Bild 1 von 1
Standardbild
Bild 1 von 1
Standardbild
Wiley Service Management Ser.: Supervision in the Hospitality Industry by Jack Miller, Mary Porter and Karen A. Drummond (1992, Hardcover)
Cronus and Opa Books (677)
99,2% positive Bewertungen
Preis:
US $20,35
(inkl. MwSt.)
Ca.CHF 16,45
+ $24,81 Versand
Rücknahme:
30 Tage Rückgabe. Käufer zahlt Rückversand. Wenn Sie ein eBay-Versandetikett verwenden, werden die Kosten dafür von Ihrer Rückerstattung abgezogen.
Artikelzustand:
- Sofort-KaufenAufsicht im Gastgewerbe (Wiley Service Management Serie)
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Über dieses Produkt
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471549045
ISBN-139780471549048
eBay Product ID (ePID)184532
Product Key Features
Number of Pages400 Pages
Publication NameSupervision in the Hospitality Industry
LanguageEnglish
SubjectHuman Resources & Personnel Management, Food Science, Industries / Hospitality, Travel & Tourism
Publication Year1992
TypeTextbook
Subject AreaTechnology & Engineering, Business & Economics
AuthorJack Miller, Mary Porter, Karen A. Drummond
SeriesWiley Service Management Ser.
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight31.7 Oz
Item Length9.6 in
Item Width7.6 in
Additional Product Features
Edition Number2
Intended AudienceScholarly & Professional
LCCN91-038368
Dewey Edition20
Series Volume Number27
IllustratedYes
Dewey Decimal647.940683
Table Of ContentINTRODUCTION TO SUPERVISION. The Supervisor as Manager. The Supervisor as Leader. HUMAN RESOURCE SKILLS. Job Descriptions and Performance-Based Objectives. Recruiting and Selection. Orientation and Training. Evaluating Performance. Disciplining Employees. LEADERSHIP SKILLS. Communicating Effectively. Creating a Positive Work Climate. MANAGEMENT SKILLS. Decision-Making and Problem-Solving. Delegating. Planning and Organizing. Controlling Quality Costs. Special Supervisory Issues.
SynopsisThis revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing diversity, and quality and cost control.
LC Classification NumberTX911.3.P4M55 1992
