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.
|Series:||Wiley Service Management Series , #27|
|Edition description:||Older Edition|
|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.
Creating a Positive Work Climate.
Decision-Making and Problem-Solving.
Planning and Organizing.
Controlling Quality Costs.
Special Supervisory Issues.