Tuesday, April 17, 2007

Hospitality and Restaurant Management: ManageFirst

To make better restaurant, hospitality and food service managers, professionals need the best tools. The National Restaurant Association Educational Foundation (NRAEF) has designed this class to complement the ServSafe® class. The course is designed to be comprehensive and relevant, preparing you for the needs of the restaurant, hospitality, and food service industry. There is strong emphasis on interpersonal communication, ethics, and a list of competency-based topics reflecting real-world needs of this dynamic industry. You are also provided with management and leadership practice.

The first of four consecutive ManageFirst® classes will start April 27th at Robinson's Tavern in Locust Grove, Virginia. All classes are taught through the auspices of Germanna Community College.

1 comment:

cuisine said...

Hi,

Thanks for giving such a wonderful post. In restaurant they deal with customers regularly. The management has to be more careful in running the show. There are 2 areas of restaurants that can be divided in terms of management – the back end or the kitchen, and the front end or the eating area. Both of these play commonly important role in success of a restaurantmanagement
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