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Supervision in the Hospitality Industry / Edition 2
     

Supervision in the Hospitality Industry / Edition 2

by Jack E. Miller, Mary Porter, Karen E. Drummond
 

ISBN-10: 0471549045

ISBN-13: 9780471549048

Pub. Date: 05/06/1992

Publisher: Wiley

This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance

Overview

This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing diversity, and quality and cost control.

Product Details

ISBN-13:
9780471549048
Publisher:
Wiley
Publication date:
05/06/1992
Series:
Wiley Service Management Series , #27
Edition description:
Older Edition
Pages:
400
Product dimensions:
7.68(w) x 9.49(h) x (d)

Table of Contents

INTRODUCTION TO SUPERVISION.

The Supervisor as Manager.

The Supervisor as Leader.

HUMAN RESOURCE SKILLS.

Job Descriptions and Performance-Based Objectives.

Recruiting and Selection.

Orientation and Training.

Evaluating Performance.

Disciplining Employees.

LEADERSHIP SKILLS.

Communicating Effectively.

Creating a Positive Work Climate.

MANAGEMENT SKILLS.

Decision-Making and Problem-Solving.

Delegating.

Planning and Organizing.

Controlling Quality Costs.

Special Supervisory Issues.

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