TY  - BOOK
AU  - Riley,Michael
TI  - Human resource management: a guide to personnel practice in the hotel and catering industry 
SN  - 075060140X
AV  - HF5549 .R55 1992
PY  - 1992///
CY  - Oxford, Boston
PB  - Butterworth-Heinemann
KW  - Hospitality industry
KW  - Personnel management
N1  - Includes bibliographical references (pages [157]-162) and index; 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
ER  -