Human Resources in the Food Service and Hospitality Industry

by BC Cook Articulation Committee

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Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Description from LibreTexts.

Publisher
BC Campus
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY 4.0, as LibreTexts states it
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. 1: Human Resources Management in the Hospitality Sector
  7. 1.1: HR Management Issues
  8. 1.2: Planning Process
  9. 2: Employee Recruitment and Selection
  10. 2.1: Job Analysis- A Crucial First Step
  11. 2.2: Job Description
  12. 2.3: Hiring the Right Person for the Job
  13. 2.4: Preparing the Job Advertisement
  14. 2.5: Selecting the Best Person for the Job
  15. 2.6: Conducting the Interview
  16. 2.7: Checking References
  17. 2.8: Making an Offer of Employment
  18. 2.9: Complying with Human Rights Laws
  19. 3: Performance Management
  20. 3.1: Orientation
  21. 3.2: Training Program
  22. 3.3: Employment Development Programs
  23. 3.4: Performance Evaluation
  24. 3.5: Progressive Discipline and Termination Processes
  25. 4: Compensation
  26. 4.1: The Total Compensation Plan
  27. 4.2: Payroll
  28. 5: Occupational Health and Safety in Human Resources
  29. 5.1: Good health and safety practices
  30. Back Matter
  31. Index
  32. Glossary
  33. List of Links by Part for Print Users
  34. Detailed Licensing