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Supervision in the hospitality industry / John R. Walker Hoboken : Wiley, 2015403 tr. ; cm.Ask any hospitality manager what his or her greatest challenge is and the response will likely be "finding and keeping good employees." For many recent college graduates, supervision, whether on the providing or receiving end, is an added challenge because they have little or no experience with it. Likewise, how associates are supervised and lead is critical to the success of any organization and Supervision in the Hospitality Industry, Ninth Edition will help you prepare for a supervisory leadership role with associates in the hospitality industry. A primer for the leadership and management of people in the hospitality industry, Supervision is about supervising and leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors-the people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, for the new supervisor promoted from an hourly job, and for students planning a career in the hospitality industry. 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. Hospitality is an industry heavily dependent on its human resources but plagued with people problems-its demands, its people, its pace, its long hours, the typical attitudes and habits of managers and workers, and the special problems of time pressure, of the unpredictable, of everything happening at once. Supervision gives you the tools you need to recognize and solve these problems
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The restaurant : from concept to operation / John R. Walker, Hoboken : Wiley, 2014508 tr. ; cm.The Restaurant: From Concept to Operation, 9th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business
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