WorldCat Identities

National Restaurant Association (U.S.)

Overview
Works: 845 works in 1,194 publications in 2 languages and 6,651 library holdings
Genres: Periodicals  Handbooks and manuals  Directories  Study guides  Examinations  Conference papers and proceedings  Menus 
Roles: Author, Other
Classifications: TX909.A1, 338.436479573
Publication Timeline
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Most widely held works about National Restaurant Association (U.S.)
 
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Most widely held works by National Restaurant Association (U.S.)
Uniform system of accounts for restaurants by Horwath & Horwath( Book )

23 editions published between 1958 and 1996 in English and Undetermined and held by 384 WorldCat member libraries worldwide

Menu design 2 : marketing the restaurant through graphics by Judi Radice( Book )

2 editions published in 1987 in English and held by 208 WorldCat member libraries worldwide

Menu design 5 by Judi Radice( Book )

2 editions published between 1992 and 1993 in English and held by 159 WorldCat member libraries worldwide

Conducting a feasibility study for a new restaurant : a do-it-yourself handbook( Book )

3 editions published between 1983 and 1998 in English and held by 157 WorldCat member libraries worldwide

Restaurant industry operations report( )

in English and held by 133 WorldCat member libraries worldwide

Restaurant & food graphics by Judi Radice( Book )

6 editions published in 1994 in English and held by 132 WorldCat member libraries worldwide

Restaurant industry operations report ... for the United States( )

in English and held by 126 WorldCat member libraries worldwide

How to promote your restaurant; merchandising and advertising guidebook by J. Walter Thompson Company( Book )

3 editions published between 1965 and 1978 in English and held by 95 WorldCat member libraries worldwide

ServSafe manager : updated with the 2013 FDA Food Code by National Restaurant Association (U.S.)( Book )

9 editions published between 2012 and 2014 in 3 languages and held by 94 WorldCat member libraries worldwide

A food safety training and certification program, providing the latest information and tools for you to use every day. Staying aware of the food safety risks faced by your operation will help you keep your operation, your staff, and your customers safe
Restaurant industry forecast( )

in English and held by 91 WorldCat member libraries worldwide

Americans with Disabilities Act : answers for foodservice operators( Book )

2 editions published in 1992 in English and held by 89 WorldCat member libraries worldwide

Tableservice restaurant trends( )

in English and held by 81 WorldCat member libraries worldwide

Restaurants USA : the monthly magazine of the National Restaurant Association( )

in English and held by 80 WorldCat member libraries worldwide

Market research for the restaurateur : a do-it-yourself handbook for market research by National Restaurant Association (U.S.)( Book )

2 editions published in 1981 in English and held by 77 WorldCat member libraries worldwide

A Nutrition guide for the restaurateur( Book )

2 editions published in 1986 in English and held by 72 WorldCat member libraries worldwide

How to market your restaurant : promoting your brand locally( Book )

2 editions published in 2000 in English and held by 60 WorldCat member libraries worldwide

Hospitality human resources management and supervision by National Restaurant Association (U.S.)( Book )

5 editions published between 2012 and 2013 in English and Spanish and held by 57 WorldCat member libraries worldwide

"This text focuses on hospitality human resources management & supervision topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam."--
Sanitation operations manual by National Restaurant Association (U.S.)( )

4 editions published between 1979 and 1984 in English and held by 56 WorldCat member libraries worldwide

Abstract: Methods to assist the restaurateur in maintaining and inspecting sanitation facilities to meet the requirements of the Food and Drug Administration are explored. Each ordinance, as it applies to food care, personnel, equipment and facilities, is explained and amplified with examples of possible violations. A guide to the development of a sanitation program provides training material on self inspection, employee training and equipment maintenance. Since the prevention of problems is easier than the cure, basic scientific information on microbiology and foodborne diseases, and the conditions that foster them, is included. The public health information section is intended to encourage cooperation and communications with the public health department to provide satisfactory service to customers who have rated cleanliness as the most important aspect of eating out
Hospitality and restaurant marketing by Vernon R Anthony( Book )

1 edition published in 2013 in English and held by 54 WorldCat member libraries worldwide

"This text focuses on hospitality & restaurant marketing topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam."--
Foundations of restaurant management & culinary arts : level 2 by National Restaurant Association (U.S.)( Book )

3 editions published between 2010 and 2011 in English and held by 23 WorldCat member libraries worldwide

 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.40 (from 0.28 for Americans ... to 0.86 for Business r ...)

Uniform system of accounts for restaurants
Alternative Names
N.R.A.

N.R.A. (National Restaurant Association (U.S.))

National Restaurant Association

NRA

NRA (National Restaurant Association (U.S.))

Restaurant Association

Languages
English (101)

Spanish (3)

Covers
Foundations of restaurant management & culinary arts : level 2