Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation
Material type:
TextPublication details: Upper Saddle River, New Jersey : Pearson/Prentice Hall, c2007Description: xii, 257 pages : illustrations ; 27 cmISBN: - 9780132283809
- TX 901 .H67 2007
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 901 .H67 2007 (Browse shelf(Opens below)) | c.1 | Available | NULIB000002164 |
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| GC TX 879 .C37 2002 Napkin details : with projects and instructions for folding napkins / | GC TX 879 .J66 2013 30 Step-by-step napkin folds / | GC TX 879 .Y46 2011 Perfect tables : tabletop secrets, settings, and centerpieces for delicious dining / | GC TX 901 .H67 2007 Hospitality and restaurant management : competency guide / | GC TX 911 .B37i 2009 Introduction to the Hospitality Industry : Study guide to accompany / | GC TX 911 .A53 2009 Hotel front office : a training manual / | GC TX 911 .A53 2019 The lost art of hospitality : making people feel welcome in your home / |
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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