Author
John R. Walker - University of South Florida
Jack E. Miller
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.
Table of Contents
Part 1 Supervision
Ch 1 The supervisor as manager
Ch 2 The supervisor as leader
Ch 3 Planning, organizing, and goal setting
Ch 4 Communicating effectively
Part 2 Equal opportunity, diversity, recruitment, and performance standards
Ch 5 Equal opportunity laws and diversity
Ch 6 Recruitment, selection, and orientation
Ch 7 Performance effectiveness
Part 3 Creating a positive work environment
Ch 8 Motivation
Ch 9 Supervising teams, teambuilding, and coaching
Ch10 Employee training and development
Ch11 Conflict management, resolution, and prevention
Part 4 Maintaining high performance
Ch12 Discipline
Ch13 Decision making and control
Ch14 Delegating
