Human Resources in the Foodservice Industry

Organizational Behavior Management Approaches
 
 
CRC Press Inc
  • 1. Auflage
  • |
  • erschienen am 31. Mai 2007
 
  • Buch
  • |
  • Hardcover
  • |
  • 214 Seiten
978-1-56022-144-9 (ISBN)
 
Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace-with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Researchers from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.
  • Englisch
  • Bosa Roca
  • |
  • USA
Taylor & Francis Inc
  • Für Beruf und Forschung
  • Höhe: 217 mm
  • |
  • Breite: 161 mm
  • |
  • Dicke: 22 mm
  • 535 gr
978-1-56022-144-9 (9781560221449)
1560221445 (1560221445)
weitere Ausgaben werden ermittelt
- Organizational Behavior and Human Resource Management in the Global Foodservice Industry: An Introduction (Dennis Reynolds and Karthik Namasivayam)
- A Theoretical Framework for Multi-Unit Management Development in the 21st Century (Christopher C. Muller and Robin B. DiPietro)
- Managing Language Policies in the Foodservice Workplace: A Review of Law and EEOC Guidelines (Bonnie Farber Canziani)
- The Role of Language Fluency Self-Efficacy in Organizational Commitment and Perceived Organizational Support (Rudolph J. Sanchez)
- Utilizing Task Clarification and Self-Monitoring to Increase Food Temperature Checks Among Restaurant Staff (Rhiannon Fante, Leslie Shier, and John Austin)
- Why Restaurant Sales Contests Are Self-Defeating (David L. Corsun, Amy L. McManus, and Clark Kincaid)
- A Recipe for Success: The Blending of Two Disparate Nonprofit Cultures into a Successful Collaboration?A Case Study (Jane E. Barnes and Susan G. Fisher)
- Server Emotional Experiences and Affective Service Delivery: Mechanisms Linking Climate for Service and Customer Outcomes (Yongmei Liu and Jixia Yang)
- Understanding Culinary Arts Workers: Locus of Control, Job Satisfaction, Work Stress and Turnover Intention (Hsu-I Huang)
- Management Perceptions of Older Employees in the U.S. Quick Service Restaurant Industry (Robin B. DiPietro and Merwyn L. Strate)
- Comparison of Internship Experiences in Foodservice Firms in India and the UK (Vinnie Jauhari and Kamal Manaktola)
- Index
- Reference Notes Included

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