Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches

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· 제목 : Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches (Hardcover)
· 분류 : 외국도서 > 경제경영 > 산업 > 호텔/관광
· ISBN : 9781560221449
· 쪽수 : 214쪽
· 출판일 : 2007-05-31

Organizational Behavior and Human Resource Management in the Global Foodservice Industry: An Introduction (Dennis Reynolds and Karthik Namasivayam)
A Theoretical Framework for Multi-Unit Management Development in the 21st Century (Christopher C. Muller and Robin B. DiPietro)
Managing Language Policies in the Foodservice Workplace: A Review of Law and EEOC Guidelines (Bonnie Farber Canziani)
The Role of Language Fluency Self-Efficacy in Organizational Commitment and Perceived Organizational Support (Rudolph J. Sanchez)
Utilizing Task Clarification and Self-Monitoring to Increase Food Temperature Checks Among Restaurant Staff (Rhiannon Fante, Leslie Shier, and John Austin)
Why Restaurant Sales Contests Are Self-Defeating (David L. Corsun, Amy L. McManus, and Clark Kincaid)
A Recipe for Success: The Blending of Two Disparate Nonprofit Cultures into a Successful Collaboration—A Case Study (Jane E. Barnes and Susan G. Fisher)
Server Emotional Experiences and Affective Service Delivery: Mechanisms Linking Climate for Service and Customer Outcomes (Yongmei Liu and Jixia Yang)
Understanding Culinary Arts Workers: Locus of Control, Job Satisfaction, Work Stress and Turnover Intention (Hsu-I Huang)
Management Perceptions of Older Employees in the U.S. Quick Service Restaurant Industry (Robin B. DiPietro and Merwyn L. Strate)
Comparison of Internship Experiences in Foodservice Firms in India and the UK (Vinnie Jauhari and Kamal Manaktola)
Index
Reference Notes Included