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Supervision in the hospitality industry / Jack E. Miller, Mary Porter, Karen Eich Drummond.

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, c1992.Edition: 2nd edDescription: xv, 383 p. : facsims., forms ; 25 cmISBN:
  • 9780471549048 :
  • 0471549045
Subject(s): DDC classification:
  • 647.940683 MIL
Incomplete contents:
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.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.940683 MIL (Browse shelf(Opens below)) 1 Available 109039

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.

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