Description
Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.
Each chapter in this lively and engaging text features:
- Quotations--Various practitioners in the hospitality industry highlight the chapter's focus
- Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them
- HRM in Action features highlight real-world HRM experiences that relate to the content presented in each chapter
- Tales from the Field--Hospitality employees provide accounts of the various challenges they face in the industry
- Ethical Dilemmas--Scenarios from the hospitality industry which emphasize the role ethics plays in every aspect of the hospitality industry
- Practice Quizzes and Chapter Review Questions reinforce student comprehension of key concepts
- Hands-On HRM--Mini-cases based on real-world situations with discussion questions
- Chapter Key Terms--Bolded within the chapter and then listed at the end of each chapter with definitions.
About the Author
KERRY L. SOMMERVILLE, CHE, CHA, MA, has more than twenty-five years of professional and academic hotel and restaurant management experience. He is an innovative, award-winning instructor, a published author, and the developer of one of the earliest and most comprehensive distance education models for online learning. He holds a master's degree in management from Webster University.
Book Information
ISBN 9780471745228
Author Kerry L. Sommerville
Format Paperback
Page Count 368
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 612g
Dimensions(mm) 234mm * 188mm * 18mm