Supervision in the hospitality industry /
Miller, Jack E., 1930-
Supervision in the hospitality industry / Jack E. Miller, Mary Porter, Karen Eich Drummond. - 2nd ed. - New York ; Chichester : Wiley, c1992. - xv, 383 p. : facsims., forms ; 25 cm.
Previous ed. / by Jack E. Miller and Mary Porter. 1985.
Includes bibliographical references (p. 373-378) and index.
Chapter 1.The supervisor as manager -- Chapter 2.The supervisor as leader -- Chapater 3.Communicating effectively -- Chapter 4.Creating a positive work climate -- Chapter 5.Developing job expectations -- Chapter 6.Recruiting and selecting applicants -- Chapter 7.Orienting and training employees -- Chapter 8.Evaluating performance -- Chapter 9.Disciplining employees -- Chapter 10.Planning, organizing, and controlling -- Chapter 11.Decision-making and problem-solving -- Chapter 12.Delegating.
Written for new managers and supervisors as well as students, this volume explores the management aspects of the catering and hospitality industry. This edition features updated material on team-building, quality and cost control, conflict resolution and other aspects of problem-solving.
9780471549048 : £33.50 0471549045
91-38368
Hospitality industry--Personnel management
Management & management techniques
Hospitality & service industries
Cookery / food & drink etc
Hotel & catering trades
647.940683 MIL
Supervision in the hospitality industry / Jack E. Miller, Mary Porter, Karen Eich Drummond. - 2nd ed. - New York ; Chichester : Wiley, c1992. - xv, 383 p. : facsims., forms ; 25 cm.
Previous ed. / by Jack E. Miller and Mary Porter. 1985.
Includes bibliographical references (p. 373-378) and index.
Chapter 1.The supervisor as manager -- Chapter 2.The supervisor as leader -- Chapater 3.Communicating effectively -- Chapter 4.Creating a positive work climate -- Chapter 5.Developing job expectations -- Chapter 6.Recruiting and selecting applicants -- Chapter 7.Orienting and training employees -- Chapter 8.Evaluating performance -- Chapter 9.Disciplining employees -- Chapter 10.Planning, organizing, and controlling -- Chapter 11.Decision-making and problem-solving -- Chapter 12.Delegating.
Written for new managers and supervisors as well as students, this volume explores the management aspects of the catering and hospitality industry. This edition features updated material on team-building, quality and cost control, conflict resolution and other aspects of problem-solving.
9780471549048 : £33.50 0471549045
91-38368
Hospitality industry--Personnel management
Management & management techniques
Hospitality & service industries
Cookery / food & drink etc
Hotel & catering trades
647.940683 MIL