208 pages | 16 B/W Illus.
This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry.
Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice.
Combining theory and practice, Managing People in the Hospitality Industry offers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.
Part 1. Management Judgement and decision-making.
Chapter 1 Management decision-making
Chapter 2 Personal and organisational knowledge
Part 2. People at work
Chapter 3 The importance of a good start
Chapter 4 Motivation
Chapter 5 Negative behaviour
Chapter 6 Groups and teams
Chapter 7 Communication, job satisfaction and empowerment
Chapter 8 Understanding attitudes
Chapter 9 Identity and diversity
Chapter 10 organisations and authority
Part 3. The economics of labour in hospitality
Chapter 11 Economics of labour
Chapter 12 Hotel and catering labour markets
Chapter 13 productivity
Chapter 14 The measurement of labour turnover and stability
Part 4 Human Resource Management practice
Chapter 15 Administration; the necessary bureaucracy
Chapter 16 Pay Management
Chapter 17 Appraisal
Chapter 18 Recruitment and Selection
Chapter 19 Grievance and dispute management
Part 5. The Wider Perspective
Chapter 20 Developing Human Resource Management (HRM) strategies
Chapter 21 Managing in an international environment
Part 6 Development and Careers
Chapter 22 Development and Careers
Bibliography and further reading