Eye of the supervisor

Series: Professional Management Program Series

Duration: Series:Professional management program

Genre: Educational

Year Published: 1971

Creator: National Educational Media 1971

Format: 16mm

Sound: sound

Description: Instructs managers and supervisors in methods of evaluating employee performance. Explains the importance of self-evaluation, listening, basic job needs, approval, recognition, and consistent standards, Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance. , Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance. , Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance.

Complete Record: Eye of the supervisor Author:National Educational Media Summary:Instructs managers and supervisors in methods of evaluating employee performance. Explains the importance of self-evaluation, listening, basic job needs, approval, recognition, and consistent standards Film, English, 1971 Edition:View all formats and editions Publisher: National Educational Media, 1971 Series: Professional management program Physical Description: 11 min. sound, color. 16 mm. OCLC Number / Unique Identifier: 260206 Subjects: Employees Rating of Show less information, Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance. , Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance. , Equips supervisory personnel in food service and hospitality work to handle the basic task of reviewing and evaluating employee performance. NOTE: Two (or more) records have been merged together to create this data.


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