The hotel and catering industry is one of the most heterogenous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media, and sit alongside the lures of an industry in which it is theoretically possible to rise to the top from the very lowest levels. Roy Wood provides an insight into the circumstances under which hotel and catering services are provided in reality. He highlights many aspects which have been previously ignored, such as low wages, high labour turnover, lack of unionization, and heavy-handed management.
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Roy Wood is Professor at the Scottish Hotel School, Strathclyde University. He is the author of four books and many academic articles.Review:
1. Sociology, work and the hospitality industry 2. Getting there: How to become a hospitality industry employee 3. Being there: pay and remuneration in hospitality services 4. Staying there? Organization, status and conflict in hotel and catering work 5. Occupations in the hospitality industry 6. Personnel management, labour turnover and the role of trade unions 7. De-skilling and work flexibility 8. International trends in employment 9. The future of hospitality work References Name Index Subject Index
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Book Description Routledge, 1992. Paperback. Book Condition: New. book. Bookseller Inventory # M0415047838