英文范文酒店營運(yùn)人力資源

　　本文是人力資源管理專業(yè)英文范文，主要內(nèi)容是以酒店業(yè)作為對象，對其營運(yùn)過程中的人力資源等相關(guān)問題進(jìn)行分析和探究。《現(xiàn)代管理論壇》是一本為企業(yè)管理及相關(guān)理論服務(wù)的社會學(xué)期刊。該刊不僅涵蓋了管理理念，還涉及對不同業(yè)務(wù)與企業(yè)管理發(fā)展趨勢的解讀、討論與評價�！�現(xiàn)代管理論壇》致力于為企業(yè)與員工提供高質(zhì)量的獨(dú)特交流平臺，并通過將期刊傳遞的有價值信息應(yīng)用于現(xiàn)實(shí)工作環(huán)境、通過將管理理念與實(shí)際經(jīng)驗(yàn)的有機(jī)結(jié)合來惠及企業(yè)及員工。

　　就酒店業(yè)而言，培訓(xùn)和發(fā)展與員工的保留是至關(guān)重要的，提供卓越的客戶服務(wù)是成功的關(guān)鍵。在當(dāng)今世界，顧客不滿意建立卓越的服務(wù)只能把他們的業(yè)務(wù)其他地方。因此，濫用酒精和其他藥物的行業(yè)員工威脅到公司的生產(chǎn)力以及他們自己、同事和客戶的廣泛安全。通過國家的酒店、餐飲和許多企業(yè)與無物質(zhì)濫用他們的業(yè)務(wù)，行業(yè)的雇主擔(dān)保放大生產(chǎn)力為企業(yè)和其他美國的聲譽(yù)作為一個歡迎的商業(yè)或免費(fèi)的時間旅行者的目標(biāo)。

　　To the degree that hospitality industry is concerned, training and development along with employee retention is crucial, and giving exceptional customer service is a key to accomplishment. During present world, customers unsatisfied with an establishment's excellence of service can merely take their business somewhere else. Therefore, industry employees who misuse alcohol and other drugs intimidate their company's productivity as well as the wide-ranging security of themselves, their coworkers and their clients. Through making the country's hotels, eating and drinking establishments and the many businesses connected with their operations free of substance abuse, industry employers guarantee amplified productivity for their enterprises and additional America's reputation as a welcoming target for travelers on business or free time. (Al-Khayyat and Elgamal, 1997)

　　literature review 文獻(xiàn)綜述

　　Some aspects of human resources management that may be unique to club food and beverage operations

　　Step 1: Recruitment. This step is progressively more complicated for many F&B Depts., since people in search of entry-level positions can be recruited in many industries besides generosity, and food and infusion staff recruited for more dedicated situations, equal to and counting managers, can work in whichever kind of food and beverage procedure. Numerous clubs have policies that forbid managers from employing associations of club members, which as well cuts down on the conscription pool. These policies are in position to evade conflicts of awareness and diminish troubles that might take place if an employee associated to a member had to be restricted or completed. Competitive wages, nice-looking work surroundings, the F&B Dept.'s standing in the society, and employee reimbursement that may perhaps comprise admittance to the F&B Dept's spare time facilities offer F&B Dept with a conscription benefit, contrasted many other sections in the generosity business. (Auer, 1995)

　　Step 2: Selection. F&B Dept's characteristically put severe effort into their assortment procedure, so as to hire the finest candidates. Huge clubs, and a rising number of medium-size clubs, have human resources departments that can assist F&B Dept managers and supervisors with variety tasks. For instance, someone in the human resources section can assist with the primary screening of candidates.

　　In diminutive clubs, managers and supervisors carry out all of the employment interviews. Usually, the instant manager of the place for which a candidate is being considered will be concerned in the discussion procedure. In several F&B Depts., assortment tests possibly will be used. Orientation and environment checks possibly will also be performed, to assist defend club members and employees, and defend the F&B Dept.'s possessions. (Borsook, 1992)

　　Step 3: Orientation. Compass reading of new employees characteristically comprises examining the club's mission statement and goals, with an importance on the magnitude of serving the club's members. F&B Dept characteristically offer novel staff member's tours of the F&B Dept facilities also. (Bushardt and Fretwell, 1994)

　　Step 4: Training.

　　Well-informed and skillful workforce member's in all organizational levels are extremely essential to uphold the sophisticated class of member fulfillment that is an essential fraction of the aim of all private F&B Dept's. Training offers latest staff members with the information and skills they require to efficiently execute in their new jobs, however training is not just for new recruitment.

　　Training methods can be used for constant enhancement, to determine issues, to realize job changes, and for the long-standing professional growth requirements of staff members. F&B Dept managers have admittance to outstanding 'off the shelf' guidance resources from the F&B Dept managers to help them with their training responsibilities. In many clubs, the immediate supervisors of staff members conduct the training; some training may as well be finished by other staff members (peer-to-peer, on-the-job training). It is significant that such personnel members in addition to supervisors contribute in 'train-the trainer' course to find out essential training actions and protocols. (Bostrom, Olfman et al, 1988)

　　Step 5: Ongoing Supervision. The most effectual technique for F&B Dept managers and supervisors to pact with labor deficiency is to preserve their current employees. If this is finished, throughout the utilize of effectual management strategies (from leading/directing to positive/negative regulation), the association will not must go to the time and expenditure of recruiting, selecting, orienting, and training new staff members as oft en. The F&B Dept's food and infusion managers should work hard to uphold works surroundings that encourages staff members to stay put with the club somewhat than leave it. (Bushardt and Fretwell, 1994)

　　Food and Beverage

　　Since we have approach to understand, simply full-service hotels will have this sensible

　　section. The extent of this sector will differ intensely based on the

　　food and combination outlets accessible at a precise hotel. The tasks of the food and beverage department are:

　　Kitchen(s)

　　Restaurant(s)

　　Lounge/bar(s)

　　Room services

　　the food and beverage functional department has negligible communication with other departments. Various hotels do not have incorporated computer systems to follow visitor charges all through the hotel. In those matters, members of the food and beverage team must bring personality guest charges to the reception so that they can be added to an description.

　　This procedure, called manual posting, guarantees that all outlet/auxiliary charges are reported for. (Cappelli, 2000)

　　It is helpful for the entire hotel employees to be well-known among their hotel's food and beverage process thus that they will be capable to inform guests of what is presented at the hotel. Many hotels frequently encourage staff to feast at the mixture of outlets so as to guarantee that they continue known with contributions, specialties, hours of procedure, and the similar to. Basically, by suggesting the hotel's outlets to visitors, the staff becomes division of the hotel's marketing attempt.

　　Nowadays the hospitality industry is facing a crisis that has swamped it down for extended period of time. However it was always an issue, the regularity of the mix is superior. As well, there has been an o

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