Supervision in the Hospitality Industry (Wiley Service Management Series)
Supervision in the Hospitality Industryprovides 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 retentionA new chapter on team building and teamworkUpdated profiles of individuals and companiesA variety of training activities for real-world simulationIt 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 Editionis the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.--This text refers to an out of print or unavailable edition of this title.