Managing People: A guide for managers in the hotel and catering industry41474
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Managing People: A guide for managers in the hotel and catering industry41474
Managing People: A guide for managers in the hotel and catering industry41474
Butterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 onal Publishing LtdA member of the Reed Elsevier pic groupFirst published as Human Resource Management 1991 First published as a pocket book 1995 Second edition 2000Reprinted 2001Transferred to digital printing 2004© Michael Riley 2000All rights reserved. No part of this publication may be reproduce Managing People: A guide for managers in the hotel and catering industry41474 d in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some othManaging People: A guide for managers in the hotel and catering industry41474
er use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs Butterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 pplications for the copyright holders written permission to reproduce any part of this publication should be addressed to the publishersBritish Library Cataloguing in Publication DataRiley, MichaelManaging people. — 2nd ed1. Hospitality industry - Personnel management I.Title. II. Human resource man Managing People: A guide for managers in the hotel and catering industry41474 agement 647.2ISBN 0 7506 4536 9For more information on all Butterworth-Heinemann publications please visit our website at www.bh.comTypeset by AvocetManaging People: A guide for managers in the hotel and catering industry41474
Typeset, Brill, Aylesbury, BucksManaging People: A guide for managers in the hotel and catering industry41474
ket behaviour and pay. These aspects are inseparable from the skills of people management, especially in a labour-intensive industry.The book is in foButterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 he industry. This section forms the essential theoretical background for the three parts which follow.Part Two is called ‘Some Useful Techniques’ and focuses on personnel administration and labour utilization. This is about being organized and using techniques correctly.Part Three is called ‘Labour Managing People: A guide for managers in the hotel and catering industry41474 Cost Management’. This focusesviiiMANAGING PEOPLEprimarily on economics but no previous experience of economics is assumed and the reader will be intrManaging People: A guide for managers in the hotel and catering industry41474
oduced gradually to a portrait of the labour market which explains the skill levels, pay distribution, mobility patterns and conditions of supply and Butterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 for busy hotel and catering managers. It will be of particular relevance to those with responsibility for personnel and training.The book begins with a short introductory chapter which outlines the unique and significant features of the industry. Successful managers have to understand not just the s Managing People: A guide for managers in the hotel and catering industry41474 kills, techniques and problems of unit management, but also the overall working of the industry.Although some legal aspects are considered in ChapterManaging People: A guide for managers in the hotel and catering industry41474
20 the book is not about labour law. This omission is in no way intended to diminish the role of labour law in regulating the relationships between maButterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 ugh different countries have different labour laws, such laws tend to have the same purposes. The differences that emerge tend to be in the degree of coverage of management-worker affairs and in the legal processes required to apply the law. Some legal frameworks are more restrictive than others, bu Managing People: A guide for managers in the hotel and catering industry41474 t they are always a context — something to live with. Labour law shares with good human resource management a concern for reasonableness and the longManaging People: A guide for managers in the hotel and catering industry41474
term, but there are many areas of work life where the law stands only in the background and where economic imperatives and technological processes areButterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 sense, each industry is right. Every technological process and each type of service does present different problems to its managers, probably has its own labour markets and, for those who work in it, has its own culture. What is more, the role of uniqueness can never be underestimated in a persons Managing People: A guide for managers in the hotel and catering industry41474 psychology. We all like to be different!The case for the hotel and catering industry appears to be a particularly strong one. It has, after all, a lotManaging People: A guide for managers in the hotel and catering industry41474
of conspicuous features. What with all those uniforms, strange sounding job titles, tipping and unsocial hours, not to mention the high levels of entButterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and Professio Managing People: A guide for managers in the hotel and catering industry41474 least as a life’, hotel and catering management is out of the ordinary.Butterworth-HeinemannLinacre House, Jordan Hill, Oxford 0X2 8DP 225 Wildwood Avenue, Woburn, MA 01801-2041A division of Reed Educational and ProfessioGọi ngay
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