Human Resource Management for the Hospitality Industry

Häftad, Engelska, 1990

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Comprehensive guidance toward HR functions in hospitalityEmployee excellence is a cornerstone of success in the hospitality industry, and the human resources department is the backbone of good business. Human Resource Management for the Hospitality Industry covers all aspects of the HR function and the ways in which it meets the unique needs of restaurants, hotels, and related businesses. From staffing and unions to health and safety, communication, conflict resolution, and more, the role's responsibilities are clearly defined and explained. Relevant legal statutes and supplementary resources provide the highly practical guidance HR professionals can use immediately on the job.

Produktinformation

Utgivningsdatum1990-01-01
Mått173 x 226 x 24 mm
Vikt694 g
FormatHäftad
SpråkEngelska
Antal sidor368
FörlagJohn Wiley & Sons Inc
ISBN9780471289722

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Servicesektorn inom Ekonomi och Ledarskap

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.