Supervision In The Hospitality Industry Online Component Ahlei Access Card

Supervisory Skill Builders Online is the program that serves as the online component for the text, Supervision in the Hospitality Industry 5/e by Raphael R. Kavanaugh. The online component has 9 modules (amounting to roughly 3 hours of seat-time each), covers 85 topics, and amounts to 27 total hours of seat-time. This online course provides an entertaining approach to building supervisory skills. The modules are loaded with need to know information on how supervisors should carry out their responsibilities to management as well as employees. Ideal as a self-trainer, the series helps supervisors: meet management s objectives for productivity and quality guest service; solve everyday workplace challenges; gain respect, trust, and support from the people who work for them. Learning is facilitated through interactivity; videos, embedded questions, and readings are available throughout. This online component gives six-month access for student users. "

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduce students to the supervisory skills they’ll need to succeed in a hospitality career. They will be prepared to meet the expectations of management, employees, and guests. SUPERVISION IN THE HOSPITALITY INDUSTRY, 5/e 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 book also provides resources to help students create a professional development plan for their career. Authors: Jack D. Ninemeier, Ph.D., CHA, CHE, and Raphael R. Kavanaugh, Ed.D., CHA

This online component provides interactive material that relates directly to the chapter content found in the AHLEI textbook, Managing Technology in the Hospitality Industry 6/e by Michael Kasavana. Features include interactive self-quizzes to help students gauge their understanding of the material and links to related websites. Also included are embedded head-and-shoulder videos of the author which serve to examine and expand on chapter competencies and key concepts. This online component gives six-month access for student users.

Supervision in the Hospitality Industry, 8th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. A market leader, this text is widely used by thousands of students training for a career in the hospitality industry and current hospitality supervisors alike. Supervision is unique in that it does not solely rely on the supervisor’s point of view; instead, it considers the viewpoints of all levels of associates to create an informed picture of management and supervision in the hospitality industry.

Supervision in the Hospitality Industry, Ninth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. Topics include planning and organizing, communication, recruitment and team building, employee training, performance effectiveness, conflict management, and more. The text's unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospital industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. Principles of good leadership and supervision are presented in clear, easy-to-understand language and are reinforced by numerous examples, case studies, discussion questions, and activities. The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor's job while helping develop the leadership qualities needed to succeed as a hospitality professional.

* 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.

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.