Supervision in the Hospitality Industry / Edition 3by Jack E. Miller, Mary Porter, Karen E. Drummond, Karen Eich Drummond
Pub. Date: 05/28/1998
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.
Table of Contents
The Supervisor as Leader.
Building on Workplace Diversity.
Creating a Positive Work Climate.
Developing Job Expectations.
Recruiting and Selecting Applicants.
Employee Training and Development.
Discipline and the Marginal Employee.
Planning, Organizing, and Controlling.
Decision Making and Problem Solving.
Additional Supervisory Topics.
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