program
Responsible Alcohol service |
| 6. Nutrition | Nutrition |
| 7. Hospitality and 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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