Hospitality supervision and leadership.: Level 3 /
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 resou...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London :
Hodder Education, an Hachette UK Company,
2015.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | Includes index. |
| Beschreibung: | 1 online resource (x, 296 pages) : illustrations |
| ISBN: | 1471847543 9781471847547 9781471847530 1471847535 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBU-ocn910969068 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
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| 008 | 150126s2015 enka fo 001 0 eng d | ||
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| 082 | 7 | |a 647.94068 |2 23 | |
| 049 | |a MAIN | ||
| 100 | 1 | |a Foskett, David, |d 1951- |e author. |1 https://id.oclc.org/worldcat/entity/E39PBJgxrhP3GQPYTdDGwbTbVC |0 http://id.loc.gov/authorities/names/no2005003274 | |
| 245 | 1 | 0 | |a Hospitality supervision and leadership. |p Level 3 / |c David Foskett, Patricia Paskins, Gary Farrelly, Ketharanathan Vasanthan, Lindsay Steele. |
| 264 | 1 | |a London : |b Hodder Education, an Hachette UK Company, |c 2015. | |
| 300 | |a 1 online resource (x, 296 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Book title; Contents; The Level 3 NVQ Diploma in Hospitality Supervision and Leadership; How to use this book; Chapter 1 Set objectives and provide support for team members; Communicating the team's objectives and purpose to team members; Developing plans showing how team objectives will be met; Monitoring and evaluating progress and recognising individual team achievement; Chapter 2 Develop productive working relationships with colleagues; The benefits of working with colleagues; Establishing working relationships with colleagues; Working in a professional and respectful manner. | |
| 505 | 8 | |a Work-related difficulties and solutionsChapter 3 Contribute to the control of resources; Identifying resources; Using resources; Chapter 4 Maintain health, hygiene, safety and security in the working environment; Supervising health, hygiene, safety and security; Dealing with emergencies; Assessing risk; Chapter 5 Lead the team to improve customer service; Introduction; Planning and organising the work of a team; Chapter 6 Supervise functions; Planning and preparing for a function; At the end of the function; Chapter 7 Supervise food service; Planning for food service. | |
| 505 | 8 | |a Preparing for food serviceDelivering food service; Chapter 8 Supervise drink services; Introduction; Delivering drinks services; Chapter 9 Supervise housekeeping operations; Supervising housekeeping operations; Understanding the requirements of housekeeping operations; Understanding how to supervise housekeeping operations; Monitoring and reviewing housekeeping services; Chapter 10 Supervise reception services; The role of the reception department; Reception supervisor's duties; Chapter 11 Supervise reservations and booking services; The reservations and booking service. | |
| 505 | 8 | |a Organisational standards and policiesMonitoring and reviewing procedures; Chapter 12 Contribute to promoting hospitality products and services; Promotional activities; Planning promotional activities; Carrying out promotional activities; Chapter 13 Supervise linen services; The linen service; Planning and supervising the service; Chapter 14 Monitor and solve customer service problems; How to resolve immediate customer service problems; How to prevent repeated customer service problems; Chapter 15 Improve the customer relationship; Communication; Meeting expectations. | |
| 505 | 8 | |a Chapter 16 Support learning and development within own area of responsibilityLearning and development; Providing advice; Chapter 17 Supervise the use of technological equipment in hospitality services; Introduction; Introducing new technologies; Chapter 18 Supervise practices for handling payments; Handling payments; Payment security; Chapter 19 Contribute to the selection of staff for activities; Identifying staffing needs and planning; Recruitment and selection process; Staffing requirements and selection procedures; Chapter 20 Lead and manage meetings; Introduction. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Hospitality industry |z Great Britain |x Management. | |
| 650 | 6 | |a Accueil (Tourisme) |z Grande-Bretagne |x Gestion. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Small Business. |2 bisacsh | |
