Behavioural and Supervisory Studies for Hotel and Catering Operations

A companion to "Purchasing, Costing and Control", this study book is designed for use by students involved in BTEC Diploma and Certificate courses, Higher Diploma bridging levels and HCIMA Part B examinations in the areas of behavioural and supervisory studies for hotel and catering operations. The material extends from an analysis of human behaviour, considering such areas as individual differences, group influences and social skills to a theoretical and practical analysis of the role of the modern hotel and catering supervisor, incorporating an examination of such areas as supervisory techniques and approaches, principles of manpower management and an assessment of the supervisor's role in evaluating staff organizational and employer needs.