Human Resource Management Practices on Food and Beverage Performance a Conceptual Framework for the Jordan Hotel Industry

Ala`a Nimer AbuKhalifeh, Ah

Abstract

This study reviews the human resource management practices of food and beverage services. The performance is measured by the turnover rate for managerial and non-managerial employees, labor productivity, and its return on assets. This paper aims to review existing literature on HRM practices in the F&B departments of hotels analyzing, the impacts of the framework of HRM practices. This paper discusses the HRM practices model, and explains Cho`s HRM item`s framework of HRM practices in the area of F&B and its application to Jordanian hotels. The conceptual model suggests applications of the HRM practices in the F&B department and encourages hotels to improve its management to better satisfy their employees.