Supervision in the Hospitality Industry: Applied Human Resources

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9780471657484: Supervision in the Hospitality Industry: Applied Human Resources
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This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.

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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:

  • New material on diversity initiatives, recruitment, and retention
  • A new chapter on team building and teamwork
  • Updated profiles of individuals and companies
  • A variety of training activities for real-world simulation

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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Other Popular Editions of the Same Title

9780471396895: Supervision in the Hospitality Industry

Featured Edition

ISBN 10:  0471396893 ISBN 13:  9780471396895
Publisher: Wiley, 2002
Hardcover

9780471194200: Supervision in the Hospitality Industry (Wiley Service Management Series)

Wiley, 1998
Hardcover

9780470604212: Supervision in the Hospitality Industry (Applied Human Resources)

Wiley ..., 2010
Softcover

9780471549048: Supervision in the Hospitality Industry (Wiley Service Management Series)

Wiley, 1992
Hardcover

9780471887065: Supervision in the hospitality industry (Wiley service management series)

Wiley, 1985
Hardcover

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