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Principles of Restaurant Management Practice Test

Prepare to earn your NRAEF ManageFirst Professional (MFP) credential with confidence. Choose your specific certification track below—from Controlling Foodservice Costs to Hospitality Accounting—and start practicing with realistic questions to master the principles of restaurant management.

178Total Practice Tests
9Management Tracks
90Full Exam Simulations
88Focused Topic Drills
Core Credential Track

Controlling Foodservice Costs

10 Full Simulations12 Topic Drills

Full Exam Simulations

01

Controlling Foodservice Costs Practice Test-1

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02

Controlling Foodservice Costs Practice Test-2

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03

Controlling Foodservice Costs Practice Test-3

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04

Controlling Foodservice Costs Practice Test-4

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05

Controlling Foodservice Costs Practice Test-5

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06

Controlling Foodservice Costs Practice Test-6

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07

Controlling Foodservice Costs Practice Test-7

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08

Controlling Foodservice Costs Practice Test-8

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09

Controlling Foodservice Costs Practice Test-9

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10

Controlling Foodservice Costs Practice Test-10

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Focused Topic Drills

D1

Importance of Cost Control Drill

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D2

Restaurant Forecasting and Budgeting

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D3

Calculating Food Cost Drill

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D4

Determining Menu Prices Drill

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D5

Controlling Costs in Purchasing

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D6

Costs in Receiving, Storing, and Issuing

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D7

Controlling Costs in Production

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D8

Monitoring Operations Drill

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D9

Controlling Labor Costs Drill

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D10

Controlling Other Expenses Drill

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D11

Revenue Management Drill

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D12

Sales & Cost/Volume/Profit Relationships

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Core Credential Track

Hospitality and Restaurant Management

10 Full Simulations10 Topic Drills

Full Exam Simulations

01

Hospitality & Restaurant Management Practice Test-1

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02

Hospitality & Restaurant Management Practice Test-2

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03

Hospitality & Restaurant Management Practice Test-3

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04

Hospitality & Restaurant Management Practice Test-4

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05

Hospitality & Restaurant Management Practice Test-5

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06

Hospitality & Restaurant Management Practice Test-6

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07

Hospitality & Restaurant Management Practice Test-7

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08

Hospitality & Restaurant Management Practice Test-8

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09

Hospitality & Restaurant Management Practice Test-9

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10

Hospitality & Restaurant Management Practice Test-10

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Focused Topic Drills

D1

Dynamics of Leadership Drill

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D2

Leaders Facilitate the Planning Process

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D3

Leaders Are Effective Communicators

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D4

Leaders Facilitate Employee Performance

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D5

Leaders Facilitate Teamwork Drill

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D6

Leaders Manage Employee Work Schedules

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D7

Leaders Manage Daily Operations Drill

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D8

Leaders Manage Meetings Drill

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D9

Leaders Manage Compensation Programs

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D10

Employee Retention and Terminations

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Core Credential Track

Hospitality Human Resources Management and Supervision

10 Full Simulations10 Topic Drills

Full Exam Simulations

01

Human Resources Management Practice Test-1

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02

Human Resources Management Practice Test-2

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03

Human Resources Management Practice Test-3

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04

Human Resources Management Practice Test-4

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05

Human Resources Management Practice Test-5

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06

Human Resources Management Practice Test-6

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07

Human Resources Management Practice Test-7

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08

Human Resources Management Practice Test-8

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09

Human Resources Management Practice Test-9

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10

Human Resources Management Practice Test-10

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Focused Topic Drills

D1

Food Service Operations are Labor-Intensive

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D2

Recruiting the Best Employees Drill

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D3

Employee Orientation and Training Drill

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D4

Foundations of Effective Employee Performance

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D5

Facilitating Employees' Work Performance

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D6

Meeting Workshift Standards Drill

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D7

Employee Professional Development Programs

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D8

Ensuring a Lawful Workplace Drill

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D9

Employee Compensation and Benefits

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D10

Managing a Safe and Healthy Workplace

