NRAEF ManageFirst
Hospitality and Restaurant Management w/ On-line Testing Access Code Card
Published on 19. February 2007
Software
Product license key
978-0-13-241465-4 (ISBN)
Description
Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments.
NEW! Exam Prep Guides for The ManageFirst (TM) Program - An exam prep guide is available for each one of the ten ManageFirst (TM) 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 (with examination) which is focused on Management practice and Leadership. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses.
This competency guide includes an access code for ON-LINE testing. The competency guide is also available packaged with a pencil/paper version of the test. Click here for details NRAEF ManageFirst: Hospitality and Restaurant Management
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
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.
NEW! Exam Prep Guides for The ManageFirst (TM) Program - An exam prep guide is available for each one of the ten ManageFirst (TM) 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 (with examination) which is focused on Management practice and Leadership. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses.
This competency guide includes an access code for ON-LINE testing. The competency guide is also available packaged with a pencil/paper version of the test. Click here for details NRAEF ManageFirst: Hospitality and Restaurant Management
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
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.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 276 mm
Width: 216 mm
Weight
542 gr
ISBN-13
978-0-13-241465-4 (9780132414654)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
National Restaurant Association
ManageFirst
Hospitality and Restaurant Management with Online Exam Voucher
Book
04/2012
2nd Edition
Pearson
€71.28
Shipment within 15-20 days
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
? 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