This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

The hotel and catering industry is one of the largest employers in many countries. Drawing on a wide variety of empirical sources, Roy Wood provides a review and synthesis of research on hotel and catering employment. He provides rare insight into the realities of the hotel and restaurant industry. The book highlights many aspects which have been previously ignored, such as low wages, high labor turnover, lack of unionization, and heavy-handed management. Because of its depth and range,Working in Hotels and Cateringwill be of value to both students and professionals in hotel management and catering. Wood examines many aspects of employment in hotels and catering such as workplace and industrial conflict, discriminatory employment practices, the nature of hotel and catering labor markets, technology and the deskilling of employees, and the differential occupational experiences of employees from the hardest pressed operative worker to hotel managers.