Hospitality Employee Management and Supervision Concepts and Practical Applications. Este artículo no está disponible.Hospitality Employee Management and Supervision Concepts and Practical Applications

Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.

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 features 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 key concepts
• Hands-On HRM――Mini-cases based on real-world situations with discussion questions
• Chapter Key Terms――Bolded within the chapter and then listed at the end of each chapter with definitions.

KERRY L. SOMMERVILLE, CHE, CHA, MA, has more than twenty-five years of professional and academic hotel and restaurant management experience. He is an innovative, award-winning instructor, a published author, and the developer of one of the earliest and most comprehensive distance education models for online learning. He holds a master’s degree in management from Webster University.