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Cover image for Hospitality Supervision and Leadership Level 3 [electronic resource].
Hospitality Supervision and Leadership Level 3 [electronic resource].
ISBN:
9781471847547
Title:
Hospitality Supervision and Leadership Level 3 [electronic resource].
Author:
Paskins, Patricia.
Personal Author:
Paskins, Patricia.
Publication Information:
London : Hodder Education, 2015.
Physical Description:
1 online resource (307 p.)
General Note:
Description based upon print version of record.
Contents:
Cover; Book title; Contents; The Level 3 NVQ Diploma in Hospitality Supervision and Leadership; How to use this book; Chapter 1 Set objectives and provide support for team members; Communicating the team's objectives and purpose to team members; Developing plans showing how team objectives will be met; Monitoring and evaluating progress and recognising individual team achievement; Chapter 2 Develop productive working relationships with colleagues; The benefits of working with colleagues; Establishing working relationships with colleagues; Working in a professional and respectful manner

Work-related difficulties and solutionsChapter 3 Contribute to the control of resources; Identifying resources; Using resources; Chapter 4 Maintain health, hygiene, safety and security in the working environment; Supervising health, hygiene, safety and security; Dealing with emergencies; Assessing risk; Chapter 5 Lead the team to improve customer service; Introduction; Planning and organising the work of a team; Chapter 6 Supervise functions; Planning and preparing for a function; At the end of the function; Chapter 7 Supervise food service; Planning for food service

Preparing for food serviceDelivering food service; Chapter 8 Supervise drink services; Introduction; Delivering drinks services; Chapter 9 Supervise housekeeping operations; Supervising housekeeping operations; Understanding the requirements of housekeeping operations; Understanding how to supervise housekeeping operations; Monitoring and reviewing housekeeping services; Chapter 10 Supervise reception services; The role of the reception department; Reception supervisor's duties; Chapter 11 Supervise reservations and booking services; The reservations and booking service

Organisational standards and policiesMonitoring and reviewing procedures; Chapter 12 Contribute to promoting hospitality products and services; Promotional activities; Planning promotional activities; Carrying out promotional activities; Chapter 13 Supervise linen services; The linen service; Planning and supervising the service; Chapter 14 Monitor and solve customer service problems; How to resolve immediate customer service problems; How to prevent repeated customer service problems; Chapter 15 Improve the customer relationship; Communication; Meeting expectations

Chapter 16 Support learning and development within own area of responsibilityLearning and development; Providing advice; Chapter 17 Supervise the use of technological equipment in hospitality services; Introduction; Introducing new technologies; Chapter 18 Supervise practices for handling payments; Handling payments; Payment security; Chapter 19 Contribute to the selection of staff for activities; Identifying staffing needs and planning; Recruitment and selection process; Staffing requirements and selection procedures; Chapter 20 Lead and manage meetings; Introduction

Carrying out the meeting
Subject Term:
Hospitality industry -- Personnel management.

Tourism -- Personnel management.

Tourism.
Added Author:
Farrelly, Gary.

Vasanthan, Ketharanathan.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2015
Publication Information:
London : Hodder Education, 2015.