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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.

From the Back Cover

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. --This text refers to an out of print or unavailable edition of this title.

Dedication
Contents
Preface
Part I: Leading Human Resources, Equal Opportunity, Diversity, And Planning
Chapter 1: Leading Human Resources
Chapter 2: Equal Opportunity Laws and Diversity
Chapter 3: Human Resources Planning, Job Analysis, Job Description, and Organizing
Part II: Sourcing, Compensation, and Benefits
Part III: Performance Leadership
Part IV: Maintaining High Performance
Part V: Human Resources Leadership
Glossary
Index
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