Hospitality and Restaurant Management Competency Guide

Name: Hospitality and Restaurant Management Competency Guide
Price: 3.61 USD
Availability: InStock
ISBN: 9780132283809

ISBN-10: 0132283808

ISBN-13: 9780132283809

Edition: 2007

Authors: National Restaurant Association Staff

List price: $44.40

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Description:

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs…

Book details

List price: $44.40
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 2/8/2006
Binding: Paperback
Pages: 272
Size: 8.50" wide x 10.75" long x 0.50" tall
Weight: 1.628
Language: English




The Dynamics of Leadership in the Hospitality and Restaurant Industry


Managing in the Restaurant Industry middot; Qualities of a Leader


Workplace Ethics


Setting the Right Course for Your Organization


Kepping Things in Balance


Professional Development and Leadership



Goal Setting in the Hospitality and Restaurant Industry


Why Goals Are Important


Setting Organizational Goals


Writing Smart Goals and Objectives


A Process for Achieving Organizational and Departmental Goals



Communicating Effectively as a Leader and Manager


The Importance of Effective Communication


The Communiatyion Process Defined


Effective Speaking


The Importance of Listening


The Telephone as a Communication Tool


Effective Writing


Organizational Communication



Managing Compensation