Buch, Englisch, 286 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 539 g
Reihe: Routledge Library Editions: Human Resource Management
Buch, Englisch, 286 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 539 g
Reihe: Routledge Library Editions: Human Resource Management
ISBN: 978-1-138-28992-5
Verlag: CRC Press
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.
Autoren/Hrsg.
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Weitere Infos & Material
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