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.
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
The 40 volumes in this set, originally published between 1918 and 1996, draw together research by leading academics in the area of human resource management and provides a rigorous examination of related key issues. The volumes examine interview techniques, staff appraisal, and workforce training and development. This set will be of particular interest to students of business studies and HRM.