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Title: Supervision in the Hospitality Industry by Jack E. Miller, John R. Walker, Karen Eich Drummond ISBN: 0-471-39689-3 Publisher: John Wiley & Sons Pub. Date: 06 September, 2002 Format: Hardcover Volumes: 1 List Price(USD): $72.45 |
Average Customer Rating: 3.67 (3 reviews)
Rating: 5
Summary: Enlightening!!
Comment: You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.
Rating: 4
Summary: Hospitality Supervision Textbook Package
Comment: This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.
Rating: 2
Summary: Disappointing
Comment: As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.
Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.
There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know.
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Title: American Regional Cuisine by The Art InstitutesSM ISBN: 0471405442 Publisher: John Wiley & Sons Pub. Date: 08 January, 2002 List Price(USD): $45.00 |
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Title: Purchasing: Selection and Procurement for the Hospitality Industry, 5th Edition by Andrew H. Feinstein, John M. Stefanelli ISBN: 0471389331 Publisher: John Wiley & Sons Pub. Date: 30 November, 2001 List Price(USD): $82.40 |
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Title: Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond, Lisa M. Brefere ISBN: 047141977X Publisher: John Wiley & Sons Pub. Date: 07 March, 2003 List Price(USD): $72.45 |
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Title: Management by Menu by National Restaurant Association Educational Found, Lendal H. Kotschevar ISBN: 0471413194 Publisher: John Wiley & Sons Pub. Date: 26 January, 2001 List Price(USD): $82.40 |
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Title: Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain ISBN: 0060934913 Publisher: Ecco Pub. Date: 08 May, 2001 List Price(USD): $14.00 |
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