Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• HUMAN RESOURCE FUNCTIONS. Staffing. Analyzing and Designing Jobs. Training. Evaluating Employees. Working Successfully with Unions. Employee Compensation. Health and Safety. MANAGING STAFF. The Nature of Management and Leadership. Communicating. Developing a Positive, Motivating Organizational Climate. Managing a Diverse Work Force. Building a Team. Managing Change and Resolving Conflicts. Disciplining Employees. Delegation. Managing Service. Appendices. Index.

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• HUMAN RESOURCE FUNCTIONS. Staffing. Analyzing and Designing Jobs. Training. Evaluating Employees. Working Successfully with Unions. Employee Compensation. Health and Safety. MANAGING STAFF. The Nature of Management and Leadership. Communicating. Developing a Positive, Motivating Organizational Climate. Managing a Diverse Work Force. Building a Team. Managing Change and Resolving Conflicts. Disciplining Employees. Delegation. Managing Service. Appendices. Index.

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• HUMAN RESOURCE FUNCTIONS. Staffing. Analyzing and Designing Jobs. Training. Evaluating Employees. Working Successfully with Unions. Employee Compensation. Health and Safety. MANAGING STAFF. The Nature of Management and Leadership. Communicating. Developing a Positive, Motivating Organizational Climate. Managing a Diverse Work Force. Building a Team. Managing Change and Resolving Conflicts. Disciplining Employees. Delegation. Managing Service. Appendices. Index.