Managing People: A Guide for Managers in the Hotel and Catering Industry

Front Cover
Routledge, 2000 - Business & Economics - 232 pages
This new second edition of 'Managing People' provides a practical approach to applying up-to-the-minute management techniques, and is a vital source of information for professionals in the hotel and catering industry responsible for personnel and training.

Riley explores how aspects such as labour cost, utilization, labour market behaviour and pay are inseparable from the skills of people management. In the new edition he extends his ideas on productivity so as to encompass its relationship with functional flexibility. In a similar manner, thinking about motivating people is extended to include modern ideas about commitment. We all loosely refer to peoples' attitude but here he shows the complexity that lies behind them. It is especially of relevance for managers with responsibility for personnel and training, and degree-level students will also find its non-prescriptive, user-friendly approach helpful.

Michael Riley has extensive experience in the hotel and tourism industry and communicates in a way that reflects that experience.

Fully updated with three brand new chapters
Practical, user-friendly approach from a key author in the field
Ideal for both managers and students

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1 Introduction
Part One People at work
Part Two Some useful techniques
Part Three Labour cost management
Part Four Wider issues
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