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)