managefirst hospitality and restaurant management quizlet

goals must describe measurable results that allow comparisons between the goals It includes essential content plus learning activities, case studies, professional profiles, â¦ Learn vocabulary, terms, and more with flashcards, games, and other study tools. ManageFirst: Hospitality and Restaurant Management w/ Answer Sheet (Managefirst Program) by National Restaurant Association Paperback $77.33 Only 8 left in stock (more on the way). The talent our industry needs begins with ManageFirst The ManageFirst Program, created by the National Restaurant Association Educational Foundation (NRAEF) and managed nationally by National Restaurant Association Solutions, is a management development program that equips students with the key competencies they need to begin or advance their management careers in our demanding industry. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. Learn managefirst with free interactive flashcards. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Hospitality Accounting 5. Baseline of quality and quantity that can be compared to actual operating budgets, Workers from different departments to solve problems and to monitor, standardize, and improve how work is done, Formal power, communication must flow down, up, and throughout the organization, Establishment's owner or manager to department heads such as the kitchen or beverage manager to entry level employees, Refers to technical, advisory specialists such as accountants and purchasing personnel whose jobs are to provide good advice to the actual decision makers employed in line positions, The basic management activity that involves arranging group efforts to work together efficiently, Indicates the tasks that a person working within a position must be able to perform, Indicates the personal requirements needed to successfully do the tasks listed on the job description, Actions that encourage desired worker behavior, Actions that discourage improper worker behavior, The basic management activity that involves determining the extent to which the organization "keeps on track" of achieving goals, The beliefs, values, and norms shared by workers in the organization that are then passed on to new employees, can influence management styles, The rules of appropriate behavior toward others at work, A legal term that indicates a failure to use reasonable care as a manager, and it is grounds for legal action, A process managers can use to identify what causes them stress in the workplace or in their personal lives, Managers move around the restaurant or foodservice operation constantly, Planning and using procedures and tools to increase a person's efficiency and productivity, The process of assigning authority to employees to do work that a manager at a higher organizational level would otherwise do, The things people do to further their careers, A process that requires an individual to demonstrate a high level of skill and to meet specific performance requirements, A process in which several people build relationships to help with career advancement and keep updated about the industry, Relationship between what is paid for something and the quality of the product or service that is received, A set of standards that guide restaurant and foodservice operations, and they are the foundation for developing the vision statement and mission statement, Key elements of operation that indicate the most basic reasons the business exists, The persons who affect or are affected by the establishment, Standards by which something can be measured or judged, Highest level goals. Ships from and sold by Amazon.com. It includes essential content plus learning activities, case It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. Storming 3. ManageFirst: Hospitality and Restaurant Management w/ Answer Sheet (Managefirst Program) by National Restaurant Association Paperback $58.00 Only 7 left in stock (more on the way). This competency-based program features 10 topics each It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. Performing 5. This text focuses on HOSPITALITY & RESTAURANT MARKETING topics. Forming 2. certification program. Learn restaurant and management supervision hospitality with free interactive flashcards. Learn vocabulary, terms, and more with flashcards, games, and other study tools. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. Save up to 80% by choosing the eTextbook option for ISBN: 9780133361889, 0133361888. FOODSERVICE MANAGEMENT PROFESSIONAL® [FMP®] Certification Program Thank you for applying for the National Restaurant Association (the Association) Foodservice Management Professional® [FMP®] certification program.] Occurs when one person asks for or expects an action of a sexual nature from another person in return for that person's employment or advancement, Involves informal efforts to improve job performance, A series of punishments that become more serious as unacceptable performance continues, Processes that encourage finding solutions to problems before more formal grievance procedures are needed, Discussion between involved persons with the goal of reaching an acceptable agreement, A process in which a neutral third party facilitates a discussion of difficult issues and makes suggestions about an agreement, A process in which neutral third party listens and reviews facts and makes decision to settle the conflict, 1. Choose from 111 different sets of managefirst flashcards on Quizlet. These focus on broad statements of what the entire operation wants to achieve, These goals represent the operation's highest-level concerns for employees to address, These goals are set at the next highest level in the operation, These goals focus on each employee's personal efforts, Goals: Specific, Measurable, Achievable, Relevant, Timebound, The percentage of the total number of employees who must be replaced during a specific time period such as a month or year, A statement of goals and the activities necessary to reach them that can be used over the next three to five years to move the operation towards it mission, A statement of goals and activities to be addressed within the next 12 months to move the operation toward its mission, A financial plan that estimates the revenue to be generated, the expenses to be incurred, and the profit, if any, for a specified time period, A summary of the establishment's profitability during a certain time period, Relates to portions of contracts that do not change when they are used with different parties, The process of sending and receiving information, Movements and body language to convey a message, Relates to how a person responds when he or she receives a message, By which authority flows from one management level to the next, Any sound, such as loud talking or blaring radios, that interferes with communication, Focuses on specific aspects of performance and can be positive such as emphasizing desired performance or negative such as addressing performance that should be improved, Relates to messages of all types sent by managers to all employees, Builds the customer base and helps build and maintain the establishment's desired identity throughout the community, Systems which allow employees and teams to share information and ideas, Factors such as recognition or wanting to be a part of a group that make employees act in ways that help them reach goals, Identifies two different sets of factors that can motivate and demotivate employees, Contains confidential documents including their employment application, emergency contact form, disciplinary action history, and current personal information, An organized series of actions planned to expand an employee's skills and knowledge, An employee learns how to do work normally done in a different position, "This for that". 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