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Hospitality Employee Management and Supervision: Concepts and Practical Applications

by Kerry L. Sommerville
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Current price ₹9,567.00
Original price ₹11,959.00
Original price ₹11,959.00
Original price ₹11,959.00
(-20%)
₹9,567.00
Current price ₹9,567.00

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Book cover type: Paperback
  • ISBN13: 9780471745228
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Wiley
  • Publisher Imprint: Wiley
  • Publication Date:
  • Pages: 344
  • Original Price: USD 126.95
  • Language: English
  • Edition: N/A
  • Item Weight: 608 grams
  • BISAC Subject(s): Industries / Hospitality, Travel & Tourism and Management

In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry.

Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.

Each chapter in this lively and engaging text features:

*Quotations——Various practitioners in the hospitality industry highlight 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 experiences that relate to the content presented in each chapter *Tales from the Field——Hospitality employees provide accounts of the various challenges they face in the industry *Ethical Dilemmas——Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry *Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts *Hands-On HRM——Mini-cases based on real-world situations with discussion questions *Chapter Key Terms——Bolded within the chapter and then listed at the end of each chapter with definitions.

KERRY L. SOMMERVILLE, CHE, CHA, MA, has more than twenty-five years of professional and academic hotel and restaurant management experience. He is an innovative, award-winning instructor, a published author, and the developer of one of the earliest and most comprehensive distance education models for online learning. He holds a master's degree in management from Webster University.

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