Get Hospitality Employee Management and Supervision: Concepts PDF

By Kerry L. Sommerville

ISBN-10: 0470074272

ISBN-13: 9780470074275

ISBN-10: 0471745227

ISBN-13: 9780471745228

A pragmatic source for managers and supervisors in hospitality businessesIn many hospitality institutions, one supervisor or manager is the whole human assets division, making all of the hiring and coaching judgements, frequently with no need a proper human assets heritage. Filling this data hole, Hospitality worker administration and Supervision offers either busy pros and scholars with a one-stop accomplished consultant to human assets within the hospitality industry.Rather than taking a theoretical technique, this article presents a hands-on, functional, and applications-based method. The assurance is split into 4 sections: felony concerns, worker choice, worker orientation and coaching, and communique and motivation.Each bankruptcy during this vigorous and fascinating textual content features:Quotations--Various practitioners within the hospitality spotlight the chapter's focusChapter goals and Summaries lay out key suggestions after which, on the finish of every bankruptcy, evaluation themHRM in motion gains spotlight real-world HRM reports that relate to the content material awarded in every one chapterTales from the Field--Hospitality staff supply debts of a number of the demanding situations they face within the industryEthical Dilemmas--Scenarios from the hospitality which emphasize the position ethics performs in each element of the hospitality industryPractice Quizzes and bankruptcy evaluation Questions toughen scholar comprehension of key conceptsHands-On HRM--Mini-cases in accordance with real-world events with dialogue questionsChapter Key Terms--Bolded in the bankruptcy after which indexed on the finish of every bankruptcy with definitions

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Additional info for Hospitality Employee Management and Supervision: Concepts and Practical Applications

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Qxp 12/28/06 8:52 AM Page 27 The Hooters Restaurant Chain 27 ethical dilemma Erica is a dining room manager for a small lodging operation based in the Midwest. Last week she placed a help-wanted ad for a host/hostess position in the local newspaper, and today she has set aside some time to review the applications that have come in thus far . All applicants in this hotel turn their completed applications in at the front desk, and Erica requested that any clerk taking an application make a few notations on the application about the general age, sex, and appearance of each applicant.

What challenges, if any, does the establishment face with regard to hiring nontraditional workers? HANDS-ON HRM QUESTIONS Thelma Johnson is a single mother raising two teenaged children on her own. Mrs. Johnson calls a locally owned Italian take-out restaurant and places an order for carryout two or three Friday evenings per month before she leaves work. She almost always orders the same thing: a large bucket of spaghetti and meatballs, three tossed salads, and an extra order of garlic breadsticks.

When we choose one pair of socks over the other, we are doing so based upon some selection criteria that we somehow deem relevant. Will the blue socks look better with the khaki slacks or would black socks look best? Discrimination then is simply about making choices. Title VII does not necessarily prevent hospitality managers from making informed choices in matters of employment; it prevents managers from making illegal choices, or decisions that are based upon some flawed or illegal selection criteria, such as race, religion, gender, and so forth.

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Hospitality Employee Management and Supervision: Concepts and Practical Applications by Kerry L. Sommerville


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