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Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation (NRAEF ManageFirst).

By: National Restaurant Association Educational FoundationContributor(s): Educational Foundation National Restaurant AssociationMaterial type: Text

TextSeries: NRAEF ManageFirst programPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Description: xii, 257 pages : colored illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 9780132283809 [paperback]Subject(s): Hospitality industry -- Management | Restaurant management | Personnel management | Entrepreneurship | Business ethics

Contents:

Chapter1 The dynamics of leadership in the hospitality and restaurant industry -- Chapter 2 Goal setting in the hospitality and restaurant industry -- Chapter 3 Communicating effectively as a leader and manager -- Chapter 4 Managing compensation -- Chapter 5 Managing terminations -- Chapter 6 Motivation and employee development -- Chapter 7 Win-win scheduling practices -- Chapter 8 Teamwork in the foodservice and hospitality workplace -- Chapter 9 Dimensions of problem solving -- Chapter 10 Planning and conducting effective meeting.

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Item type	Current location	Call number	Status	Date due	Barcode
Book	College Library	647.94 N21 2007 (Browse shelf)	Available		3UCBL000027361

Includes index.

Adult

Osorno, Rene College of Hospitality Management HRM

English

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