Human resources management in the hospitality industry
Material type: TextPublication details: Hoboken, NJ John Wiley & Sons, Inc c 2016Edition: Second editionDescription: XIX, 298 Seiten Illustrationen, DiagrammeISBN:- 9781118988503
- 338.4/791068
- TX911.3.P4
- QQ 946
- QQ 947
- QV 578
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
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Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 338.4/791068 HAY (Browse shelf(Opens below)) | Available | BU-LIB24691 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 338.4/791068 HAY (Browse shelf(Opens below)) | Available | BU-LIB24690 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 338.4/791068 HAY (Browse shelf(Opens below)) | Available | BU-LIB24194 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 338.4/791068 HAY (Browse shelf(Opens below)) | Available | BU-LIB24193 |
Browsing Botho University Botswana shelves, Shelving location: Open Shelves, Collection: Faculty of Hospitality & Sustainable Tourism Close shelf browser (Hides shelf browser)
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338.4791CON CTH Diploma in Tourism Management : study guide, for exams until June 2013. | 338.4791CON CTH Diploma in Tourism Management : study guide, for exams until June 2013. | 338.4 791 ELL Tourism politics and public sector management / | 338.4/791068 HAY Human resources management in the hospitality industry | 338.4/791068 HAY Human resources management in the hospitality industry | 338.4/791068 HAY Human resources management in the hospitality industry | 338.4/791068 HAY Human resources management in the hospitality industry |
Machine generated contents note: One: Introduction to Human Resources in the Hospitality Industry Two: The Legal Environment of Human Resources Management Three: Human Resources Management: Policies and Procedures Four: Employee On-Boarding: Recruitment and Selection Five: Employee On-Boarding: Orientation and Induction Six: Planning Training Programs Seven: Delivering and Evaluating Training Programs Eight: Compensation Programs Nine: Performance Management and Appraisal Ten: Employee Health and Safety Eleven: Critical Issues in Human Resources Management Twelve: Human Resources in Evolving Hospitality Organizations .
Includes bibliographical references and index
"Today's hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees' attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities."
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