Human Resources in the Food Service and Hospitality Industry

Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's food service and hospitality industry, however it's core concepts reach beyond this region.

Part One: Human Resources Management in the Hospitality Sector

Part Two: Employee Recruitment and Selection

Part Three: Performance Management

Part Four: Compensation

Part Five: Occupational Health and Safety in Human Resources