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