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Hospitality and Restaurant Management Book

Hospitality and Restaurant Management
Hospitality and Restaurant Management, , Hospitality and Restaurant Management has a rating of 3 stars
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  • Hospitality and Restaurant Management
  • Written by author Staff of National Restaurant Assoc. Educational Foundation
  • Published by Prentice Hall, February 2006
  • 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
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Chapter 1   The Dynamics of Leadership in the Hospitality and Restaurant Industry

·   Managing in the Restaurant Industry

·   Qualities of a Leader

·   Workplace Ethics

·   Setting the Right Course for Your Organization

·   Kepping Things in Balance

·   Professional Development and Leadership

 Chapter 2   Goal Setting in the Hospitality and Restaurant Industry

·   Why Goals Are Important

·   Setting Organizational Goals

·   Writing SMART Goals and Objectives

·   A Process for Achieving Organizational and Departmental Goals

 Chapter 3   Communicating Effectively as a Leader and Manager

·   The Importance of Effective Communication

·   The Communiatyion Process Defined

·   Effective Speaking

·   The Importance of Listening

·   The Telephone as a Communication Tool

·   Effective Writing

·   Organizational Communication

 Chapter 4   Managing Compensation

·    Defining Compensation

·    Establishing Policies and Procedures for Employee Wage and Compensation

·    Merit Pay Policies and Guidelines

·    Maintaining Confidentiality of Payroll Information

 Chapter 5   Managing Terminations

·   Voluntary Termination

·   Involuntary Terminations

·   Conducting Involuntary Terminations

·   Steps for Managing and Conducting Involuntary Terminations

·   Defending Involuntary Terminations

 Chapter 6   Motivation and Employee Development

·   Motivating Employees

·   Building a Positive Work Climate

·   Mutually Respectful Workplace

·   Interpersonal Communication

·   Conflict Resolution

·   Employee Performance Appraisals

·   Delegation

 Chapter 7   Win-Win Scheduling Practices

·   Master Schedules

·   Additional Scheduling Considerations

·   Creating the Actual Crew Schedule

·   Backup Strategies for Crew Scheduling

·   Developing and Preparing the Management Schedule

Chapter 8   The Importance of Teamwork in the Foodservice and Hospitality Workplace

·   The Importance of Teamwork in Foodservice

· Stages of Team Growth

· Goal Setting with a Team

· Managing Team-Based Projects

 Chapter 9   Dimensions of Problem Solving

·   The Importance of Problem Solving in Daily Activities

·   Developing a Problem-Solving Model

·   Potential Consequences of Improperly Solving a Problem

·   Crisis Management

·   Before a Crisis Strikes

 Chapter 10    Planning and Conducting Effective Meeting

·   Why People Dislike Meetings

·   Planning Effective Meetings

·   Conducting Effective Meetings

 Field Project

 Index


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