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ManageFirst Human Resources Management and Supervision with on-Line Testing Access Code Card an...
ISBN: 9780135072189 | 0135072182
Edition: PAP/PSC/PMFormat: Paperback
Publisher: Pearson College Div
Pub. Date: 10/27/2008
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This particular guide is a brief competency guide which is focused on Human Resources Management and Supervision. 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 lea... MORE
Chapter 1 Building a Welcoming Work Environment and Encouraging Diversity
o Overview of Human Resource from a Manager’s Perspective
o Benefits of a Diverse Working Environment
o Avoiding Illega... MORE
o Prejudices, Stereotypes, Bias, and Cultural Tendencies
o How Prejudices and Stereotypes Affect the Work Environment
o Promoting Diversity
Chapter 2 Defining Job Descriptions
o What Is a Job Description?
o Related Documents and Terminology
o Function of Job Descriptions
o Analyzing a Job
o Developing Job Descriptions
o Distinguishing between Exempt and Nonexempt Positions
o Maintaining Job Descriptions
Chapter 3 Finding and Recruiting New Employees
o The Recruiting Process
o Forecasting Staffing Needs
o Determining the Skills You Need and What You Can Offer
o Identifying Sources of Potential Employees
o Recruiting from Internal Sources
o Recruiting from External Sources
o Communicating a Job Opening
o Evaluating Recruiting Methods
Chapter 4 Screening Potential Employees
o The Screening Process
o Screening Tools and Techniques
o Avoiding Illegal Discrimination in Screening
o Managing and Evaluating the Initial Application Documents
o Conducting Screening Interviews
o Testing Work Skills and Using Personality Tests
o Planning for Job Interviews
o Conducting Job Interviews
o Conducting Reference Checks
Chapter 5 Hiring and Orientating New Employees
o The Importance of Orientation
o Hiring and Orientation Activities
o Making a Job Offer
o Notifying Unsuccessful Candidates
o Conducting Final Background Checks
o Processing Hiring-Related Documents
o Planning an Orientation
o Managing the Hiring and Orientation Process
o Evaluating an Orientation
Chapter 6 Supervising and Motivating Employees
o Making the Transition to Supervisor
o What Motivates Employees?
o Planning for Success
o Setting the Right Tone
o Communicating Your Message
o Monitoring Employees and Ensuring Standards
o Disciplining Employees
o Motivating Employees on a Daily Basis
o Creating Recognition and Incentive Programs
Chapter 7 Developing Employees
o The Function of Employee Development
o Employee Development Process
o Employee Development Planning Meeting
o Methods of Employee Development
o Creating Development Opportunities
o Organizing a Cross-Training Program
o Coaching Employees
Chapter 8 Training Employees
o Benefits of Training
o Differences between Training and Education
o Forms of Training
o Elements of Good Training
o Industry-Recognized Training
o Five-Step Training Model (ADDIE)
o Retraining Employees
Chapter 9 Managing Shifts to Ensure a Quality Operation
o Setting the Standards of Service and Quality
o Setting Shift Goals
o Planning for Your Shift
o Scheduling Staff
o Using Checklists to Ensure Quality
o Using Opening and Preshift Checklists
o Conducting Preshift Meetings
o Additional Opening Activities
o Using Midshift Checklists
o Using Shift-End and Closing Checklists
o Additional Closing Activities
o Evaluating Shift Performance
o Using Communication Logs
o Coordinating and Communicating During Shift Change
o Conducting Postshift Meetings
o Other Operational Challenges
Chapter 10 Managing Voluntary Terminations
o Using Termination Checklists
o Purpose of Exit Interviews
o Information to Gather
o Exit Interview Methods and Formats
o Conducting Face-to-Face Exit Interviews
o Evaluating Exit Interview Information
o Using Exit Interview Information
Chapter 11 Ensuring a Lawful Workplace
o Impact of Laws on Foodservice Operations
o Providing Safe Food
o Serving Alcohol Responsibly
o Ensuring a Fair Workplace
o Balancing Needs for Food Safety, Employee Rights, and Legal Compliance
o Communicating Workplace Hazards to Employees
o Protecting Younger Workers
o Ensuring Adequate Breaks
o Working with Unions
o Providing Adequate Notice of Closings and Layoffs
o General Guidelines for Complying with Laws
Chapter 12 Ensuring Employee Benefits and Complications
o Basics of Employee Benefit Plans
o Types of Employee Benefits
o Common Voluntary Benefits
o Complying with Retirement and Health Benefit Laws
o Ensuring Mandatory Benefits
o Keeping Current on Benefits and Related Laws
o Ensuring Legal Wages
o Ensuring Accurate Compensation
o Controlling Labor Costs
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