title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸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: Improving the system of personnel evaluation at hospitality enterprise
Creators: name: ÐÐ¾ÐºÐ»ÑÐº, ÐÐ¾Ð»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ÑÐµÐ¼Ð° Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
ÑÐ¸ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ
ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¼ÐµÑÐ¾Ð´Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
ÐºÑÐ¸ÑÐµÑÐ¸Ð¸ Ð¾ÑÐµÐ½ÐºÐ¸
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¾ÑÐµÐ½ÐºÐ¸
Ð°Ð½Ð°Ð»Ð¸Ð· Ð²Ð½ÐµÑÐ½ÐµÐ¹ ÑÑÐµÐ´Ñ
Ð°ÑÑÐµÑÑÐ°ÑÐ¸Ñ
Ð°Ð½Ð°Ð»Ð¸Ð· Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸
personnel assessment system
control system
restourant
personnel assessment methods
criteria for evaluation
indicators of assessment
market analysis
certification
analysis of economic activities

description: ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1.ÐÐ·ÑÑÐ¸ÑÑ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¾ÑÐ½Ð¾Ð²Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. 2.ÐÐ·ÑÑÐ¸ÑÑ ÑÐ¿ÐµÑÐ¸ÑÐ¸ÐºÑ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð´Ð»Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. 3.ÐÐ·Ð½Ð°ÐºÐ¾Ð¼Ð¸ÑÑÑÑ Ñ Ð¼ÐµÑÐ¾Ð´Ð°Ð¼Ð¸ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. 4.ÐÐ·Ð½Ð°ÐºÐ¾Ð¼Ð¸ÑÑÑÑ Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑÑ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¸ Ð¸ ÑÑÑÑÐºÑÑÑÐ¾Ð¹ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸. 5.ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ 6.Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð² Ð³Ð°ÑÑÑÐ¾Ð¿Ð°Ð±Ðµ Â«ÐÐ¾Ð·Ð° ÐÐµÑÐµÐ·Ð°. ÐÐ¾ÑÐµÂ», Ð³Ð´Ðµ ÑÐ¾Ð±Ð¸ÑÐ°Ð»Ð°ÑÑ ÑÐ°ÑÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð°: ÑÐ¿ÐµÑÐ¸ÑÐ¸ÐºÐ° ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿ÑÐ¾Ð´Ð°Ð¶, Ð¾Ð±ÑÐ¸Ðµ Ð´Ð°Ð½Ð½ÑÐµ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¸. ÐÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð½Ð°Ð³Ð»ÑÐ´Ð½Ð¾ Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°Ð»Ð¸ Ð´Ð¾ÑÑÐ¾Ð¸Ð½ÑÑÐ²Ð° Ð¸ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐºÐ¸ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð´Ð¾ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÐµÑ Ð¸ Ð¿Ð¾ÑÐ»Ðµ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½ÑÐµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°.
description: Tasks that were solved during the study: 1. To study the theoretical foundations of personnel assessment. 2. To study the specifics of personnel assessment for a catering enterprise. 3. Get acquainted with the methods of personnel assessment. 4. Get acquainted with the activities of the company and the structure of personnel policy. 5. Analyze the personnel assessment system at the enterprise. 6. Develop a set of measures to improve the assessment of personnel. The work was carried out in the gastropub âKoza Dereza. More â, where part of the factual material was collected: the specifics of the work of employees, sales results, general data of the company. Calculations were carried out that clearly showed the advantages and disadvantages of the work of the staff. As a result, the efficiency of work was analyzed before the implementation of the proposed measures and after. Effective recommendations have been developed to improve the efficiency of personnel assessment.