TY  - BOOK
ED  - Educational Foundation (National Restaurant Association)
TI  - Hospitality and restaurant management: competency guide 
SN  - 0132283808 (pbk.)
U1  - 647.94068 
PY  - 2007///
CY  - Upper Saddle River, N.J.
PB  - Pearson/Prentice Hall
KW  - Hospitality industry
KW  - Management
KW  - Restaurant management
KW  - Personnel management
KW  - Entrepreneurship
KW  - Business ethics
N1  - "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
ER  -