Human Resource Management for Hotels and Restaurants is intended as a reference book for hoteliers and restaurateurs who need quick advice on how to increase or optimize their team without calling in outside and expensive help. The first chapters deal with human resources planning, recruiting and integration issues. This is followed by efficient leadership techniques that are particularly suitable in the hotel and catering industry. Last but not least, the topics of self-motivation and employee motivation are addressed, because only motivated leaders can motivate employees. The reference book also includes several self-tests and useful checklists that you can use to assess yourself or others.

Frank Christian Höchsmann: Is a business economist and quality auditor according to DIN EN ISO 9000. He can draw on many years of international experience as a quality representative, manager and auditor. He worked for international companies and organizations for several years. In the course of his career, he has been a trainer for more than 9,000 professionals and managers. Focus: Quality and sustainability management, international project management.