| 650 | 7 | |a Hospitality industry |x Management |2 fast | |
| 651 | 7 | |a Great Britain |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJdmp7p3cx8hpmJ8HvmTpP | |
| 700 | 1 | |a Paskins, Patricia, |e author. | |
| 700 | 1 | |a Farrelly, Gary, |e author. | |
| 700 | 1 | |a Vasanthan, Ketharanathan, |e author. | |
| 700 | 1 | |a Steele, Lindsay, |e author. | |
| 776 | 0 | 8 | |i Print version: |z 9781471847547 |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBU-ocn910969068 |
|---|---|
| _version_ | 1816796918801498112 |
| adam_text | |
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| author | Foskett, David, 1951- Paskins, Patricia Farrelly, Gary Vasanthan, Ketharanathan Steele, Lindsay |
| author_GND | http://id.loc.gov/authorities/names/no2005003274 |
| author_facet | Foskett, David, 1951- Paskins, Patricia Farrelly, Gary Vasanthan, Ketharanathan Steele, Lindsay |
| author_role | aut aut aut aut aut |
| author_sort | Foskett, David, 1951- |
| author_variant | d f df p p pp g f gf k v kv l s ls |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX911 |
| callnumber-raw | TX911.3.M27 F67 2015eb |
| callnumber-search | TX911.3.M27 F67 2015eb |
| callnumber-sort | TX 3911.3 M27 F67 42015EB |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBU |
| contents | Cover; Book title; Contents; The Level 3 NVQ Diploma in Hospitality Supervision and Leadership; How to use this book; Chapter 1 Set objectives and provide support for team members; Communicating the team's objectives and purpose to team members; Developing plans showing how team objectives will be met; Monitoring and evaluating progress and recognising individual team achievement; Chapter 2 Develop productive working relationships with colleagues; The benefits of working with colleagues; Establishing working relationships with colleagues; Working in a professional and respectful manner. Work-related difficulties and solutionsChapter 3 Contribute to the control of resources; Identifying resources; Using resources; Chapter 4 Maintain health, hygiene, safety and security in the working environment; Supervising health, hygiene, safety and security; Dealing with emergencies; Assessing risk; Chapter 5 Lead the team to improve customer service; Introduction; Planning and organising the work of a team; Chapter 6 Supervise functions; Planning and preparing for a function; At the end of the function; Chapter 7 Supervise food service; Planning for food service. Preparing for food serviceDelivering food service; Chapter 8 Supervise drink services; Introduction; Delivering drinks services; Chapter 9 Supervise housekeeping operations; Supervising housekeeping operations; Understanding the requirements of housekeeping operations; Understanding how to supervise housekeeping operations; Monitoring and reviewing housekeeping services; Chapter 10 Supervise reception services; The role of the reception department; Reception supervisor's duties; Chapter 11 Supervise reservations and booking services; The reservations and booking service. Organisational standards and policiesMonitoring and reviewing procedures; Chapter 12 Contribute to promoting hospitality products and services; Promotional activities; Planning promotional activities; Carrying out promotional activities; Chapter 13 Supervise linen services; The linen service; Planning and supervising the service; Chapter 14 Monitor and solve customer service problems; How to resolve immediate customer service problems; How to prevent repeated customer service problems; Chapter 15 Improve the customer relationship; Communication; Meeting expectations. Chapter 16 Support learning and development within own area of responsibilityLearning and development; Providing advice; Chapter 17 Supervise the use of technological equipment in hospitality services; Introduction; Introducing new technologies; Chapter 18 Supervise practices for handling payments; Handling payments; Payment security; Chapter 19 Contribute to the selection of staff for activities; Identifying staffing needs and planning; Recruitment and selection process; Staffing requirements and selection procedures; Chapter 20 Lead and manage meetings; Introduction. |
| ctrlnum | (OCoLC)910969068 |
| dewey-full | 647.94068 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.94068 |
| dewey-search | 647.94068 |
| dewey-sort | 3647.94068 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBU-ocn910969068 |
| illustrated | Illustrated |
| indexdate | 2024-11-26T14:49:19Z |
| institution | BVB |
