Supervision in the Hospitality Industry: Leading Human Resources

by John R. Walker

Tips on how to supervise in the Hospitality Industry

496 pages, Hardcover

First published September 10, 2002

Reviews

[Inas El Mallah · Rating 5 out of 5]

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—including new material on diversity initiatives, recruitment, and retention, as well as updated profiles of individuals and companies—and a variety of training activities for real-world simulation, this Fifth 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 play, and journal writing.

[David · Rating 3 out of 5]

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.