Human Resource Management in the Hotel and Catering Industry

List 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

About the author

Boella, M. J.

Summary

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.

Product details

• Authors: M. J. Boella, M. J. (University of Brighton Boella, M.j. Boella
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 23.05.2017
• EAN: 9781138289925
• ISBN: 978-1-138-28992-5
• No. of pages: 286
• Series: Routledge Library Editions: Human Resource Management; Routledge Library Editions: Human Resource Management
• Subjects: Social sciences, law, business > Business > Individual industrial sectors, branches; Hospitality industry, BUSINESS & ECONOMICS / Industries / Service, Personnel & human resources management, Personnel and human resources management, Hospitality and service industries