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Human Resources Management in the Hospitality Industry / Edition 1

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Overview

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. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees’ attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities.

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Product Details

  • ISBN-13: 9780470084809
  • Publisher: Wiley
  • Publication date: 3/7/2008
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 408
  • Sales rank: 742,981
  • Product dimensions: 7.78 (w) x 9.45 (h) x 1.28 (d)

Meet the Author

David K. Hayes, PhD, is the managing owner of the full-service Clarion Hotel and Conference Center in Lansing, Michigan.

Jack D. Ninemeier, PhD, is a professor in The School of Hospitality Business at Michigan State University.

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Table of Contents

One: Introduction to Human Resources in the Hospitality Industry

Two: The Legal Environment of Human Resources Management

Three: Human Resources Management: Policies and Procedures

Four: Employee On-Boarding: Recruitment and Selection

Five: Employee On-Boarding: Orientation and Induction

Six: Planning Training Programs

Seven: Delivering and Evaluating Training Programs

Eight: Compensation Programs

Nine: Performance Management and Appraisal

Ten: Employee Health and Safety

Eleven: Critical Issues in Human Resources Management

Twelve: Human Resources in Evolving Hospitality Organizations

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Customer Reviews

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  • Anonymous

    Posted May 23, 2008

    A reviewer

    I find the Hayes/Ninemeier book, ¿Human Resources Management in the Hospitality Industry,¿ to be an excellent resource for several reasons -- two of which are identified in its title. First, the book is about Human Resources: it presents information critical to develop and implement processes to improve staff members¿ performance. It is not about supervision: activities relating to facilitating the work of (primarily) entry-level staff. As well, it is not a generic book it details the hospitality industry which has nuances that deserve special attention. The book recognizes that many operations are relatively small without human resources specialists and that, even in large properties, line managers make decisions and take actions that impact employee affiliation efforts, legal concerns, and productivity issues. The book provides excellent information about how to develop human resources policies and procedures, ethics, and important concepts about ¿people management¿ issues including recruitment, selection, orientation and training, performance management, health and safety, and compensation administration. I also like the book because of its extensive discussion of legal concerns throughout every chapter. Also, there are two chapters devoted to topics normally overlooked in other hospitality human resources books: the role of human resources in strategic planning and organizational change, and aspects of human resources planning for global expansion. In summary, I think this book is a terrific aid to hospitality managers and to students studying hospitality management.

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