Managing people a guide for managers in the hotel and catering industry
This work provides a practical approach to applying management techniques in the 1990s and is aimed at professionals in the hotel and catering industry responsible for personnel and training.
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Butterworth-Heinemann
2000.
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| Edición: | 2nd ed |
| Colección: | Professional hospitality guides.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009628005606719 |
Tabla de Contenidos:
- Introduction; People at work - The importance of a good start; Motivation; Negative behaviour; Groups and teams; Commitment, job satisfaction and empowerment; Understanding attitudes; Pay is never neutral; Organization and authority; Some useful techniques - Productivity; The measurement of labour turnover and labour stability; Recruitment and selection; Appraisal; Grievance and dispute management; Personnel administration; Labour cost management - How labour markets work; Hotel and catering labour markets; Overtime and labour costs; Pay administration; Wider issues - Pay and hours of work: legal constraints; Developing labour strategies; Index.
