Wiley-VCH - Walker, John R. - Supervision in the Hospitality Industry

Shopping cart

	Books \| Hospitality \| Restaurant & Food Service Management \| Supervision in the Hospitality Industry

Browse our products:

	Just published
	Productsearch
	Featured sites

Choose your area of interest:

	Resources for:
	Authors
	Librarians
	Booksellers
	Journalists
	Advertisers
	Business Customers
	Lecturers
	Licenses

ChemistryViews

MaterialsViews

wileyPLUS

WileyOnline Library

Wiley JobNetwork

Wiley STMData

Ernst & Sohn

Walker, John R. Supervision in the Hospitality Industry 7. Edition February 2012 57.90 Euro 2012. 506 Pages, Hardcover - Textbook - ISBN 978-1-118-07178-6 - John Wiley & Sons
Buy now E-Books are also available on all known E-Book shops.

Short description Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating. From the contents Chapter 1: Supervisors as Managers. Chapter 2: Supervisors as Leaders. Chapter 3: Planning and Goal Setting. Chapter 4: Communicating. Chapter 5: EEO Laws and Diversity. Chapter 6: Recruiting, Selection and Orientation. Chapter 7: Performance Management. Chapter 8: Motivating and Coaching Employees. Chapter 9: Supervising Groups and Teams. Chapter 10: Training and Development. Chapter 11: Conflict Management, Resolution, and Prevention. Chapter 12: Discipline and Employee Assistance Programs. Chapter 13: Decision-making and Control. Chapter 14: Delegating.

	Short description
	Detailed description
	Author information

Related Books
	Foodservice Management Fundamentals Food Service Manual for Health Care Institutions Hospitality Law Managing Legal Issues in the Hospitality Industry
	[more >>]

Special Offers
	Callister, William D. / Rethwisch, David G. Materialwissenschaften und Werkstofftechnik 69.- Euro valid until 15 September 2013
	[more offers >>]

Tell a friend RSS Feeds Print-Version Sitemap

©2013 Wiley-VCH Verlag GmbH & Co. KGaA - Provider
http://www.wiley-vch.de - mailto: info@wiley-vch.de
Data Protection