Chapter 15 - Management : a new way of thinking. This chapter’s objectives are to: Demonstrate critical importance of tourism policy to competitiveness and sustainability of a tourism destination; outline the structure and content of a typical policy framework for a tourism destination; identify some methods, techniques, and approaches used to assist in tourism policy formulation. | Management: A New Way of Thinking Chapter 15 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved MANAGEMENT AND SUPERVISION Differences between management and supervision include: Management is concerned with the totality of the organization Supervision functions at the operating level – working directly with employees as they do their work THE ECONOMIZING SOCIETY Three means of organizing a society and dealing with its economic problems Tradition The wisdom of experience Command Imposed authority Market System Emphasizes individuals’ free choice THE MANAGERIAL REVOLUTION Frederick Taylor and the scientific management movement Work-process focus: Careful study of work to be done results in increased worker productivity Henri Fayol Administrative management HOSPITALITY PIONEERS E. M. Statler Vernon and Gordon Stouffer Howard Johnson Harland Sanders Ray Kroc Kemmons Wilson Sam Barshop HOSPITALITY PIONEERS E. M. Statler Recognized the national market for quality accomodations Was an innovator in offering a bath in every room Created the first centralized corporate staff Enforced uniform standards Harnessed the power of the middle-class market HOSPITALITY PIONEERS Vernon and Gordon Stouffer Introduced ideas that transformed the restaurant industry Offered fringe benefits such as paid vacations (unheard of at the time) Developed a set of recipes that resulted in: Standard products Lower costs Lower prices HOSPITALITY PIONEERS Howard Johnson Envisioned the notion of a restaurant with a standard appearance, menu, and quality standards across the country Was the first to launch a successful restaurant chain through franchising Enforced standards not through legal force but through the compelling common interest of the franchisees HOSPITALITY PIONEERS Harland Sanders Developed a method of frying chicken quickly allowing for small batches and ensuring freshness and flavor Developed a batter that consisted of a “secret recipe of herbs and spices” Coined the . | Management: A New Way of Thinking Chapter 15 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved MANAGEMENT AND SUPERVISION Differences between management and supervision include: Management is concerned with the totality of the organization Supervision functions at the operating level – working directly with employees as they do their work THE ECONOMIZING SOCIETY Three means of organizing a society and dealing with its economic problems Tradition The wisdom of experience Command Imposed authority Market System Emphasizes individuals’ free choice THE MANAGERIAL REVOLUTION Frederick Taylor and the scientific management movement Work-process focus: Careful study of work to be done results in increased worker productivity Henri Fayol Administrative management HOSPITALITY PIONEERS E. M. Statler Vernon and Gordon Stouffer Howard Johnson Harland Sanders Ray Kroc Kemmons Wilson Sam Barshop HOSPITALITY PIONEERS E. M. Statler Recognized the national market for quality accomodations
