The Hospitality Employee Management and Supervision: Concepts and Practical Applications
Book format: An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
Publisher: John Wiley & Sons: 1 edition (27 Mar. 2007)
By: Kerry L. Sommerville (Author)
In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one–:stop comprehensive guide to human resources in the hospitality industry.
Rather than taking a theoretical approach, this text provides a hands–:on, practical, and applications–:based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.
Each chapter in this lively and engaging text features:
- Quotations–:–:Various practitioners in the hospitality industry highlight the chapter′:s focus
- Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them
- HRM in Action features highlight real–:world HRM experiences that relate to the content presented in each chapter
- Tales from the Field–:–:Hospitality employees provide accounts of the various challenges they face in the industry
- Ethical Dilemmas–:–:Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry
- Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts
- Hands–:On HRM–:–:Mini–:cases based on real–:world situations with discussion questions
- Chapter Key Terms–:–:Bolded within the chapter and then listed at the end of each chapter with definitions