1st Edition

Human Resource Management in the Hotel and Catering Industry

ISBN 9781138289970
Published November 23, 2018 by Routledge
282 Pages

USD $41.95

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Book Description

This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques.

Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

Table of Contents

List of Figures;  Foreword;  Preface;  1. A Background to the Industry’s Workforce  2. Human Resource Policies  3. Job Design  4. Recruitment  5. Selection  6. Appointment and Induction  7. Appraisal  8. Training  9. Management Development  10. Job Evaluation  11. The Administration of Wages and Salaries  12. Incentives  13. Fringe Benefits  14. Labour Turnover and Termination of Employment  15. Industrial Relations  16. Law of Employment  17. Manpower Planning, Records and Statistics  18. Organizing Human Resources  19. Labour and Cost Productivity;  Appendices;  Bibliography;  Index

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