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Written from a practitioner¿s perspective, this straightforward concise book provides the planning, organizing, influencing, and control functions associated with human resource management in hospitality and tourism organizations. The basis of this book is to present the knowledge, skills, and abilities that are required for an individual to become a middle level manager in the field of hospitality human resources. Part One focuses on the evolution of the practice of commerce to include the development of complex employer/employee relationships; Part Two presents a snapshot of duties and responsibilities associated with the practice of professional management; Part Three covers communication, leadership, motivation, and recruitment and selection skills. For HR generalists and specialists, or for training programs in any industry.
I. HOW WE GOT TO WHERE WE ARE.
1. Hospitality Human Resource Management: An Overview.
2. H.R. Dichotomy: Do We Serve the Staff or the Shareholders?
3. How the Government Got Involved in our Business.
II. NOW THAT WE ARE HERE; WHAT DO WE DO?
4. The Legal Environment.
5. Employee Relations and Labor Relations.
6. Management Ethics.
7. Protecting Employee Rights.
III. HOW DO WE DO IT?
8. Recruitment and Selection Strategies.
9. Training and Development Strategies.
10. Employee Retention Strategies.
11. Performance Management Systems.
12. Communication Strategies.
13. Leadership Strategies.
14. Employee Motivation.
15. Putting it All Together.