Human Resources Management and Super - With Examination Sheet and Guide / Edition 1

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More About This Textbook


This particular guide is a brief competency guide which is focused on Human Resources Management and Supervision. 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.
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Product Details

  • ISBN-13: 9780135072424
  • Publisher: Prentice Hall
  • Publication date: 1/28/2007
  • Edition description: Older Edition
  • Edition number: 1
  • Product dimensions: 8.50 (w) x 10.80 (h) x 0.70 (d)

Table of Contents

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

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