The advent of large international hospitality organisations and the pressures for leaner organisational structures brings into question traditional forms of developing management potential. Using current trends in Europe as a background, the internal and external influences on organisation structure are examined. Key issues that organisations will have to address in order to ensure success are pinpointed. The article suggests that companies will have to provide a wider spread of management development opportunities with greater discretion left to individual managers.
Watson, S. (1991), "From à la Carte to Cafeteria‐style Management Development", International Journal of Contemporary Hospitality Management, Vol. 3 No. 4. https://doi.org/10.1108/EUM0000000001684
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