| isbn | 1471847543 9781471847547 9781471847530 1471847535 |
| language | English |
| oclc_num | 910969068 |
| open_access_boolean | |
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| physical | 1 online resource (x, 296 pages) : illustrations |
| psigel | ZDB-4-EBU |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Hodder Education, an Hachette UK Company, |
| record_format | marc |
| spelling | Foskett, David, 1951- author. https://id.oclc.org/worldcat/entity/E39PBJgxrhP3GQPYTdDGwbTbVC http://id.loc.gov/authorities/names/no2005003274 Hospitality supervision and leadership. Level 3 / David Foskett, Patricia Paskins, Gary Farrelly, Ketharanathan Vasanthan, Lindsay Steele. London : Hodder Education, an Hachette UK Company, 2015. 1 online resource (x, 296 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes index. Print version record. Cover; Book title; Contents; The Level 3 NVQ Diploma in Hospitality Supervision and Leadership; How to use this book; Chapter 1 Set objectives and provide support for team members; Communicating the team's objectives and purpose to team members; Developing plans showing how team objectives will be met; Monitoring and evaluating progress and recognising individual team achievement; Chapter 2 Develop productive working relationships with colleagues; The benefits of working with colleagues; Establishing working relationships with colleagues; Working in a professional and respectful manner. Work-related difficulties and solutionsChapter 3 Contribute to the control of resources; Identifying resources; Using resources; Chapter 4 Maintain health, hygiene, safety and security in the working environment; Supervising health, hygiene, safety and security; Dealing with emergencies; Assessing risk; Chapter 5 Lead the team to improve customer service; Introduction; Planning and organising the work of a team; Chapter 6 Supervise functions; Planning and preparing for a function; At the end of the function; Chapter 7 Supervise food service; Planning for food service. Preparing for food serviceDelivering food service; Chapter 8 Supervise drink services; Introduction; Delivering drinks services; Chapter 9 Supervise housekeeping operations; Supervising housekeeping operations; Understanding the requirements of housekeeping operations; Understanding how to supervise housekeeping operations; Monitoring and reviewing housekeeping services; Chapter 10 Supervise reception services; The role of the reception department; Reception supervisor's duties; Chapter 11 Supervise reservations and booking services; The reservations and booking service. Organisational standards and policiesMonitoring and reviewing procedures; Chapter 12 Contribute to promoting hospitality products and services; Promotional activities; Planning promotional activities; Carrying out promotional activities; Chapter 13 Supervise linen services; The linen service; Planning and supervising the service; Chapter 14 Monitor and solve customer service problems; How to resolve immediate customer service problems; How to prevent repeated customer service problems; Chapter 15 Improve the customer relationship; Communication; Meeting expectations. Chapter 16 Support learning and development within own area of responsibilityLearning and development; Providing advice; Chapter 17 Supervise the use of technological equipment in hospitality services; Introduction; Introducing new technologies; Chapter 18 Supervise practices for handling payments; Handling payments; Payment security; Chapter 19 Contribute to the selection of staff for activities; Identifying staffing needs and planning; Recruitment and selection process; Staffing requirements and selection procedures; Chapter 20 Lead and manage meetings; Introduction. 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. Hospitality industry Great Britain Management. Accueil (Tourisme) Grande-Bretagne Gestion. BUSINESS & ECONOMICS Small Business. bisacsh Hospitality industry Management fast Great Britain fast https://id.oclc.org/worldcat/entity/E39PBJdmp7p3cx8hpmJ8HvmTpP Paskins, Patricia, author. Farrelly, Gary, author. Vasanthan, Ketharanathan, author. Steele, Lindsay, author. Print version: 9781471847547 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1002468 Volltext |
