NRA (Supervision in the Hospitality Industry) - Tapa dura

It covers all areas related to managing employees in food service and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter in it features new, up-to-date material, and an expanded coverage of hospitality organizations through case studies and hotel industry examples.

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.