Supervision in the Hospitality Industry: Leading Human Resources, Sixth edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends.

It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights.

Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.

Contents

Part I: Leading Human Resources, Equal Opportunity, Diversity, and Planning

1. Leading Human Resources Chapter 2: Equal Opportunity Laws and Diversity Chapter 3: Human Resources Planning, Job Analysis, Job Description, and Organizing

Part II: Sourcing, Compensation, and Benefits

4. Sourcing: Recruitment, Selection, and Orientation Chapter 5: Compensation and Benefits

Part III: Performance Leadership

6. Motivation Chapter 7: Teamwork, Teambuilding, and Coaching Chapter 8: Employee Training and Development Chapter 9: Performance Leadership

Part IV: Maintaining High Performance

10. Discipline and Employee Assistance Programs
11. Health and Safety

Part V: Human Resources Leadership

12. Conflict Management, Resolution, and Prevention
13. Communicating and Delegating
14. Decision Making and Control

Index

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