Supervision in the Hospitality Industry
Released: Jan 01, 2002
Publisher: John Wiley&Sons, Inc.
Format: Hardcover, 467 pages
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Description:
* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation.
* Each chapter features new, up-to-date material.
* Expanded coverage of hospitality organizations through case studies and hotel industry examples.
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