Table of Contents

Preface. Part 1: Supervision and HR Management and Leadership. Chapter 1: The Supervisor as Manager. Chapter 2: The Supervisor as Leader. Part 2: The Workplace. Chapter 3: Equal Opportunity in the Workplace. Chapter 4: Creating a Positive Work Climate. Chapter 5: Developing Performance Standards. Chapter 6: Recruiting and Selecting Applicants. Part 3: Employee Development. Chapter 7: Teamwork and Teambuilding. Chapter 8: Employee Training and Development. Chapter 9: Evaluating Performance. Chapter 10: Discipline and Employee Assistance Programs. Part 4: Supervising Human Resources. Chapter 11: Planning and Organizing. Chapter 12: Communicating Effectively. Chapter 13: Delegating. Chapter 14: Decision Making and Control. Glossary. Index.

About the Author

JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee. Karen Eich Drummond, Edd, RD, FADA, FMP, is a foodservice and nutrition consultant and writer. She has authored and coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals, So You Want to Be a Chef?, and The Restaurant Training Program, all published by Wiley. The late Jack E. Miller collaborated on several books in hospitality management, including Menu: Pricing & Strategy, and Food and Beverage Cost Control, Second Edition, both from Wiley.