000			01646nam a2200289 i 4500
001			1621
005			20260210132756.0
008			910830s1991 enka b 001 0 eng
010			_a91190281
020			_a075060140X
040			_aDLC _cDLC _dUKM _dKSU _dUtOrBLW
041	0		_atur
049			_aBAUN_MERKEZ
050	0	4	_aHF5549 _b.R55 1992
082	0	0	_220
100	1		_aRiley, Michael _984029 _eaut
245	1	0	_aHuman resource management : _ba guide to personnel practice in the hotel and catering industry / _cMichael Riley
264		1	_aOxford ; _aBoston : _bButterworth-Heinemann, _c1992
300			_a164 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages [157]-162) and index
505	0	0	_tPart 1 An Anatomy of the Hotel and Catering Labour Market: Understanding Labour Markets _tAn Anatomy of Hotel and Catering Labour Markets _tOvertime and Labour Costs. _tPart 2 People at Work: Stating the Problem _tStart Monday - the Manager-Worker Relationship _tMotivation _tNegative Behaviour _tGroups and Teams _tFeelings About Pay _tOrganizations and Authority. _tPart 3 Some Useful Techniques: Labour Utilization and Productivity _tthe Measurement of Labour Turnover and Labour Stability _tRecruitment and Selection _tAppraisal _tPay Administration _tGrievance and Dispute Management _tPersonnel Administration. _tPart 4 Management at the Corporate Level: Career Management _tDeveloping Labour Strategies.
650		0	_aHospitality industry _xPersonnel management _924830
942			_2lcc _cKT
999			_c1412 _d1412