Employee management standards / Robert W. McIntosh

By:

McIntosh, Robert W [author]

Material type: Text

TextSeries: ; Volume 4Publication details: Westport, Connecticut : AVI Pub. Co., c1984Description: xiii, 194 pages : illustrations ; 23 cmISBN:

087055459X

Subject(s):

PERSONNEL MANAGEMENT

LOC classification:

HF 5549 .M35 1984

Contents:

1. Improving Leadership Ability -- 2. Practicing Better Human Relations -- 3. Developing Communication Skills -- 4. Increasing Productivity -- 5. Selecting Employees -- 6. Training and Supervising Staff -- 7. Motivating Employees -- 8. Avoiding Legal Problems and Losses.

Summary: Presented in this volume you will find the distilled experiences of many successful foodservice managers. These have been blended with practical applications of the psychology of human relations in working situations. The resulting principles have been tried and proven- just like a successful recipe. As manager, you can implement these suggestions on employee management with confidence. However, be sure that you evaluate the ideas in terms of the size of your foodservice and its special aspects of location, age, type of operation and the competition. Not all of the methods suggested are 100% applicable to all foodservices. But almost all of them are. Be venturesome. Try these methods for a long enough time to make a fair judgment of the results. Chances are good that you will be pleased with these guidelines and be a happier manager as well. Focus your attention and imagination on each of the topics presented. Help your employees to be as productive and fulfilled as they can and deserve to be, and all of you will be the richer.

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Annex Relegation Room	Human Resource Management	GC HF 5549 .M35 1984 (Browse shelf(Opens below))	c.1	Available		NULIB000005883

Browsing LRC - Annex shelves, Shelving location: Relegation Room, Collection: Human Resource Management Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available		No cover image available	No cover image available	No cover image available	Next
Previous	GC HF 5549 .K55 1976 Human resource management : an ROI approach /	GC HF 5549 .K56 1984 How to fire an employee /	GC HF 5549 .M33 1984 Introduction to human resource management /	GC HF 5549 .M35 1984 Employee management standards /	GC HF 5549 .M36 1970 The Selection process : choosing the right man for the job /	GC HF 5549 .M56 1973 Personnel and industrial relations : a managerial approach /	GC HF 5549 .P48 1981 Systematic management of human resources /	Next

Includes bibliographical references and index.

Presented in this volume you will find the distilled experiences of many successful foodservice managers. These have been blended with practical applications of the psychology of human relations in working situations. The resulting principles have been tried and proven- just like a successful recipe. As manager, you can implement these suggestions on employee management with confidence. However, be sure that you evaluate the ideas in terms of the size of your foodservice and its special aspects of location, age, type of operation and the competition. Not all of the methods suggested are 100% applicable to all foodservices. But almost all of them are. Be venturesome. Try these methods for a long enough time to make a fair judgment of the results. Chances are good that you will be pleased with these guidelines and be a happier manager as well. Focus your attention and imagination on each of the topics presented. Help your employees to be as productive and fulfilled as they can and deserve to be, and all of you will be the richer.

There are no comments on this title.

to post a comment.