Download or read book Human Resource Management in the Hotel and Catering Industry written by M. J. Boella and published by Taylor & Francis. This book was released on 2017-06-26 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Download or read book The Hotel and Catering Industry Public houses clubs and other sectors written by Great Britain. Commission on Industrial Relations and published by . This book was released on 1971 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Highly Recommended written by Trish Stott and published by Oxford. This book was released on 2004 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highly Recommended is for younger trainees in the hospitality and catering industry who need English to deal with customers. This new edition has been completely revised to take account of innovations and changing practices within the sector. Key Features Topics reflect the real contexts trainees will encounter in their working lives. Emphasis on understanding and speaking English in practical situations. Two listening sections with accompanying tasks in every unit. Clear focus on key functional expressions and topic-related vocabulary. Activity section in each unit involving real-world communicative tasks. New review sections to check progress. Student's Book 28 topic-based units Tapescripts of the dialogues Six-language wordlist Language review section with exercises
Download or read book Working In Hotels and Catering written by Roy C Wood and published by Taylor & Francis. This book was released on 2024-01-26 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Manpower Management in the Hotel and Catering Industry written by Timothy Hornsey and published by B. T. Batsford Limited. This book was released on 1984 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: An attempt to relate concepts of behavioural science to the practice of personnel management in the hospitality industries, emphasizing the unique characteristics of these industries. It is designed to provide a body of theory as a basis for managerial problem-solving.
Download or read book The International Hospitality Industry written by Bob Brotherton and published by Routledge. This book was released on 2003 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looks at both specific sectors of the Hospitality industry, such as restaurants, cruises, hotels and contract foodservice. This book highlights the key issues that are encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an overview of the field.
Download or read book Food and Beverage Service 8th Edition written by John Cousins and published by Hodder Education. This book was released on 2012-03-30 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.
Download or read book A Bibliography of British Industrial Relations 1971 1979 written by George Sayers Bain and published by Cambridge University Press. This book was released on 1985-12-05 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bibliography contains references to literature on British industrial relations published in the years 1971 to 1979 inclusive. It includes books, periodical articles, theses, government publications, pamphlets and any other relevant publications. As well as general material on industrial relations, the bibliography includes material on employee attitudes and behaviour, employee organisation, employers and their organisation, collective bargaining, industrial conflict, industrial democracy, the labour market, training, employment, unemployment, labour mobility, pay, conditions and the role of the state in industrial relations. It is cross-referenced and has an author index. It is a supplement to the volume compiled by George Bain and Gillian Woolven (published by the Press in 1979) and for the years since 1980 is itself updated by annual articles in the British Journal of Industrial Relations. The material is arranged by subject, and chronologically within that framework.
Download or read book The SAGE Handbook of Hospitality Management written by Roy C Wood and published by SAGE. This book was released on 2008-06-05 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
Download or read book Statutory Instruments written by Great Britain and published by . This book was released on 1966 with total page 1378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Employment Relations in the Hospitality and Tourism Industries written by Rosemary Lucas and published by Psychology Press. This book was released on 2004 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely book is one of the first of its kind to consider contemporary issues such as skills shortages, labour turnover and training, as well as changes in employment protection law in different areas of the hospitality industry.
Download or read book Tourism Hospitality and Digital Transformation written by Kayhan Tajeddini and published by Routledge. This book was released on 2019-10-08 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation and technological advancements can be disruptive forces, especially for conventional business in the hospitality and tourism industries. This book is timely with its critical examination of such forces and how the two industries should strategize and respond to changes effectively. It examines a wide scope of topics, from environmental scanning, formulation, implementation and evaluation to the way managers make strategy choices for better organizational performance. The book illustrates how companies can re-orient their strategies and appraise the effectiveness of the business; its key competitors; and how they should set business goals through various cases, i.e. different types of hospitality and tourism business from traditional hotels to Airbnb and endeavors to provide strategic conceptual theories with real world application through such case studies.
Download or read book 2020 International Conference on Applications and Techniques in Cyber Intelligence written by Jemal H. Abawajy and published by Springer Nature. This book was released on 2020-08-12 with total page 1144 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents innovative ideas, cutting-edge findings, and novel techniques, methods, and applications in a broad range of cybersecurity and cyberthreat intelligence areas. As our society becomes smarter, there is a corresponding need to secure our cyberfuture. The book describes approaches and findings that are of interest to business professionals and governments seeking to secure our data and underpin infrastructures, as well as to individual users.
Download or read book Disaffection And Diversity written by Judith Calder and published by Routledge. This book was released on 2004-01-14 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1993. A quiet but profound revolution in the design and delivery of learning opportunities for adults and in the accrediation of learning outcomes is taking place. Higher education is expanding at a rate which exceeds even that of the Robbins era; alternative routes for adults into further and higher education and into training are being introduced through the use of Access courses, and through the recognition of competencies acquired in a whole variety of different ways. The structure of the courses and training which adults can now undertake, the methods of teaching those courses and the types of qualifications which are beginning to be awarded reflect the accelerating social, technological and economic changes in the UK. It is aimed at professionals who are engaged in the management, provision or supervision of organized learning and training opportunities for adults.
Download or read book Human Resource Management for the Hospitality and Tourism Industries written by Dennis Nickson and published by Routledge. This book was released on 2007-02-19 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry. It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as: • recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising • legislation and equal opportunities: illegal discrimination and managing diversity • staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse • remuneration strategies in the industry: the ‘cafeteria award’ approach, minimum wage and tipping Human Resource Management for the Hospitality and Tourism Industries is illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice – boxed examples, reflective review questions, web links’ discussion questions and further reading. Accompanying the text are online supplementary lecturer materials including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion.
Download or read book Food Safety in the 21st Century written by Puja Dudeja and published by Academic Press. This book was released on 2016-09-28 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. - Provides the latest research and developments in the field of food safety - Incorporates practical, real-life examples for risk reduction - Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving - Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks - Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management
