Hospitality Supervision and Leadership Level 3
Hospitality Supervision and Leadership Level 3

Author: Patricia Paskins

Publisher: Hodder Education

Published: 2015-07-31

Total Pages: 383

ISBN-13: 1471847535

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Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any supervisor working in the hospitality industry will need: from supporting, motivating and developing staff, to customer service skills, problem solving and controlling resources - Develops understanding of the assessment requirements with clear explanations of all criteria - Helps you to build your portfolio, with guidance on suitable evidence and activities that provide assessment opportunities - Prepares you for professional discussions and questioning with knowledge checks at the end of each unit to test your understanding

British Vocational Qualifications
British Vocational Qualifications

Author: Kogan Page

Publisher: Kogan Page Publishers

Published: 2010-01-03

Total Pages: 408

ISBN-13: 0749458976

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British Vocational Qualifications is an indispensable reference for careers advisors, human resource managers, employers, teachers and students, featuring up-to-date information on over 3,500 vocational qualifications available in the United Kingdom. These include Vocational Qualifications (VQs), National Vocational Qualifications (NVQs), Scottish Vocational Qualifications (SVQs), Related Vocational Qualifications (RVQs) and apprenticeships. The directory also covers the latest developments within the fast-changing field of vocational qualifications, and details of awarding, examining and validating bodies. British Vocational Qualifications is a simple guide for anyone who needs to understand vocational education, whether researching what is available, verifying a qualification for legal purposes, or reviewing where best to study for them.

Hospitality Supervision S/NVQ Level 3
Hospitality Supervision S/NVQ Level 3

Author: Gary Hunter

Publisher:

Published: 2009-08

Total Pages: 0

ISBN-13: 9781408009253

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Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.

Revenue Management for the Hospitality Industry
Revenue Management for the Hospitality Industry

Author: David K. Hayes

Publisher: John Wiley & Sons

Published: 2021-11-09

Total Pages: 482

ISBN-13: 1119790778

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REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry.

Human Resources Management in the Hospitality Industry
Human Resources Management in the Hospitality Industry

Author: David K. Hayes

Publisher: John Wiley & Sons

Published: 2009

Total Pages: 506

ISBN-13: 0470084804

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This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.

Successful Supervision and Leadership
Successful Supervision and Leadership

Author: Tracey Harris

Publisher: CRC Press

Published: 2020-04-07

Total Pages: 332

ISBN-13: 0429603541

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Around the world, hundreds of thousands of supervisors and leaders provide coaching, supervision and leadership to staff every day of the year, yet the majority of supervisors have never attended formal training about how to be an effective supervisor and leader. The majority of supervisors do not refresh their skills, knowledge and capabilities to remain up to date or evaluate their supervisory practice regularly. Supervision is fundamental to ensure that employees meet the requirements of their role, feel supported and valued, and engage in ongoing growth and development. When supervision is effective, it reduces stress, fatigue and burnout. Supervision ensures that employees reflect on their work to maintain high performance and it supports well-being as a professional. This latest book is an essential guide for experienced supervisors and leaders. It is a comprehensive book demonstrating how to provide effective supervision and leadership in the modern workplace. It assists leaders to understand the industrial and ethical context in which supervision is provided, how to evaluate the effectiveness of supervision, and shows supervisors and leaders the specific capabilities that are necessary to be a quality leader and supervisor. This book is a must-read for any supervisor or leader who wants to provide effective supervision and leadership. Each chapter provides valuable information and the latest research on supervision with reflective questions to guide supervisors in their thinking and learning about supervision.

The World of Culinary Supervision, Training, and Management
The World of Culinary Supervision, Training, and Management

Author: Jerald W. Chesser

Publisher: Prentice Hall

Published: 2009

Total Pages: 0

ISBN-13: 9780131583283

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For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

Hospitality Supervision and Leadership
Hospitality Supervision and Leadership

Author: Holly Bamunuge

Publisher: Heinemann Vocational

Published: 2009

Total Pages: 239

ISBN-13: 9780435467975

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Developed for Level 3 Hospitality Supervision and Leadership, this title features units that contain a variety of suggested evidence-generating documents and activities, to ensure that candidates have the help they needed in generating and collecting evidence. It covers the underpinning knowledge for the five mandatory units.

Leadership in Recreation and Leisure Services
Leadership in Recreation and Leisure Services

Author: Timothy S. O'Connell

Publisher: Human Kinetics

Published: 2018-10-30

Total Pages: 320

ISBN-13: 1492583502

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Leadership in Recreation and Leisure Services presents cutting-edge guidance and helps students apply their newfound knowledge as they prepare to enter the rapidly changing leisure services field. This text presents fresh insights on leadership from the most prominent voices in the field today. The contributors present a comprehensive look at modern leadership, identify the challenges future leaders will face, and reveal how future leaders can best prepare to meet those challenges. Leadership in Recreation and Leisure Services provides • a detailed look at the collaborative approach to leadership in leisure services that represents a new direction in the field; • insight into classical leadership as well as innovative and modern leadership theory and best practices; and • an understanding of the roles and functions students will fulfill as they enter the profession. The material, designed for undergraduate recreation and leisure services leadership courses, is presented in three parts. Part I explores personal leadership issues, including communication skills, negotiation strategies, and leadership styles. Part II delves into professional leadership, examining topics such as group dynamics, supervision practices, and team leadership. Part III explores organizational leadership, including internal and external leadership and professional development. The authors present new theories of leadership from research in the field of recreation and leisure. Several learning aids—including chapter-opening scenarios, key terms, glossary, references, and chapter-ending questions for reflection and discussion—appear throughout the text. In addition, each chapter features a Leisure Leaders sidebar that profiles a leader in the field who addresses preparation for the job, a peek at day-to-day work, and advice for aspiring leaders. And a Best Practices sidebar showcases an organization whose innovative leadership has led to positive organizational outcomes. Leadership in Recreation and Leisure Services helps students understand the range of leadership skills they need to develop for successful careers.