Manpower Management in the Hotel and Catering Industry

The authors draw on their experiences as academics, practitioners and consultants in this attempt to relate concepts of behavioural science to the practice of personnel management in the hospitality industries, emphasizing the unique characteristics of these industries. It is designed to provide a sufficient body of theory to give a basis for managerial problem-solving, while also simplifying processes such as job analysis and interview rating for the manager without specialized personnel training. The text is intended for those studying for HCIMA or higher TEC qualifications in hotel and catering management, and for present or future managers who are concerned with the management of people in the workplace. The authors have extensive overseas experience and the book is intended to have world-wide application and particular relevance to those working in cross cultural situations.