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
|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.
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.