Human resources in the food service and hospitality industry 
/ the BC Cook Articulation Committee 
 - 1 online resource (viii, 95 pages) :  color illustrations 
<br/><br/>Includes bibliographical references (page 61). 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9781775352488  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Personnel management<br/>Food service management
<br/><br/><label>Dewey Class. No.: </label>674.2