Hospitality Employee Management and Supervision: Concepts and Practical Applications

Sommerville, Kerry L.

ISBN 10: 0471745227 / ISBN 13: 9780471745228

Published by Wiley, 2007

About this Item

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Seller Inventory # Q-0471745227

Bibliographic Details

• Title: Hospitality Employee Management and Supervision: Concepts and Practical Applications
• Publisher: Wiley
• Publication Date: 2007
• Language: English
• ISBN 10: 0471745227
• ISBN 13: 9780471745228
• Binding: paperback
• Condition: New
• Weight: 23 ounces

About this title

Synopsis

In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry.

Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.

Each chapter in this lively and engaging text features:

• Quotations――Various practitioners in the hospitality industry highlight the chapter's focus
• Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them
• HRM in Action features highlight real-world HRM experiences that relate to the content presented in each chapter
• Tales from the Field――Hospitality employees provide accounts of the various challenges they face in the industry
• Ethical Dilemmas――Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry
• Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts
• Hands-On HRM――Mini-cases based on real-world situations with discussion questions
• Chapter Key Terms――Bolded within the chapter and then listed at the end of each chapter with definitions.

About the Author

KERRY L. SOMMERVILLE, CHE, CHA, MA, has more than twenty-five years of professional and academic hotel and restaurant management experience. He is an innovative, award-winning instructor, a published author, and the developer of one of the earliest and most comprehensive distance education models for online learning. He holds a master’s degree in management from Webster University.