Supervision in the Hospitality Industry (Wiley Service Management Series) by Jack E. Miller and Mary Porter and Karen E. Drummond
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- ISBN 10 0471549045
- ISBN 13 9780471549048
- Published May 06 1992
- Format Hardcover
- Page Count 400
- Language English
- Edition 2
- Publisher Wiley
Publishers Text
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.Other cookbooks by this author
- Basic Food and Beverage Cost Control
- Chef's Book of Formulas, Yields and Sizes
- CHIC Baking
- CHIC Baking/Pastry
- 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
- Food Preparation for the Professional
- Food Preparation for the Professional
- Food Preparation for the Professional
- Food Preparation for the Professional (Series: Wiley Service Management Series)
- 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
- 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
- Supervision in the Hospitality Industry, Student Workbook