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Textbook
Supervision in the Hospitality Industry, 7th EditionDecember 2011, ©2012
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Part 1. Supervision 1
Chapter 1. The Supervisor as Manager 3
Chapter 2. The Supervisor as Leader 39
Chapter 3. Planning, Organizing, and Goal Setting 67
Chapter 4. Communicating Effectively 101
Part 2. Equal Opportunity, Diversity, Recruitment, and Performance Standards 139
Chapter 5. Equal Opportunity Laws and Diversity 141
Chapter 6. Recruitment, Selection, and Orientation 167
Chapter 7. Performance Effectiveness 213
Part 3. Creating a Positive Work Environment 257
Chapter 8. Motivation 259
Chapter 9. Supervising Teams, Teambuilding, and Coaching 297
Chapter 10. Employee Training and Development 327
Chapter 11. Conflict Management, Resolution, and Prevention 361
Part 4. Maintaining High Performance 379
Chapter 12. Discipline 381
Chapter 13. Decision Making and Control 423
Chapter 14. Delegating 455
Glossary 479
Index 491
- Supervision in the Hospitality Industry, Seventh Edition, has returned to its highly regarded original focus on supervision topics
- A reduction in focus on the details of human resources to give students the practical knowledge they need to succeed.
- This Seventh Edition also includes more industry examples and the addition of key word definitions throughout.
- Focuses on the different roles of employees from new leaders, newly promoted supervisor, or anyone planning a career in the hospitality field
- Enhanced from previous issues with more industry examples and the addition of key word definitions
- 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; and social media recruiting
