Human Resource Management in the Hotel and Catering Industry
Human Resource Management in the Hotel and Catering Industry

Author: M. J. Boella

Publisher: Taylor & Francis

Published: 2017-06-26

Total Pages: 287

ISBN-13: 1351970968

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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. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

Working In Hotels and Catering
Working In Hotels and Catering

Author: Roy C Wood

Publisher: Taylor & Francis

Published: 2024-01-26

Total Pages: 118

ISBN-13: 1136110763

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First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.

Employment Relations in the Hospitality and Tourism Industries
Employment Relations in the Hospitality and Tourism Industries

Author: Rosemary Lucas

Publisher: Psychology Press

Published: 2004

Total Pages: 332

ISBN-13: 9780415297110

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This timely book is one of the first of its kind to consider contemporary issues such as skills shortages, labour turnover and training, as well as changes in employment protection law in different areas of the hospitality industry.

Human Resource Management in the Hospitality Industry
Human Resource Management in the Hospitality Industry

Author: Michael John Boella

Publisher: Nelson Thornes

Published: 2000

Total Pages: 366

ISBN-13: 9780748754663

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Endorsed by the Hotel and Catering International Management Association (HCIMA).Contains detailed information of new human resources initiatives such as the IIP scheme and the British Hospitality Association's Excellence Through People Scheme.Ideal reading for students, time managers and personnel managers throughout the industry with effective coverage of recruitment, staff selection, job descriptions, training and remuneration.

Career Opportunities in Travel and Hospitality
Career Opportunities in Travel and Hospitality

Author: Jennifer Bobrow Burns

Publisher: Infobase Publishing

Published: 2010

Total Pages: 315

ISBN-13: 0816077312

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Whether you want to spend your days outside leading tours or in the kitchen preparing delicious meals for customers, the travel and hospitality industries offer a diverse array of career opportunities.

Careers in Catering, Hotel Administration and Management
Careers in Catering, Hotel Administration and Management

Author: Russell Joseph

Publisher: Kogan Page Publishers

Published: 2000

Total Pages: 132

ISBN-13: 9780749431495

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Featuring case studies, this book describes a variety of jobs in catering, leisure and tourism. The role of relevant institutions is explained, information on qualifications is provided, and insider tips on getting jobs are given.

The Theory of Hospitality and Catering, 14th Edition
The Theory of Hospitality and Catering, 14th Edition

Author: David Foskett

Publisher: Hodder Education

Published: 2021-08-06

Total Pages: 1058

ISBN-13: 1398332224

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Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.