by
Miller, Jack E., 1930-
Call Number
647.940683 MIL
Publication Date
2002
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
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1.1909
by
Miller, Jack E., 1930-
Call Number
647.940683 MIL
Publication Date
2007
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
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1.1759
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by
Miller, Jack E., 1930-
Call Number
647.940683 MIL
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0607/98002774-d.html
Table of Contents only http://www.loc.gov/catdir/toc/onix02/98002774.html
Table of Contents only http://www.loc.gov/catdir/toc/onix02/98002774.html
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4.
by
Walker, John R., 1944-
Call Number
647.940683 WAL
Publication Date
2010
Summary
Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is unique in its focus directly on leading human resources. In a recent paradigm shift, industry leaders and human resources practitioners recognize the movement away from "management," and to the important role of leading human resources at all levels of the organization, as they strive for perfection in guest services. This book - practical, concrete, and results oriented - is a down-to-earth guide to applying the wisdom of leadership theory and experience to the hard realities of the hospitality industry. Written especially for the student, beginning leader, newly-promoted supervisor, or anyone planning a career in the hospitality field - but useful even to experienced managers - this Sixth Edition of Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills -- required to lead a workforce to profitable results. Complete with quizzes, exercises, self-assessments, simulations, case studies, role play, and journal writing, Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition offers culinary, hospitality, and foodservice students and professionals the knowledge needed not only to "manage" but also to lead organizations to success." --Book Jacket.
Format:
Books
Table of contents only http://catdir.loc.gov/catdir/toc/ecip0817/2008018994.html
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1.1269
by
Dopson, Lea R.
Call Number
647.950681 DOP
Publication Date
2008
Summary
"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html
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