Search Results for management - Narrowed by: Miller, Jack E., 1930-

Supervision in the hospitality industry / Jack Miller, John Walker, Karen Drummond.

2024-05-16T03:06:29Z

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

Supervision in the hospitality industry : applied human resources / Jack E. Miller, John R. Walker, Karen Eich Drummond.

2024-05-16T03:06:29Z

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

Supervision in the hospitality industry / Jack E. Miller, Mary Porter, Karen Eich Drummond.

2024-05-16T03:06:29Z

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

Supervision in the hospitality industry : leading human resources / John R. Walker, Jack E. Miller.

2024-05-16T03:06:29Z

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

Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

2024-05-16T03:06:29Z

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