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Hospitality and Restaurant Management Competency Guide
by National Restaurant Association... | PB | Acceptable
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所在地：Aurora, Illinois, 美國
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物品細節
- 物品狀況
- 尚可
- 賣家備註
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780132283809
- Publication Name
- Hospitality and Restaurant Management : Competency Guide
- Item Length
- 8.3in
- Publisher
- Prentice Hall PTR
- Series
- Nraef Managefirst Program Ser.
- Publication Year
- 2006
- Type
- Textbook
- Format
- Perfect
- Language
- English
- Item Height
- 0.4in
- Item Width
- 10.9in
- Item Weight
- 19.5 Oz
- Number of Pages
- 272 Pages
關於產品
Product Information
Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments. NEW Exam Prep Guides for The ManageFirst(t) Program - An exam prep guide is available for each one of the ten ManageFirst(t) titles. Contents Include: * Test taking strategies * Practice exam questions written to the NRAEF test item writing guidelines * Explanations for answers with remediation to the competency guides * Glossary of key terms A Competency Guide and exam which is focused on Hospitality Management and Restaurant Management. This Competency Guide includes essential content focused on Hospitality and Restaurant Management, plus learning activities, case studies, professional profiles, research topics and more. Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase.The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation. This management training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet. NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card is also available. For additional information about the NRAEF ManageFirst Program, please visit www.prenhall.com/managefirst. *Certificate awarded upon successful exam completion. NRAEF ManageFirst ProfessionalaCredential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement. If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly
Product Identifiers
Publisher
Prentice Hall PTR
ISBN-10
0132283808
ISBN-13
9780132283809
eBay Product ID (ePID)
51265183
Product Key Features
Publication Name
Hospitality and Restaurant Management : Competency Guide
Format
Perfect
Language
English
Series
Nraef Managefirst Program Ser.
Publication Year
2006
Type
Textbook
Number of Pages
272 Pages
Dimensions
Item Length
8.3in
Item Height
0.4in
Item Width
10.9in
Item Weight
19.5 Oz
Additional Product Features
Lc Classification Number
Tx911.3.M27h6225
Table of Content
Chapter 1 The Dynamics of Leadership in the Hospitality and Restaurant Industry Managing in the Restaurant Industry Qualities of a Leader Workplace Ethics Setting the Right Course for Your Organization Kepping Things in Balance Professional Development and Leadership Chapter 2 Goal Setting in the Hospitality and Restaurant Industry Why Goals Are Important Setting Organizational Goals Writing SMART Goals and Objectives A Process for Achieving Organizational and Departmental Goals Chapter 3 Communicating Effectively as a Leader and Manager The Importance of Effective Communication The Communiatyion Process Defined Effective Speaking The Importance of Listening The Telephone as a Communication Tool Effective Writing Organizational Communication Chapter 4 Managing Compensation Defining Compensation Establishing Policies and Procedures for Employee Wage and Compensation Merit Pay Policies and Guidelines Maintaining Confidentiality of Payroll Information Chapter 5 Managing Terminations Voluntary Termination Involuntary Terminations Conducting Involuntary Terminations Steps for Managing and Conducting Involuntary Terminations Defending Involuntary Terminations Chapter 6 Motivation and Employee Development Motivating Employees Building a Positive Work Climate Mutually Respectful Workplace Interpersonal Communication Conflict Resolution Employee Performance Appraisals Delegation Chapter 7 Win-Win Scheduling Practices Master Schedules Additional Scheduling Considerations Creating the Actual Crew Schedule Backup Strategies for Crew Scheduling Developing and Preparing the Management Schedule Chapter 8 The Importance of Teamwork in the Foodservice and Hospitality Workplace The Importance of Teamwork in Foodservice Stages of Team Growth Goal Setting with a Team Managing Team-Based Projects Chapter 9 Dimensions of Problem Solving The Importance of Problem Solving in Daily Activities Developing a Problem-Solving Model Potential Consequences of Improperly Solving a Problem Crisis Management Before a Crisis Strikes Chapter 10 Planning and Conducting Effective Meeting Why People Dislike Meetings Planning Effective Meetings Conducting Effective Meetings Field Project Index
Copyright Date
2007
Target Audience
College Audience
Topic
Industries / Hospitality, Travel & Tourism
Lccn
2006-296303
Illustrated
Yes
Genre
Business & Economics
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物品所在地：
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