Human Resource Management in the Hospitality Industry PDF Download

Author: Michael John Boella
Publisher: Routledge
ISBN: 0415632536
Category : Business & Economics
Languages : en
Pages : 354

View

Book Description
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.

Author: Michael John Boella
Publisher: Routledge
ISBN: 0750666366
Category : Business & Economics
Languages : en
Pages : 386

View

Book Description
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.

Author: Maria Rellie B. Kalacas
Publisher: Society Publishing
ISBN: 9781773610184
Category :
Languages : en
Pages : 0

View

Book Description
The reference book "Hotel and Restaurant Management and Operations", provides practical and updated information on management and operations in the hotel and restaurant industry. Along with this, the book also provides a comprehensive information about the management of human resources across the hotel industry and how various professionals manage their responsibilities in their respective departments. This reference book provides a detailed discussion on the role of the human resource manager in the hospitality industry along with the management and operations at the hotels and restaurants. This research study will be helpful to readers in developing the wide-ranging knowledge and skills that are required to succeed in the present scenario of the hospitality industry.Each of the chapters in this book, examine in-depth, the information about various aspects of the hotel and restaurant industry, its management, and operations. All the aspects of this industry such as responsibilities, challenges, problems encountered and approaches taken to resolve complex problems are discussed. This book also discusses some real-time examples of hospitality industry which provide an insight into the profile of the organizations in this industry along with the challenges faced and solutions applied by them.There are several challenges faced by the business organizations in this industry that needs to be addressed. Few challenges that were determined include management of human resources and customer service. However, both these challenges are interlinked and need to be addressed by the organizations. The human resource management itself is a wide category as there can be several problems associated with the workforce in the organization. Other than this, the research also elaborates the role of the human resource manager in hospitality industry along with the front office management. The operations in a hospitality industry are also highlighted in terms of rooms, engineering, and security. The major drawback that comes into light through the discussion is that the workforce or human resource of the organization are not given importance. If any organization pays attention to its human resource, it can thrive and also gain competitive advantage. Thus, two examples are given that depict how an organization has established itself as a brand by emphasizing on its human resource and utilizing them in an optimum way. Through the examples it is highlighted that by effective utilization of human resource the organizations can offer customer satisfaction which ultimately results in success of the organization. This book aims to be a complete resource for anyone who wants to know about the management of hotels and restaurant.

Author: Shirley Gilmore
Publisher: Prentice Hall
ISBN: 9780131119833
Category : Accueil (Tourisme) - Personnel - Direction - Cas, Études de
Languages : en
Pages : 0

View

Book Description
This casebook provides users with a comprehensive set of cases in human resource management for many segments of the hospitality industry. As each case unfolds, human resource issues managers must face are addressed. Through active involvement in discussion, readers assume the roles of working managers to identify problems, determine pertinent information, appraise alternatives, and develop realistic solutions, therefore enhancing their critical thinking and communication skills necessary to be successful managers. Leadership problems/absent owners; Selecting employees/managers; Ethics; Cultural/ethnic diversity; Discrimination charges/sexual harassment; Orientation/training/evaluation/compensation; Terminating employees; Downsizing labor force; Unionized operations. A valuable handbook or reference for human resource managers, general managers, and trainers of employees who manage others.

Author: Kim Hoque
Publisher: Routledge
ISBN: 1134620020
Category : Business & Economics
Languages : en
Pages : 168

View

Book Description
Over the last decade, human resource management has come to be viewed as the dominant paradigm within which analyses of the world of work have been located. This volume examines the nature and assesses the impact of HRM within a highly under-researched division of the service sector, namely the UK hotel industry. Common perceptions of management practices in the hotel industry typically include work intensification, high labour turnover, lack of training and poor career prospects, and casualised terms and conditions of employment. Using data from a survey of over 200 hotels, this book challenges such stereotypes by demonstrating that this part of the service sector is just as likely to have experimented with new approaches to HRM as the manufacturing industry. It suggests that primary influences on managerial decision-making in the hotel industry are no different from the primary influences affecting decision-making elsewhere, countering the argument that mainstream management theories are inapplicable within the hotel industry. Furthermore, where hotels emphasise the importance of service quality enhancement and where they introduce HRM as an integrated, mutually supporting package of practices, a strong relationship between HRM and organisational performance is proposed.

Author: Dennis Nickson
Publisher: Routledge
ISBN: 1136397175
Category : Business & Economics
Languages : en
Pages : 321

View

Book Description
An integrated look at HRM policies and practices in the tourism and hospitality industries A comprehensive contextualisation of the nature of the industries, the dynamics of service quality and the variety of HR policies and practices, including a realistic treatment of training, labour markets, employee relations and remuneration International examples showcase good practice in a variety of organisations, such as Prêt a Manger, Marriott and South West Airlines, as well as a number of examples of good practice in SMEs

Author: Keith Waller
Publisher: Routledge
ISBN: 1136396403
Category : Business & Economics
Languages : en
Pages : 393

View

Book Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Author: Micah Solomon
Publisher: SelectBooks, Inc.
ISBN: 159079379X
Category : Business & Economics
Languages : en
Pages : 191

View

Book Description
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”

Author: Mark L. Lengnick-Hall
Publisher: Berrett-Koehler Publishers
ISBN: 9781576751596
Category : Business & Economics
Languages : en
Pages : 224

View

Book Description
This volume synthesizes thinking on knowledge management and intellectual capital from a broad range of sources and identifies how human resource management can make a value-added contribution.

Author: Kerry L. Sommerville
Publisher: John Wiley & Sons
ISBN: 0471745227
Category : Business & Economics
Languages : en
Pages : 370

View

Book Description
HOSPITALITY EMPLOYEE MANAGEMENT AND SUPERVISION A PRACTICAL RESOURCE FOR MANAGERS AND SUPERVISORS IN HOSPITALITY BUSINESSES In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry. Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation. Each chapter in this lively and engaging text features: Quotations——Various practitioners in the hospitality industry highlight the chapter’s focus Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them HRM in Action features highlight real-world HRM experiences that relate to the content presented in each chapter Tales from the Field——Hospitality employees provide accounts of the various challenges they face in the industry Ethical Dilemmas——Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts Hands-On HRM——Mini-cases based on real-world situations with discussion questions Chapter Key Terms——Bolded within the chapter and then listed at the end of each chapter with definitions