Supervision in the Hospitality Industry, Textbook and NRAEF Workbook, 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 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

Table of Contents

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

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