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Results: 4 Open Textbooks
Author(s): J. Stewart Black, David S. Bright, Donald G. Gardner, Eva Hartmann, et al.
Updated: Oct 14, 2020
Description: This OpenStax resource aligns to introductory courses in Organizational Behavior. The text presents the theory, concepts, and applications with particular emphasis on the impact that individuals and groups can have on organizational performance and culture. An array of recurring features engages students in entrepreneurial thinking, managing change, using tools/technology, and responsible management; furthermore, the unique chapter on Social Media and Communication contextualizes the importance...[more]
Author(s): Author removed at request of original publisher; adaptation by the University of Minnesota
Updated: Jul 21, 2020
Description: Human Resource Management teaches HRM strategies and theories that any manager—not just those in HR—needs to know about recruiting, selecting, training, and compensating people.
Author(s): Author removed at request of original publisher, Adaptation by the University of Minnesota
Updated: Jul 17, 2019
Description: This book is not be about giving students all the answers to every situation they may encounter when they start their first job or as they continue up the career ladder. Instead, this book gives students the vocabulary, framework, and critical thinking skills necessary to diagnose situations, ask tough questions, evaluate the answers received, and to act in an effective and ethical manner regardless of situational characteristics. Often, students taking organizational behavior (OB) either do n...[more]
Author(s): The BC Cook Articulation Committee, go2HR
Updated: Jun 25, 2019
Description: Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.