Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation (NRAEF ManageFirst).
Material type:
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| Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library | 647.94 N21 2007 (Browse shelf) | Available | 3UCBL000027361 |
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| 647.94 K84 2010 Marketing for hospitality and tourism / | 647.94 K84 2010 Marketing for hospitality and tourism / | 647.94 L62 2008 Setting up and managing a small hotel / | 647.94 N21 2007 Hospitality and restaurant management : competency guide / | 647.94 R64 2004 Operating and management a hotel & restaurant business / | 647.940 T15 2014 Professional spoken English for hotel & restaurant workers / | 647.94 T28 2005 Human resource management in the hospitality industry : |
Includes index.
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.
Adult
Osorno, Rene College of Hospitality Management HRM
English
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