Author: K. C. SaundersPublisher:
ISBN:
Category : Labor
Languages : en
Pages : 34
Book Description
A study of occupational stigmatization in the British hotel and catering industry
Author: K. C. SaundersBritish Reports, Translations and Theses Received by the British Library Lending Division (including Material from the Republic of Ireland).
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 482
Book Description
Issue for Mar. 1981 contains index for Jan.-Mar. 1981 in microfiche form.
Research Supported by the SSRC.
Author: Social Science Research Council (Great Britain)Publisher:
ISBN:
Category : Social sciences
Languages : en
Pages : 432
Book Description
Human Resource Management in the Hotel and Catering Industry
Author: M. J. BoellaPublisher: Taylor & Francis
ISBN: 1351970968
Category : Business & Economics
Languages : en
Pages : 287
Book Description
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
British Reports, Translations and Theses
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 994
Book Description
Issue for Mar. 1981 contains index for Jan.-Mar. 1981 in microfiche form.
Working In Hotels and Catering
Author: Roy C WoodPublisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
Book Description
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
SSRC Newsletter
Author: Social Science Research Council (Great Britain)Publisher:
ISBN:
Category : Social sciences
Languages : en
Pages : 460
Book Description
Index to Theses Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards
Author: Geoffrey M. PatersonPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 416
Book Description
Hospitality Management
Author: Roy C WoodPublisher: SAGE
ISBN: 1473927773
Category : Business & Economics
Languages : en
Pages : 209
Book Description
An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood’s academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area. - Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations accommodation management food and beverage management marketing and sales industry structure and strategy the nature of management roles hospitality management education future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.
Author: K. C. Saunders