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Elective Credential Track

Customer Service

10 Full Simulations8 Topic Drills

Full Exam Simulations

01

Customer Service Practice Test-1

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02

Customer Service Practice Test-2

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03

Customer Service Practice Test-3

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04

Customer Service Practice Test-4

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05

Customer Service Practice Test-5

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06

Customer Service Practice Test-6

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07

Customer Service Practice Test-7

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08

Customer Service Practice Test-8

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09

Customer Service Practice Test-9

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10

Customer Service Practice Test-10

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Focused Topic Drills

D1

The Importance of Customer Service Drill

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D2

Customer-Centric Service Drill

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D3

Designing Effective Customer Service Programs

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D4

The Professional Server Drill

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D5

Greeting and Seating Customers Drill

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D6

Dining Room Service Drill

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D7

Guest Payment and Service Recovery

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D8

Marketing Positive Guest Service Experiences

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Elective Credential Track

Principles of Food and Beverage Management

10 Full Simulations10 Topic Drills

Full Exam Simulations

01

Food and Beverage Management Practice Test-1

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02

Food and Beverage Management Practice Test-2

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03

Food and Beverage Management Practice Test-3

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04

Food and Beverage Management Practice Test-4

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05

Food and Beverage Management Practice Test-5

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06

Food and Beverage Management Practice Test-6

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07

Food and Beverage Management Practice Test-7

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08

Food and Beverage Management Practice Test-8

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09

Food and Beverage Management Practice Test-9

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10

Food and Beverage Management Practice Test-10

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Focused Topic Drills

D1

It All Starts With the Menu Drill

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D2

Standardized Recipes Are Critical Drill

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D3

Product Purchasing Drill

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D4

Product Receiving, Storing, and Issuing

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D5

Quality Food Production Standards Drill

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D6

Quality Beverage Management Standards

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D7

Facilitating Performance of Production Staff

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D8

Communicating with Customers Drill

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D9

Managing Buffets, Banquets, and Catered Events

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D10

Food and Beverage Management: Analysis & Decision Making

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Elective Credential Track

Purchasing

10 Full Simulations8 Topic Drills

Full Exam Simulations

01

Purchasing Practice Test-1

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02

Purchasing Practice Test-2

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03

Purchasing Practice Test-3

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04

Purchasing Practice Test-4

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05

Purchasing Practice Test-5

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06

Purchasing Practice Test-6

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07

Purchasing Practice Test-7

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08

Purchasing Practice Test-8

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09

Purchasing Practice Test-9

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10

Purchasing Practice Test-10

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Focused Topic Drills

D1

Introduction to Purchasing Drill

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D2

Quality Requirements Drill

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D3

Purchase Quantity Requirements Drill

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D4

Selecting Vendors Drill

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D5

Ordering Products: Pricing Decisions Drill

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D6

Ordering Products: Effective Procedures

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D7

Purchasing Ethics and Vendor Relations

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D8

Purchasing Follow-up Drill

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Elective Credential Track

Hospitality Accounting

10 Full Simulations10 Topic Drills

Full Exam Simulations

01

Hospitality Accounting Practice Test-1

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02

Hospitality Accounting Practice Test-2

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03

Hospitality Accounting Practice Test-3

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04

Hospitality Accounting Practice Test-4

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05

Hospitality Accounting Practice Test-5

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06

Hospitality Accounting Practice Test-6

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07

Hospitality Accounting Practice Test-7

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08

Hospitality Accounting Practice Test-8

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09

Hospitality Accounting Practice Test-9

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10

Hospitality Accounting Practice Test-10

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Focused Topic Drills

D1

Introduction to Accounting and Finance

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D2

Planning the Profitable Restaurant

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D3

Income Statements (P&Ls) Drill

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D4

