Always Learning

Hospitality Supervisor's Survival Kit
Cliff B. Goodwin
Alfred B. Squire, III

ISBN-10: 0130498467
ISBN-13:  9780130498465

Publisher:  Prentice Hall
Copyright:  2005
Format:  Paper; 240 pp
Published:  05/20/2004
Status: Instock


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Description

For courses introductory courses in Hospitality Management and Human Resource Management.

This survival kit contains the tools needed to develop skills in human relations, labor and management relations, and customer service that are essential to effective customer and employee management and supervision. The book is well grounded in theory, yet practical, providing many scenarios, case studies, and role-plays.


Features

  • Practical approach.

    • Contains sound principles and practical suggestions for resolving conflict, leading meetings, executing performance appraisals, imposing discipline, scheduling work, and adding value.

  • Applied principles.

    • Let students explore the essential, fundamental principles for supervision and leadership through scenarios, case studies, and role-plays.

  • Learning objectives—Listed at the beginning of each chapter.

    • Gives students an idea of topics to be covered along with the tools contained in each chapter.

  • Self-Paced Exercise Guide—Contains a variety of experiential exercises.

    • Facilitates learning by applying theory and principles within the context of hospitality organizations.

  • The Leader's Guide—Contains role-plays, case studies, mini-games and exam questions.

    • Provides guidance to the educator in the design, facilitation, and evaluation of course work.


Table of Contents

I. BEING A SUCCESSFUL LEADER.

 1. Being a Leader in the Hospitality Industry.

 2. Guidelines for the New Supervisor.

II. CREATING A SUCCESSFUL TEAM.

 3. Working With and Developing Your Team.

 4. People: Your Key to Productivity and Profit.

 5. Building Relationships.

 6. Creating a Productive Working Climate.

 7. Helping Your Staff Become a Team.

III. LEADING FOR PEAK PERFOMANCE.

 8. Private Communications.

 9. Solving Performance Problems.

10. Keeping Turnover From Being a Problem.

IV. GETTING THE BEST FROM YOUR TEAM.

11. Paying Your Team.

12. Delegation: Sharing the Workload.

13. Teaching Others What You Know.

14. Evaluating Performance: The Formal Appraisal.

V. INCREASING YOUR OWN OPPORTUNITIES.

15. A Positive Workplace Starts with You.

16. Organization and Planning.

17. Setting Priorities.

18. Being a Problem Solver.

19. Dealing with Change and Resistance to Change.

20. Change and Your Opportunities for Growth.

Appendix: Performance Mistakes to Avoid.

Appendix: Related Websites.



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  • Pearson Custom Library: Hospitality & Culinary Arts
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    ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
    ISBN-10: 013510310X  |  ISBN-13: 9780135103104
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This work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from this site should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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Package ISBN-10: 0135126215 | ISBN-13: 9780135126219
©2007 | Instock (Additional assembly time required)
Suggested retail price: $98.67  Buy from myPearsonStore

This package contains:

Goodwin & Squire | ©2005 | Prentice Hall | Paper; 240 pp
National Restaurant Association | ©2007 | Prentice Hall | Paper; 392 pp


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