Human Resource Management for the Hospitality Industry can be used as both a reference guide or textbook in hospitality management. It is designed to help the reader understand and work with human resource managers and, more importantly, to deal directly and successfully with human resource issues themselves.

The contents focus on the management of human resources, with particular emphasis on supervision of employees and on traditional functions such as hiring and training. This book also puts the spotlight on an industry in which all output—lodging and meals—is consumed when produced, and value is added to the output in tangible ways, such as added convenience.

Human resource functions discussed include:

• staffing and training
• management
• evaluating situations
• working with unions
• supplying compensation
• protecting health and safety
• and much more!

Each chapter begins with key questions to highlight the important topics, key terms and concepts. The text contains ample tables and drawings to add to the meaning of the material. Each chapter is then summarized and study questions are given.

Human Resource Management for the Hospitality Industry is an informative, practical reference that all involved with human resources in hospitality will want to have!

Contents

1. Human Resource Functions
   1. Staffing
   2. Analyzing and Designing Jobs
   3. Training
   4. Evaluating Employees
   5. Working Successfully with Unions
   6. Employee Compensation
   7. Health and Safety

2. Managing Staff
   8. The Nature of Management and Leadership
   9. Communicating
   10. Developing a Positive, Motivating Organizational Climate
   11. Managing a Diverse Work Force
   12. Building a Team
   13. Managing Change and Resolving Conflicts
   14. Disciplining Employees
   15. Delegation
   16. Managing Service

Appendices
Index

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