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ManageFirst Human Resources Management and Supervision with Pencil/Paper Exam and Test Prep
ISBN-10: 0135072425
ISBN-13: 9780135072424
Publisher: Prentice Hall
Copyright: 2007
Format: Kit/Package/ShrinkWrap
Published: 10/27/2008
Status: Instock
Customers outside the U.S., click here.
Description
Appropriate for Customer Service 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 brief competency guide which is focused on Customer Service. 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 a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Human Resources Management and Supervision w/ On-line Testing Access Code Card is also available.
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
Features
Appropriate for Customer Service courses within Culinary Arts and Hospitality Management departments.
A brief competency guide which is focused on Customer Service. 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
o Overview of Human Resource from a Manager’s Perspective
o Benefits of a Diverse Working Environment
o Avoiding Illegal Discrimination
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
Student resources
National Restaurant Association
©2009
|
Prentice Hall
|
Paper
|
Instock
ISBN-10: 0135064589 |
ISBN-13: 9780135064580
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This package contains:
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National Restaurant Association, ManageFirst: Human Resources Management and Supervision with Pencil/Paper Exam (2007)
•
NRA Solutions, Test Prep Human Resources Management and Supervision (2009)
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National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
National Restaurant Association | ©2011 | Paper; 320 pp
