Supervision in the hospitality industry / Jack E. Miller.
Series: Wiley service management series: Publisher: [S.l.] : John Wiley & Sons Inc, 1992Edition: 2nd edDescription: 400 p. ; 24 cmISBN: 0471549045; 9780471549048DDC classification: 647.940683 Online resources: Amazon.com | Amazon customer reviews Summary: This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing diversity, and quality and cost control.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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Central Library (CL) | Central Library (CL) | 647.940683 MIL (Browse shelf) | Available | NBS3073 |
Hardcover.
This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing diversity, and quality and cost control.
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