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: - 978-0132283808 (pbk.)
- At head of title: NRAEF ManageFirst
- TX 911.3 .M27H6225 2007
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Presbyterian University of East Africa - Main Library General Stacks | Non-fiction | TX 911.3 .M27H6225 2007 (Browse shelf(Opens below)) | C1 | Available | 2016-0517 |
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| TX 911.3 .C65S26 2001 Food service profitability: | TX 911.3 .F75 A22 1991 Front Office : | TX911.3.M27 . D38 2012 Food and Beverage Management. | TX 911.3 .M27H6225 2007 Hospitality and restaurant management: | TX 911.3 .M27 H83 2006 Management practice in dietetics. | TX 911.3 .M27 H83 2006 Management practice in dietetics. | TX 911.3 .M27 H83 2006 Management practice in dietetics. |
"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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