About the Book
This book makes a much needed contribution to what young leaders know about the leadership management role. It offers great insights into the different management challenges a leader faces and it provides readers with a rich array of data regarding the mental, emotional, social, and physical adjustments accompanying one's transition to a leadership role. This book addresses maximum 2 practical gaps, with a particular focus on defining, expanding on and providing examples of good leadership, management, motivation and change, across all areas of the Supply Chain and Procurement environment.
Key points across the chapters areas include: Managing self and personal skills Working with people Providing direction Using resources Facilitating change Achieving results
About the Author
Dr Gajanan Shirke, a hotel consultant, has an extensive experience over many years in the hospitality industry. His thirst for learning and aspiration to become a multi-faceted expert in the hotel industry helped him to rise from employment to becoming an independent professional in the hospitality sector. Since his last assignment as a General Manager at Kamat Hotels, he has become a renowned hotel consultant with a proven track record of developing, training and growing some of the best-known hotels, restaurants and fast-food joints in the Indian market. He was appointed as an expert consultant for The Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel Management Colleges and has trained over a thousand hospitality professionals. He has completed numerous pre and post opening hotel consultancies in India and overseas.
In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a large number of books spanning different segments of the hospitality industry. Starting from his first book Bar Management and Operations published in 2010, he has written 45 books including Hospitality Management, Food and Beverage Management, Hotel Engineering Management, Front Office Management, Hotel Housekeeping Management, Hotel Sales and Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction Excellence in Hospitality, History of Indian Cuisine, History of Indian Cuisine Volumes 1 & 2, Hotel Owner's Manual, Hotel Security& Prevention, Training Manager's Manual, Exceptional Service In Hospitality Six Sigma Way and The Cookery Trilogy that consists of Advance Cookery Theory , Foundation of Cookery and The Basic Cookery Book.
