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This book focuses on an important issue in the hotel industry: the retention and management of seasonal staff. A number of studies have been carried out on hotel and restaurant staff. We know that the food and service professions are difficult jobs, that working hours are different from those in other sectors, and that salaries are not among the highest when compared with other working environments. However, little or no research has been carried out on the specific case of seasonal workers in the hotel and catering sector. Who are these people? How important are they to companies? What is at stake, and how do companies adapt to this special workforce? All these questions will be addressed in the course of our study.