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Human resources in the foodservice industry : organizational behavior management approaches

Human resources in the foodservice industry : organizational behavior management approaches

Material type
단행본
Personal Author
Reynolds, Dennis E. Namasivayam, Karthikeyan.
Title Statement
Human resources in the foodservice industry : organizational behavior management approaches / Dennis Reynolds, Karthik Namasivayam, editors.
Publication, Distribution, etc
New York :   Haworth Hospitality & Tourism Press ,   c2006.  
Physical Medium
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)
General Note
"Co-published simultaneously as Journal of foodservice business research, Volume 9, Numbers 2/3 2006."  
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
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)
035 ▼a (KERIS)REF000012821029
040 ▼a DLC ▼c DLC ▼d YDX ▼d BAKER ▼d BTCTA ▼d UKM ▼d YDXCP ▼d DLC ▼d 211009
050 0 0 ▼a TX911.3.P4 ▼b H84 2006
082 0 0 ▼a 647.95068 ▼2 22
090 ▼a 647.95068 ▼b H918
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

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 647.95068 H918 Accession No. 121167010 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

  • 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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