Supervision in the Hospitality Industry, Study Guide: Leading Human Resources [Paperback]

John R. Walker (Author), Jack E. Miller (Author)

Book Description

Publication Date: February 9, 2009 | ISBN-10: 0470284722 | ISBN-13: 978-0470284728 | Edition: 6

Human resources are led, not managed. 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.

Editorial Reviews

From the Back Cover

Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. Along with updated material in each chapter, this Fifth Edition features:

• New material on diversity initiatives, recruitment, and retention
• A new chapter on team building and teamwork
• Updated profiles of individuals and companies
• A variety of training activities for real-world simulation

It takes a lot of savvy to manage a thriving hospitality business. Managers must satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. Methods for achieving these goals as well as for communicating effectively, planning, organizing, and maintaining a management point of view are reinforced through quizzes, exercises, self-assessments, simulations, case studies, role play, and journal writing.

Supervision in the Hospitality Industry, Fifth Edition is the complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs. --This text refers to an out of print or unavailable edition of this title.

About the Author

JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota–Manatee.

Karen Eich Drummond, Edd, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored and coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals, So You Want to Be a Chef?, and The Restaurant Training Program, all published by Wiley.

The late Jack E. Miller collaborated on several books in hospitality management, including Menu: Pricing & Strategy, and Food and Beverage Cost Control, Second Edition, both from Wiley. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 144 pages
• Publisher: Wiley; 6 edition (February 9, 2009)
• Language: English
• ISBN-10: 0470284722
• ISBN-13: 978-0470284728
• Product Dimensions: 10.6 x 8.4 x 0.5 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #701,324 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Enlightening!!, October 10, 2002

By A Customer

This review is from: Supervision in the Hospitality Industry (Hardcover)

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.

3 of 3 people found the following review helpful:

4.0 out of 5 stars Hospitality Supervision Textbook Package, January 9, 2002

By 

"diz-u_student" (Orlando, Florida) - See all my reviews

This review is from: Supervision in the Hospitality Industry, Third Edition and NRAEF Workbook Package (Hardcover)

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.

11 of 15 people found the following review helpful:

2.0 out of 5 stars Disappointing, July 20, 2001

By 

Vincent Vega - See all my reviews

This review is from: Supervision in the Hospitality Industry (Wiley Service Management Series) (Hardcover)

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.