Supervision in the Hospitality Industry, 6e

The sixth edition of Supervision in the Hospitality Industry marks a dramatic design change from the previous edition.

The American Hotel & Lodging Educational Institute is excited to announce Supervision in the Hospitality Industry, 6th edition by Jack Ninemeier.

This market-leading textbook expertly introduces students to supervision and management skills essential to a successful career in hospitality. Dr. Ninemeier, drawing on his considerable industry experience and insight, takes a fresh look at the Supervision course, expanding coverage of topics critical to the workforce today. Building on substantial foundational coverage of concepts and skills, the sixth edition also includes themes around employee professional development and career building, creating guest-centric experiences, cultivating diverse and inclusive culture, and the many uses of technology in the industry.

The sixth edition of Supervision in the Hospitality Industry has undergone extensive changes to reflect the most current practices for engaging with employees. New content focuses on the following topics:

✓ Employee empowerment, professional development, and career building

Leaders of today’s most successful hospitality operations recognize that many of their employees are part of a new generation—one that values professional development and seeks opportunities to grow, add value, and innovate within their roles. The sixth edition focuses on new leadership models and practices that supervisors can use to help these employees develop successful careers within their organizations.

✓ Creating guest-centric experiences

The new edition teaches modern tactics supervisors can use to ensure the ideal guest experience.

✓ Leveraging technology

The sixth edition examines social media hazards and opportunities and offers contemporary digital solutions for common management challenges.

✓ Making connections

Each chapter also includes two new “real world” case studies to engage students and take their learning to the next level.

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How is it different?

28 new case studies • New graphic treatments for chapter openings, exhibits, and sidebars • Four new, recurring sidebars that appear throughout the book: “Supervising in the Real World,” “The Supervisor in Action,” “Technology in Action,” and “Did You Know?” • Many more photos throughout the book • New concluding section, “In This Chapter, You Learned the Following,” to end each chapter • New feature in every chapter called “Internet Search Ideas” • Bigger (8 1/2” x 11”) • Two-colors (blue and black) • Two-column layout

About the Author

Dr. Jack Ninemeier is a professor emeritus in The School of Hospitality Business at Michigan State University. His Ph.D. is from the University of Wisconsin, Madison. He holds Master of Science and undergraduate degrees from, respectively, Iowa State University and Southern Illinois University. His experience includes more than thirty years of university teaching at Michigan State University and the University of New Orleans, seven years of service as a state-level administrator of a feeding program serving in excess of 350,000 meals daily, and four years of experience in various positions in commercial foodservice operations. Additionally, he was a Research Consultant for the Educational Institute of the American Hotel & Lodging Association for twelve years. Dr. Ninemeier is the author, co-author, editor, or co-editor of seventy-three books relating to various aspects of foodservice and healthcare management, and he has written numerous articles involving these and related areas.

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Supervision in the Hospitality Industry, 6e is also available in eText format through VitalSource, the leading global eReader platform.

VitalSource Benefits

The first edition of Supervision in the Hospitality Industry was published many years ago, but the goal of that book still holds true for this new sixth edition: to provide guidance for supervisors and other beginning-level managers on how to most effectively direct the work of entry-level employees. Then, as now, hotels, restaurants, and other segments of the hospitality industry were far more labor-intensive than most industries. Humans—not machines—are required to produce and deliver the hospitality products and services that guests desire.

Place your orders now to ensure availability for the fall semester.

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