Budgeting Drill

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D5

Managing Cash and Accounts Receivable

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D6

Managing Accounts Payable Drill

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D7

Controlling Foodservice Costs Drill

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D8

Profitable Pricing Drill

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D9

Assessing Actual Performance Drill

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D10

Accounting and Finance Issues for Owners

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Elective Credential Track

Bar and Beverage Management

10 Full Simulations8 Topic Drills

Full Exam Simulations

01

Bar and Beverage Management Practice Test-1

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02

Bar and Beverage Management Practice Test-2

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03

Bar and Beverage Management Practice Test-3

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04

Bar and Beverage Management Practice Test-4

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05

Bar and Beverage Management Practice Test-5

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06

Bar and Beverage Management Practice Test-6

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07

Bar and Beverage Management Practice Test-7

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08

Bar and Beverage Management Practice Test-8

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09

Bar and Beverage Management Practice Test-9

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10

Bar and Beverage Management Practice Test-10

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Focused Topic Drills

D1

Alcoholic Beverages Drill

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D2

The Legal Aspects of Alcoholic Beverage Service

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D3

Professional Service of Alcoholic Beverages

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D4

Beer Drill

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D5

Wine Drill

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D6

Spirits Drill

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D7

Bar Management Drill

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D8

Purchasing, Receiving, Storing and Issuing

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Elective Credential Track

Nutrition

10 Full Simulations12 Topic Drills

Full Exam Simulations

01

Nutrition Practice Test-1

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02

Nutrition Practice Test-2

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03

Nutrition Practice Test-3

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04

Nutrition Practice Test-4

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05

Nutrition Practice Test-5

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06

Nutrition Practice Test-6

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07

Nutrition Practice Test-7

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08

Nutrition Practice Test-8

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09

Nutrition Practice Test-9

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10

Nutrition Practice Test-10

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Focused Topic Drills

D1

A Market for Nutritious Food Drill

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D2

Key Concepts in Nutrition Drill

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D3

Nutritional Standards and Guidelines

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D4

Energy Nutrients: Carbs, Protein, Lipid

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D5

Vitamins, Minerals, and Water Drill

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D6

Market and Menu Assessment Drill

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D7

Food with Nutritional Appeal Drill

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D8

Cooking for Health: Culinary Skills in Action

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D9

Food Allergens and Special Diets Drill

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D10

Developing Staff and Defining Responsibilities

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D11

Implementing/Evaluating Nutrition Programs

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D12

Menu Labeling Regulations Drill

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Everything You Need to Know to Pass Your ManageFirst Exams

The NRAEF ManageFirst Program is a comprehensive management training program designed for the restaurant and hospitality industry. Earning the ManageFirst Professional (MFP) credential requires passing four Core exams and one Elective exam. Understand the structure below to study effectively.

The ManageFirst Core Credential Exams

Core Exam Overview & Details

To earn your MFP credential, you must pass these four core management exams. They validate your ability to run a profitable, legal, and well-staffed restaurant.

  • Format: Proctored multiple-choice exams.
  • Duration: Typically 2 hours per exam.
  • Question Count: Usually 80 to 90 questions per exam.
  • Passing Score: Typically 75% or higher.

The 4 Core Subjects

You must pass all four of these specific exams:

  • 1. Controlling Foodservice Costs
  • 2. Hospitality and Restaurant Management
  • 3. Hospitality Human Resources Mgmt & Supervision
  • 4. ServSafe Manager (Food Safety)

The ManageFirst Elective Exams

Elective Exam Overview & Details

In addition to the four Core exams, you must choose and pass at least one Elective exam to complete your MFP credential. These allow you to specialize your skills.

  • Format: Proctored multiple-choice exams.
  • Duration: Typically 2 hours per exam.
  • Cost: Approx $36-$70 for individual exam vouchers.

The Elective Subjects

You must pass at least one of the following:

  • Customer Service
  • Principles of Food and Beverage Management
  • Purchasing
  • Hospitality Accounting
  • Bar and Beverage Management
  • Nutrition

The Best Strategy to Prepare for Your Exam

Restaurant management requires a deep understanding of math, legal compliance, and situational leadership. Don't just read the textbooks—actively test your knowledge with these strategies.

1. Use Mixed Simulations for the Math

Exams like Controlling Foodservice Costs and Hospitality Accounting are math-heavy. Take the "Full Exam Simulations" to practice calculating Food Cost Percentage, Prime Cost, and Menu Pricing under time pressure. If your math is weak, switch to the Topic Drills.

2. Master Situational Leadership

Exams like Human Resources and Hospitality Management test your judgment in tricky situations (e.g., employee termination, legal compliance, conflict resolution). Pay very close attention to words like "first," "best," and "legally required" in the practice questions.

