Dennis Reynolds, Karthikeyan Namasivayam

Human Resources in the Foodservice Industry

Organizational Behavior Management Approaches

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 224
• Erscheinungstermin: 30. Mai 2007
• Englisch
• Abmessung: 215mm x 164mm x 16mm
• Gewicht: 363g
• ISBN-13: 9781560221456
• ISBN-10: 1560221453
• Artikelnr.: 22606633

Autorenporträt

Dennis Reynolds, Washington State University, Pullman, USA. Karthikeyan Namasivayam.

Inhaltsangabe

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 CollaborationA 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