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A practical resource for managers and supervisors in hospitality businesses
In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry.
Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.
Each chapter in this lively and engaging text features:
UNIT 1: THE LEGAL LANDSCAPE.
Chapter 1. Introduction to Hiring and Supervising Employees.
Chapter 2. The Hospitality Manager's Legal Challenges.
Chapter 3. Wage and Hour Laws Affecting Salaried, Hourly, andTipped Employees.
Chapter 4. Common Law, Negligent Hiring, and EmployeeRights.
Chapter 5. Working With Unions.
UNIT 2: THE EMPLOYEE SELECTION PROCESS.
Chapter 6. Job Descriptions and Job Specifications.
Chapter 7. The Employee Handbook.
Chapter 8. Advertising and Recruiting.
Chapter 9. Applications, Interviews, and Background Checks.
UNIT 3: ORIENTATION AND TRAINING.
Chapter 10. New-Employee Orientation.
Chapter 11. Training to Performance Standards.
UNIT 4: COMMUNICATION AND MOTIVATION.
Chapter 12. Performance Appraisals That Work.
Chapter 13. Effective Communication and Feedback.
Chapter 14. Employee Discipline.
Chapter 15. Employee Motivation Through Quality Leadership.