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Human Resources |
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 101 Great Answers to Toughest Interview Questions
By Ron Fry
'So, tell me about yourself. 'What do you feel an employer owes an employee?' 'Have you ever fired anyone?' 'Why did you leave you last job?' And then there's the nail-biter of them all: 'What are your salary requirements?' They're legitimate questions--and your answers can make the difference between rejection and acceptance for a job position.
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 A Guide to College Programs in Hospitality and Tourism (CHRIE)
The Guide to College Programs in Hospitality, Tourism, & Culinary Arts is an essential resource for prospective students and industry employees seeking advancement through education, career counselors, corporate recruiters and industry organizations. The Guide lists programs by type of degree awarded ranging from certificates and diplomas to graduate degrees; by specialization; and by geographic location. It covers the "vital statistics" of each program--student enrollment, program features, accreditation, admission and graduation requirements, and financial aid sources.
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 Employee Awareness and Problem Prevention (EI Video)
This video shows employees how to spot high-risk zones such as poorly-lit areas, unsecured entrances, and likely hiding places. They'll learn how to inform guests of security measures and tactfully recommend precautions. AH&LA member: $45 - Non-member: $75 - Call 800-752-4567 or 407-649-8252!
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 Federal Wage & Hour Standards for the Hotel-Lodging and Restaurant Industries (AH&LA)
By Donald J. McNeil
This information-packed book is designed to assist hotel and restaurant owners, directors, and managers in meeting their obligations regarding federal wage and hour laws. The book deals with the application of the Fair Labor Standards Act (FLSA) to employees of hotels, motels, and restaurants, and includes rulings, regulations and interpretative positions of the Federal Wage and Hour Division that affect the hospitality industry.
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 Handbook of Hospitality Human Resources Management
By Dana Tesone
This Handbook consists of 21 chapters which critically review mainstream Hospitality Human Resources Management research topics and set directions for future research efforts. Internationally recognized leading researchers provide thorough reviews and discussions, reviewing hospitality HRM research by topic, as well as illustrating how theories and concepts can be applied in the hospitality industry.
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 Hospitality Employee Management and Supervision
By Kerry L. Sommerville
In many hospitality establishments, the manager or supervisor is the human resources department, expected to make all hiring and training decisions, often with little training or background to do so successfully. Hospitality Employee Management and Supervision: A Practical Approach is a practical, applications-based guide that takes each of three important steps (hiring, training, retaining) and breaks each of them down into their simplest elements. Relying on the pertinent employment laws, while providing real-world application and easy to understand guidelines, Hospitality Employee Management and Supervision: A Practical Approach is comprehensive without getting bogged down in management theory.
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 Hospitality Management Education
By Clayton W. Barrows, Robert H. Bosselman
Containing research and first-hand accounts, Hospitality Management Education offers you insight into qualities and strategies that make an effective and successful educator or employee in the industry. Hospitality Management Education discusses educational trends as a whole over the past decade to give you insight into future directions of hospitality, such as increased specialization, growing numbers of faculty, more funding, and increased academic focus on research and scholarship. From Hospitality Management Education, you'll find methods and suggestions that will make you a more knowledgeable and effective educator in order to help students succeed now and in the future in any aspect of the hospitality field.
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 HOSTEUR™ Student Webzine!
HOSTEUR™ is the only internationally distributed career and self-development magazine for future hospitality and tourism professionals. It aims to prepare the more than 60,000 students enrolled in hospitality and tourism education programs at International CHRIE member schools for careers in the industry. The objective of HOSTEUR™ is to ease student transition from undergraduate education to graduate- or study-abroad programs, professional life with restaurants and foodservice management, hotels and lodging; travel-related businesses; food & beverage suppliers; equipment manufacturers; trade and professional associations; and commodity groups.
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 Human Resource Management for Hospitality Services
By Alistair Goldsmith, Dennis Nickson, Donald Sloan, Roy C. Wood
Human Resource Management for Hospitality Services gives a comprehensive, yet concise overview of the range of human resource issues in the hospitality industry. Its mix of analysis, case studies, and prescription develops a sound understanding of why human resource management is particularly important in hospitality organizations. The book focuses on standard human resource management subject areas to examine how hospitality organizations can attract, develop and maintain an effective workplace. It also includes a successful fusion of theoretical debates and practical concerns in the industry.
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 Human Resource Management in the Hospitality Industry: An Introductory Guide
By Michael J. Boella, Steven Goss-Turner
Now in its eighth edition, Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management. Taking a ‘process' approach, it guides the reader through every stage from HR planning through recruitment to termination/separation, covering the following issues: Selection, appointment and induction, Training and management development, Labour turnover, Employee relations and employment law, Managing people and customer care, Business Ethics.
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