Human Resource Management a guide to personnel practice in the hotel and catering industry

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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Bibliographic Details
Main Author: Riley, Michael (Author)
Format: Book
Language:English
Published: Oxford Butterworth-Heinemann 1991 (1992 printing)
Subjects:
Hospitality industry > Personnel management
Online Access:Click Here to View Status and Holdings.
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