منابع انسانی در صنعت غذا: رویکردهای مدیریت رفتار سازمانی ۲۰۰۷
Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches 2007

1. Cover

2. Half Title

3. Abstract

4. Title

5. Copyright

6. Contents

7. About the Authors

8. Acknowledgments

9. Chapter 1 Organizational Behaviorand Human Resource Managementin the Global Foodservice Industry:An Introduction

10. Chapter 2 A Theoretical Frameworkfor Multi-Unit Management Developmentin the 21st Century

11. Chapter 3 Managing Language Policiesin the Foodservice Workplace:A Review of Law and EEOC Guidelines

12. Chapter 4 The Role of Language Fluency Self-Efficacyin Organizational Commitmentand Perceived Organizational Support

13. Chapter 5 Utilizing Task Clarificationand Self-Monitoring to IncreaseFood Temperature ChecksAmong Restaurant Staff

14. Chapter 6 Why Restaurant Sales ContestsAre Self-Defeating

15. Chapter 7 A Recipe for Success:The Blending of Two DisparateNonprofit Culturesinto a Successful Collaboration-A Case Study

16. Chapter 8 Server Emotional Experiencesand Affective Service Delivery:Mechanisms Linking Climate for Serviceand Customer Outcomes

17. Chapter 9 Understanding Culinary Arts Workers:Locus of Control, Job Satisfaction,Work Stress and Turnover Intention

18. Chapter 10 Management Perceptionsof Older Employeesin the U.S. Quick ServiceRestaurant Industry

19. Chapter 11 Comparison of Internship Experiencesin Food Service Firms in India and UK

20. Index