Supervision in the Hospitality Industry: Leading Human Resources

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John Wiley and Sons, Jan 9, 2009 - Business & Economics - 496 pages
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Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.
  

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User Review  - David - Goodreads

Another good textbook on supervision and management of restaurants. Read as part of curriculum for Culinary Arts classes at Art Institutes International of Kansas City. Read full review

Contents

and Planning
1
Leaders Supervisors and Associates
10
Part
13
Ethics
24
Chapter 2
33
EEO Laws and the Hiring Process
39
Chapter 3
59
Planning for Change
77
Total Quality Management
222
Chapter 8
237
Who Will Do the Training?
244
Retraining
258
Chapter 9
269
ASSOCIATES TO MEET THE PERFORMANCE STANDARDS 283
283
Part 4
313
Approaches to Discipline
321

Planning Your Own Time
83
Job Analysis
89
Sourcing Compensation
101
Determining Labor Needs
110
Orientation
137
Chapter 5
145
Labor Market Conditions
151
Part 3
169
Theories of Motivation
179
Limiting Factors
186
Motivational Methods
192
The JobProviding an Attractive
198
Chapter 7
207
Building Teams
215
Administering Discipline
327
Employee Assistance Programs
341
Chapter 11
349
Safety
355
Security Concerns
372
Chapter 12
379
Conflict Prevention
390
Good Communications and Their Importance
396
Chapter 14
445
Problem Solving
458
Building DecisionMaking Skills
467
Glossary
477
Index
487
Copyright

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About the author (2009)

Dr. John R. Walker" is professor and director of the Hotel, Restaurant and Tourism Management Program at the Alliant International University in San Diego, California. John's fifteen years of industry experience includes management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.

For the past twenty years he has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in "The Cornell Hotel Restaurant Administration Quarterly" and "The Hospitality Educators Journal."

John is an editorial advisory board member for "Progress in Tourism and Hospitality Research," published by John Wiley & Sons. John is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator and a certified Foodservice Management Professional (FMP).

Lea R. Dopson, EdD, is chair of the Department of Hospitality Management at the University of North Texas in Denton, Texas.

David K. Hayes, PhD, is the managing owner of the full-service Clarion Hotel and Conference Center in Lansing, Michigan.

Jack E. Miller (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both published by Wiley.

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