Customer Reviews

Supervision in the Hospitality Industry

5 star:		(3)
4 star:		(4)
3 star:		(1)
2 star:		(2)
1 star:		(0)

 

 

You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.

This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.

As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.

Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.

There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know.

The book makes sense, and depicts realistic scenarios and considerations for management of the hospitality industry. My boss at work wants to read it when I am done. Also, some parts are even kind of humorous, so it is interesting to read.

I couldn't disagree more with the culinary student. Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on. The cases presented are real world too. Don't be deceived by the readability of this text. It is solid as a rock. He gives practical advise that you can refer to year after year. If you want empty theory, read someone else. If you want to learn from a master, buy this book. Miller is right when he says that management is an art. Whenever you are dealing with people, you can't turn to a formula. If you want science, go study chemistry. This book is about developing practical organizational and supervisory skills. There's nothing fluffy about it.

Many basic managerial techniques and methods with some very industry specific items in there as well. good book for students and worth hanging on to.

This book was a requirement for my course. It is a good book. Very informative and comprehensive.

This is the text book for my Human resources class. I got the older edition to save money, but its a bit outdated now.

Came in good time. In good condition, although there are markings in the book that weren't disclosed, although they didn't say there would be none either. Overall good, just wish they would have described the book's condition a little better.

This book was so boring, for a class that turned out to be just as bad as the book.