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Human resources management in the hospitality industry / David K. Hayes, Jack D. Ninemeier.

By: Hayes, David K.
Contributor(s): Ninemeier, Jack D.
Material type: materialTypeLabelBookPublisher: Hoboken : Wiley, 2016Edition: Second edition.Description: xix, 298 p. ; 29 cm.ISBN: 9781118988503 (hardback).Subject(s): Hospitality industry -- Personnel managementDDC classification: 338.4 Online resources: Click here to access online
Contents:
Machine generated contents note: One: Introduction to Human Resources in the Hospitality Industry Two: The Legal Environment of Human Resources Management Three: Human Resources Management: Policies and Procedures Four: Employee On-Boarding: Recruitment and Selection Five: Employee On-Boarding: Orientation and Induction Six: Planning Training Programs Seven: Delivering and Evaluating Training Programs Eight: Compensation Programs Nine: Performance Management and Appraisal Ten: Employee Health and Safety Eleven: Critical Issues in Human Resources Management Twelve: Human Resources in Evolving Hospitality Organizations .
Summary: "Today's hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees' attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities. "--
List(s) this item appears in: Danh mục sách Ngành Khách sạn | QUẢN TRỊ KHÁCH SẠN
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Item type Current location Call number Status Date due Barcode Item holds
Books Books Quang Trung
338.4 HA-D (Browse shelf) Available 65672
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Machine generated contents note: One: Introduction to Human Resources in the Hospitality Industry Two: The Legal Environment of Human Resources Management Three: Human Resources Management: Policies and Procedures Four: Employee On-Boarding: Recruitment and Selection Five: Employee On-Boarding: Orientation and Induction Six: Planning Training Programs Seven: Delivering and Evaluating Training Programs Eight: Compensation Programs Nine: Performance Management and Appraisal Ten: Employee Health and Safety Eleven: Critical Issues in Human Resources Management Twelve: Human Resources in Evolving Hospitality Organizations .

"Today's hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees' attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities. "--

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