Managing Employee Relations in the Hotel and Catering Industry

Citation

Gould‐Williams, J. (1998), "Managing Employee Relations in the Hotel and Catering Industry", International Journal of Manpower, Vol. 19 No. 3, pp. 207-209. https://doi.org/10.1108/ijm.1998.19.3.207.6

Managing Employee Relations in the Hotel and Catering Industry has two primary aims, namely, to provide an examination of the key issues involved with the management of the employment relationship, and to provide substantial referencing in order to facilitate further independent investigation. In fact, the volume will be of use to all those who wish to have up‐to‐date information in an area of increasing interest to practising managers, academics and students alike.

The author, in keeping with her primary aims, refers to many empirical studies and cites the 1990 Workplace Industrial Relations Survey (WIRS3) throughout the text. Comparisons are also made between the hospitality industry and national industry, thus permitting the reader to discern differences and/or similarities that occur.

Those who wish to pursue a more advanced level of study and debate should find this publication stimulating and challenging, as the author presents specific material in great depth, demonstrating a command of the issues involved. On the other hand, those who are a little less familiar with the topics under discussion will find the summary propositions, which are cited frequently throughout each chapter, of value, as they crystallize the main points and issues involved in the debate.

The book is divided into three parts: part 1 “The employee relations, managerial and employment contexts”; part 2 “The employment relationship”; part 3 “Legal and social issues”. Part 1 sets the context for the issues addressed in parts 2 and 3, covering areas such as managing the employee relationship in the hotel and catering industry; the organizational framework and structure; and the current status of the personnel function within the industry.

Part 2 provides an in‐depth analysis of the approaches adopted in employee relations within the hospitality industry. Parties who are likely to be interested in the employee relationship are identified: employers, employees, institutions, unions and customers. The section also considers decision‐making processes, procedures for handling the employment relationship and the management of employee involvement and commitment. Comparisons of the approaches adopted by the hotel and catering industry are made with other national industries.

Finally, part 3 deals with the complexity of law and employment relations within the industry, particular reference being made to recent European developments. Areas such as the employment contract, discrimination, managing equality and dealing with contemporary issues such as HIVIAIDS and other occupational health matters are considered. Further summaries of the European Community Law are provided in Appendices 3‐6 and these areas cover, inter alia, conditions of employment, pay and dismissal, health and safety, and the employment relationship.

Managing Employee Relations in the Hotel and Catering Industry highlights the issues involved in employee relations management in an industry which is noted for being labour intensive. The hotel and catering sector has faced increasing competition owing to globalization, forcing companies to rely on their employees to provide competitive advantage, thus highlighting the need to manage the employment relationship effectively. It is therefore appropriate that the author uses her experience, as both a practitioner and an academic in the field of employee relations, to provide clarity and precision in an area which has received little attention within the hotel and catering industry.