Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
Contributor(s): Educational Foundation (National Restaurant Association)
Language: English Series: NRAEF ManageFirst programPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Description: xii, 257 pages : color illustrations, coloar map ; 28 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 0132283808 (pbk.); 9780132283809Other title: NRAEF ManageFirst [At head of title:]Subject(s): Hospitality industry -- Management | Restaurant management | Personnel management | Entrepreneurship | Business ethicsDDC classification: 647.95068 LOC classification: TX911.3.M27 | H6225 2007| Item type | Current location | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 647.95068 N213 2007 (Browse shelf) | c.1 | Available | CITU-CL-35862 | ||
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 647.95068 N213 2007 (Browse shelf) | c.2 | Available | CITU-CL-38184 |
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| 647.95068/7 F327 2010 Purchasing for chefs : a concise guide / | 647.95068 B812 2007 The restaurant manager's handbook: how to set up, operate and manage a financially successful food service operation / | 647.95068 N213 2007 Hospitality and restaurant management : competency guide / | 647.95068 N213 2007 Hospitality and restaurant management : competency guide / | 647.95068 N213 2007 Controlling foodservice costs : competency guide / | 647.95068 R528 2008 Starting your own retaurants : all you need to know to open a successful restaurant / | 647.950681 Ar29 2003 Food service menus: pricing and managing the food service menu for maximum profit / |
"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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