HOSPITALITY EMPLOYEE MANAGEMENT AND SUPERVISION A practical resource for managers and supervisors in hospitality businesses In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry. Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation. Each chapter in this lively and engaging text features: Quotations??????Various practitioners in the hospitality industry highlight the chapter???s focus Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them HRM in Action features highlight real-world HRM experiences that relate to the content presented in each chapter Tales from the Field??????Hospitality employees provide accounts of the various challenges they face in the industry Ethical Dilemmas??????Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts Hands-On HRM??????Mini-cases based on real-world situations with discussion questions Chapter Key Terms??????Bolded within the chapter and then listed at the end of each chapter with definitions
Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach.
The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor's job while helping develop ...
Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780471745228 .
339. cited in John r. Schermerhorn Jr., Management 11th ed. (Hoboken, NJ: Wiley, 2012), p. 339. 3. Ibid. 4. H. M. Weiss and r. Cropanzano, “Affective Events Theory,” in B. M. Staw and L. L. Cummings, Research in Organizational Behavior, ...
Charlotte Garvey, “Philosophizing Compensation,” HR Magazine, January 2005, Vol. 50 No. 1. 2. Ibid. 3. Catherine Dovey, “Compensation Trends, Society for Human Resource Management,” White Paper, January 2006, ...
* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date ...
This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and ...
The Tenth edition covers: The impact of the COVID pandemic, the importance of culinary ethics, DEI considerations, organizational excellence, and much more The importance of recognizing and practicing cross-cultural diversity and ...
This survival kit contains the tools needed to develop skills in human relations, labor and management relations, and customer service that are essential to effective customer and employee management and supervision.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduce students...