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by: National Restaurant Association, .

ISBN: 9780135072417 | 0135072417

This is a competency guide (with examination) which is focused on Management practice and Leadership. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe 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 as those needed for success.  NRAEF ManageFirst Program leads to a new cr... MOREedential, ManageFirst Professional (MFP), which is part of our industry career ladder.  This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Trainees earn a certificate for each exam passed.  Packaged with this book, is also a NEW! Exam Prep Guide.

Chapter 1        The Dynamics of Leadership in the Hospitality and Restaurant Industry

 

·        Managing in the Restaurant Industry

·        Qualities of a Leader

·        Workplace Ethics

· ... MORE;       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