Description:
Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. Along with updated material in each chapter, this Fifth Edition features:
New material on diversity initiatives, recruitment, and retention
A new chapter on team building and teamwork
Updated profiles of individuals and companies
A variety of training activities for real-world simulation
It takes a lot of savvy to manage a thriving hospitality business. Managers must satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. Methods for achieving these goals as well as for communicating effectively, planning, organizing, and maintaining a management point of view are reinforced through quizzes, exercises, self-assessments, simulations, case studies, role play, and journal writing.
Supervision in the Hospitality Industry, Fifth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.
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