Human Resources Management and Supervision Competency Guide

Human Resources Management and Supervision Competency Guide
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  • ISBN-13: 9780132222129
  • ISBN: 0132222124
  • Edition: 1st
  • Publication Date: 2006
  • Publisher: Prentice Hall


National Restaurant Association Educatio


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. 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. On-line testing is also available. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirstNational Restaurant Association Educatio is the author of 'Human Resources Management and Supervision Competency Guide', published 2006 under ISBN 9780132222129 and ISBN 0132222124.

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