Supervision in the hospitality industry.

By:

Walker, John R, 1944-

Contributor(s):

Miller, Jack E

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley, c2012.Edition: 7th ed. / John R. Walker, Jack E. MillerDescription: xvii, 506 p. : ill. (some col.), ports. ; 25 cmISBN:

9781118071786 (hbk.) :
9781118071786

Subject(s):

DDC classification:

647.90683 WAL

LOC classification:

TX911.3.P4 M55 2012

Summary: 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.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.90683 WAL (Browse shelf(Opens below))	1	Available		216306

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.