Supervision in the Hospitality Industry: Leading Human ResourcesHuman 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. |
Contents
Part | 1 |
Chapter | 4 |
Leaders Supervisors and Associates | 10 |
Developing Your Own Style | 22 |
Chapter 2 | 33 |
EEO Laws and the Hiring Process | 39 |
Why Does Cultural Diversity Matter? | 45 |
Establishing a Diversity and Inclusion Program | 52 |
Who Will Do the Training? | 244 |
Essentials of Performance Evaluation | 287 |
PERFORMANCE RATINGS | 295 |
FollowUp | 303 |
Part 4 | 313 |
Approaches to Discipline | 321 |
Administering Discipline | 327 |
Employee Assistance Programs | 341 |
Chapter 3 | 59 |
Planning for Change | 72 |
HOW ASSOCIATES RESPOND TO CHANGE 77 HOW TO DEAL | 79 |
Job Descriptions | 88 |
Organizing for Success | 94 |
Recruitment Selection | 101 |
Determining Labor Needs | 110 |
RECRUITING | 118 |
EVALUATING YOUR RECRUITING | 124 |
TESTING | 132 |
Chapter 5 | 145 |
Labor Market Conditions | 151 |
What Is a Team? | 208 |
Building Teams | 215 |
Total Quality Management | 222 |
Chapter 8 | 237 |
Health and Safety | 349 |
Safety | 355 |
EMPLOYEE SAFETY | 362 |
Security Concerns | 371 |
Part 5 | 377 |
Conflict Management | 384 |
Conflict Prevention | 390 |
Good Communications and Their Importance | 396 |
Emotional Intelligence | 415 |
Meetings | 422 |
Why People Resist Delegation | 429 |
Chapter 14 | 445 |
PATTERN FOR SOLVING PROBLEMS 458 PROBLEM | 464 |
Glossary | 477 |
| 487 | |
Other editions - View all
Supervision in the Hospitality Industry: Leading Human Resources John R. Walker,Jack E. Miller No preview available - 2008 |
Common terms and phrases
action activities applicants associates behavior benefits boss Chapter Check Your Knowledge coaching communication compensation cost cultures customers decision defined delegation develop disability discipline discrimination discuss diversity employee's employees equal opportunity evaluation example expect feedback feel Figure foodservice forecast Gantt chart give goals guest hire Hispanics hospitality industry human resources important improve interview involved job analysis job description job enrichment labor leader leadership listen look meet motivation National Restaurant Association negligent hiring operation organization OSHA percent performance appraisal performance standard system person positive problem procedures questions recruiting responsibility restaurant reward rules server sexual harassment skills Sodexho someone specific staff standing plans step style supervisor SWOT analysis tasks tell tests Theory Theory X things tion Total Quality Management turnover workers workplace