Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
Material type: 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 2007Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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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.
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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