NRAEF ManageFirst
Pearson (Hersteller)
978-0-13-241465-4 (ISBN)
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NEW! Exam Prep Guides for The ManageFirst™ Program - An exam prep guide is available for each one of the ten ManageFirst™ 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.
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
| Erscheint lt. Verlag | 19.2.2007 |
|---|---|
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 542 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Wirtschaft | |
| ISBN-10 | 0-13-241465-1 / 0132414651 |
| ISBN-13 | 978-0-13-241465-4 / 9780132414654 |
| Zustand | Neuware |
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