Human Resource Management in the Hospitality Industry

Frank M. Go (Author), Mary L. Monachello (Author), Tom Baum (Author)

9780471110569, Wiley

Hardback, published 27 March 1996

352 pages
23.8 x 19.8 x 2.3 cm, 0.774 kg

This book examines issue in human resource management in hospitality, including selection, compensation, motivation, training, and labor relations.

Human Resources--The Key to Service Quality.

Communication.

Leadership.

Motivation.

Conflict Resolution.

Stress and Coping.

Decision Making.

Training Structure.

Organization Development.

Strategy Formulation and Planning for Implementation.

Appendix.

Bibliography.

Glossary.

Index.

Subject Areas: Cookery / food & drink etc [WB]