ManageFirst Human Resources Management and Supervision with On-line Testing Access Code Card and Test Prep

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 and an On-line Testing Access Code Card.

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