Download or read book Human Resources in the Foodservice Industry written by Dennis Reynolds and published by CRC Press. This book was released on 2007-05-31 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding indi
Download or read book Managing Employees in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--
Download or read book Human Resource Management in the Hospitality Industry written by Michael Boella and published by Routledge. This book was released on 2012-08-21 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its eighth edition, Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management. Taking a ‘process' approach, it guides the reader through every stage from HR planning through recruitment to termination/separation, covering the following issues: • Selection, appointment and induction • Training and management development • Labour turnover • Employee relations and employment law • Managing people and customer care • Business Ethics Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Download or read book Human Resource Management in Food Service Operations written by Mary Ann Leidigh and published by . This book was released on 1996 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Human Resource Management in Food Service Operations written by Albert L. Bartlett and published by . This book was released on 1989 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Human Resource Management in the Hospitality Industry written by Michael John Boella and published by Nelson Thornes. This book was released on 2000 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Endorsed by the Hotel and Catering International Management Association (HCIMA).Contains detailed information of new human resources initiatives such as the IIP scheme and the British Hospitality Association's Excellence Through People Scheme.Ideal reading for students, time managers and personnel managers throughout the industry with effective coverage of recruitment, staff selection, job descriptions, training and remuneration.
Download or read book The Management of Foodservice Operations written by Peter Jones and published by Cengage Learning Business Press. This book was released on 1994 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.
Download or read book Human Resources Management in the Hospitality Industry written by David K. Hayes and published by John Wiley & Sons. This book was released on 2009 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Download or read book Human Resource Management in the Hospitality Industry written by Vincent H. Eade and published by . This book was released on 1993 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodservice Operations and Management Concepts and Applications written by Karen Eich Drummond and published by Jones & Bartlett Learning. This book was released on 2021-08-23 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Download or read book Human Resource Management in Hospitality Cases written by Peter Szende and published by Routledge. This book was released on 2020-05-20 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Resource Management in Hospitality Cases adopts a practical case-based approach to develop critical thinking and problem-solving skills in future hospitality managers. Using tried-and-tested real-life scenarios, this book thoroughly prepares hospitality students for a career in the field. Chapters are comprised of 75 short vignettes, split into nine sections that reflect and cover the primary challenges facing hospitality managers on a daily basis, including leadership credibility, building and managing employee performance, managing a diverse workforce, dealing with problem behaviors, and many others, all contextualised within the hospitality industry. With a main "think point" and series of questions for each case, the book is a highly insightful and engaging read. Suggested answers and solutions to the questions can be found within the extensive online resources that complement the book. Each section is also contextualized and theorized with an additional reading section, organized by key concept. This book will be essential for all students of hospitality and an invaluable resource for current practitioners in the field as well.
Download or read book Food Service Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2004-11-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Download or read book Retaining Your Foodservice Employees written by Karen E. Drummond and published by Wiley. This book was released on 1992-04-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retaining Your Foodservice Employees is the second in a series ofthree books by Karen Eich Drummond on Foodservice EmployeeManagement. The other two titles are Staffing Your FoodserviceOperation and Disciplining Your Foodservice Employees. Employeeturnover represents a major concern for foodserviceoperators--particularly when you consider that half of allrestaurant employees leave their jobs within the first 30 days.With firings or resignations come costs: expenses for recruitingand training a new candidate as well as overtime costs incurredwhile the position is vacant. And beyond the immediate dollar loss,high employee turnover reduces employee morale and job performance,which can result in a significant loss of customers--andprofits. Retaining Your Foodservice Employees recognizes thatsuccessful foodservice operations can no longer treat employees asdisposable assets, especially in light of today's dwindlingpool of workers. This quick-reference guide shows you a wide rangeof strategies for increasing a staff member's employmentperiod and keeping turnover to a minimum. This innovative volumeidentifies what today's employees want out of their jobs.You'll get a clear understanding of workers' needs thatinclude * interesting work * a manager who respects, trusts, and cares about them * clearly communicated performance goals * good pay and benefits * and comfortable working conditions. You'll also find specific actions you can take to meet theseemployee needs such as listening to your employees, coaching themfor better performance, and using your supervisory skills toencourage positive, motivational teamwork. You'll learn how toinform and involve employees and use reward programs and careerladders to retain productive employees. Practical worksheets at theend of each chapter help you idenfity--andcorrect--specific areas where your business can improve. Actualon-the-job examples of improved communication and successful rewardprograms will help you generate ideas that you can apply to yourown program. As a complete guide to a critical industry-wideproblem, Retaining Your Foodservice Employees will be essentialreading for all commercial and institutional foodservice managersand owners.
Download or read book Human Resource Management in the Hospitality Industry written by Michael John Boella and published by Routledge. This book was released on 2005 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Improving Food and Beverage Performance written by Keith Waller and published by Taylor & Francis. This book was released on 2009-11-03 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Restaurant Management written by Robert Christie Mill and published by . This book was released on 1998 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Management: Customers, Operations, and Employees equips readers with a blueprint that outlines the information required to operate a financially successful operation.
Download or read book ManageFirst written by National Restaurant Association and published by Pearson. This book was released on 2012-09-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Appropriate for HUMAN RESOURCES MANAGEMENT & SUPERVISION courses within Culinary Arts and Hospitality Management departments. This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.
