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, c2007.Description: xii, 257 p. : col. ill., col. map ; 28 cmISBN: - 0132283808 (pbk.)
- At head of title: NRAEF ManageFirst
- 647.94'068
- TX911.3.M27 H6225 2007
| Item type | Current library | Call number | Status | |
|---|---|---|---|---|
Books
|
Camp Road Library | CR/647.94'068 NRA (Browse shelf(Opens below)) | Available |
Browsing Camp Road Library shelves Close shelf browser (Hides shelf browser)
| CR/647.94'068 MED The business of hotels | CR/647.94'068 MIL Resorts : | Cr/647.94,068 MAL Behind the scenes at special events : | CR/647.94'068 NRA Hospitality and restaurant management : | CR/647.94'068 POW Introduction to management in the hospitality industry / | CR/647.94'068 POW Introduction to management in the hospitality industry / | CR/647.94'068 POW Introduction to the hospitality industry / |
"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.
There are no comments on this title.