Human Resource Management in the Hospitality and Tourism Industry (Hardcover, 2 ed)

Introduction; An anatomy of the hotel and catering labour market - Understanding labour markets; An anatomy of hotel and catering labour markets; Overtime and labour costs; People at work - Stating the problem; Start Monday: the manager-worker relationship; Motivation; Negative behaviour; Groups and teams; Feelings about pay; Organizations and authority; Attitudes and attitude measurement; Understanding customer-staff relations; Some useful techniques - Labour utilization and productivity; The measurement of labour turnover and labour stability; Recruitment and selection; Appraisal; Pay administration; Grievance and dispute management; Personnel administration; The costs of training; Questionnaire design; Human resource management and quality - Commitment, job satisfaction and labour turnover; Empowerment; Functional flexibility and the service organization of the future; Management at the corporate level - Career management; Organizational change; Developing labour strategies; Further reading; Index.