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<PThis 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.
[I]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.



Details:
rank:
price: $4.99
bound: 286 pages
publisher: Routledge; 1 edition (May 25, 2017)
lang: English
asin: B071W2CFCM
isbn:
weight:
filesize: 11609 KB



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Combine...EditionsMichael...J
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