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Author: Dennis Reynolds
Publisher: CRC Press
ISBN: 1482282887
Category : Business & Economics
Languages : en
Pages : 225
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Book Description
Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding indi
Author: Dennis Reynolds
Publisher: CRC Press
ISBN: 1482282887
Category : Business & Economics
Languages : en
Pages : 225
Get Book Here
Book Description
Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding indi
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 0470084804
Category : Business & Economics
Languages : en
Pages : 506
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Book Description
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 0470140607
Category : Business & Economics
Languages : en
Pages : 206
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Book Description
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Author: Dana V Tesone
Publisher: Routledge
ISBN: 1136400044
Category : Business & Economics
Languages : en
Pages : 560
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Book Description
Handbook of Hospitality Human Resources Management is an authoritative resource comprising an edited collection of papers, which review and discuss this crucial aspect of hospitality, whilst illustrating how theories and concepts can be applied to the hospitality industry. Written by internationally recognized practitioners and academics, this book provides thorough reviews and discussions. The depth and coverage of each topic is unprecedented. A must-read for hospitality researchers and educators, students and industry practitioners.
Author: Noel C. Cullen
Publisher:
ISBN: 9780130209467
Category : Hospitality industry
Languages : en
Pages : 0
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Book Description
In today's quality-driven hospitality workplace, practices that encourage greater employee performance have become integrated into the way a hotel, restaurant, resort, or any other form of hospitality service organization does business. In order to succeed, and successfully grow, hospitality organizations are refocusing traditional approaches to "managing people." This refocus is necessitated by what has been referred to as the "paradigm shift" of hospitality human resource management. This paradigm shift is driven forward by forces outside of the hospitality industry. They include new designs for flatter organizations, more information sharing, the concept of empowerment, new training and induction models, and the changed expectations of employees. However, and most importantly, it is driven by the concept of "king customer" upon which much of the quality management movement is based. "Teamwork is the bedrock upon which all these concepts are based." Teamwork has become the dominant form of organizational design. The need to learn to become an effective team player and, indeed, becoming a team leader is critical to successful teamwork. Team Power explores the modern approach to leadership--a new approach that requires traditional "personnel managers" to think in a different way. Total Quality Management and the "Paradigm Shift" Human resource planning--organizing, coaching, and championing Key aspects of labor law Building successful teams Empowerment and job enrichment Developing a positive team and work climate Respect, corporate culture, and diversity Motivation and elements of leadership Change: a step-by-step approach Recruitment and selection--avoiding discrimination in the hiring process Approaches to discipline Preventing sexual harassment in the workplace Problem solving and decision making Compensation, benefits and labor costs, and employment regulations
Author: Carrie Luxem
Publisher:
ISBN: 9780692071397
Category :
Languages : en
Pages : 192
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Book Description
The Restaurant Operator's HR Playbook is your hands-on playbook for finding, hiring and developing leaders and implementing organized people systems.
Author: John R. Walker
Publisher: John Wiley and Sons
ISBN: 0470077832
Category : Business & Economics
Languages : en
Pages : 513
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Book Description
Order of authors reversed on previous eds.
Author: Michael John Boella
Publisher: Routledge
ISBN: 0415632536
Category : Business & Economics
Languages : en
Pages : 354
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Book Description
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.
Author: Michael John Boella
Publisher: Routledge
ISBN: 0750666366
Category : Business & Economics
Languages : en
Pages : 386
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Book Description
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.
Author: Keith Waller
Publisher: Taylor & Francis
ISBN: 113639639X
Category : Business & Economics
Languages : en
Pages : 394
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Book Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.
