Hospitality and restaurant management : competency guide
Hospitality and restaurant management : competency guide
- Upper Saddle River, N.J. Pearson/Prentice Hall 2007
- xii, 257 p. ; ill. 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.
978-0-13-241465-4
Hospitality industry management
R 647.94 N21
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.
978-0-13-241465-4
Hospitality industry management
R 647.94 N21