Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Taking a 'process' approach, it guides the reader through every stage from HR planning through recruitment to termination/separation, covering the following issues:.Selection, appointment and induction.Training and management development.Labour turnover.Employee relations and employment law.Managing people and customer care.Business EthicsWritten in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge. * Practical introduction to human resource management, ideal for new students and managers in the hospitality industry* 8th edition with updated data and new material on multi-unit operations and management* Increased international focus with up to date case studies and examples.
The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.
Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 4th Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation