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Textbook
Hospitality Employee Management and Supervision: Concepts and Practical ApplicationsISBN: 978-0-471-74522-8
Paperback
368 pages
February 2007, ©2007
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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 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 the key concepts covered in each chapter
- Hands-On HRM—Mini-cases based on real-world situations with discussion questions are included at the end of each chapter
- Chapter Key Terms—Bolded within the chapter and then listed at the end of each chapter with definitions
Related Titles
Food Service Operations & Management
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