associated with human resource management in hospitality and tourism organizations. The basis of this book is to present the knowledge, skills, and abilities that are required for an individual to become a middle level manager in the field of hospitality human resources. Part One focuses on the evolution of the practice of commerce to include the development of complex employer/employee relationships; Part Two presents a snapshot of duties and responsibilities associated with the practice of professional management; Part Three covers communication, leadership, motivation, and recruitment and selection skills. For HR generalists and specialists, or for training programs in any industry.

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