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Guide de compétences en gestion hôtelière et de restaurant

by National Restaurant Association... | PB | Acceptable
État :
Acceptable
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ”... En savoir plussur l'état
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Lieu : Aurora, Illinois, États-Unis
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Numéro de l'objet eBay :144736254914
Dernière mise à jour : avr. 27, 2024 16:25:56 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Acceptable
Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, mais elle est globalement intacte. Sa reliure peut être légèrement endommagée, mais elle est globalement intacte. Il est possible que les marges portent des inscriptions ou que des passages aient été soulignés ou surlignés, mais il n'y a aucune page manquante et rien ne compromet la lisibilité ou la compréhension du texte. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)
Remarques du vendeur
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ...
Binding
Paperback
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
9780132283809
Subject Area
Business & Economics
Publication Name
Hospitality and Restaurant Management : Competency Guide
Item Length
8.3 in
Publisher
Prentice Hall PTR
Subject
Industries / Hospitality, Travel & Tourism
Series
Nraef Managefirst Program Ser.
Publication Year
2006
Type
Textbook
Format
Perfect
Language
English
Item Height
0.4 in
Author
National Restaurant Association Staff
Item Width
10.9 in
Item Weight
19.5 Oz
Number of Pages
272 Pages

À propos de ce produit

Product Information

Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments. NEW Exam Prep Guides for The ManageFirst(t) Program - An exam prep guide is available for each one of the ten ManageFirst(t) titles. Contents Include: * Test taking strategies * Practice exam questions written to the NRAEF test item writing guidelines * Explanations for answers with remediation to the competency guides * Glossary of key terms A Competency Guide and exam which is focused on Hospitality Management and Restaurant Management. This Competency Guide includes essential content focused on Hospitality and Restaurant Management, plus learning activities, case studies, professional profiles, research topics and more. Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase.The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation. This management training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet. NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card is also available. For additional information about the NRAEF ManageFirst Program, please visit www.prenhall.com/managefirst. *Certificate awarded upon successful exam completion. NRAEF ManageFirst ProfessionalaCredential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement. If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0132283808
ISBN-13
9780132283809
eBay Product ID (ePID)
51265183

Product Key Features

Author
National Restaurant Association Staff
Publication Name
Hospitality and Restaurant Management : Competency Guide
Format
Perfect
Language
English
Subject
Industries / Hospitality, Travel & Tourism
Series
Nraef Managefirst Program Ser.
Publication Year
2006
Type
Textbook
Subject Area
Business & Economics
Number of Pages
272 Pages

Dimensions

Item Length
8.3 in
Item Height
0.4 in
Item Width
10.9 in
Item Weight
19.5 Oz

Additional Product Features

LCCN
2006-296303
Lc Classification Number
Tx911.3.M27h6225
Table of Content
Chapter 1 The Dynamics of Leadership in the Hospitality and Restaurant Industry Managing in the Restaurant Industry Qualities of a Leader Workplace Ethics Setting the Right Course for Your Organization Kepping Things in Balance Professional Development and Leadership Chapter 2 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 Chapter 3 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 Chapter 4 Managing Compensation Defining Compensation Establishing Policies and Procedures for Employee Wage and Compensation Merit Pay Policies and Guidelines Maintaining Confidentiality of Payroll Information Chapter 5 Managing Terminations Voluntary Termination Involuntary Terminations Conducting Involuntary Terminations Steps for Managing and Conducting Involuntary Terminations Defending Involuntary Terminations Chapter 6 Motivation and Employee Development Motivating Employees Building a Positive Work Climate Mutually Respectful Workplace Interpersonal Communication Conflict Resolution Employee Performance Appraisals Delegation Chapter 7 Win-Win Scheduling Practices Master Schedules Additional Scheduling Considerations Creating the Actual Crew Schedule Backup Strategies for Crew Scheduling Developing and Preparing the Management Schedule Chapter 8 The Importance of Teamwork in the Foodservice and Hospitality Workplace The Importance of Teamwork in Foodservice Stages of Team Growth Goal Setting with a Team Managing Team-Based Projects Chapter 9 Dimensions of Problem Solving The Importance of Problem Solving in Daily Activities Developing a Problem-Solving Model Potential Consequences of Improperly Solving a Problem Crisis Management Before a Crisis Strikes Chapter 10 Planning and Conducting Effective Meeting Why People Dislike Meetings Planning Effective Meetings Conducting Effective Meetings Field Project Index
Copyright Date
2007
Target Audience
College Audience
Illustrated
Yes

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