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Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation

Material type: TextTextPublication details: Upper Saddle River, New Jersey : Pearson/Prentice Hall, c2007Description: xii, 257 pages : illustrations ; 27 cmISBN:
  • 9780132283809
Subject(s): LOC classification:
  • TX 901 .H67 2007
Contents:
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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 901 .H67 2007 (Browse shelf(Opens below)) c.1 Available NULIB000002164

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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