Items related to Supervision in the Hospitality Industry (Wiley Service...
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.
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From the Back Cover:
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.
About the Author:
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.
The late JACK E. MILLER collaborated on several books in hospitality management, including Menu: Pricing and Strategy and Food and Beverage Cost Control, Second Edition, both from Wiley.
JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at Alliant International University in San Diego, California.
KAREN EICH DRUMMOND, EdD, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored or coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals (Wiley).
JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at Alliant International University in San Diego, California.
KAREN EICH DRUMMOND, EdD, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored or coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals (Wiley).
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- PublisherWiley
- Publication date1992
- ISBN 10 0471549045
- ISBN 13 9780471549048
- BindingHardcover
- Edition number2
- Number of pages400
- Rating
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Supervision in the Hospitality Industry
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(1992)
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Supervision in the Hospitality Industry
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Supervision in the Hospitality Industry (Wiley Service Management Series)
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Supervision in the Hospitality Industry (Wiley Service Management Series)
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ISBN 13: 9780471549048
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Book Description Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780471549048. Seller Inventory # 9210600
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Supervision in the Hospitality Industry (Wiley Service Management Series)
Published by
John Wiley & Sons
(1992)
ISBN 10: 0471549045
ISBN 13: 9780471549048
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Book Description Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780471549048. Seller Inventory # 9042467
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