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.
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