Human resource management : a guide to personnel practice in the hotel and catering industry.

• Riley, Michael.

• Taverns -- Personnel Management.
• Personnel Management -- Catering Industry.

• Butterworth-Heinemann,

• 075060140X

• Food biotechnology
• Employee management standards
• Designing training programmes
• waiter and waitress training manual
• Pub in 2000
• Lets write a script
• Professional dining room management
• On equal terms working with disabled people
• Hospitality industry managerial accounting
• Pubs towards the year 2000
• Demand and supply
• marketing environment
• Ethical decision making in the hospitality industry
• Changing forms of employment organisations skills and gender
• Organization theory a structural and behavioral analysis
• Writing for television
• All manners of food eating and taste in England and France from the Middle Ages to the present
• Managing service in food and beverage operations
• Hotel and catering accounts
• Tourism in major cities
• Human resource management in the hospitality industry a practitioners perspective
• tourist business
• Researching hospitality and tourism a student guide
• Analytical biochemistry
• Principles of food beverage and labor cost controls
• Labour market and skill trends
• Tools and techniques for strategic management
• Human resource practice in the hospitality industry
• Reframing human resource management power ethics and the subject at work
• management of human resources
• Human resource management global strategies for managing a diverse workforce
• Productivity management in hospitality and tourism
• International tourism an economic perspective
• Working in hotels and catering
• Tourism and economic development European experiences
• Business development in licensed retailing a unit managers guide
• Metaphor and organizations
• Using computers in hospitality
• Careers and training in hotels catering and tourism
• Managing employee relations in the hotel and catering industry
• Tourism economics
• Organizational communication the keystone to managerial effectiveness
• Health service catering Hygiene
• Modern restaurant service a manual for students and practitioners
• international manager
• Manpower management in the hotel and catering industry
• Food service operations
• business of tour operations
• Strategic hospitality management theory and practice for the 1990s
• Staff training and assessment
• Franchising hospitality services
• Breakthrough strategies for growth
• franchise paradox new directions different strategies
• Strategic management a resource based approach for the hospitality and tourism industries
• Services management the new paradigm in hospitality
• Training for the hospitality industry
• Food hygiene health and safety
• Hygiene for management a text for food hygiene courses
• Human resource management in the hotel industry strategy innovation and performance
• Hotel front office management
• Managing projects in hospitality organizations
• Team power managing human resources in the hospitality industry
• Policy and practice in European human resource management the Price Waterhouse Cranfield survey
• Management of foodservice operations
• Consumer marketing a resource based approach for the hospitality and tourism industries
• European human resource management in transition
• Researching and writing dissertations in hospitality and tourism
• Leisure and the future
• Hotel management and operations
• Marketing for hospitality and tourism
• Hospitality management a human resources approach
• international hospitality business
• Managing quality in the catering industry
• Human resource management in the hospitality industry an introductory guide
• Operational techniques a resource based approach for the hospitality industry
• Organizational strategy structure and process
• Designing organizations the foundation for excellence
• Human resource management in the hospitality industry
• Successful pubs and inns
• Managing human resources in the European tourism and hospitality industriy a strategic approach
• Marketing management a resource based approach for the hospitality and tourism industries
• Managing people a guide for managers in the hotel and catering industry
• Franchising and other business relationships in hotel and catering services
• Strategic management theory and application
• international hotel industry corporate strategies and global opportunities
• Hospitality and catering a closer look
• Management accounting for the hospitality industry a strategic approach
• NVQ criteria and guidance
• management of hotel operations
• Multiculturalism
• Introduction to the hospitality industry
• Human resource management in the hospitality and tourism industry
• Strategic management a methodological approach
• Motivation in work organizations
• international hospitality industry organizational and operational issues
• experimental study of foods
• Restaurant management
• Profit planning
• Profitable food and beverage management