Hospitality Employee Management and Supervision Free

Author: Kerry L. Sommerville
Edition: 1
Binding: Paperback
ISBN: 0471745227
Category: Medical

Hospitality Employee Management and Supervision: Concepts and Practical Applications

A practical resource for managers and supervisors in hospitality businessesIn many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Download Hospitality Employee Management and Supervision medical books for free.
Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry.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 m Get Hospitality Employee Management and Supervision our bestseller medical books.

Hospitality Employee Management and Supervision Free

Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and m

Related Books: "Hospitality Employee Management and Supervision"

Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation

Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, produ

Off-Premise Catering Management

The most complete, up-to-date guide available to starting and running an off-premise catering businessFor nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for g

Purchasing for Chefs: A Concise Guide

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their business

Modern Garde Manger: A Global Perspective

The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious stu

About Wine

ABOUT WINE, 2E is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives readers backgro