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.

Option 1: CourseBook
Option 2: Textbook
Option 3: eBook
Format

Digital, Print

Includes

CourseBook ™, eBook, Textbook

Edition

STD

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