Human resources in the food service and hospitality industry

Human resources in the food service and hospitality industry / the BC Cook Articulation Committee - 1 online resource (viii, 95 pages) : color illustrations

Includes bibliographical references (page 61).

Part 1. Human resources management in hospitality sector Part 2. Employee recruitment and selelction Part 3. Performance management Part 4. Compensation Part 5. Occupational health and safety in human resources

9781775352488


Personnel management
Food service management

674.2