Supervision in the hospitality industry.
Walker, John R., 1944-
Supervision in the hospitality industry. - 7th ed. / John R. Walker, Jack E. Miller. - Hoboken, N.J. : Wiley, c2012. - xvii, 506 p. : ill. (some col.), ports. ; 25 cm.
Previous ed.: 2010. Preface xi Part 1. Supervision 1 Chapter 1. The Supervisor as Manager 3 Chapter 2. The Supervisor as Leader 39 Chapter 3. Planning, Organizing, and Goal Setting 67 Chapter 4. Communicating Effectively 101 Part 2. Equal Opportunity, Diversity, Recruitment, and Performance Standards 139 Chapter 5. Equal Opportunity Laws and Diversity 141 Chapter 6. Recruitment, Selection, and Orientation 167 Chapter 7. Performance Effectiveness 213 Part 3. Creating a Positive Work Environment 257 Chapter 8. Motivation 259 Chapter 9. Supervising Teams, Teambuilding, and Coaching 297 Chapter 10. Employee Training and Development 327 Chapter 11. Conflict Management, Resolution, and Prevention 361 Part 4. Maintaining High Performance 379 Chapter 12. Discipline 381 Chapter 13. Decision Making and Control 423 Chapter 14. Delegating 455 Glossary 479 Index 491.
Includes bibliographical references and index.
Human resources are led, not managed. This seventh edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors - the people on whom success or failure of every hospitality enterprise depends.
9781118071786 (hbk.) : £55.95 9781118071786
Hospitality industry--Personnel management
Travel and Tourism.
Cookery / food & drink etc
Personnel & human resources management
Hospitality & service industries
TX911.3.P4 / M55 2012
647.90683 WAL
Supervision in the hospitality industry. - 7th ed. / John R. Walker, Jack E. Miller. - Hoboken, N.J. : Wiley, c2012. - xvii, 506 p. : ill. (some col.), ports. ; 25 cm.
Previous ed.: 2010. Preface xi Part 1. Supervision 1 Chapter 1. The Supervisor as Manager 3 Chapter 2. The Supervisor as Leader 39 Chapter 3. Planning, Organizing, and Goal Setting 67 Chapter 4. Communicating Effectively 101 Part 2. Equal Opportunity, Diversity, Recruitment, and Performance Standards 139 Chapter 5. Equal Opportunity Laws and Diversity 141 Chapter 6. Recruitment, Selection, and Orientation 167 Chapter 7. Performance Effectiveness 213 Part 3. Creating a Positive Work Environment 257 Chapter 8. Motivation 259 Chapter 9. Supervising Teams, Teambuilding, and Coaching 297 Chapter 10. Employee Training and Development 327 Chapter 11. Conflict Management, Resolution, and Prevention 361 Part 4. Maintaining High Performance 379 Chapter 12. Discipline 381 Chapter 13. Decision Making and Control 423 Chapter 14. Delegating 455 Glossary 479 Index 491.
Includes bibliographical references and index.
Human resources are led, not managed. This seventh edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors - the people on whom success or failure of every hospitality enterprise depends.
9781118071786 (hbk.) : £55.95 9781118071786
Hospitality industry--Personnel management
Travel and Tourism.
Cookery / food & drink etc
Personnel & human resources management
Hospitality & service industries
TX911.3.P4 / M55 2012
647.90683 WAL