Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches

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Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.

As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures including human resources to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas.

Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include:

  • a theoretical framework for management development for chain restaurant operations
  • the legal, business, and ethical issues in setting language policies for personnel
  • language barriers and the impact on job satisfaction, performance, and turnover
  • increasing performance to better monitor food temperature
  • the efficacy of restaurant sales incentives
  • cultural differences in collaborative ventures
  • four mechanisms to spur employees to provide better customer service
  • an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions
  • the perceptions of quick-service-restaurant managers regarding older workers
  • comparison study of intern experiences in the United Kingdom and India

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

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About the Author:

Dennis Reynolds, PhD, the Ivar Haglund Distinguished Professor of Hospitality Management at the Washington State University School of Hospitality Business Management, teaches and conducts research on management topics of interest to the hospitality industry. His teaching centers on global service-management issues. He is a frequent speaker to management groups in Asia, Europe, and North America and has been cited in various media around the globe. His lively seminars cover such topics as maximizing productivity in the workplace and understanding the key value drivers in the hospitality industry. Dr. Reynolds's research focuses on pathways leading to enhanced managerial efficiency and effectiveness, especially in service organizations, through the application of operations-management tools and techniques. His work has been published in such journals as the Journal of Foodservice Business Research, the Advanced Management Journal, the Cornell Hotel and Restaurant Administration Quarterly, the Journal of Hospitality and Tourism Research, and the International Journal of Hospitality Management. Dr. Reynolds is also the creator of a restaurant simulation titled restaurateur®. This 'game' utilizes the allure of restaurant ownership to foster students' entrepreneurial interests by demonstrating how a restaurant concept can become a viable business venture.

Karthik Namasivayam, PhD, is an Assistant Professor at the School of Hospitality Management, Pennsylvania State University, where he teaches human resources management and organizational behavior. He also teaches leadership and change management at the graduate and undergraduate levels. His research explores the intersections between the hospitality organization and the consumer; the notion of consumer satisfaction; and connecting organizational human resources practices and organizational structures to consumer behavior. His published works have been widely recognized and appear in such journals as Psychology & Marketing, the International Journal of Service Industries Management, the Cornell Hotel and Restaurant Administration Quarterly, the Journal of Human Resources in Hospitality & Tourism, the Journal of Travel Research, the Journal of Intellectual Capital, the Journal of Hospitality and Tourism Research, and the International Journal of Hospitality Management. Dr. Namasivayam draws on over 25 years of worldwide hospitality industry experience as an entrepreneur, manager, frontline worker, and project consultant in three continents to enrich both his teaching and his research.

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Book Description Taylor Francis Inc, United States, 2008. Hardback. Condition: New. Language: English . Brand New Book. Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace--with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures--including human resources--to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: * a theoretical framework for management development for chain restaurant operations * the legal, business, and ethical issues in setting language policies for personnel * language barriers--and the impact on job satisfaction, performance, and turnover * increasing performance to better monitor food temperature * the efficacy of restaurant sales incentives * cultural differences in collaborative ventures * four mechanisms to spur employees to provide better customer service * an empirical study on restaurant cooks locus of control, job satisfaction, work stress, and turnover intentions * the perceptions of quick-service-restaurant managers regarding older workers * comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students. Seller Inventory # AA69781560221449

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Book Description Taylor Francis Inc, United States, 2008. Hardback. Condition: New. Language: English . Brand New Book. Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace--with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures--including human resources--to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: * a theoretical framework for management development for chain restaurant operations * the legal, business, and ethical issues in setting language policies for personnel * language barriers--and the impact on job satisfaction, performance, and turnover * increasing performance to better monitor food temperature * the efficacy of restaurant sales incentives * cultural differences in collaborative ventures * four mechanisms to spur employees to provide better customer service * an empirical study on restaurant cooks locus of control, job satisfaction, work stress, and turnover intentions * the perceptions of quick-service-restaurant managers regarding older workers * comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students. Seller Inventory # AA69781560221449

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