Students will learn the importance of controlling all costs associated with the operation of a foodservice establishment. Students will also learn how to forecast, budget, manage sales, and how to properly receive, store and prepare food in accordance to an operation’s financial goals. In addition, students will prepare for and complete the certificate from the National Restaurant Association (NRA) in collaboration with the Manage First (MFP) credential. This course is one of the five NRA Educational Foundation (NRAEF) courses that help students earn their MFP certification.