ManageFirst Program

ManageFirst ProgramTM Overview

This is just a small part of what the NRAEF offers For more complete information about the Program click here.

Program participants receive industry-respected training that prepares them to confidently lead our ever-growing industry. This management program teaches practical competencies needed to face real-world challenges in the industry, including interpersonal communication, ethics, accounting skills and more.

The ManageFirst Program is designed to be highly flexible.

The ManageFirst Program topics are broken down into four Core Credential Topics and eight Foundation Topics, with an exam specific to each topic. Students earn a certificate for each exam they pass.

ManageFirst Professional® (MFPTM) Credential
The MFP credential recognizes students as having the academic and practical knowledge they need to succeed in the restaurant, foodservice, and hospitality industry.

To earn the MFP credential, students must:
  • Pass four Core Credential exams and one Foundation/Elective exam
  • Provide documentation for 800 hours of industry work experience

ManageFirst Program® Topics

The ManageFirst Program titles are organized as subject matter groups that are reflected in the 10 competency guides. 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

Competency Guide/Exam Topic

Associated Competencies

1. Controlling Foodservice Costs

Controlling foodservice costs

2. Hospitality and Restaurant Management

Management practice

3. Human Resources Management and Supervision

Shift management
Training and development
Staffing, hiring, recruiting and selection
Human resources administration and employee relations

4. ServSafe®

Food safety and sanitation
Facilities and equipment management


Competency Guide/Exam Topic

Associated Competencies

1. Customer Service

Customer service

2. Food Production

Food quality

3. Inventory and Purchasing

Inventory and purchasing

4. Managerial Accounting

Managerial accounting

5. Menu Marketing and Management

Menu marketing and management

6. Nutrition


7. Restaurant Marketing

Business promotions, marketing and advertising

8. ServSafe Alcohol®

Alcohol law and your responsibility
Recognizing and preventing intoxication
Checking identification
Handling difficult situations