NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card
NRA National Restaurant Association

ISBN-10: 0132414651
ISBN-13: 9780132414654

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 272 pp
Published: 12/28/2006

Suggested retail price: $36.00
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Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments.

 

A competency guide (with examination) which is focused on Management practice and Leadership.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

 

Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF).   This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success.   This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Students earn a certification for each exam passed.  The topics and exams are aligned to typical on-campus courses.

 

 

This competency guide includes an access code for ON-LINE testing.  The competency guide is also available packaged with a pencil/paper version of the test.  Click here for details  NRAEF ManageFirst: Hospitality and Restaurant Management

 

For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst

Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments.

 

A competency guide (with examination) which is focused on Management practice and Leadership.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

 

Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program.  The competency guide includes an examination sheet. 

 

 

NRAEF ManageFirst Program - Hallmark Features:

  • Designed and supported by the National Restaurant Association Educational Foundation (NRAEF).
  • NEW, industry-driven, 12 topic, competency-based certificate program.
  • Created to provide students with marketable management skills for a career within the Restaurant, Hospitality and Foodservice industries.
  • Non-text specific.  Adopters can use any publisher’s text and corresponding Prentice Hall/NRAEF competency guide.
  • An academic and industry “think-tank” was formed to design a program based on job-specific skills valued by employers.  This “think tank” included 200 industry hiring managers, trainers, executives and academics.
  • The program design and implementation process included an 18-month Job Task Analysis (JTA).
  • NRAEF ManageFirst Program includes competency guide, exam answer sheet, NRAEF scoring & processing of a competency-based exam, NRAEF-branded certificate and NRAEF ManageFirst Professional (MFP) credential.
  • Transitional and correlation materials available to ease conversion from other certification programs and textbooks to NRAEF ManageFirst Program and Prentice Hall textbooks.

Competency Guide Hallmark Features:

  • 150-200 pages per guide.
  • Can be used as a “stand alone” item or bundled at a discount with Prentice Hall titles.
  • Tremendous pedagogical features, including:
    • “Tuning In to You”
    • Professional Profiles
    • Learning Objectives
    • “Test Your Knowledge”
    • Key Terms
    • Exhibits
    • “Think About It”
    • Activities
    • “Review Your Learning”
    • Field Project
  • Accompanied by supplemental materials, including PowerPoint’s and Answers to Activities

NRAEF ManageFirst Program — Core and Foundation (Elective) topics:

 

NRAEF ManageFirst Core Credential Topics - students must pass all four courses:

  • Hospitality and Restaurant Management
  • Controlling Foodservice Costs
  • Human Resources Management and Supervision
  • ServSafe Food Safety

NRAEF ManageFirst Core Foundation (Elective) Topics — students must pass one course:

  • Managerial Accounting
  • Inventory and Purchasing
  • Customer Service
  • Food Production
  • Menu Marketing and Management
  • Restaurant Marketing
  • Nutrition (Culinary)
  • ServSafe Responsible Alcohol Service

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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