Hospitality Personnel Management Abstract: The supervisor of a hospitality organization practices personnel functions within 4 types of constraints: ownership, guest presence, government rules, and competition. The interaction of these major groups (employers, employees and guests) with different backgrounds, attitudes, needs and values may cause personnel problems to develop. Major personnel functions need to be identified, and hiring depends both on working environment and individual job functions. To achieve a smooth transition, new personnel need to be properly trained. Supervisors also manage human behavior as they deal with wage communications, work simplification, and motivation. The role of the supervisor in decision making labor relations and troubleshooting are also examined. |
