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Human Resource Management in the Hospitality Industry: A Guide to Best Practice takes a 'process' approach and provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment.

Human Resource Management in the Hospitality Industry: A Guide to Best Practice

Part 1 The hospitality industry HRM context  1. Background to the industry's workforce  2. The human resource management (HRM) concept  3. Organizational culture   Part 2 Effectively resourcing the hospitality organization  4. Modern labour markets  5. Job design  6. Recruitment  7. Employer branding  8. Selection  9. Appointment and induction  Part 3 Developing the human resource  10. Performance management and appraisal  11. Training  12. Management development: talent management  13. Emotions and well-being at work (by Dr. Conor Sheehan)  Part 4 Rewards and Remuneration  14. Reward systems  15. Job evaluation  16. Incentives  17. Employee benefits  Part 5 The Employment Relationship  18. Labour turnover and workforce stability  19. Employee relations  20. Employment law  21. Digital human resource management (by Dr. Ioannis Pantelidis)  22. Productivity  Part 6 HRM and hospitality: contemporary issues  23. Organizing human resources  24. Managing hospitality people  25. Managing in the international context  26. HRM and multi-site hospitality operations  27. Customer care and service quality  28. Business ethics  29. Career paths in hospitality (by Dr. Maria Gebbels)  Appendices  A. Lux Hotels case study  B. GastroPubs, Restaurants & Bars plc case study  C. Red Carnation Hotels Collection case study   D. Pan Pacific Hotels and Resorts case study  E. Staff Training: A Responsibility for All  F. Resources and Organizations: Links