TAILIEUCHUNG - Lecture Supervision in the hospitality industry: Applied human resources (Fifth edition): Chapter 11 - Jack E. Miller, John R. Walker, Karen Eich Drummond

Chapter 11 - Planning and organizing. This chapter presents the following content: The nature of planning, types of plans and planning, planning for change, planning your own time, organizing for success. | Chapter 11 Planning and Organizing The Nature of Planning Types of Plans and Planning Planning for Change Planning Your Own Time Organizing for Success The Nature of Planning Planning: looking ahead to chart the best courses of future action. Strategic planning: Long range planning to set organizational goals, objectives, and policies to determine strategies, tactics, and programs for achieving them. Top management makes strategic plans. Middle Management makes annual plans (to implement the above). For supervisors the planning period is usually a week, day, or shift ( to deal with daily work). The Management Process Plan what is to be done Organize how it is to be done including staffing and coordinating Direct the work that is to be done Control or evaluate what has been done The Planning Process Define the purpose or problem and set objectives Collect and evaluate data relevant to forecasting the future (focus on the present) Develop alternative courses of action Decide

• Du lịch
• The hospitality industry
• Human resources
• Strategic planning
• Planning process
• The risk factor
• Planning for change
• Hospitality law
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Prevention philosophy
• Legal responsibilities
• Legally selecting employees
• Hospitality industry
• Management in the hospitality industry
• Food service
• Service industry
• Hospitality careers
• Hospitality management