Supervision in the Hospitality Industry PDF Download
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Author: John R. Walker
Publisher: John Wiley and Sons
ISBN: 0470077832
Category : Business & Economics
Languages : en
Pages : 513
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Book Description
Order of authors reversed on previous eds.
Author: John R. Walker
Publisher: John Wiley and Sons
ISBN: 0470077832
Category : Business & Economics
Languages : en
Pages : 513
Get Book Here
Book Description
Order of authors reversed on previous eds.
Author: Raphael R. Kavanaugh
Publisher: Pearson Higher Ed
ISBN: 0133475328
Category : Business & Economics
Languages : en
Pages : 407
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Book Description
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
Author: Kerry L. Sommerville
Publisher: John Wiley & Sons
ISBN: 0471745227
Category : Business & Economics
Languages : en
Pages : 370
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Book Description
HOSPITALITY EMPLOYEE MANAGEMENT AND SUPERVISION A PRACTICAL RESOURCE FOR MANAGERS AND SUPERVISORS IN HOSPITALITY BUSINESSES In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry. Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation. Each chapter in this lively and engaging text features: Quotations——Various practitioners in the hospitality industry highlight 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 experiences that relate to the content presented in each chapter Tales from the Field——Hospitality employees provide accounts of the various challenges they face in the industry Ethical Dilemmas——Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts Hands-On HRM——Mini-cases based on real-world situations with discussion questions Chapter Key Terms——Bolded within the chapter and then listed at the end of each chapter with definitions
Author: David Foskett
Publisher: Hodder Education
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
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Book Description
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
Author: Debra F. Cannon
Publisher: Pearson Higher Ed
ISBN: 0133454169
Category : Business & Economics
Languages : en
Pages : 470
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Book Description
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. Every hospitality organization needs well-trained employees. Use this text to teach your students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it. Students will learn: • How to measure training as an investment in the organization • Assessment methods to determine training needs • Instructional design techniques and
Author: Cliff Goodwin
Publisher: Prentice Hall
ISBN: 9780130498465
Category : Hospitality industry
Languages : en
Pages : 0
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Book Description
This survival kit contains the tools needed to develop skills in human relations, labor and management relations, and customer service that are essential to effective customer and employee management and supervision. Contains sound principles and practical suggestions for resolving conflict, leading meetings, executing performance appraisals, imposing discipline, scheduling work, and adding value. For managers or directors of training and development in human relations and hospitality management.
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 0470084804
Category : Business & Economics
Languages : en
Pages : 506
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Book Description
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Author: Ishmael Mensah
Publisher: Cambridge Scholars Publishing
ISBN: 1527537781
Category : Business & Economics
Languages : en
Pages : 195
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Book Description
Environmental management is essential to the successful operation of the hospitality businesses. This book simplifies the complex issue of environmental management for both students of hospitality and industry practitioners (such as hotel managers and restauranteurs). The study explains how global environmental problems affect the hospitality industry and vice versa. It also outlines the processes that should be followed in environmental management, and the specific environmental management practices of hospitality businesses in the areas of waste management, energy and water conservation. The book provides practical illustrations, review questions, and lists of keywords and concepts in each chapter. It provides a global perspective on the study of environmental management in the hospitality industry by drawing on success stories and previous research on the topic from across the globe.
Author: Lynn Van der Wagen
Publisher: Cengage Learning
ISBN: 9780304706860
Category : Hospitality industry
Languages : en
Pages : 0
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Book Description
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.
Author: Jerald W. Chesser
Publisher: Prentice Hall
ISBN: 9780131583283
Category : Cooks
Languages : en
Pages : 0
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Book Description
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
