Description

Features

• Part One—Focus on conceptual (knowledge) skills required for effective supervision.

  • Provides the foundation for a solid understanding of management or supervision theory.

• Part Two—Contains chapters addressing practical (applied) skills for supervisors to use on the job.

  • Encourages students to turn knowledge into skills that can be used in the workplace.

• Part Three—Shows the reader job search strategies and how to actually be a supervisor in a live scenario.

  • Gives students a “real world” setting for using supervisory skills.

• Student-friendly pedagogy: case studies, key terms, discussion questions, activities and chapter quiz.

  • Helps students better understand the information presented in the text.

• A helpful instructors manual that includes chapter objectives, lecture materials, suggested activities and a test bank.

  • Aids instructors in administering the course.

Table of Contents



Preface


Part 1 - What the Supervisor Needs to Know


Chapter 1 - Development of a Service Prospective


Chapter 2 - Career Development through Personal Transformation


Chapter 3 - Leadership and the Supervision of Service


Chapter 4 - Employee Motivation


Part II - What the Supervisor Needs to Do


Chapter 5 - Supervisory Communication


Chapter 6 - Employee Training


Chapter 7 - Employee Complaints and Grievances


Chapter 8 - Employee Counseling and Discipline


Chapter 9 - Building Teams


Chapter 10 - Measuring Performance


Part III - How to Do It


Chapter 11 - Getting a Job of Promotion


Chapter 12 - Putting it All Together


Glossary


Index

Courses

Introduction to Hospitality Management  (Hospitality)
Human Resource Management / Hospitality-Introductory  (Hospitality)

Author Bios

D. V. Tesone, Ph.D., is an Assistant Professor of Hospitality Technology in the Rosen School of Hospitality Management at the University of Central Florida. In addition to his work as an academician, Dr. Tesone has more than twenty years of hands-on experience in hotels, resorts, country clubs, restaurants, nightclubs and casinos.

Backcover Copy

Supervision Skills for the Service Industry: How to Do It is a practical guide for managers, supervisors, or students aspiring to work in the service business. This book is organized into three parts:

• Conceptual knowledge required for effective supervision
• Practical or applied skills for supervisors to use on the job
• Job search strategies and how to be a supervisor in a real-life scenario

• Chapter-opening, "In the Real World," vignettes
• Performance-based learning objectives
• Key terms bolded in the text and defined in the text margins
• Timely articles in each chapter drawn from the Hospitality News newspapers
• Mini-cases
• Questions for discussion
• Key terms lists
• Chapter quizzes
• Chapter conclusions with more "In the Real World" vignettes

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• Pearson Custom Library: Hospitality & Culinary Arts
  Pearson
  ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
  ISBN-10: 013510310X  |  ISBN-13: 9780135103104
  This online resource is available at no cost at http://www.pearsoncustom.com/custom-library/pearson-custom-hospitality-and-culinary-arts.
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• Pearson Custom Library: Hospitality and Culinary Arts

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