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NRAEF ManageFirst: Human Resources Management and Supervision
NRA National Restaurant Association

ISBN-10: 0132222124
ISBN-13: 9780132222129

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 384 pp
Published: 04/13/2006

Suggested retail price: $36.00
Buy from myPearsonStore

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.   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

 

 

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

Chapter 1        Building a Welcoming Work Environment and Encouraging Diversity

           

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

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

This title is a member of the NRAEF ManageFirst Program, which also contains the titles below . You can also visit the NRAEF ManageFirst Program page.

    Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.

     

    A Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., 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: Controling Foodservice Costs w/ On-line Testing Access Code is also available.

     

    For additional information about the NRAEF ManageFirstTM 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.

     

  • 0132283360NRAEF ManageFirst: Controlling Foodservice Costs
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 208 pages | Estimated Availability: 09/19/2008
    ISBN-10: 0132283360 | ISBN-13: 9780132283366
    Brief Description

    • Appropriate for Customer Service, Front of the House, or Dining Room Management 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.   NRAEF ManageFirst: Customer Service w/ On-line Testing Access Code Card is also available.

     

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

     

  • 0132283816NRAEF ManageFirst: Customer Service
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Estimated Availability: 09/12/2008
    ISBN-10: 0132283816 | ISBN-13: 9780132283816
    Brief Description

    • Appropriate for Cooking Skills, Food Production or Introductory Cooking courses within Culinary Arts and Hospitality Management departments.

     

    A brief competency guide which is focused on Food Quality.  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: Food Production w/ On-line Testing Access Code Card is also available.

     

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

  • 0131752340NRAEF ManageFirst: Food Production
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 176 pages | Instock
    ISBN-10: 0131752340 | ISBN-13: 9780131752344
    Brief Description | Buy from myPearsonStore

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

     

    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.

     

  • 0132283808NRAEF ManageFirst: Hospitality and Restaurant Management
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 272 pages | Instock
    ISBN-10: 0132283808 | ISBN-13: 9780132283809
    Brief Description | Buy from myPearsonStore

    • 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.   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

     

     

  • 0132222124NRAEF ManageFirst: Human Resources Management and Supervision
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 384 pages | Instock
    ISBN-10: 0132222124 | ISBN-13: 9780132222129
    Brief Description | Buy from myPearsonStore

    • Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments.

     

    A brief competency guide which is focused on Inventory and Purchasing.  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: Inventory and Purchasing w/ On-line Access Testing Code Card

     

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

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

     

    A brief competency guide which is focused on Inventory and Purchasing.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

     

     

  • 0132222167NRAEF ManageFirst: Inventory and Purchasing
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Out of Stock
    ISBN-10: 0132222167 | ISBN-13: 9780132222167
    Brief Description

    • Appropriate for Managerial Accounting courses within Culinary Arts and Hospitality Management departments.

     

    A brief competency guide which is focused on Managerial Accounting and Budgeting.  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: Managerial Accounting w/ On-line Testing Access Code Card is also available.

     

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

  • 0132283417NRAEF ManageFirst: Managerial Accounting
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Instock
    ISBN-10: 0132283417 | ISBN-13: 9780132283410
    Brief Description | Buy from myPearsonStore

    • Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments.

     

    A brief competency guide which is focused on Menu Marketing and Management.  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: Menu Marketing and Management w/ On-line Testing Access Code Card is also available.

     

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

     

  • 0132222019NRAEF ManageFirst: Menu Marketing and Management
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 176 pages | Instock
    ISBN-10: 0132222019 | ISBN-13: 9780132222013
    Brief Description | Buy from myPearsonStore

    • Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments.

     

    A brief competency guide which is focused on Culinary Nutrition.  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: Nutrition w/ On-line Testing Access Code Card is also available.

     

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

  • 0132283867NRAEF ManageFirst: Nutrition
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 240 pages | Instock
    ISBN-10: 0132283867 | ISBN-13: 9780132283861
    Brief Description | Buy from myPearsonStore

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

     

    A brief competency guide which is focused on Restaurant Marketing.  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: Restaurant Marketing w/ On-line Testing Access Code Card is also available.

     

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

  • 013222206XNRAEF ManageFirst: Restaurant Marketing
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 192 pages | Instock
    ISBN-10: 013222206X | ISBN-13: 9780132222068
    Brief Description | Buy from myPearsonStore

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