Human Resource Management a guide to personnel practice in the hotel and catering industry
Focusing on the hotel and catering industry, this book explores the management of human resources. It discusses not only the social psychological aspects of personnel management, but also the economics of labour - labour cost, utilization, labour market behaviour and pay.
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| Format: | Book |
| Language: | English |
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Oxford
Butterworth-Heinemann
1991 (1992 printing)
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| Online Access: | Click Here to View Status and Holdings. |
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HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY