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ManageFirst Hospitality and Restaurant Management with Pencil/Paper Exam,9780132283809

ManageFirst Hospitality and Restaurant Management with Pencil/Paper Exam

by
Edition:
1st
ISBN13:

9780132283809

ISBN10:
0132283808
Format:
Paperback
Pub. Date:
2/8/2006
Publisher(s):
Prentice Hall
List Price: $44.40

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Summary

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the studentrs"s name and the exam passed. The certificates are a lasting recognition of a studentrs"s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Table of Contents

Introduction A Message from the National Restaurant
Association Educational Foundation
iii
Acknowledgements
v
Features of the Nraef ManageFirst Competency Guides
vi
Tuning In to You
viii
Professional Profile
ix
The Dynamics of Leadership in the Hospitality and Restaurant Industry
Managing in the Restaurant Industry
3(1)
Qualities of a Leader
4(1)
Workplace Ethics
5(2)
Setting the Right Course for Your Organization
7(5)
Keeping Things in Balance
12(5)
Professional Development and Leadership
17(8)
Goal Setting in the Hospitality and Restaurant Industry
Why Goals Are Important
25(2)
Setting Organizational Goals
27(5)
Writing Smart Goals and Objectives
32(2)
A Process for Achieving Organizational and Departmental Goals
34(11)
Communicating Effectively as a Leader and Manager
The Importance of Effective Communication
45(1)
The Communication Process Defined
46(8)
Effective Speaking
54(3)
The Importance of Listening
57(1)
The Telephone as a Communication Tool
58(1)
Effective Writing
59(4)
Organizational Communication
63(8)
Managing Compensation
Defining Compensation
71(1)
Establishing Policies and Procedures for Employee Wage and Compensation
72(7)
Merit Pay Policies and Guidelines
79(4)
Maintaining Confidentiality of payroll Information
83(5)
Managing Terminations
Voluntary Termination
88(4)
Involuntary Terminations
92(2)
Conducting Involuntary Terminations
94(6)
Steps for Managing and Conducting Involuntary Terminations
100(2)
Defending Involuntary Terminations
102(7)
Motivation and Employee Development
Motivating Employees
109(8)
Building a Positive Work Climate
117(3)
Mutually respectful Workplace
120(4)
Interpersonal Communication
124(6)
Conflict Resolution
130(5)
Employee Performance Appraisals
135(4)
Delegation
139(8)
Win-Win Scheduling Practices
Master Schedules
147(9)
Additional Scheduling Considerations
156(5)
Creating the Actual Crew Schedule
161(7)
Backup Strategies for Crew Scheduling
168(2)
Developing and Preparing the Management Schedule
170(7)
Teamwork in the Foodservice and Hospitality Workplace
The Importance of Teamwork in Foodservice
177(5)
Stages of Team Growth
182(8)
Goal Setting with a Team
190(3)
Managing Team-Based Projects
193(10)
Dimensions of Problem Solving
The Importance of Problem Solving in Daily Activities
203(1)
Developing a Problem-Solving Model
204(7)
Potential Consequences of Improperly Solving a Problem
211(2)
Crisis Management
213(2)
Before a Crisis Strikes
215(10)
Planning and Conducting Effective Meeting
Why People Dislike Meetings
225(1)
Planning Effective Meetings
226(8)
Conducting Effective Meetings
234(11)
Field Project 245(10)
Index 255


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