Supervision in the Hospitality Industry / Edition 4

Supervision in the Hospitality Industry / Edition 4

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by Jack E. Miller, John R. Walker, Karen E. Drummond
     
 

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ISBN-10: 0471396893

ISBN-13: 9780471396895

Pub. Date: 09/06/2002

Publisher: Wiley

Guidelines to becoming a winning manager in the foodservice and hotel industries

Successful managers effectively use theory, practice, and experience to lead their staffs. Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce

Overview

Guidelines to becoming a winning manager in the foodservice and hotel industries

Successful managers effectively use theory, practice, and experience to lead their staffs. Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. Along with updated material in each chapter and a variety of training activities for real-world simulation, this Fourth Edition is the complete guide to managing in the hospitality industry.

It takes a lot of savvy to manage a thriving hospitality business. Managers must satisfy obligations to owners, customers, and employees, while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. Methods for achieving these goals as well as for communicating effectively, planning, organizing, and maintaining a management point of view are reinforced through quizzes, exercises, self-assessments, simulations, case studies, role-playing, and journal writing.

Supervision in the Hospitality Industry, Fourth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.

Product Details

ISBN-13:
9780471396895
Publisher:
Wiley
Publication date:
09/06/2002
Edition description:
Older Edition
Pages:
496
Product dimensions:
7.40(w) x 9.30(h) x 1.10(d)

Table of Contents

The Supervisor as Manager.
The Supervisor as Leader.
Building on Workplace Diversity.
Communicating Effectively.
Creating a Positive Work Climate.
Developing Job Expectations.
Recruiting and Selecting Applicants.
Employee Training and Development.
Evaluating Performance.
Discipline and the Marginal Employee.
Planning, Organizing, and Controlling.
Decision Making and Problem Solving.
Delegating.
Additional Supervisory Topics.
Glossary.
Bibliography.
Index.

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Supervision in the Hospitality Industry 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago