Supervision in the Hospitality IndustryBook - 1985
* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.
Publisher: New York : Wiley, c1985.
Characteristics: xiii, 347 p. : ill. ; 25 cm.