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Human resources in the foodservice industry : organizational behavior management approaches

Human resources in the foodservice industry : organizational behavior management approaches

자료유형
단행본
개인저자
Reynolds, Dennis E. Namasivayam, Karthikeyan.
서명 / 저자사항
Human resources in the foodservice industry : organizational behavior management approaches / Dennis Reynolds, Karthik Namasivayam, editors.
발행사항
New York :   Haworth Hospitality & Tourism Press ,   c2006.  
형태사항
214 p. : ill. ; 23 cm.
ISBN
9781560221449 (hard cover : alk. paper) 1560221445 (hard cover : alk. paper) 9781560221456 (soft cover : alk. paper) 1560221453 (soft cover : alk. paper)
일반주기
"Co-published simultaneously as Journal of foodservice business research, Volume 9, Numbers 2/3 2006."  
서지주기
Includes bibliographical references and index.
일반주제명
Food service -- Personnel management.
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020 ▼a 9781560221449 (hard cover : alk. paper)
020 ▼a 1560221445 (hard cover : alk. paper)
020 ▼a 9781560221456 (soft cover : alk. paper)
020 ▼a 1560221453 (soft cover : alk. paper)
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245 0 0 ▼a Human resources in the foodservice industry : ▼b organizational behavior management approaches / ▼c Dennis Reynolds, Karthik Namasivayam, editors.
260 ▼a New York : ▼b Haworth Hospitality & Tourism Press , ▼c c2006.
300 ▼a 214 p. : ▼b ill. ; ▼c 23 cm.
500 ▼a "Co-published simultaneously as Journal of foodservice business research, Volume 9, Numbers 2/3 2006."
504 ▼a Includes bibliographical references and index.
650 0 ▼a Food service ▼x Personnel management.
700 1 ▼a Reynolds, Dennis E.
700 1 ▼a Namasivayam, Karthikeyan.
730 0 ▼a Journal of foodservice business research.
945 ▼a KINS

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 647.95068 H918 등록번호 121167010 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

  • Organizational Behavior and Human Resource Management in the Global Foodservice Industry: An Introduction (Dennis Reynolds and Karthik Namasivayam)
  • A Theoretical Framework for Multi-Unit Management Development in the 21st Century (Christopher C. Muller and Robin B. DiPietro)
  • Managing Language Policies in the Foodservice Workplace: A Review of Law and EEOC Guidelines (Bonnie Farber Canziani)
  • The Role of Language Fluency Self-Efficacy in Organizational Commitment and Perceived Organizational Support (Rudolph J. Sanchez)
  • Utilizing Task Clarification and Self-Monitoring to Increase Food Temperature Checks Among Restaurant Staff (Rhiannon Fante, Leslie Shier, and John Austin)
  • Why Restaurant Sales Contests Are Self-Defeating (David L. Corsun, Amy L. McManus, and Clark Kincaid)
  • A Recipe for Success: The Blending of Two Disparate Nonprofit Cultures into a Successful Collaboration—A Case Study (Jane E. Barnes and Susan G. Fisher)
  • Server Emotional Experiences and Affective Service Delivery: Mechanisms Linking Climate for Service and Customer Outcomes (Yongmei Liu and Jixia Yang)
  • Understanding Culinary Arts Workers: Locus of Control, Job Satisfaction, Work Stress and Turnover Intention (Hsu-I Huang)
  • Management Perceptions of Older Employees in the U.S. Quick Service Restaurant Industry (Robin B. DiPietro and Merwyn L. Strate)
  • Comparison of Internship Experiences in Foodservice Firms in India and the UK (Vinnie Jauhari and Kamal Manaktola)
  • Index
  • Reference Notes Included


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