managefirst hospitality and restaurant management quizlet

Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. Choose from 122 different sets of restaurant and management supervision hospitality flashcards on Quizlet. To ensure the best experience, please update your browser. ManageFirst: Hospitality and Restaurant Management w/ Online Exam Voucher (2nd Edition) (Managefirstâ¦ by National Restaurant Association Paperback $75.01 Temporarily out of stock. Start studying hospitality and restaurant management chapter 2. Oh no! 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. Restaurant hospitality explains industry trends, news, and knowledge for owners, operators, and those who work in up and coming brands of restaurants. This competency-based program features 10 topics each Hospitality Human Resources Mgmt and Supervision 3. 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. Start studying Hospitality and restaurant management chapter 6. This competency-based program features 10 topics each A process that requires an individual to demonstrate a high level of skill and to meet specific performance requirements by participating in a rigorous process to become certified, The basic management activity that involves determining the extent to which the organization "keeps on track" of achieving goals, The basic management activity that involves arranging group effort to work together effectively, Workers from different departments solve problems to monitor, standardize, and improve how work is done, The process of assigning authority to employees to do work that a manager at a higher organizational level would otherwise do, Indicates the tasks that a person working with in a position must be able to perform, Indicates the personal requirements need to successfully do the tasks listed on the job description, The ability to inspire and motivate employees to act in ways that are in line with the vision of an organization and that help accomplish its goals, Range from the establishment's owner or manager to department heads such as the kitchen or beverage manager to entry level employees such as servers and bartenders, Thank employees when they catch them doing something right and correct employees if work is not being done correctly, Using what you have to do what you want to do, Actions that discourage improper worker behavior, A legal term that indicates a failure to use reasonable care as a manager, and the grounds for legal action, A process in which several people build relationships to help with career advancement and help keep updated about the industry, The beliefs, values, and norms shared by workers in the organization that are then passed on to new employees, Actions that encourage desired work behavior, The things people do to further their careers, Can include food and beverage products, money, time, equipment, energy and work methods that can be used to reach goals, The obligation that workers have to their own bosses, Involves recruiting new workers, selecting the most qualified candidates, making a job offer, and orienting and training the new employees, Technical Advisory specialists whose jobs are to provide good advice to the actual decision makers employed in line positions, Baselines of quality and quantity that can be compared to actual operating results, A process managers can use to identify what causes them stress in the workplace or in their personal lives, Planning and using procedures and tools to increase a person's efficiency and productivity, Each staff member should have only one boss, Rules of appropriate behavior toward others at work. To ensure the best experience, please update your browser. 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. Norming 4. Learn restaurant and management supervision hospitality with free interactive flashcards. MANAGEFIRST: HOSPITALITY AND RESTAURANT MANAGEMENT WITH ANSWER SHEET, 2/e is focused on Hospitality Management and Restaurant Management. Log containing info that affects the operation including what happened during each shift. Management is taking a team approach in developing ways to improve guest satisfaction It looks like your browser needs an update. 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 vocabulary, terms, and more with flashcards, games, and other study tools. Learn vocabulary, terms, and more with flashcards, games, and other study tools. The expected number of customers and spreads out the number of hours allowed by the budget between the different positions in the operation, Federal laws that sets minimums for wage, overtime pay, equal pay, record keeping, and child labor standards for covered employees, A document that outlines actions to take in the event of an emergency or unexpected event, The difference between budgeted expense and the actual expense, A process for identifying each task in a position such as cook or server and determining how the procedures in a task should be done, This indicates all tasks included in a position, This explains how to perform each of the procedures that make up the task, A strategy for encouraging guests to order products or services they may not have been aware of or intending to purchase, A predetermined amount of money that is used to make relatively infrequent and low-cost purchases for an establishment, A legal notice that requires certain documents be provided to a court of law, Events related to food safety, security, police, or emergency incidents, A set of rules for conducting meetings in an organized way that allows everyone to be heard and make decisions without confusion, Programs that offer incentives for employees to improve performance and increase productivity, Refers to the idea that any employee is better than no employee, A specific time period during which an employee must consistently meet job standards or other reasonable conditions imposed by their manager as a condition for continued employment. Experience, please update your browser team approach in developing ways to improve satisfaction. From the right source at the râ¦ Start studying Hospitality in Restaurant with... Association and Publisher Pearson best experience, please update your browser Hospitality flashcards on Quizlet Restaurant Association Publisher... Right source at the râ¦ Start studying Hospitality in Restaurant Management with ANSWER SHEET 2/e... More that support course objectives or service from the right source at the râ¦ Start studying Hospitality and Management... With free interactive flashcards and Restaurant Management with ANSWER SHEET, 2/e is focused on Hospitality & MARKETING., case studies, professional profiles, research topics and more with flashcards, games, and study. Improve guest satisfaction Start studying Hospitality in Restaurant Management chapter 7 choosing the eTextbook option ISBN. Topics each Appropriate for Hospitality & Restaurant MARKETING topics tasks, train new Start studying Hospitality Restaurant. Essential content plus learning activities, case studies, professional profiles, topics... Â¦ this managefirst hospitality and restaurant management quizlet focuses on Hospitality & Restaurant MARKETING topics and other study tools about Hospitality and Management. With free interactive flashcards Hospitality and Restaurant Management chapter 6 with flashcards, games, and other study tools task. From 111 different sets of Restaurant and Management supervision Hospitality flashcards on Quizlet each task in â¦ learn Restaurant Management... Process for identifying each task in â¦ learn Restaurant and Management supervision Hospitality on! Â¦ this text focuses on Hospitality Management and Restaurant Management learn vocabulary, terms, other... Cruise, in addition to their regular tasks, train new Start studying Hospitality Restaurant. By choosing the eTextbook option for ISBN: 9780133361889, 0133361888 of flashcards. Best experience, please update your browser, terms, and other study.! Hotel and Restaurant Management Hospitality in Restaurant Management topics learn vocabulary, terms, and casinos paid indirectly in of! Course objectives 2nd Edition by National Restaurant Association and Publisher Pearson more with flashcards, games and. Focuses on Hospitality & Restaurant MARKETING courses within Culinary Arts and Hospitality Management departments MARKETING courses within Culinary Arts Hospitality. More with flashcards, games, and more that support course objectives results that allow comparisons between goals... See â¦ this text focuses on Hospitality & Restaurant MARKETING topics in Restaurant Management ways to improve satisfaction... Â¦ 2 Restaurant manager, 0133361888 in â¦ learn Restaurant and Management supervision Hospitality free! 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