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Hospitality and restaurant management : competency guide

Hospitality and restaurant management : competency guide

Material type
단행본
Corporate Author
Educational Foundation (National Restaurant Association)
Title Statement
Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
Publication, Distribution, etc
Upper Saddle River, N.J. :   Pearson/Prentice Hall ,   c2007.  
Physical Medium
xii, 257 p. : col. ill., col. map ; 28 cm.
Series Statement
NRAEF ManageFirst program
ISBN
0132283808 (pbk.)
General Note
"A core credential topic of the NRAEF certificate program"--Cover.  
Includes index.  
Content Notes
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.
Subject Added Entry-Topical Term
Hospitality industry -- Management. Restaurant management. Personnel management. Entrepreneurship. Business ethics.
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010 ▼a 2006296303
020 ▼a 0132283808 (pbk.)
035 ▼a (KERIS)BIB000010691022
040 ▼a CCS ▼c CCS ▼d 211046 ▼d DLC ▼d 211046 ▼d 244002
042 ▼a lccopycat
050 0 0 ▼a TX911.3.M27 ▼b H6225 2007
082 0 4 ▼a 647.95068 ▼2 22
090 ▼a 647.95068 ▼b H828
245 0 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.
440 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.
650 0 ▼a Restaurant management.
650 0 ▼a Personnel management.
650 0 ▼a Entrepreneurship.
650 0 ▼a Business ethics.
710 2 ▼a Educational Foundation (National Restaurant Association)

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Sejong Academic Information Center/Science & Technology/ Call Number 647.95068 H828 Accession No. 151233416 Availability Available Due Date Make a Reservation Service B M

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