Human Resource Management in the Hospitality Industry

A Guide to Best Practice
11. Auflage 2026
ISBN: 978-1-032-74324-0
Verlag: Taylor & Francis Ltd

Buch, Englisch, 478 Seiten, Format (B × H): 174 mm x 246 mm

Taking ‘an employment process’ approach, this book provides readers with an essential understanding of the purpose and policies concerned with managing a hospitality workforce, within the current national and global environment.

This new edition has been completely revised to reflect significant developments in the field, with updated content to reflect recent issues and trends relevant to human resource management and the hospitality industry. This volume includes new reflections on the staffing ‘permacrisis’, AI, social media, the impact of Covid and Brexit on recruitment and retention, precariously flexible and gig economies, digitisation of HR and the impact of these on the future of managing people. The book also discusses ethical employment with a focus on wellbeing, employee welfare and sustainable, green practices, and the United Nations Sustainable Development Group aim of ‘decent work and the contemporary labour market’.

Updated and new case studies underpin the material throughout to show practical applications of human resource management in the industry. Written in a user-friendly style, each chapter incorporates international examples, offered alongside enhanced online resources. Fully updated for today’s hospitality industry, this is an essential and engaging read for hospitality students, future managers and existing managers alike.

Zielgruppe

Undergraduate Core

Autoren/Hrsg.

Boella, Michael J.

Goss-Turner, Steven

Ramakrishnan, Sumeetra

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

Part 1.The hospitality industry HRM context.

1.Background to the industry’s workforce.

2.The human resource management (HRM) concept.

3.Organizational culture.

Part 2.Effectively resourcing the hospitality organization.

4.Modern labour markets.

5.Job design.

6.Recruitment.

7.Employer branding.

8.Selection.

9.Appointment and induction.

Part 3.Developing the human resource.

10.Performance management and appraisal.

11.Training.

12.Management development: talent management.

13.Emotions and well-being at work.

Part 4.Rewards and remuneration.

14.Reward systems.

15.Job evaluation.

16.Incentives.

17.Employee benefits

Part 5.The employment relationship.

18.Labour turnover and workforce stability.

19.Employee relations.

20.Employment law.

21.Digital human resource management.

22.Productivity.

Part 6.HRM and hospitality: contemporary issues.

23.Organizing human resources.

24.Managing hospitality people.

25.Managing in the international context.

26.HRM and multi-site hospitality operations.

27.Customer care and service quality.

28.Business ethics.

29.Career paths in hospitality.

Über Autor(innen)

Michael J. Boella is Honorary Faculty Fellow at the University of Brighton and specialized in teaching and writing on the subjects of Human Resource Management and Law. He has also worked for Forte and Company and the former Bass company as a Human Resources Manager and for Price Waterhouse as a management consultant.

Steven Goss-Turner is Honorary Research Fellow, and formerly Head of Operations and Partnerships, at the School of Sport and Service Management at the University of Brighton. Before his academic career, he spent 18 years with the then Trusthouse Forte Hotels, including Regional Human Resources Manager and then Training Director for the London and International division.

Sumeetra Ramakrishnan is Associate Professor at the University of Surrey, UK. Her research interests lie within social sustainability with a particular focus on gender and ethnicity influences. She has led projects on inclusive education and partnered with social enterprises towards creating equitable work opportunities within hospitality and tourism.