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Human Resource Management in the Hospitality Industry
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.
Human Resource Management in the Hospitality Industry
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.
Human Resource Management in the Hospitality Industry
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.
Human Resource Management in the Hospitality Industry
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise’s workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry struc...
Human Resource Management in the Hospitality Industry
Now in its eighth edition, 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 Ethics Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Human Resource Management in the Hotel and Catering Industry
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.
Human Resource Management in the Hospitality Industry
Now in its eighth edition, 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 Ethics Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Principles of Hospitality Law
Provides comprehensive coverage of the law relating to most types of business operating in the field of hospitality. This new edition has been extensively revised and updated, and contains a new chapter on international legal issues. The book incorporates recent changes, particularly to employment law, resulting from statute and case law, and refers to the changes about to be made to the Courts system. There are appendices containing questions, case studies and answers, and the book includes a comprehensive, easy-to-use index. An ideal text for all students planning careers in Hospitality Management. It is aimed at students progressing to NVQ level 4 courses, Bachelor's and Masters's degrees, and the HCIMA's professional qualifying examinations.
Human Resource Management in the Hospitality Industry
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structu...
'From Punch and Judy to Haute Cuisine'- a Biography on the Life and Times of Arthur Edwin Simms 1915-2003
Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table ! Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef. Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known ...
