Instruments and methods of personnel management. A critical analysis of the possibilities, limitations and current challenges Focus on gastronomy management
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Sprache:Englisch
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Format
Kopierschutz
Nein
Family Sharing
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Text-to-Speech
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Erscheinungsdatum
18.01.2022
Verlag
GRINSeitenzahl
13 (Printausgabe)
Dateigröße
1137 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9783346574220
Seminar paper from the year 2017 in the subject Leadership and Human Resources - Leadership, grade: 1,7, University of Cooperative Education Heidelberg, language: English, abstract: Personnel management is a challenge for every manager. Managers find themselves in a constant conflict between the predefined corporate goals and the expectations of their employees. In order to achieve the overriding goals of the company and of their own department, managers want their employees to complete pending tasks well and to make a contribution.
Here the question is in the center, which guidance instruments can be used, in order to motivate the coworkers purposefully to promote the co-operation in the team to reach good economic results and increase the customer satisfaction.
In this paper, the possibilities, limits and current challenges of various leadership instruments are to be shown as examples for a company.
At the beginning, the term leadership will be explained and followed by selected methods of personnel management and leadership instruments. In the second part of the thesis, the possibilities, limits and current challenges of personnel management will be shown on the basis of a restaurant.
Here the question is in the center, which guidance instruments can be used, in order to motivate the coworkers purposefully to promote the co-operation in the team to reach good economic results and increase the customer satisfaction.
In this paper, the possibilities, limits and current challenges of various leadership instruments are to be shown as examples for a company.
At the beginning, the term leadership will be explained and followed by selected methods of personnel management and leadership instruments. In the second part of the thesis, the possibilities, limits and current challenges of personnel management will be shown on the basis of a restaurant.
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