Supervision in the Hospitality Industry Study Guide

Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 9780470284728
Release Date: 2009-02-09
Genre: Business & Economics

Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth 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. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.

Supervision in the Hospitality Industry AHLEI

Author: Raphael R. Kavanaugh
Publisher: Pearson Higher Ed
ISBN: 9780133475326
Release Date: 2013-05-03
Genre: Business & Economics

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduce students to the supervisory skills they’ll need to succeed in a hospitality career. They will be prepared to meet the expectations of management, employees, and guests. SUPERVISION IN THE HOSPITALITY INDUSTRY, 5/e features revised procedures for managing conflict; expanded information on motivation, including a discussion of on-boarding; new information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets. This book also provides resources to help students create a professional development plan for their career. Authors: Jack D. Ninemeier, Ph.D., CHA, CHE, and Raphael R. Kavanaugh, Ed.D., CHA

Supervision in the Hospitality Industry Third Edition and NRAEF Workbook Package

Author: Jack E. Miller
Publisher: Wiley
ISBN: 0471442348
Release Date: 1998-06-01
Genre: Technology & Engineering

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.

Supervision in the Hospitality Industry Student Workbook

Author: Jack E. Miller
Publisher: Wiley
ISBN: 0471313505
Release Date: 2002-09-17
Genre: Technology & Engineering

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.

Supervision in the Hospitality Industry Leading Human Resources

Author: CTI Reviews
Publisher: Cram101 Textbook Reviews
ISBN: 9781490276687
Release Date: 2016-10-16
Genre: Education

Facts101 is your complete guide to Supervision in the Hospitality Industry, Leading Human Resources. In this book, you will learn topics such as as those in your book plus much more. With key features such as key terms, people and places, Facts101 gives you all the information you need to prepare for your next exam. Our practice tests are specific to the textbook and we have designed tools to make the most of your limited study time.

Supervision in the Hospitality Industry Textbook and NRAEF Workbook

Author: Jack E. Miller
Publisher: Wiley
ISBN: 0471313653
Release Date: 2002-09-10
Genre: Technology & Engineering

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.

Supervision in the Hospitality Industry Study Guide

Author: Jack E. Miller
Publisher: Wiley
ISBN: 0470099089
Release Date: 2006-09-22
Genre: Technology & Engineering

This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.

Supervision and Leadership in Tourism and Hospitality

Author: Lynn Van der Wagen
Publisher: Cengage Learning EMEA
ISBN: 0304706868
Release Date: 1998
Genre: Business & Economics

A guide to supervision and leadership in the tourism and hospitality industry. It focuses on managing workplace operations and the management of staff, including job design, selection and training, and monitoring workplace performance. It also deals with policies and procedures.

Supervision in the Hospitality Industry 7e with Student Study Guide Set

Author: John R Walker
Publisher:
ISBN: 111829064X
Release Date: 2011-12-12
Genre:

Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating.

Hospitality Employee Management and Supervision

Author: Kerry L. Sommerville
Publisher: John Wiley & Sons
ISBN: 9780471745228
Release Date: 2007-02-26
Genre: Business & Economics

A practical resource for managers and supervisors in hospitalitybusinesses In many hospitality establishments, one manager or supervisor isthe entire human resources department, making all the hiring andtraining decisions, often without having a formal human resourcesbackground. Filling this knowledge gap, Hospitality EmployeeManagement and Supervision provides both busy professionals andstudents with a one-stop comprehensive guide to human resources inthe hospitality industry. Rather than taking a theoretical approach, this text provides ahands-on, practical, and applications-based approach. The coverageis divided into four sections: legal considerations, employeeselection, employee orientation and training, and communication andmotivation. Each chapter in this lively and engaging text features: Quotations--Various practitioners in the hospitality industryhighlight the chapter's focus Chapter Objectives and Summaries lay out key concepts and then,at the end of each chapter, review them HRM in Action features highlight real-world HRM experiencesthat relate to the content presented in each chapter Tales from the Field--Hospitality employees provide accounts ofthe various challenges they face in the industry Ethical Dilemmas--Scenarios from the hospitality industry whichemphasize the role ethics plays in every aspect of the hospitalityindustry Practice Quizzes and Chapter Review Questions reinforce studentcomprehension of key concepts Hands-On HRM--Mini-cases based on real-world situations withdiscussion questions Chapter Key Terms--Bolded within the chapter and then listed atthe end of each chapter with definitions

Hospitality Supervision and Leadership Level 3

Author: Patricia Paskins
Publisher: Hodder Education
ISBN: 9781471847530
Release Date: 2015-07-31
Genre: Study Aids

Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any supervisor working in the hospitality industry will need: from supporting, motivating and developing staff, to customer service skills, problem solving and controlling resources - Develops understanding of the assessment requirements with clear explanations of all criteria - Helps you to build your portfolio, with guidance on suitable evidence and activities that provide assessment opportunities - Prepares you for professional discussions and questioning with knowledge checks at the end of each unit to test your understanding