ManageFirst:Hospitality and Restaurant Management with Pencil/Paper Exam

Description

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

·        Why Goals Are Important

·        Setting Organizational Goals

·        Writing SMART Goals and Objectives

·        A Process for Achieving Organizational and Departmental Goals

·        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

·                  Defining Compensation

·                  Establishing Policies and Procedures for Employee Wage and Compensation

·                  Merit Pay Policies and Guidelines

·                  Maintaining Confidentiality of Payroll Information

·        Voluntary Termination

·        Involuntary Terminations

·        Conducting Involuntary Terminations

·        Steps for Managing and Conducting Involuntary Terminations

·        Defending Involuntary Terminations

·        Motivating Employees

·        Building a Positive Work Climate

·        Mutually Respectful Workplace

·        Interpersonal Communication

·        Conflict Resolution

·        Employee Performance Appraisals

·        Delegation

·        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

·        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

·        Why People Dislike Meetings

·        Planning Effective Meetings

·        Conducting Effective Meetings