Description

Features

• Real-life cases—Approximately 70 real-life stories of positive and negative situations that managers have experienced.

  • Helps students develop critical thinking skills that will prepare them for management careers.

  • Allows educators to incorporate various teaching strategies such as debates, role plays, small and large group discussions, written assignments, and presentations.

• Cases organized by segments—Restaurants, hotels, country clubs, business and industry, resorts, health care, and university/college/public foodservices.

  • Students can connect with their segment of interest.

• Flexible format.

  • Educators can pick and choose cases for discussion.

• Discussion questions—At the end of each case, designated so students are required to justify their responses.

  • Creates critical-thinking opportunities for the student.

• Problem-solving focus—Enhanced through the discussion questions.

  • Gives students a forum to develop their problem-solving skills when the result doesn’t yet have a major impact.

• Global perspective—Includes numerous international real-life cases.

  • Helps students develop an international perspective in human resources by discussing cases with cultural differences.

• Key concepts include:

  • Leadership problems/absent owners.

  • Selecting employees/managers.

  • Ethics.

  • Cultural/ethnic diversity.

  • Discrimination charges/sexual harassment.

  • Orientation/training/evaluation/compensation.

  • Terminating employees.

  • Downsizing labor force.

  • Unionized operations.

Table of Contents



The Study of Cases.

RESTAURANTS.

HOTEL.

COUNTRY CLUBS.

BUSINESS AND INDUSTRY.

HEALTH CARE.

UNIVERSITY/COLLEGE/PUBLIC.

OTHER.

Courses

Introduction to Hospitality Management  (Hospitality)
Human Resource Management / Hospitality-Introductory  (Hospitality)

Backcover Copy

Cases in Human Resource Management in Hospitality is the first textbook to provide educators with a comprehensive set of cases in human resource management, covering many segments of the hospitality industry. From shorter cases with one problem, to longer cases with several problems, this book can be used by students in various courses and at different educational levels, applying concepts to actual settings in the hospitality field. Each case unfolds into a story that addresses human resource issues that managers must solve. Through active involvement in discussion, students assume the roles of working managers to:

• Identify problems
• Determine pertinent information
• Appraise alternatives
• Develop realistic solutions

And, they will be applying theory to real-life situations, developing skills as team members, and enhancing critical thinking and communication skills.

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• Pearson Custom Library: Hospitality & Culinary Arts
  Pearson
  ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
  ISBN-10: 013510310X  |  ISBN-13: 9780135103104
  This online resource is available at no cost at http://www.pearsoncustom.com/custom-library/pearson-custom-hospitality-and-culinary-arts.
  Brief Description  | 

  

  With Pearson Custom Library: Hospitality and Culinary Arts you can create the perfect textbook to reflect the way you teach your course!

  
  Choose from the full depth and breadth of available Pearson titles. Select as many or as few chapters as you need to suit your course, and we'll custom publish your unique text. You're in full control of the content, sequence, and price.  

   

  For more information, please contact the Custom Library group.
  

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• Pearson Custom Library: Hospitality and Culinary Arts

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