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Supervision in the Hospitality Industry Jack E. Miller

Supervision in the Hospitality Industry By Jack E. Miller

Supervision in the Hospitality Industry by Jack E. Miller


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Summary

Provides comprehensive coverage of the principles, theories, human relations techniques, and decision making skills that are required to manage a workforce to profitable results. This book helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate and developing job expectations.

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Supervision in the Hospitality Industry Summary

Supervision in the Hospitality Industry: Applied Human Resources by Jack E. Miller

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.

About Jack E. Miller

JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee. Karen Eich Drummond, Edd, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored and coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals, So You Want to Be a Chef?, and The Restaurant Training Program, all published by Wiley. The late Jack E. Miller collaborated on several books in hospitality management, including Menu: Pricing & Strategy, and Food and Beverage Cost Control, Second Edition, both from Wiley.

Table of Contents

Preface. Part 1: Supervision and HR Management and Leadership. Chapter 1: The Supervisor as Manager. Chapter 2: The Supervisor as Leader. Part 2: The Workplace. Chapter 3: Equal Opportunity in the Workplace. Chapter 4: Creating a Positive Work Climate. Chapter 5: Developing Performance Standards. Chapter 6: Recruiting and Selecting Applicants. Part 3: Employee Development. Chapter 7: Teamwork and Teambuilding. Chapter 8: Employee Training and Development. Chapter 9: Evaluating Performance. Chapter 10: Discipline and Employee Assistance Programs. Part 4: Supervising Human Resources. Chapter 11: Planning and Organizing. Chapter 12: Communicating Effectively. Chapter 13: Delegating. Chapter 14: Decision Making and Control. Glossary. Index.

Additional information

CIN0471657484G
9780471657484
0471657484
Supervision in the Hospitality Industry: Applied Human Resources by Jack E. Miller
Used - Good
Hardback
John Wiley and Sons Ltd
2006-03-17
544
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

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