The ManageFirst Program provides students with the real-world skills necessary to excel as managers in the restaurant, hospitality and foodservice industry. The program, offered by National Restaurant Association Solutions, was built with extensive input from both industry professionals and academics.

Consisting of 12 topics, the ManageFirst Program includes 10 Competency Guides and exams that cover essential content. The program also incorporates ServSafe and ServSafe Alcohol. For each ManageFirst exam passed, students earn a certificate, giving them a competitive advantage as they move into the job market. ManageFirst students are also able to participate in exclusive NRA Solutions events and are eligible to apply for special scholarships from the National Restaurant Association Educational Foundation.

Hospitality and Restaurant Management

This course prepares you for supervisory and managerial positions in hotels and restaurants by providing a foundation in business and management skills. Coursework emphasizes problem solving and communication skills that will help a manager to better understand the ever-changing professional food service and hospitality management industry.

Controlling Foodservice Costs

This course teaches the management of cost in all food service areas. It focuses on how to calculate and manage revenue, expenses, pricing, profit, food costs, labor costs, beverage costs, production costs, other costs, and to analyze results using basic accounting principles. Microsoft Excel is used as the basis for the formulas to determine cost percentage, profit, ideal expense, variance, sales per guest, waste, popularity, percent of budget, product yield, inventory value, productivity, selling price, assets, working capital, turnover, return on sales, break even point and return on investment.

This course provides an introduction to corporations and managerial accounting including: accounting for corporation; analysis and interpretation of financial statements; cash flows; manufacturing accounting; budgeting, responsibility accounting; and capital budgeting; plus an introduction to the concept of present value.

This course provides a comprehensive introduction to the purchasing and supply chain management field. Cases cover purchasing and supply chain issues in a variety of settings, from process industries to high tech manufacturing and services as well as public institutions. Emphasis is on the purchasing process as it relates to such topics as inventory control procedures, price/cost analysis, laws and ethics, vendor selection and the development of vendor relationships.

This course is a comprehensive examination into the principles of customer service. The course looks at customer expectations, corporate expectations, and customer satisfaction.

This course helps you understand the practices and challenges in human resource management and fine tune the skills needed to manage your most critical agency asset – the staff you lead. It explores the many issues involved such as recruitment and hiring, retention, supervision and performance evaluation, negotiations, and how to be an employer of choice.

This course focuses on the dangers of foodborne illness, how to prevent it and the keys to food safety. Learners will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They'll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation. it will cover all aspects of cleaning and sanitation in a practical, applicable manner. They'll also learn about pest management, and how to keep pests out of the operation .will cover the way to keep employee training ongoing, to keep food safety working in every location.

This is a foundation course on how to market and manage the food service menu. The course includes factors that impact menu selection, meeting nutritional and customer food preference needs, menu layout and design, menu pricing, the alcoholic beverage menu, menu item sales performance analysis and menu sales mix analysis.

In this course, participants explore the role of marketing and sales within the hospitality industry, including recent trends, campaigns and best practices. Topics include developing, implementing and evaluating a marketing plan; concepts and strategies for effective sales and advertising campaigns; and correctly leveraging the 4 P's of marketing within a hospitality context (product, price, placement and promotion).

Overview of the science of nutrition and its relationship to health, taught through an analysis of historic and contemporary controversies, such as fat versus carbohydrates in the diet; vegetarianism; and supplement use. Special attention will be paid to American trends in food consumption and their impact on health and to the dietary practices employed in the pursuit of weight maintenance, health, and fitness.

Concept related to preparation of hot foods, pantry, and bakery items for commercial kitchens. Emphasis on essential components and techniques of food production, food cost control, setting standards, ordering, and inventory. This course includes 40 hours of hands-on culinary training.

This course provides practical, yet comprehensive, knowledge that assists all front-of-the-house staff in learning what they need to know to serve alcohol responsibly. It includes relevant information addressing today's biggest challenges, including checking IDs, alcohol laws and responsibility and determining intoxication.