HRM recipes used in the hotel sector: the case of pão de queijo and hamburger

• Autor(a) principal: Ávila, Luciana Resende
• Data de Publicação: 2008
• Outros Autores: Valadão Jr, Valdir Machado, Sá, Raquel Cristina Radamés de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Turismo : Visão e Ação (Online)
• Texto Completo: https://periodicos.univali.br/index.php/rtva/article/view/203

Dealing with people as essential skills within organizations is one of the activities of Human Resources Management. This study seeks to address the main differences in Human Resources Management policies and practices developed by two hotels in a city in the ‘Minas Gerais Triangle’, in the Southeast of Brazil. One is an independent hotel, while the other is part of an international hotel chain. The sources of data collection used include: Organizational documents and publicity materials, direct non-participative observation, and guided interviews with the managers. The hotels are identified in the research results as HA – the independent hotel, and HB – the hotel which is part of an international chain. The results of the research indicate various differences between the two units, highlighting a need to widen the strategic vision in one of them, in order to improve the efficiency of achieving its objectives. Key ey words: Human Resources Management, Strategy, Means of Accommodation