| spellingShingle | Foskett, David, 1951- Paskins, Patricia Farrelly, Gary Vasanthan, Ketharanathan Steele, Lindsay Hospitality supervision and leadership. Cover; Book title; Contents; The Level 3 NVQ Diploma in Hospitality Supervision and Leadership; How to use this book; Chapter 1 Set objectives and provide support for team members; Communicating the team's objectives and purpose to team members; Developing plans showing how team objectives will be met; Monitoring and evaluating progress and recognising individual team achievement; Chapter 2 Develop productive working relationships with colleagues; The benefits of working with colleagues; Establishing working relationships with colleagues; Working in a professional and respectful manner. Work-related difficulties and solutionsChapter 3 Contribute to the control of resources; Identifying resources; Using resources; Chapter 4 Maintain health, hygiene, safety and security in the working environment; Supervising health, hygiene, safety and security; Dealing with emergencies; Assessing risk; Chapter 5 Lead the team to improve customer service; Introduction; Planning and organising the work of a team; Chapter 6 Supervise functions; Planning and preparing for a function; At the end of the function; Chapter 7 Supervise food service; Planning for food service. Preparing for food serviceDelivering food service; Chapter 8 Supervise drink services; Introduction; Delivering drinks services; Chapter 9 Supervise housekeeping operations; Supervising housekeeping operations; Understanding the requirements of housekeeping operations; Understanding how to supervise housekeeping operations; Monitoring and reviewing housekeeping services; Chapter 10 Supervise reception services; The role of the reception department; Reception supervisor's duties; Chapter 11 Supervise reservations and booking services; The reservations and booking service. Organisational standards and policiesMonitoring and reviewing procedures; Chapter 12 Contribute to promoting hospitality products and services; Promotional activities; Planning promotional activities; Carrying out promotional activities; Chapter 13 Supervise linen services; The linen service; Planning and supervising the service; Chapter 14 Monitor and solve customer service problems; How to resolve immediate customer service problems; How to prevent repeated customer service problems; Chapter 15 Improve the customer relationship; Communication; Meeting expectations. Chapter 16 Support learning and development within own area of responsibilityLearning and development; Providing advice; Chapter 17 Supervise the use of technological equipment in hospitality services; Introduction; Introducing new technologies; Chapter 18 Supervise practices for handling payments; Handling payments; Payment security; Chapter 19 Contribute to the selection of staff for activities; Identifying staffing needs and planning; Recruitment and selection process; Staffing requirements and selection procedures; Chapter 20 Lead and manage meetings; Introduction. Hospitality industry Great Britain Management. Accueil (Tourisme) Grande-Bretagne Gestion. BUSINESS & ECONOMICS Small Business. bisacsh Hospitality industry Management fast |
| title | Hospitality supervision and leadership. |
| title_auth | Hospitality supervision and leadership. |
| title_exact_search | Hospitality supervision and leadership. |
| title_full | Hospitality supervision and leadership. Level 3 / David Foskett, Patricia Paskins, Gary Farrelly, Ketharanathan Vasanthan, Lindsay Steele. |
| title_fullStr | Hospitality supervision and leadership. Level 3 / David Foskett, Patricia Paskins, Gary Farrelly, Ketharanathan Vasanthan, Lindsay Steele. |
| title_full_unstemmed | Hospitality supervision and leadership. Level 3 / David Foskett, Patricia Paskins, Gary Farrelly, Ketharanathan Vasanthan, Lindsay Steele. |
| title_short | Hospitality supervision and leadership. |
| title_sort | hospitality supervision and leadership level 3 |
| topic | Hospitality industry Great Britain Management. Accueil (Tourisme) Grande-Bretagne Gestion. BUSINESS & ECONOMICS Small Business. bisacsh Hospitality industry Management fast |
| topic_facet | Hospitality industry Great Britain Management. Accueil (Tourisme) Grande-Bretagne Gestion. BUSINESS & ECONOMICS Small Business. Hospitality industry Management Great Britain |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1002468 |
| work_keys_str_mv | AT foskettdavid hospitalitysupervisionandleadership AT paskinspatricia hospitalitysupervisionandleadership AT farrellygary hospitalitysupervisionandleadership AT vasanthanketharanathan hospitalitysupervisionandleadership AT steelelindsay hospitalitysupervisionandleadership |