The management of people in hotels, restaurants and clubs
Author: Donald E. Lundberg
Publisher:
Published: 1971
Total Pages: 231
ISBN-13:
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Author: Donald E. Lundberg
Publisher:
Published: 1971
Total Pages: 231
ISBN-13:
DOWNLOAD EBOOKAuthor: Donald E. Lundberg
Publisher: WCB/McGraw-Hill
Published: 1992
Total Pages: 296
ISBN-13:
DOWNLOAD EBOOKAuthor: Donald E. Lundberg
Publisher: WCB/McGraw-Hill
Published: 1980
Total Pages: 392
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1969
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKUSA. Textbook on personnel management in the Hotel industry - covers managerial decision making, Hotel worker motivation, business organization, job evaluation, recruitment procedures (incl. Interviews and aptitude tests), teaching methods, performance record, labour productivity, psychological aspects of working conditions (incl. Wages and hours of work), labour relations, occupational safety, labour costs, etc. References and statistical tables.
Author: Abraham Pizam
Publisher: Routledge
Published: 2005-04-18
Total Pages: 708
ISBN-13: 1136394168
DOWNLOAD EBOOKThe International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants * Clubs * Time-share * Conventions As well as a functional one: * Accounting & finance * Marketing * Human resources * Information technology * Facilities management Its unique user-friendly structure enables readers to find exactly the information they require at a glance; whether they require broad detail which takes a more cross-sectional view across each subject field, or more focussed information which looks closely at specific topics and issues within the hospitality industry today. Section Editors: Peter Harris - ACCOUNTING & FINANCE Oxford Brookes University, UK Zheng Gu - ACCOUNTING & FINANCE University of Nevada, Las Vegas, USA Randall Upchurch - CLUB MANAGEMENT & TIMESHARE MANAGEMENT University of Central Florida, USA Patti Shock - EVENT MANAGEMENT University of Nevada, Las Vegas, USA Deborah Breiter - EVENT MANAGEMENT University of Central Florida, USA David Stipanuk - FACILITIES MANAGEMENT Cornell University, USA Darren Lee-Ross - HUMAN RESOURCES MANAGEMENT James Cook University, Australia Gill Maxwell - HUMAN RESOURCES MANAGEMENT Caledonian Glasgow University, UK Dimitrios Buhalis - INFORMATION TECHNOLOGY University of Surrey, UK Allan Stutts - LODGING MANAGEMENT American Intercontinental University, USA Stowe Shoemaker - MARKETING University of Houston, USA Linda Shea - MARKETING University of Massachusetts, USA Dennis Reynolds - RESTAURANTS & FOODSERVICE MANAGEMENT Washington State University, USA Arie Reichel - STRATEGIC MANAGEMENT Ben-Gurion University, Israel
Author: Michael John Boella
Publisher: Nelson Thornes
Published: 2000
Total Pages: 366
ISBN-13: 9780748754663
DOWNLOAD EBOOKEndorsed 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.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
Published: 1974
Total Pages: 760
ISBN-13:
DOWNLOAD EBOOKAuthor: Albert E. Kudrle
Publisher: Wiley
Published: 1995-07-06
Total Pages: 0
ISBN-13: 9780471039778
DOWNLOAD EBOOKThe only guide for hotel or restaurant manager's on public relations for the hospitality industry. Using real-life examples and case studies, this book specifically addresses the unique problems and needs of the hospitality industry.
Author: Timothy R. Hinkin
Publisher: John Wiley & Sons
Published: 2005-11-04
Total Pages: 171
ISBN-13: 047168693X
DOWNLOAD EBOOKCases in Hospitality Management: A Critical Incident Approach, Second Edition is one of the few casebooks on the market that focuses specifically on hospitality management. It adopts a critical incident approach, a powerful teaching methodology whereby customers and employees are asked to identify actual experiences regarding service in the hospitality industry – both positive and negative - and then to describe the organization’s response to it. This approach encourages thorough analysis of a prominent issue, thus highlighting the wide range of complexities that face managers on the hospitality industry on a daily basis. Cases involving many segments of the industry - including airlines, railroads, private clubs, conference centers, travel agents, and restaurants – are included, as are fifteen new cases and a new section on hospitality technology.
Author: Dunnovan L. Sapienza
Publisher: Hayden Books
Published: 1977
Total Pages: 424
ISBN-13:
DOWNLOAD EBOOKAbstract: Theories, principles, techniques and practices from the fields of business management, accounting, personnel, marketing, psychology, sociology and education are used to formulate approaches, systems and analytical tools designed to make food service and lodging organizations more efficient and effective. The readings are a compilation of current and historical viewpoints that reflect concerns of food service and lodging students, instructors or experienced workers, in-service trainees or board members. Key ideas and readings are included for general management, organization, communication, control, human relations, personnel management, professionalism, sales and promotion and industry trends.