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The CMCE Study Guide has been designed specifically to help you master the material upon which you will be tested…both in the written exam, and in your daily job!
Only you know what your most effective study strategies might be, but here are a few suggestions that have worked for many who now hold the CMCE designation:
• Read one chapter at a time, choosing a time and place as free from distractions as possible. Don’t think about the exam; just try to internalize the basic concepts.
• If there are chapters that don’t make sense, re-read them. Ask someone you trust to help you review the information, making up possible test questions.
• Try to understand the main concepts presented. Don’t get bogged down in details.
• When you have completed reading the entire Study Guide, take a break to let the information settle.
• Take the review of CMCE material, typically held at IMCEA training conferences.
• Relax and take the test.
Study Guide:
Please be patient while each study guide chapter file loads. They are very large files that contain substantial information.
Also, please do not attempt to adjust your computer screen! Many of the study guide pages will appear misaligned on your screen. This is due to the age and condition of the original document that was used to create the PDF files. This faulty appearance will be corrected when the new CMCE study guide is published.
Chapter 1- Food and Beverage Marketing
Chapter 2- The Menu
Chapter 3- Standard Product Costs and Pricing Strategies
Chapter 4- Preparing for Production
Chapter 5- Food and Beverage Service
Chapter 6- Facility Design, Layout and Equipment
Chapter 7- Food Service Automation- Hardware
Chapter 8- Food Service Automation- Software
Chapter 9- Inventory
Chapter 10- A Brief Review of Financial Statements
Chapter 11- Financial Statement Analysis
Chapter 12- Valuation and Required Rates of Return
Chapter 13- Capital Expenditure Analysis
Chapter 14- Employment Laws and Applications
Chapter 15- Job Analysis and Job Design
Chapter 16- Planning and Recruiting
Chapter 17- Selection
Chapter 18- Orientation and Socialization
Chapter 19- Training and Development
Chapter 20- Evaluating Employee Performance
Chapter 21- Turnover, Discipline and Exits
Chapter 22- Social Responsibility and Ethics
Chapter 23- Sexual Sexual Harrassment in the Hospitality Industry
Chapter 24- Ethical Concerns in Food and Beverage Management
Chapter 25- Ethics and Vendor Relations
Chapter 26- The Bar
Chapter 27- The Purchase to Issue Functions
Chapter 28- Bar Control Systems
Chapter 29- Spirits
Chapter 30- Malt Beverages
Chapter 31- Wine Fundamentals
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