Supervision in the Hospitality Industry, 4th Edition

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  • Edition: 4th
  • Format: Hardcover
  • Copyright: 2003-01-01
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?


Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter features new, up-to-date material. Expanded coverage of hospitality organizations through case studies and hotel industry examples.

Author Biography

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.

Table of Contents

Chapter 1: The Supervisor as Manager.
Chapter 2: The Supervisor as Leader.
Chapter 3: Workplace Diversity.
Chapter 4: Communicating Effectively.
Chapter 5: Creating a Positive Work Climate.
Chapter 6: Developing Job Expectations.
Chapter 7: Recruiting and Selecting Applicants.
Chapter 8: Employee Training and Development.
Chapter 9: Evaluating Performance.
Chapter 10: Discipline and the Marginal Employee.
Chapter 11: Planning, Organizing, and Controlling.
Chapter 12: Decision Making and Problem Solving.
Chapter 13: Delegating.
Chapter 14: Additional Supervisory Topics.

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