Hospitality Employee Management and Supervision: Concepts and Practical Applications

A practical resource for managers and supervisors in hospitalitybusinesses

In many hospitality establishments, one manager or supervisor isthe entire human resources department, making all the hiring andtraining decisions, often without having a formal human resourcesbackground. Filling this knowledge gap, Hospitality EmployeeManagement and Supervision provides both busy professionals andstudents with a one–stop comprehensive guide to human resources inthe hospitality industry.

Rather than taking a theoretical approach, this text provides ahands–on, practical, and applications–based approach. The coverageis divided into four sections: legal considerations, employeeselection, employee orientation and training, and communication andmotivation.

Each chapter in this lively and engaging text features:

Quotations Various practitioners in the hospitalityindustry 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 experiencesthat relate to the content presented in each chapter Tales from the Field Hospitality employees provideaccounts of the various challenges they face in the industry Ethical Dilemmas Scenarios from the hospitalityindustry which emphasize the role ethics plays in every aspect ofthe hospitality industry Practice Quizzes and Chapter Review Questions reinforce studentcomprehension of key concepts Hands–On HRM Mini–cases based on real–worldsituations with discussion questions Chapter Key Terms Bolded within the chapter and thenlisted at the end of each chapter with definitions

Preface.

Acknowledgments.

UNIT 1: THE LEGAL LANDSCAPE.

Chapter 1. Introduction to Hiring and Supervising Employees.

Chapter 2. The Hospitality Manager′s Legal Challenges.

Chapter 3. Wage and Hour Laws Affecting Salaried, Hourly, andTipped Employees.

Chapter 4. Common Law, Negligent Hiring, and EmployeeRights.

Chapter 5. Working With Unions.

UNIT 2: THE EMPLOYEE SELECTION PROCESS.

Chapter 6. Job Descriptions and Job Specifications.

Chapter 7. The Employee Handbook.

Chapter 8. Advertising and Recruiting.

Chapter 9. Applications, Interviews, and Background Checks.

UNIT 3: ORIENTATION AND TRAINING.

Chapter 10. New–Employee Orientation.

Chapter 11. Training to Performance Standards.

UNIT 4: COMMUNICATION AND MOTIVATION.

Chapter 12. Performance Appraisals That Work.

Chapter 13. Effective Communication and Feedback.

Chapter 14. Employee Discipline.

Chapter 15. Employee Motivation Through Quality Leadership.

Index.

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.