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Handbook of human resource management in the tourism and hospitality industries / edited by Ronald J. Burke, Julia Christensen Hughes.

Contributor(s): Burke, Ronald J [editor.] | Christensen Hughes, Julia, 1959- [editor.]Material type: TextTextPublisher: Cheltenham, UK : Edward Elgar Publishing, [2018]Copyright date: ©2018Description: xii, 429 pages : illustrations (black and white) ; 24 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781786431363 (hbk.) :Other title: Human resource management in the tourism and hospitality industriesSubject(s): Tourism -- Personnel management | Hospitality industry -- Personnel managment | Travel and Tourism | Travel and TourismDDC classification: 338.4'791'0683 Summary: The hospitality and tourism sector is an increasingly significant contributor to GDP worldwide, as well as a key source of employment in developing regions. Drawing on contemporary research, this handbook provides a provocative review of the major human resource challenges facing the hospitality and tourism sector today. Leading international scholars examine how hospitality and tourism businesses succeed through a consistently high level of service, particularly through the attitudes and behaviours of front-line employees to positively impact upon guest satisfaction and improve intention to return. Against this background, chapters analyse the myriad of reasons the industry struggles to attract and retain quality employees, including long and unsocial hours, non-competitive pay and unsophisticated management practices.
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Includes bibliographical references and index.

The hospitality and tourism sector is an increasingly significant contributor to GDP worldwide, as well as a key source of employment in developing regions. Drawing on contemporary research, this handbook provides a provocative review of the major human resource challenges facing the hospitality and tourism sector today. Leading international scholars examine how hospitality and tourism businesses succeed through a consistently high level of service, particularly through the attitudes and behaviours of front-line employees to positively impact upon guest satisfaction and improve intention to return. Against this background, chapters analyse the myriad of reasons the industry struggles to attract and retain quality employees, including long and unsocial hours, non-competitive pay and unsophisticated management practices.

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