Supervision in the Hospitality Industry: Leading Human Resources

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Wiley, Dec 16, 2008 - Business & Economics - 544 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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Review: Supervision in the Hospitality Industry: Leading Human Resources

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

About the author (2008)

John R. Walker, a Vietnam veteran of the U.S. Army, holds a Ph.D. in history from Kent State University, Ohio.

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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