ABSTRACT
This chapter focuses on a broad appreciation of hospitality employment statistics. It describes the process of staff recruitment. The chapter explains be able to calculate staff turnover. It explores link staff motivation, training and retention to company success. The chapter also describes the process of supervision and communication. If staffing includes occasional weekend working or working during public holidays, then advance warning should be given so that staff has an opportunity to plan. Accurately meeting the right level of staffing during the peaks and troughs in demand usually associated with a food and beverage service is extremely important. The supervision of others is the first step on the management ladder and utilizes the following processes; planning, organizing, co-ordinating, staffing, directing, controlling and evaluating. In most companies, a detailed procedure for disciplinary issues is written, and this forms part of the employee's contract of employment.
