Human resource management : a guide to personnel practice in the hotel and catering industry - Riley, Michael (Oxford ; Boston : Butterworth-Heinemann, 1992)
Part 1 An Anatomy of the Hotel and Catering Labour Market: Understanding Labour Markets An Anatomy of Hotel and Catering Labour Markets Overtime and Labour Costs. Part 2 People at Work: Stating the Problem Start Monday - the Manager-Worker Relationship Motivation Negative Behaviour Groups and Teams Feelings About Pay Organizations and Authority. Part 3 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. Part 4 Management at the Corporate Level: Career Management Developing Labour Strategies.
Includes bibliographical references (pages [157]-162) and index
Keywords: Hospitality industry -- Personnel management