Supervision in the Hospitality Industry - Couverture rigide

Guidelines to becoming a winning manager in the foodservice and hotel industries

Successful managers effectively use theory, practice, and experience to lead their staffs. 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 and a variety of training activities for real–world simulation, this Fourth Edition is the complete guide to managing in the hospitality industry.

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–playing, and journal writing.

Supervision in the Hospitality Industry, Fourth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.

The late JACK E. MILLER collaborated on several books in hospitality management, including Menu: Pricing and Strategy and Food and Beverage Cost Control, Second Edition, both from Wiley.

JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at Alliant International University in San Diego, California.

KAREN EICH DRUMMOND, EdD, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored or coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals (Wiley).