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

Michael Boella's book on HR management has become the established textbook on the subject - as this ninth edition proves. No industry relies more on the people it employs, on their attitude and on their skills. This book covers the wide range of HR challenges facing today's manager, how to deal with them and overcome them. It will rightly take pride of place on any manager's bookshelf.

MIles Quest FIH, consultant

'This new edition is a comprehensive yet easy to read text with a full range of relevant and updated data. Hospitality management students at both undergraduate as well as postgraduate level will find many helpful examples in this well structured and student-friendly text.'

Dr Florian Hummel,Dean & Course Leader MA Hospitality Management ANGELL Business School, Freiburg, Germany

Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it 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.

Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways:

• Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi – unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry
• The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors’ research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Café Rouge.
• An extended case study drawing from the authors’ experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton

Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.