Human Resource Practice for the Hospitality Industry
Seiten
1995
Hodder Arnold H&S (Verlag)
978-0-340-60756-5 (ISBN)
Hodder Arnold H&S (Verlag)
978-0-340-60756-5 (ISBN)
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Human resources is a key subject in the hospitality and catering industry where staff turnover can be high. This book gives an overview of planning and management strategies, covering recruitment, training and in-house procedures. It uses evidence from over 100 different companies.
Human resources is a key subject in the hospitality and catering industry where staff turnover can be as high as 80 per cent. This book gives an overview of planning and management strategies, covering recruitment, training and in-house procedures. In using evidence from over 100 different companies, it offers a practical approach to what actually happens in industry today. It is suitable reading for those students covering HRM within the Advanced GNVQ, as well as those on HND, HCIMA and first-year degree programmes.
Human resources is a key subject in the hospitality and catering industry where staff turnover can be as high as 80 per cent. This book gives an overview of planning and management strategies, covering recruitment, training and in-house procedures. In using evidence from over 100 different companies, it offers a practical approach to what actually happens in industry today. It is suitable reading for those students covering HRM within the Advanced GNVQ, as well as those on HND, HCIMA and first-year degree programmes.
| Erscheint lt. Verlag | 7.12.1995 |
|---|---|
| Zusatzinfo | 50 b&w photographs, 50 line illustrations |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 188 x 244 mm |
| Gewicht | 676 g |
| Themenwelt | Reisen ► Hotel- / Restaurantführer |
| Wirtschaft ► Betriebswirtschaft / Management ► Personalwesen | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-340-60756-4 / 0340607564 |
| ISBN-13 | 978-0-340-60756-5 / 9780340607565 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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