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Author : Roy C. Wood
Publisher : Taylor & Francis
Page : 184 pages
File Size : 46,9 Mb
Release : 1992-01
Category : Business & Economics
ISBN : 0415047838
Author : Roy Woods
Publisher : International Thomson Publishing Services
Page : 208 pages
File Size : 50,8 Mb
Release : 1997
Category : Electronic
ISBN : 0415138817
Author : Mark Hempshell
Publisher : Trans-Atlantic Publications
Page : 0 pages
File Size : 44,5 Mb
Release : 1997
Category : Caterers and catering
ISBN : 1857033558
The hotel & catering industry offers many job opportunities, both at home & increasingly overseas. Packed with essential information, this book sets out the experience, qualifications, & training needed to suceed in every aspect of the industry.
Author : Roy C Wood
Publisher : Taylor & Francis
Page : 118 pages
File Size : 53,7 Mb
Release : 2024-01-26
Category : Social Science
ISBN : 9781136110764
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.
Author : International Labour Organisation. Hotel, Catering and Tourism Committee. Session,International Labour Organisation. Hotel, Catering, and Tourism Committee. Session
Publisher : Unknown
Page : 52 pages
File Size : 45,6 Mb
Release : 1989
Category : Caterers and catering
ISBN : UOM:39015022024437
Author : Mark Hempshell
Publisher : Unknown
Page : 176 pages
File Size : 50,5 Mb
Release : 1995
Category : Caterers and catering
ISBN : 1857031148
Author : Michael John Boella
Publisher : Nelson Thornes
Page : 366 pages
File Size : 44,5 Mb
Release : 2000
Category : Business & Economics
ISBN : 0748754660
Endorsed by the Hotel and Catering International Management Association (HCIMA).Contains detailed information of new human resources initiatives such as the IIP scheme and the British Hospitality Association's Excellence Through People Scheme.Ideal reading for students, time managers and personnel managers throughout the industry with effective coverage of recruitment, staff selection, job descriptions, training and remuneration.
Author : Hotel And Catering Training Board Staff,Sally J. Messenger
Publisher : Unknown
Page : 123 pages
File Size : 42,9 Mb
Release : 1990
Category : Caterers and catering
ISBN : 0333457889
The first of a two-part series, this book gives an introduction to the structure of the industry. It describes typical jobs and offers instruction on the basic skills that are required to perform them. It is aimed at those taking the City and Guilds NVQ levels 1 and 2 catering programmes.
Author : Russell Joseph
Publisher : Unknown
Page : 124 pages
File Size : 42,9 Mb
Release : 1997
Category : Bars (Drinking establishments)
ISBN : 0749421371
Rewritten to reflect the increased opportunities to work in catering, leisure and tourism, this edition concentrates on catering in all its forms, and on the routes to hotel management. Illustrated by case stuidies, work from a variety of jobs is described. The role of relevant institutions is explained, information on training and qualifications is provided, and insider tips on getting jobs are given.
Author : Tanya Woolf,Careers and Occupational Information Centre,Lorna Bartley Associates,Great Britain. Department for Education and Employment
Publisher : Unknown
Page : 25 pages
File Size : 54,6 Mb
Release : 1998-05-01
Category : Bars (Drinking establishments)
ISBN : 0861107276
Author : M. J. Boella
Publisher : Taylor & Francis
Page : 287 pages
File Size : 53,5 Mb
Release : 2017-06-26
Category : Business & Economics
ISBN : 9781351970969
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.
Author : Valerie Foster,Careers and Occupational Information Centre
Publisher : Unknown
Page : 25 pages
File Size : 49,9 Mb
Release : 1991
Category : Electronic
ISBN : 0861105885
Author : Yvonne Guerrier
Publisher : John Wiley & Sons
Page : 300 pages
File Size : 44,7 Mb
Release : 1999-08-25
Category : Business & Economics
ISBN : MINN:31951D01652830W
The hospitality sector is one of the largest growing industries in the world. This is reflected in the growing number of academic courses available on the subject. The key element of hospitality management is interaction between the people who work in the industry and the environment in which they work. Yvonne Guerrier has compiled a state-of-the-art textbook which considers the core elements of organizational behaviour in the hospitality industry with an international perspective. By its very nature, hospitality management is becoming an international topic and as such needs to be studied in this context. The book draws on the available case studies and experiences from around the world in order to develop an understanding of working and living with people from different cultures. Organizational Behaviour in Hotels and Restaurants will enable you to find the answers to such questions as: "Why is it a pleasure to work in some organizations and torture to work in others? "Why is it sometimes difficult to motivate people to work hard?" "How can one person persuade people to work together as a team?" What is the best way of designing an organization structure?" "How can I persuade my boss to listen to my ideas?" Students studying hospitality management, hotel management or hotel and catering management at degree level will find this book an invaluable guide to the subject. Students studying for degrees in tourism management, leisure management and retail management will also find much in this book which is of relevance and interest to them.
Author : Anonim
Publisher : Unknown
Page : 148 pages
File Size : 40,6 Mb
Release : 1982
Category : Government publications
ISBN : MINN:31951P00117731S
Author : Roy C Wood
Publisher : SAGE
Page : 209 pages
File Size : 44,6 Mb
Release : 2015-04-14
Category : Business & Economics
ISBN : 9781473927773
An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood’s academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area. - Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations accommodation management food and beverage management marketing and sales industry structure and strategy the nature of management roles hospitality management education future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.