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Supervision in the Hospitality Industry, by Jack E. Miller, John R. Walker, Karen E. Drummond
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* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation.
* Each chapter features new, up-to-date material.
* Expanded coverage of hospitality organizations through case studies and hotel industry examples.
- Sales Rank: #1315274 in Books
- Published on: 2002-09-10
- Original language: English
- Number of items: 1
- Dimensions: 9.45" h x 1.14" w x 7.66" l, 1.10 pounds
- Binding: Hardcover
- 496 pages
From the Back Cover
Guidelines to becoming a winning manager in the foodservice and hotel industries
Successful managers effectively use theory, practice, and experience to lead their staffs. 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 and a variety of training activities for real-world simulation, this Fourth 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-playing, and journal writing.
Supervision in the Hospitality Industry, Fourth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.
About the Author
The late JACK E. MILLER collaborated on several books in hospitality management, including Menu: Pricing and Strategy and Food and Beverage Cost Control, Second Edition, both from Wiley.
JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at Alliant International University in San Diego, California.
KAREN EICH DRUMMOND, EdD, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored or coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals (Wiley).
Most helpful customer reviews
6 of 7 people found the following review helpful.
Expert Advise that is highly readable
By JWilson
I couldn't disagree more with the culinary student. Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on. The cases presented are real world too. Don't be deceived by the readability of this text. It is solid as a rock. He gives practical advise that you can refer to year after year. If you want empty theory, read someone else. If you want to learn from a master, buy this book. Miller is right when he says that management is an art. Whenever you are dealing with people, you can't turn to a formula. If you want science, go study chemistry. This book is about developing practical organizational and supervisory skills. There's nothing fluffy about it.
4 of 4 people found the following review helpful.
Hospitality Supervision Textbook Package
By THOMAS D.
This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.
6 of 6 people found the following review helpful.
Enlightening!!
By A Customer
You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.
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