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ERIC Number: ED351493
Record Type: RIE
Publication Date: 1990
Pages: 140
Abstractor: N/A
Reference Count: N/A
ISBN: ISBN-0-7033-0139-X
ISSN: N/A
Employee Relations. A Guide and Reference Book for Those Involved or Training to Be Involved in Employee Relations in the Hotel and Catering Industry. Seventh Edition.
Martin, Rodney; Hayter, Roy, Ed.
This guide and reference book is designed to help those involved or training to be involved in employee relations in the hotel and catering industry. Chapter 1 attempts to define employee relations. Chapter 2 describes the institutions and parties involved in employee relations in the hotel and catering industry. The focus of chapter 3 is on ideologies and motives--the assumptions and ideas on which the relationships between individuals and institutions are based. Chapter 4 addresses developing effective employment practices. A checklist covers matters about which it is useful for an employer to have a considered employee relations policy. Chapters 5-20 give an introduction to sound employment practice in these areas: recruitment and selection; engagement; pay policies and procedures; maternity provisions; racial discrimination; staff records; retaining and developing staff; trade unions and the employer; communication and consultation with employees; disciplinary rules, procedures, and grievances; dismissal; redundancy; employment rights on the transfer of an undertaking; working conditions; first aid and accidents; and employee relations training. The text is marked with a symbol to indicate a matter requiring a clear policy decision or giving practical suggestions to adopt or to indicate a legal requirement. Checklists and example forms are provided. Contents of the appendices are as follows: glossary; sources for information, advice, and resources; checklist of employment legislation; Code of Practice; and index. (YLB)
Hotel and Catering Training Co., International House, High Street, Ealing, London W5 5DB, England, United Kingdom.
Publication Type: Guides - Non-Classroom
Education Level: N/A
Audience: Students
Language: English
Sponsor: N/A
Authoring Institution: Hotel and Catering Training Co., London (England).
Identifiers: Catering; United Kingdom