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Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.

Contributor(s): Educational Foundation (National Restaurant Association).
Series: NRAEF ManageFirst program. Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Description: xii, 257 p. : col. ill., col. map ; 28 cm.ISBN: 0132283808 (pbk.).Other title: NRAEF ManageFirst [At head of title:].Subject(s): Hospitality industry -- Management | Restaurant management | Personnel management | Entrepreneurship | Business ethicsDDC classification: 647.94068
Contents:
1. The dynamics of leadership in the hospitality and restaurant industry -- 2. Goal setting in the hospitality and restaurant industry -- 3. Communicating effectively as a leader and manager -- 4. Managing compensation -- 5. Managing terminations -- 6. Motivation and employee development -- 7. Win-win scheduling practices -- 8. Teamwork in the foodservice and hospitality workplace -- 9. Dimensions of problem solving -- 10. Planning and conducting effective meeting.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.94068 HOS (Browse shelf) 1 Available SHTEx,70002,03,AD 1000808999

"A core credential topic of the NRAEF certificate program"--Cover.

Includes index.

1. The dynamics of leadership in the hospitality and restaurant industry -- 2. Goal setting in the hospitality and restaurant industry -- 3. Communicating effectively as a leader and manager -- 4. Managing compensation -- 5. Managing terminations -- 6. Motivation and employee development -- 7. Win-win scheduling practices -- 8. Teamwork in the foodservice and hospitality workplace -- 9. Dimensions of problem solving -- 10. Planning and conducting effective meeting.