25 Frequently Asked Questions About ManageFirst Exams

1. What is the NRAEF ManageFirst Program? +
ManageFirst is a management development program created by the National Restaurant Association Educational Foundation (NRAEF). It equips culinary and hospitality students, as well as working professionals, with the practical management skills needed in the restaurant industry.
2. What is the ManageFirst Professional (MFP) credential? +
The MFP is the ultimate certification awarded when you complete the ManageFirst program. It requires passing four specific Core exams, one Elective exam, and completing 800 hours of unpaid (or paid) industry work experience.
3. How many exams do I have to pass to get the MFP? +
You must pass exactly five exams: Four Core exams (Cost Control, HR, Hospitality Management, and ServSafe Manager) and one Elective exam of your choice (like Nutrition, Purchasing, or Customer Service).
4. Are the exams online or on paper? +
Both formats are available depending on how your school or employer administers the test. However, the industry is largely moving toward secure, online proctored exams.
5. Do I need a proctor to take these exams? +
Yes. All official NRAEF ManageFirst certification exams must be administered by a registered ManageFirst Instructor or Proctor to ensure exam security.
6. What is tested on the Controlling Foodservice Costs exam? +
This is a math-intensive exam. You will be tested on forecasting sales, calculating food and beverage costs, determining menu prices, calculating labor cost percentages, and analyzing profit/volume relationships.
7. What is tested on the Hospitality Human Resources exam? +
This exam covers employment law, recruiting, hiring, training, compensating, and terminating employees. It focuses heavily on ensuring a lawful, safe, and productive workplace.
8. What is covered in the Hospitality and Restaurant Management exam? +
This exam focuses on leadership dynamics. You will be tested on communication, facilitating teamwork, managing daily operations, running effective meetings, and creating employee schedules.
9. Do I have to take the ServSafe exam for the MFP? +
Yes. Passing the standard ServSafe Food Protection Manager exam is the 4th mandatory Core requirement for the ManageFirst Professional credential.
10. Which Elective exam should I choose? +
Choose the elective that best matches your career goals. If you want to be a chef, choose Nutrition or F&B Management. If you want to run the front-of-house, choose Customer Service or Bar Management. If you want to be an owner, choose Accounting or Purchasing.
11. What is covered in the Hospitality Accounting exam? +
This covers reading Income Statements (P&Ls), budgeting, managing cash flow, accounts receivable/payable, and assessing actual financial performance against forecasted budgets.
12. What is tested on the Purchasing exam? +
You'll be tested on vendor selection, quality requirements, calculating exact purchase quantities, ethical purchasing relations, and effective receiving procedures.
13. What is on the Nutrition exam? +
This exam tests your knowledge of macronutrients (carbs, proteins, lipids), vitamins, menu labeling regulations, food allergens, and how to cook and design menus with nutritional appeal.
14. What does the Customer Service exam focus on? +
It focuses on designing customer-centric service programs, proper greeting and seating, professional dining room service techniques, processing payments, and critical service recovery (handling complaints).
15. What is the Bar and Beverage Management exam about? +
This covers the legal aspects of alcohol service, professional service techniques, detailed knowledge of beer, wine, and spirits, and the operational management of a bar (including inventory and purchasing).
16. How many questions are on a ManageFirst exam? +
Most ManageFirst exams consist of 80 to 90 multiple-choice questions.
17. What is the passing score for ManageFirst exams? +
To pass and earn the certificate for any specific ManageFirst subject, you generally must score a 75% or higher.
18. How much time is given to complete an exam? +
You are typically given 2 hours (120 minutes) to complete each proctored exam.
19. How much do the exams cost? +
If you only need an online exam voucher (because you already have the textbook/training), it typically costs between $36 and $70 depending on the specific exam and proctoring method.
20. Can I retake an exam if I fail? +
Yes. You can usually retest once immediately. If you fail a second time, you may be required to wait a specific period (often 60 days) before your next attempt. Using practice tests reduces this risk!
21. Do I get a certificate for passing just one exam? +
Yes! Passing any single ManageFirst exam earns you a certificate in that specific subject area (e.g., a "Controlling Foodservice Costs" certificate). You do not have to complete the entire MFP program to earn individual certificates.
22. How do I prove my 800 hours of work experience? +
To get the final MFP credential, you must submit an official Industry Work Experience Verification Form, signed by your employer, confirming you have completed 800 hours in the restaurant or hospitality industry.
23. Are the exams open book? +
No. All ManageFirst certification exams are closed-book, proctored assessments. You cannot use notes, textbooks, or your phone.
24. Can I use a calculator on the math-heavy exams? +
Yes. For exams like Cost Control and Accounting, you are permitted to use a basic, non-programmable calculator. The online testing platform also has a built-in digital calculator.
25. How should I use these practice tests? +
Start with a "Full Exam Simulation" to identify your baseline knowledge. Then, use the "Focused Topic Drills" to target your weak areas—especially the specific math formulas in Cost Control or specific legal regulations in HR.

Ready to earn your ManageFirst Credential?

Select your required certification track from the quick access menu, start with a full practice simulation to find your baseline, and use the topic drills to guarantee you pass your exam on the first try.

View All Exams Practice Cost Control Practice Management

Authors

  • servsafe practice editorial team
    : Author

    ServSafe Practice Editorial Team is the editorial team behind ServSafePractice.com, specializing in accurate, exam-focused resources for food safety, food handler, alcohol, HACCP, and hospitality certifications. The team creates and reviews practice tests and study content based on official exam domains, recognized food safety standards, and real-world food service operations to support trustworthy, practical exam preparation.
  • kriti kumari | servsafe practice reviewer
    : Reviewer

    Kriti Kumari is a hospitality reviewer at ServSafe Practice with experience in food service and hotel operations. She currently works as an Assistant Manager at Sodexo and has also trained at ITC Hotels. As a Bachelor of Science in Hospitality and Hotel Administration student at IHM Kolkata, she brings both academic knowledge and industry exposure to reviewing food safety, hospitality, and restaurant certification practice content.