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      Supervision in the Hospitality Industry

      Supervision in the Hospitality Industry

      Fifth Edition

      00250CIN05ENGEOC

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      Member: $94.95
      Nonmember: $130.95

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      This textbook introduces the supervisory skills needed to succeed in a hospitality career.  

      The fifth edition features revised procedures for managing conflict; expanded information on motivation, including a discussion of on-boarding; new information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets.

      This textbook includes a keycode that will provide access to an online component that presents additional, interactive material to reinforce the book's content. This component focuses on key leadership skills.

      Please note:

      • Access to the online component remains active for six-months from the date of purchase.
      • Includes course exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI's hospitality management courses should enroll through Distance Learning, as the textbook is included in the program price.

      Jack D. Ninemeier, Ph.D., CHA, CHE, and Raphael R. Kavanaugh, Ed.D., CHA
      ©2013, 14 chapters, Softbound
      ISBN 978-0-86612-406-5

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 The Supervisor and the Management Process
      Chapter: 2 Effective Communication
      Chapter: 3 Recruitment and Selection Procedures
      Chapter: 4 Training and Orientation
      Chapter: 5 Managing Productivity and Controlling Labor Costs
      Chapter: 6 Evaluating and Coaching
      Chapter: 7 Discipline
      Chapter: 8 Special Supervisory Concerns
      Chapter: 9 Team Building
      Chapter: 10 Motivation Through Leadership
      Chapter: 11 Managing Conflict
      Chapter: 12 Time Management
      Chapter: 13 Managing Change
      Chapter: 14 Professional Development
      Download

      Syllabus

      Prerequisites: None

      Course Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

      Objectives: At the completion of this course, students should be able to:

      1. Identify fundamental supervisory responsibilities.
      2. Explain the steps that supervisors can take to speak effectively on the job.
      3. Describe how supervisors work with the human resources department to recruit new employees.
      4. Explain the function of training within an organization and the supervisor's role in training.
      5. Forecast business volume using the base adjustment forecasting method and the moving average forecasting method.
      6. Distinguish coaching from counseling and disciplining.
      7. Identify the components of a progressive disciplinary program.
      8. List important laws and legal concerns that affect hospitality supervisors.
      9. Describe issues supervisors should be aware of as they assume the role of team leader.
      10. Explain how supervisors can increase employee participation in department activities.
      11. Identify steps supervisors should follow during a meeting with employees in conflict.
      12. Distinguish high-priority interruptions from low-priority interruptions, and summarize strategies for dealing with the latter.
      13. Describe actions that supervisors can take to minimize employee resistance to change.
      14. Explain why it is important for supervisors to take control of their personal development, and describe how to execute a career development plan.

      Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resources:: Supervision in the Hospitality Industry, Fourth Edition, by Raphael R. Kavanaugh, Ed.D., CHA, and Jack D. Ninemeier, Ph.D., CHA.

      Presentation Files

      These files are available by chapter for most EI texts. If the book title is underlined, then PowerPoint files are available. Not all chapters have files however, but If the chapter title is underlined, simply click to download the file to your computer. The files are in PowerPoint 95 format, and can be used in both 95, 97 and 2000 versions of PowerPoint.

      Chapter: 1 The Supervisor and the Management Process
      Chapter: 2 Effective Communication
      Chapter: 3 Recruitment and Selection Procedures
      Chapter: 4 Training and Orientation
      Chapter: 5 Managing Productivity and Controlling Labor Costs
      Chapter: 6 Evaluating and Coaching
      Chapter: 7 Discipline
      Chapter: 8 Special Supervisory Concerns
      Chapter: 9 Team Building
      Chapter: 10 Motivation Through Leadership
      Chapter: 11 Managing Conflict
      Chapter: 12 Time Management
      Chapter: 13 Managing Change
      Chapter: 14 Professional Development
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Supervision in the Hospitality Industry (Online Component)
      Supervision in the Hospitality Industry (Online Component)