Introduction to the Hospitality Industry, Fifth Edition and NRAEF Workbook Package PDF Download
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Author: Tom Powers Publisher: Wiley ISBN: 9780471216827 Category : Business & Economics Languages : en Pages : 500
Book Description
This revision of a popular textbook for the introduction course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471216827 Category : Business & Economics Languages : en Pages : 500
Book Description
This revision of a popular textbook for the introduction course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471708797 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471208792 Category : Business & Economics Languages : en Pages : 100
Book Description
The revised edition of the classic introductory volume to the hospitality industry Introduction to the Hospitality Industry covers all aspects of the business, from individual roles to operational issues. This extensively revised Fifth Edition continues to set itself apart with: * A new, full-color interior design * New and revised Internet exercises * More than 70 figures and tables * Over 120 photographs from a diverse cross section of hospitality spots around the world * Case histories * Global hospitality notes and industry practice notes * Chapter review questions The authors' accessible treatment of the material makes it easy for students to gain a clear understanding of the size and scope of this expanding industry. Introduction to the Hospitality Industry, Fifth Edition is the perfect beginning for students interested in a career in the hospitality sector. Visit the accompanying Web site at www.wiley.com/college
Author: National Restaurant Association (U.S.) Publisher: Pearson ISBN: 9780138019389 Category : Food service management Languages : en Pages : 0
Book Description
Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Author: Tom Powers Publisher: Wiley ISBN: 9780471708780 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course includes management functions in addition to covering all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Paul R. Dittmer Publisher: Wiley ISBN: 9780471216858 Category : Business & Economics Languages : en Pages : 0
Book Description
Dimensions of the Hospitality Industry, Third Edition, offers students a dynamic and accessible introduction to the broad world of hospitality and tourism. Newly revised and updated, this Third Edition gives students the foundation they need to prepare for managerial careers in this rapidly growing field. Organized into seven major sections, the book begins with an overview of the hospitality industry and concludes with a discussion of the significant issues facing managers today and in the future. It covers the history of the industry and provides an introduction to the management and operation of the three principal segments: food and beverage; lodging; and travel and tourism. The book offers focused coverage of each sector within hospitality: food and beverage, lodging, and travel and tourism. examines the size, scope, and operations of each of these key areas and shares essential information on related concepts products, and services. Throughout the text, this Third Edition brings the material out of the classroom and into the real world with a set of powerful new learn-ing tools.
Author: Publisher: Prentice Hall ISBN: 9780132222013 Category : Food service Languages : en Pages : 0
Book Description
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate 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.
Author: National Restaurant Association Publisher: Prentice Hall ISBN: 9780132100663 Category : Bars (Drinking establishments) Languages : en Pages : 0
Book Description
Includes detachable examination answer sheet in front of book.
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: National Restaurant Association (U.S.)
Author: Tom Powers
Author: Paul R. Dittmer
Author: 
Author: National Restaurant Association
Author: Ed Bowker Staff