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Supervision and Leadership in Hospitality
Supervision and Leadership in Hospitality is a comprehensive guide to leadership in the hospitality industry. Students will learn the basic principles of leadership theory, including how communication can either promote or hinder teamwork. They will proceed to explore both internal and external communication, with regard to areas like customer service, housekeeping and resource control. The practical aspects of supervision are also covered in detail, in relation to various departments such as food and beverage storage, food production and serving, health and hygiene, safety and security, and more. The book concludes by outlining the benefits of sustainable hospitality practices, including energy efficiency, water usage and policy development.
Please note we’re in the process of updating the covers of our titles, so the cover you see online will be different from the one on your copy. All the content is the same, only the cover design differs. Please bear with us while we phase out the old cover designs!