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:
- Supervision: Two new chapters on supervisory management and leadership, and new sections on supervisory communication and effective goal-setting.
- Equal Opportunity, Diversity, Recruiting, and Performance Standards: Expanded coverage of multiculturalism in the workplace, and added discussion of social media hiring and recruiting.
- Creating a Positive Work Environment: New sections on leadership behaviors, team building, training programs, and conflict in the workplace.
- Maintaining High Performance: A New chapter on supervisory delegation.
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
Part 1. Supervision 1
Chapter 1. The Supervisor as Manager 3
Chapter 2. The Supervisor as Leader 39
Chapter 3. Planning, Organizing, and Goal Setting 67
Chapter 4. Communicating Effectively 101
Part 2. Equal Opportunity, Diversity, Recruitment, and Performance Standards 139
Chapter 5. Equal Opportunity Laws and Diversity 141
Chapter 6. Recruitment, Selection, and Orientation 167
Chapter 7. Performance Effectiveness 213
Part 3. Creating a Positive Work Environment 257
Chapter 8. Motivation 259
Chapter 9. Supervising Teams, Teambuilding, and Coaching 297
Chapter 10. Employee Training and Development 327
Chapter 11. Conflict Management, Resolution, and Prevention 361
Part 4. Maintaining High Performance 379
Chapter 12. Discipline 381
Chapter 13. Decision Making and Control 423
Chapter 14. Delegating 455