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ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam and Test Prep
Association Solutions National Restaurant Association

ISBN-10: 0135072417
ISBN-13:  9780135072417

Publisher:  Prentice Hall
Copyright:  2007
Format:  Kit/Package/ShrinkWrap
Published:  10/29/2008
Status: Instock


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Description

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

 

NEW! Exam Prep Guides for The ManageFirst™ Program - An exam prep guide is available for each one of the ten ManageFirst™  titles and are now automatically packaged with each Competency Guide. 

 

Contents Include:

  • Test taking strategies
  • Practice exam questions written to the NRAEF test item writing guidelines
  • Explanations for answers with remediation to the competency guides
  • Glossary of key terms

 

 

A Competency Guide and exam which is focused on Hospitality Management and Restaurant Management. This Competency Guide includes essential content focused on Hospitality and Restaurant Management, plus learning activities, case studies, professional profiles, research topics and more.

 

Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

  

The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success.  This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

 

This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card is also available.

 

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

 

*Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professionalä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.


Features

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

Instructor Supplements available for each Competency Guide:

  • Microsoft® PowerPoint® presentations with Instructor's Notes
  • Answer Keys for self-guided tests and Additional Activities.
  • Instructor Correlation Guides that assist in the transition to the NRAEF ManageFirst Program.
  • Syllabus builder template
  • Classroom activities
  • Quizzes and reviews questions (with answers)
  • Test Bank of Exam style questions
  • Detailed course outlines include:
    • suggested time block
    • activity and objective
    • slides used
    • guide pages covered
    • lecture notes.

Instructor’s resources are available for registered ManageFirst™  instructors.  To register or access instructor materials please visit:  Download Instructor’s Resources

 

Note: If you will be instructing the ServSafe® Food Safety or ServSafe Alcohol® courses, there are separate instructor registration procedures for these programs.

 


Table of Contents

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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ManageFirst Pencil/Paper Exam Sheet
National Restaurant Association
©2009  |  Prentice Hall  |  Paper  |  Instock
ISBN-10: 0135064589  |  ISBN-13: 9780135064580
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This package contains:
•   National Restaurant Association, ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam (2007)
•   National Restaurant Association, Test Prep ManageFirst Hospitality & Restaurant Management (2009)

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Package ISBN-10: 0138020191 | ISBN-13: 9780138020194
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National Restaurant Association | ©2007 | Prentice Hall | Kit/Package/ShrinkWrap
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National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
National Restaurant Association | ©2009 | National Bundle
National Restaurant Association | ©2011 | Paper; 320 pp


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