Human Resource Management in the Hotel and Catering Industry

by M. J. Boella

Overview

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.

Product Details

ISBN-13:	9781351970952
Publisher:	Taylor & Francis
Publication date:	06/26/2017
Series:	Routledge Library Editions: Human Resource Management
Sold by:	Barnes & Noble
Format:	eBook
Pages:	286
File size:	9 MB

About the Author

Boella, M. J.

Table of Contents

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