Hotel and catering human resources management

HUMAN RESOURCE MANAGEMENT IN THE HOTEL AND CATERING INDUSTRY

HUMAN RESOURCE MANAGEMENT IN THE HOTEL AND CATERING INDUSTRY

This project will help thousands of students in writing project on Hotel and catering human resources management
ABSTRACT

The topic of the study of Hotel and catering human resources management (A case study of Royal Palace Hotel Enugu). The researcher used both the primary and secondary data in the course of the study. The primary data was collected through the instrument of questionnaires and observation. The secondary data was sources through textbooks, journals, magazines and Libraries.

CHAPTER ONE

INTRODUCTION of Hotel and catering human resources management

1.1 THE BACKGROUND OF THE STUDY on Hotel and catering human resources management

Since the beginning of recorded time, people have traveled, and during their travels, have needed shelter. This consequently encouraged the springing up of some accommodation in form of inns and small hotels and subsequent larger hospitality suites, to meet such needs. This thus hospitality is said to be the worlds‟ second oldest profession.

Just after the civil war in 1970, there was a virtual absence of hotels and especially, the well known names in the international hotel industry in Nigeria. Not until the late 70‟s, during the oil boom era, did Nigeria start experiencing some growth in her hotel industry. In recent years however, Nigeria hosting of several major international events like the common wealth heads of government meeting (CHOGM), All African games, carnivals, meeting including the visits of two American presidents an other presidents with their entourage, has led to the building of several more hotels in Nigeria, especially in the major cities.

1.2 STATEMENT OF THE PROBLEM

In an industry in Africa where there seems to have been a continued growth over the years, expertise is therefore expected to be limited and this constitutes a problem.

There and other problems are what the study wishes to consider and make recommendation where necessary. The problem reduction in experienced hands in this industry in the third world, seem to be the case due to managers reluctance to train its workers and employ able hands.

1.3 THE OBJECTIVE OF THE STUDY

To this end, this study aims at assessing the reasonability of all the entitlements due or payable to that part of the labor force that works fully or partly in the hotel and catering industry. The objectives of this study are thus.

 To examine the reasonability of other entitlements and benefits that is not part of the basic payment.

 To assess the degree to which payment is commensurate with the efforts of employees in this industry.

1.4 RESEARCH QUESTIONS on Hotel and catering human resources management

The following research questions will be raised:

1. To what extent do the workers in the hotel and catering industry satisfied and motivated by their payment?

2. To what extent do the working condition obtainable in this industry quite satisfactory relative to workers effort?

3. To what degree is management involved in the training and development of its workers?

1.5 RESEARCH HYPOTHESIS

The hypothesis of this research work includes:

HO: Employee payment packet and benefit are not equal to the efforts they put in,

HA: Employee payment packet and benefit are equal to the efforts they put on.

HO: Management does not encourage workers to unionize

HA: Management encourages their workers to unionize

1.6 THE SIGNIFICANCE OF THE STUDY

The study is significant for the following reasons:

 To change the belief by some hotel management in the country that the formation of unions by employees may mean more trouble for them.

 To bring to the fore, the importance of having pay being commensurate with efforts and productivity since the bulk of workers in this industry are after psychological needs but work in environments supposedly the exclusive reserve of self actualized members of the society.

1.7 SCOPE AND LIMITATIONS OF THE STUDY

An attempt of evaluating the management of the human resource in the hotel and catering industry will be too vast and all encompassing. It is therefore the opinion of the researcher that the scope of this study be restricted to the administration of employee benefits and welfare schemes, that is all other entitlements due to employee other than payment, which by their nature may act as motivation for the staff of the organizations in the industry.

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Hotel and catering human resources management

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