Today's hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them.
This book explicitly links the relationship between productivity, quality of work life, and profits to various human resource management activities and as such, strengthens the students' perception of human resource management as an important function, which affects individuals, organizations, and society.
This text is designed to provide authoritative and accurate information on HR-related responsibilities and personnel management by focusing on practical applications, concepts, and techniques that all managers can use in business.
This book is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends.
Taking a 'process' approach, this book provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise’s workforce within the current business and social environment.
This book takes the reader on a tour of the eight stages of HR development, introduces the critical factors, and highlights many practical recommendations for strategic HR development practice in business.
This dictionary comprises over 1,400 entries on human resource management, personnel, and industrial relations. It covers technical terms, jargon, theories, and concepts, all of which are relevant for undergraduate and MBA students, human resource practitioners, and trade unionists.