Hospitality and restaurant management : competency guide

Material type: TextTextPublication details: Upper Saddle River, N.J. ; Pearson/Prentice Hall; 2007Description: xii, 257 p. ; ill; Includes indexISBN:
  • 978-0-13-241465-4
Subject(s): DDC classification:
  • R 647.94 N21
Summary: 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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Item type Current library Call number Status Barcode
Book Book PCC REFERENCE R 647.94 N21 (Browse shelf(Opens below)) Available 3345

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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