Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
Series: NRAEF ManageFirst programPublication details: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2007.Description: xii, 257 p. : col. ill., col. map ; 28 cmISBN:- 0132283808
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.M27 H67 2007 (Browse shelf(Opens below)) | Available | 018269 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.M27 H67 2007 (Browse shelf(Opens below)) | Available | 026389 |
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| CIR TX 911.3.M27 H39 2007 Hotel operations management / | CIR TX 911.3.M27 H39 2014 The professional restaurant manager / | CIR TX 911.3.M27 H67 2007 Hospitality and restaurant management : competency guide / | CIR TX 911.3.M27 H67 2007 Hospitality and restaurant management : competency guide / | CIR TX 911.3.M27 H67 2007 A host of opportunities : an introduction to hospitality management / | CIR TX 911.3.M27 H67 2017 Hospitality asset management / | CIR TX 911.3.M27 H68 2007 Hotel management and operations / |
"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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