Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating.
Preface xi Part 1. Supervision 1 Chapter 1. The Supervisor as Manager 3 Chapter 2. The Supervisor as Leader 39 Chapter 3. Planning, Organizing, and Goal Setting 67 Chapter 4. Communicating Effectively 101 Part 2. Equal Opportunity, Diversity, Recruitment, and Performance Standards 139 Chapter 5. Equal Opportunity Laws and Diversity 141 Chapter 6. Recruitment, Selection, and Orientation 167 Chapter 7. Performance Effectiveness 213 Part 3. Creating a Positive Work Environment 257 Chapter 8. Motivation 259 Chapter 9. Supervising Teams, Teambuilding, and Coaching 297 Chapter 10. Employee Training and Development 327 Chapter 11. Conflict Management, Resolution, and Prevention 361 Part 4. Maintaining High Performance 379 Chapter 12. Discipline 381 Chapter 13. Decision Making and Control 423 Chapter 14. Delegating 455 Glossary 479 Index 491