內容簡介
Hospitality is a people industry, and this textbook will teach students how to manage the important human resources who provide services within a hospitality operation. They'll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.
餐旅業是與人群緊密結合的產業，本書旨在教導學生餐飲業經營中不可或缺的人力資源管理，藉此瞭解如何符合美國勞工法規定，並建立策略吸引員工，達到人員流動最小化、生產效率最大化目標。
Revisions to this edition include:
．New trends and approaches to performance appraisals
．New section on orientation programs for effectively welcoming new employees
．New section contrasting Maslow's hierarchy of needs and Alderfer's ERG theory
．Updated demographic information on hospitality industry employees
．Updated information on union elections, new Labor Relations Board rules, and interpretations on unions
本書包含：
．績效評估的新方法與趨勢
．制定有效率的新人引導訓練計畫
．馬斯洛的需求層級理論與阿爾德佛的ERG理論比較
．最新的餐旅業服務人口統計資料
．最新的工會代表選舉資訊、勞工關係局法規與工會解釋
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