Hospitality Employee Management and Supervision
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A01=Kerry L. Sommerville
Author_Kerry L. Sommerville
Category=KJMV2
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eq_business-finance-law
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hospitality employee
hospitality hr book
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hotel human resources
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hotel management
hr for hospitality industry
human resources book for hotels
human resources book for restaurant
human resources for restaurant
human resources guide for hotels
managing hotel employees
recruiting for hospitality jobs
recruiting for hotel jobs
writing hotel job descriptions
Product details
- ISBN 9780471745228
- Weight: 612g
- Dimensions: 188 x 234mm
- Publication Date: 27 Mar 2007
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
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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.
KERRY L. SOMMERVILLE, CHE, CHA, MA, has more than twenty-five years of professional and academic hotel and restaurant management experience. He is an innovative, award-winning instructor, a published author, and the developer of one of the earliest and most comprehensive distance education models for online learning. He holds a master’s degree in management from Webster University.
