Hospitality and restaurant management :  competency guide / 
At head of title:  NRAEF ManageFirst 
National Restaurant Association Educational Foundation. 
 - Upper Saddle River, N.J. :  Pearson/Prentice Hall,  c2007. 
 - xii, 257 p. :  col. ill., col. map ;  28 cm. 
 - NRAEF ManageFirst program .
<br/><br/> "A core credential topic of the NRAEF certificate program"--Cover.  Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0132283808 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Management.<br/>Restaurant management.<br/>Personnel management.<br/>Entrepreneurship<br/>Business ethics.
<br/><br/><label>Dewey Class. No.: </label>647.94068  / HOS