Supervision in the Hospitality Industry by Jack E. Miller and John R. Walker and Karen E. Drummond
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- ISBN 10 0471396893
- ISBN 13 9780471396895
- Published Sep 10 2002
- Format Hardcover
- Page Count 496
- Language English
- Edition 4
- Countries United States
- Publisher Wiley
Publishers Text
* 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.
Other cookbooks by this author
- Basic Food and Beverage Cost Control
- Chef's Book of Formulas, Yields and Sizes
- CHIC Baking
- CHIC Baking/Pastry
- CHIC Culinary
- The Cook's Healthy Handbook: Good Nutrition and Safety in Your Kitchen
- Food and Beverage Cost Control
- Food and Beverage Cost Control, 3rd Edition
- Food and Beverage Cost Control, Student Workbook
- Menu: Pricing & Strategy (Hospitality, Travel & Tourism)
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for the Food Service Profession 3e
- The Restaurant: From Concept to Operation
- The Restaurant: From Concept to Operation
- The Restaurant, Second Edition: From Concept to Operation
- So You Are a Chef: Managing Your Culinary Career
- So You Want to Be a Chef: Your Guide to Culinary Careers (Wiley Desktop Editions)
- So You Want to Be a Chef?: Your Guide to Culinary Careers
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry: Leading Human Resources
- Supervision in the Hospitality Industry (Wiley Service Management Series)
- Supervision in the Hospitality Industry, Student Workbook
