title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÑÐµÐ¼Ñ Ð°Ð´Ð°Ð¿ÑÐ°ÑÐ¸Ð¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð³Ð¾ÑÑÐµÐ¿ÑÐ¸Ð¸Ð¼ÑÑÐ²Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of a system of adaptation for restaurant employees at the enterprise of the hospitality industry
Creators: name: ÐÐ¾ÑÐ¾Ð½Ð¸Ð½Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð°Ð´Ð°Ð¿ÑÐ°ÑÐ¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
ÑÐºÐ¾Ð»Ð° Ð¼Ð¾Ð»Ð¾Ð´ÑÑ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸ÑÑÐ¾Ð²
Ð¿ÐµÑÑÐ¾Ð½Ð°Ð» ÑÑÐµÑÑ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½ÑÐ¹ Ð±Ð¸Ð·Ð½ÐµÑ
personnel management
staff adaptation
school of young professionals
catering staff
hotel business

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description: The topic of the final qualification work: "Development of the system of adaptation of restaurant service employees at the enterprise of the hospitality industry". This work is devoted to the study of the problems of personnel adaptation and the development of a system of adaptation of restaurant service employees at the enterprise of the hospitality industry. Tasks that were solved in the course of the study: 1. Study of the theoretical aspects of the organization of the personnel adaptation system. 2. Study of the process of forming the system of personnel adaptation in the hotel "Angleterre". 3. Study of the process of forming the system of personnel adaptation in the hotel "Angleterre". 4. Identification of problems in the system of adaptation of employees of the hotel "Angleterre". 5. Determination of the direction for improvement of measures for adaptation of employees of the hotel "Angleterre". 6. Development of the program for adaptation of employees of the restaurant service in the hotel "Angleterre". The work was carried out based on hotel"Angleterre", where a significant part of the factual material was collected: results of financial and economic activity of the enterprise, analysis of human resources potential. A questionnaire was drawn up and a survey of hotel and restaurant staff was conducted. As a result, the adaptation system at the enterprise was analyzed. Effective measures have been developed to create an adaptation system at the enterprise. Based on the research conducted at the hotel "Angleterre", it was decided to improve the existing adaptation system, develop a new adaptation program and draw up organizational documents on the adaptation of restaurant service employees.