Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
Series: NRAEF ManageFirst programUpper Saddle River, N.J. : Pearson/Prentice Hall, c2007Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Description: xii, 257 p. : col. ill., col. map ; 28 cmISBN:- 0132283808
Item type | Current library | Call number | Status | Date due | Barcode | |
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Print Materials | Main Library Hotel Restaurant Management | 647.94/F771 2007 (Browse shelf(Opens below)) | Available | 0099466 |
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641.22/H496 2007 About wine / | 641.5975/V726 2007 The glory of Southern cooking / | 641.8/F312 2008 Savory sweets : | 647.94/F771 2007 Hospitality and restaurant management : | 647.95/N277 2007 Inventory purchasing : | 647.94/N277 2007 NRAEF ManageFirst customer service : | 642/N277 2007 Menu marketing and management : |
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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