TY  - BOOK
TI  - Hospitality and restaurant management : competency guide
SN  - 978-0-13-241465-4
U1  - R 647.94 N21 
CY  - Upper Saddle River, N.J. 
KW  - Hospitality industry management
N2  - 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
ER  -