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Supervision in the Hospitality Industry
This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; mot...more
Hardcover, 434 pages
Published June 1st 1998 by John Wiley & Sons
(first published 1984)
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Aug 05, 2010 Rusty rated it 4 of 5 stars
The is a very good book to help managers deal with supervising those they must manage. Offers many suggestions for creating a positive work environment, how to discipline, defining your own management style and positions, communicating, defining job tasks, evaluating, planning, training, delegating and much more. An excellent resource.