Publisher's Synopsis
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. Topics discussed include the theories of behavioural science, personnel administration and utilization, the process of strategy and policy development, and the problems faced by personnel managers. The text is intended for students of hotel and catering management, and for those responsible for personnel and training.
