Management and Supervision for Working Professionals or Hospitality Cost Control

Management and Supervision for Working Professionals, Vol. 2

Author: Herman Koren

With this book, you can earn credits toward managementcertification programs. Credits are approved by various state and national accreditation groups from all over the United States, from Alaska to New York.

Call 1-800-234-1639 for more information! The practical set of methods and tools contained in the two volumes of Management and Supervision for Working Professionals provides the reader with the knowledge and means to become an effective manager or supervisor. Volume I emphasizes organizational structure, planning, and leadership, while Volume II emphasizes communication, instruction, and daily management responsibilities such as performance ratings, unions, and health and safety.

Table of Contents:

The Organization and its Structure
What is Leadership?
What is Successful Supervision and Management
Planning, Organization, and Budgeting
Employee Selection and People Management
Understanding Human Behavior
Firm but Fair - How to Deal with People
Morale
The Supervisor as a Counselor

Interesting book: Escasso para Manequins

Hospitality Cost Control: A Practical Approach

Author: Allen Asch

KEY BENEFIT: Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.