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Hospitality and restaurant managemen...

Educational Foundation (National Restaurant Association)

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Hospitality and restaurant management : = competency guide /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Hospitality and restaurant management :/ National Restaurant Association Educational Foundation.
其他題名:	competency guide /
其他題名:	NRAEF ManageFirst
出版者:	Upper Saddle River, N.J. :Pearson/Prentice Hall, : c2007.,
面頁冊數:	xii, 257 p. :col. ill., col. map ;28 cm.
附註:	"A core credential topic of the NRAEF certificate program"--Cover.
內容註:	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.
標題:	Hospitality industry - Management. -
ISBN:	0132414651 (competency guide)

Hospitality and restaurant management : = competency guide /
Hospitality and restaurant management :competency guide / : At head of title:NRAEF ManageFirstNational Restaurant Association Educational Foundation. - Upper Saddle River, N.J. :Pearson/Prentice Hall,c2007. - xii, 257 p. :col. ill., col. map ;28 cm. - NRAEF ManageFirst program. - NRAEF ManageFirst program..

"A core credential topic of the NRAEF certificate program"--Cover.

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.

ISBN: 0132414651 (competency guide)

LCCN: 2006296303Subjects--Topical Terms:

578617
Hospitality industry
--Management.

LC Class. No.: TX911.3.M27 / H6225 2007

Dewey Class. No.: 647.94068

Hospitality and restaurant management : = competency guide /
LDR:01392cam a2200265Ia 4500 001 1190040
003 OCoLC
005 20120622033311.0
008 120622s2007 njuab 001 0 eng d
010 $a 2006296303
020 $a 0132414651 (competency guide)
020 $a 9780132414654
020 $a 0132283808 (pbk.)
020 $a 9780132283809 (pbk.) : $c UK79.00
035 $a TR-BW-99-06
040 $a CCS $c CCS $d CCS $d BAKER $d DLC $d YDXCP $d BTCTA $d ZQP $d AU@ $d BDX
050 0 0 $a TX911.3.M27 $b H6225 2007
082 0 4 $a 647.94068 $2 22
245 1 0 $a Hospitality and restaurant management : $b competency guide / $c National Restaurant Association Educational Foundation.
246 1 # $i At head of title: $a NRAEF ManageFirst
260 # $a Upper Saddle River, N.J. : $b Pearson/Prentice Hall, $c c2007.
300 $a xii, 257 p. : $b col. ill., col. map ; $c 28 cm.
490 1 0 $a NRAEF ManageFirst program
500 $a "A core credential topic of the NRAEF certificate program"--Cover.
500 $a Includes index.
505 0 # $a 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.
650 # 0 $a Hospitality industry $x Management. $3 578617
650 # 0 $a Restaurant management. $3 646371
650 # 0 $a Personnel management. $3 517674
650 # 0 $a Entrepreneurship. $3 526739
650 # 0 $a Business ethics. $3 541588
710 2 # $a Educational Foundation (National Restaurant Association) $3 810978
830 0 $a NRAEF ManageFirst program. $3 1485622