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Human resources in the foodservice industry : organizational behavior management approaches

Author: Dennis E Reynolds; Karthikeyan Namasivayam
Publisher: Roca Raton, FL : CRC Press, Taylor & Francis Group, [2006] ©2006
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Human resources in the foodservice industry.
Roca Raton, FL : CRC Press, Taylor & Francis Group, [2006]
(DLC) 2006031528
(OCoLC)71632296
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Dennis E Reynolds; Karthikeyan Namasivayam
ISBN: 9781482282887 1482282887
OCLC Number: 1035158268
Notes: Originally published: New York : Haworth Hospitality & Tourism Press, 2006.
"Co-published simultaneously as Journal of foodservice business research, Volume 9, Numbers 2/3 2006."
Description: 1 online resource (214 pages) : illustrations
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 / Amy Van Dyk [and others] --
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 food service firms in India and UK / Vinni Jauhari and Kamal Manktola.
Other Titles: Journal of foodservice business research.
Responsibility: Dennis Reynolds, Karthik Namasivayam, editors.

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