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Supervision in Hospitality Industry (7TH 12 Edition)by John R. Walker
Synopses & Reviews
A Road Map to Being a Successful Manager in the Foodservice and Lodging Industries
The hospitality industry is founded on the quality of service produced by its employees, and it is the people supervising these employees who hold the keys to the operation’s success. By providing fundamental and comprehensive information on the various elements of a supervisor’s role, this updated Seventh Edition of Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, and decision-making skills required to manage a workforce to profitable results.
Practical, concrete, and results-oriented, Supervision in the Hospitality Industry, Seventh Edition spotlights real-life solutions to everyday challenges. With applicable concepts, theories, and principles, supervisors and leaders can meet the demands of today’s rapidly advancing hospitality industry. Along with new industry examples, profiles, key word definitions, and web-based activities, the Seventh Edition has also been restructured into four parts:
Discover your own unique management style by mastering the basic principles and utilizing the creative problem-solving methods presented in this revamped Supervision in the Hospitality Industry, Seventh Edition.
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.
About the Author
John R. Walker, DBA, CHA, FMP, is a Fulbright Senior Specialists and the McKibbon Professor of Hotel and Restaurant Management in the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee.
Table of Contents
Chapter 1: Supervisors as Managers.
Chapter 2: Supervisors as Leaders.
Chapter 3: Planning and Goal Setting.
Chapter 4: Communicating.
Chapter 5: EEO Laws and Diversity.
Chapter 6: Recruiting, Selection and Orientation.
Chapter 7: Performance Management.
Chapter 8: Motivating and Coaching Employees.
Chapter 9: Supervising Groups and Teams.
Chapter 10: Training and Development.
Chapter 11: Conflict Management, Resolution, and Prevention.
Chapter 12: Discipline and Employee Assistance Programs.
Chapter 13: Decision-making and Control.
Chapter 14: Delegating.
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