Working in Hotels and Catering
Seiten
1992
Routledge (Verlag)
978-0-415-04783-8 (ISBN)
Routledge (Verlag)
978-0-415-04783-8 (ISBN)
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What is it "really" like to work in hotels and catering? Roy Wood provides an insight into the realities of working in hotels and catering, highlighting as he does some of the more controversial issues not often discussed.
The hotel and catering industry is one of the most heterogenous 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 of an industry in which it is theoretically possible to rise to the top from the very lowest levels. Roy Wood provides an insight into the circumstances under which hotel and catering services are provided in reality. He highlights many aspects which have been previously ignored, such as low wages, high labour turnover, lack of unionization, and heavy-handed management.
The hotel and catering industry is one of the most heterogenous 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 of an industry in which it is theoretically possible to rise to the top from the very lowest levels. Roy Wood provides an insight into the circumstances under which hotel and catering services are provided in reality. He highlights many aspects which have been previously ignored, such as low wages, high labour turnover, lack of unionization, and heavy-handed management.
Sociology, work and the hotel and catering industry; organising themes in the Study of hotel and catering work; occupations in the hotel and catering industry; issues and controversies in hotel and catering work: personnel management, labour turnover and the role of trade unions; issues and controversies in hotel and catering work: deskilling and work flexibility; accommodating decline? the future of hotel and catering work.
| Erscheint lt. Verlag | 9.1.1992 |
|---|---|
| Zusatzinfo | references, name index, subject index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 138 x 216 mm |
| Gewicht | 260 g |
| Themenwelt | Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Bewerbung / Karriere |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-415-04783-8 / 0415047838 |
| ISBN-13 | 978-0-415-04783-8 / 9780415047838 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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