Supervision in the hospitality industry
著者
書誌事項
Supervision in the hospitality industry
J. Wiley, c2002
4th ed
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注記
Previous ed.: 1998
Includes index
内容説明・目次
内容説明
It covers all areas related to managing employees in food service and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter in it features new, up-to-date material, and an expanded coverage of hospitality organizations through case studies and hotel industry examples.
目次
Preface. Chapter 1: The Supervisor as Manager. Chapter 2: The Supervisor as Leader. Chapter 3: Workplace Diversity. Chapter 4: Communicating Effectively. Chapter 5: Creating a Positive Work Climate. Chapter 6: Developing Job Expectations. Chapter 7: Recruiting and Selecting Applicants. Chapter 8: Employee Training and Development. Chapter 9: Evaluating Performance. Chapter 10: Discipline and the Marginal Employee. Chapter 11: Planning, Organizing, and Controlling. Chapter 12: Decision Making and Problem Solving. Chapter 13: Delegating. Chapter 14: Additional Supervisory Topics. Glossary. Index.
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