It covers all areas related to managing employees in food service and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter in it features new, up-to-date material, and an expanded coverage of hospitality organizations through case studies and hotel industry examples.
- ISBN10 0471396893
- ISBN13 9780471396895
- Publish Date 10 September 2002 (first published 1 January 1985)
- Publish Status Out of Stock
- Out of Print 8 October 2008
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 4th Revised edition
- Format Hardcover
- Pages 496
- Language English