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

Contributor(s): Educational Foundation (National Restaurant Association)Material type: Text

TextSeries: NRAEF ManageFirst programPublication details: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Description: xii, 257 p. : col. ill., col. map ; 28 cmISBN: 0132283808 (pbk.)Other title: At head of title: NRAEF ManageFirstSubject(s): Hospitality industry -- Management | Restaurant management | Personnel management | Entrepreneurship | Business ethicsLOC classification: TX911.3.M27 | H6 2007

Contents:

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

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Holdings
Item type	Home library	Call number	Copy number	Status	Notes	Date due	Barcode
Books	MMSU Main Library	TX911.3.M27H6 2007 CIRC (Browse shelf(Opens below))	08-0413	Available	Circulation		28117

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

Includes index.

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