Synopses & Reviews
The 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 leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson .com so we can have someone from our business and industry group contact you directly.
Synopsis
This is a competency guide (with examination) which is focused on Management practice and Leadership. 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 leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide and an On-line Testing Access Code Card.
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