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.

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.

Social Stigma of Occupations
Social Stigma of Occupations

Author: Conrad Saunders

Publisher: Gower Publishing Company, Limited

Published: 1981

Total Pages: 256

ISBN-13:

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Monograph describing social status and occupational status stigmas derived from service sector occupations, especially Hotel workers, in the UK - examines sociological aspects (incl. Historical evolution), covering the respectability, sterotyping and labelling, lack of social integration, effect of educational level and economic conditions, etc., and includes a glossary of related terms. Diagrams and references.

Managing Employee Attitudes and Behaviors in the Tourism and Hospitality Industry
Managing Employee Attitudes and Behaviors in the Tourism and Hospitality Industry

Author: Salih Kusluvan

Publisher: Nova Publishers

Published: 2003

Total Pages: 876

ISBN-13: 9781590336304

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The tourism industry, of which the hospitality industry is the core element, is one of the largest and the fastest growing industries world-wide. According to World Tourism Organisation forecasts, the industry will continue to grow and employ more people in the twenty-first century. In parallel with the growth of the tourism and hospitality industry world-wide, consumer expectations and demands for quality are rising while consumer tastes are varying on the one hand, and competition among the firms, both nationally and internationally, is intensifying on the other. In this business environment of heightened consumer expectations, distinct market segments that demand unique products and services, and stiff competition, tourism and hospitality organisations are looking for ways to excel in service quality, customer satisfaction, competition and performance. This book takes the view that employees are one of the most, if not the most, important resources or assets for tourism and hospitality organisations in their endeavour to provide excellent service, meet and exceed consumer expectations, achieve competitive advantage and exceptional organisational performance. The purpose of this book is to emphasise the critical role of employees for tourism and hospitality organisations and to examine the ways and means of managing their attitudes and behaviours for the mutual benefit of both parties: tourism and hospitality organisations and their employees.