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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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, this Fifth Edition features:
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 play, and journal writing.
Supervision in the Hospitality Industry, Fifth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.About the Author:
JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota–Manatee.
Karen Eich Drummond, Edd, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored and coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals, So You Want to Be a Chef?, and The Restaurant Training Program, all published by Wiley.
The late Jack E. Miller collaborated on several books in hospitality management, including Menu: Pricing & Strategy, and Food and Beverage Cost Control, Second Edition, both from Wiley.
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