Call Number
647.068 23
Publication Date
2015
Summary
New Perspectives in Hospitality Management is a unique collection of articles that represent the very highest level of scholarship in the sphere of hospitality research. The articles published in this collection identify some emergent themes that have subsequently established themselves as key trends among academics in the field.
Format:
Electronic Resources
Relevance:
84972.6719
by
Chesser, Jerald.
Call Number
647.940683 CHE
Publication Date
2016
Format:
Electronic Resources
Relevance:
71877.7734
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by
Boella, M. J. (Michael John), author.
Call Number
647.940683 BOE
Publication Date
2017
Format:
Electronic Resources
Relevance:
63383.5469
by
Horner, Susan, editor.
Call Number
647.940683 TAL
Publication Date
2017
Format:
Electronic Resources
Relevance:
60138.3359
by
Boella, M. J. (Michael John)
Call Number
658.3 BOE
Publication Date
2012
Summary
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
Format:
Electronic Resources
Relevance:
50824.3555
by
Burke, Ronald J., editor.
Call Number
338.4791 HAN
Publication Date
2018
Format:
Electronic Resources
Relevance:
43630.9375
by
D'Annunzio-Green, Norma.
Call Number
647.94 INT
Publication Date
2008
Format:
Electronic Resources
Relevance:
34159.4180
by
Riley, Michael, author.
Call Number
647.94068 RIL
Publication Date
2019
Format:
Electronic Resources
Relevance:
2.3496
by
Paskins, Patricia.
Call Number
338.4791068
Publication Date
2015
Summary
Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource. Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any
Format:
Electronic Resources
Relevance:
1.9454
by
Lashley, Conrad, editor.
Call Number
647.940683 PRE
Publication Date
2022
Summary
Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the 'right person for the job' in practice results in some applicants appearing to be 'more right' than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits' appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
Format:
Electronic Resources
Relevance:
1.1388
by
Gehrels, Sjoerd, author.
Call Number
647.940683 GEH
Publication Date
2019
Summary
This book explores the concept of Employer Branding (EB) as applied to the hospitality sector. Employer branding aims to assist businesses in becoming the employer of choice for potential employees. As such, the concept has potential to change classical approaches of managing people and to improve opinions on careers in the hospitality sector.
Format:
Electronic Resources
Relevance:
1.1246
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