A practical resource for managers and supervisors in hospitalitybusinesses In many hospitality establishments, one manager or supervisor isthe entire human resources department, making all the hiring andtraining decisions, often without having a formal human resourcesbackground. Filling this knowledge gap, Hospitality EmployeeManagement and Supervision provides both busy professionals andstudents with a one-stop comprehensive guide to human resources inthe hospitality industry. Rather than taking a theoretical approach, this text provides ahands-on, practical, and applications-based approach. The coverageis divided into four sections: legal considerations, employeeselection, employee orientation and training, and communication andmotivation. Each chapter in this lively and engaging text features: Quotations--Various practitioners in the hospitality industryhighlight the chapter's focus Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them HRM in Action features highlight real-world HRM experiencesthat relate to the content presented in each chapter Tales from the Field--Hospitality employees provide accounts ofthe various challenges they face in the industry Ethical Dilemmas--Scenarios from the hospitality industry whichemphasize the role ethics plays in every aspect of the hospitalityindustry Practice Quizzes and Chapter Review Questions reinforce studentcomprehension of key concepts Hands-On HRM--Mini-cases based on real-world situations withdiscussion questions Chapter Key Terms--Bolded within the chapter and then listed atthe end of each chapter with definitionsI first graduated from culinary school, I took a job as a line cook in a medium- sized hotel operation. ... industry enterprises, such as hotel and restaurant chains , have provided employee handbooks to their full- and part-time employees for yearsanbsp;...
|Title||:||Hospitality Employee Management and Supervision|
|Author||:||Kerry L. Sommerville|
|Publisher||:||John Wiley & Sons - 2007-02-26|