Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 718
Book Description
Catering Industry Employee
Author: Catering Industry Employee
Author: The Catering Industry Employee
Author: Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 806
Book Description
U.S. Women in Struggle
Author: Claire Goldberg MosesPublisher: University of Illinois Press
ISBN: 9780252064623
Category : Feminism
Languages : en
Pages : 468
Book Description
This collection is distinguished by its focus on women in struggle over the course of United States history and by its source: the pioneering journal Feminist Studies. From its inception, Feminist Studies and its contributors have linked scholarship to activism and made major contributions to the development of women's history. U.S. Women in Struggle gathers a selection of the strongest pieces published in the journal from the mid-1970s to the mid-1990s.
Catering Industry Employee
Author: Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 1072
Book Description
Human Resource Management in the Hotel and Catering Industry
Author: M. J. BoellaPublisher: Taylor & Francis
ISBN: 1351970968
Category : Business & Economics
Languages : en
Pages : 287
Book Description
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.
The Catering Industry Employee
Author: Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 662
Book Description
Working In Hotels and Catering
Author: Roy C WoodPublisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
Book Description
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.
Employee Relations
Author: R. MartinPublisher:
ISBN: 9780703301000
Category : Bars (Drinking establishments)
Languages : en
Pages : 132
Book Description
Managing Employee Attitudes and Behaviors in the Tourism and Hospitality Industry
Author: Salih KusluvanPublisher: Nova Publishers
ISBN: 9781590336304
Category : Business & Economics
Languages : en
Pages : 876
Book Description
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.
