title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð³Ð¾ÑÑÐµÐ¿ÑÐ¸Ð¸Ð¼ÑÑÐ²Ð° (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐ Â«ÐÑÐµÐ»Ñ ÐÐ²ÐµÐ´ÐµÐ½ÑÐºÐ¸Ð¹Â»): Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸
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: Improvement of the activity of the enterprise of the hospitality industry (by order of JSC "Vvedensky Hotel"): optimization of personnel policy
Creators: name: ÐÑÐµÐ½ÑÐ°Ð½Ð¸Ð½Ð¾Ð²Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
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: 2024
Subjects: ÐºÐ°Ð´ÑÐ¾Ð²Ð°Ñ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ°
ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð¾ÑÐ±Ð¾Ñ ÐºÐ°Ð´ÑÐ¾Ð²
Ð°Ð´Ð°Ð¿ÑÐ°ÑÐ¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
ÐºÐ°Ð´ÑÐ¾Ð²ÑÐ¹ ÑÐµÐ·ÐµÑÐ²
Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ
personnel policy
personnel management
personnel selection
personnel adaptation
personnel reserve
hotel company

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸ Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ. Ð Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÐ½Ð°Ð»Ð¸Ð· Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾-ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÐÐ Â«ÐÑÐµÐ»Ñ ÐÐ²ÐµÐ´ÐµÐ½ÑÐºÐ¸Ð¹Â»; 2. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÑÐºÑÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ ÑÑÑÑÐºÑÑÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ; 3. ÐÐ½Ð°Ð»Ð¸Ð· ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð²ÑÐµÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð² ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐºÐ¾Ð² Ð² ÑÐ°Ð±Ð¾ÑÐµ Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼; 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ; 5. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ ÑÐµÑÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð² ÑÐ°Ð±Ð¾ÑÑ. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÑÐ»Ð°ÑÑ Ð² ÐÐºÑÐ¸Ð¾Ð½ÐµÑÐ½Ð¾Ð¼ Ð¾Ð±ÑÐµÑÑÐ²Ðµ Â«ÐÑÐµÐ»Ñ ÐÐ²ÐµÐ´ÐµÐ½ÑÐºÐ¸Ð¹Â». Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÑÐ»ÑÐ³Ð¸, ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ, ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²ÑÐµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½ÑÐµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÑÑÑÐºÑÑÑÐ° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ. ÐÑÐ¸ ÑÐ±Ð¾ÑÐµ Ð´Ð°Ð½Ð½ÑÑ, Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÑ Ð´Ð»Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ, Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð¿Ð¾Ð¸ÑÐºÐ¾Ð²ÑÐµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¯Ð½Ð´ÐµÐºÑ Ð¸ Google. ÐÑÐ¸ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐµ Ð´Ð°Ð½Ð½ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ: Word, Excel, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½Ñ ÐÐ»ÑÑ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð´Ð»Ñ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°Ð´ÑÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐ¸ÐºÐ¸ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐ»ÑÐ¶Ð±Ñ ÐÐ Â«ÐÑÐµÐ»Ñ ÐÐ²ÐµÐ´ÐµÐ½ÑÐºÐ¸Ð¹Â» Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ ÑÑÐ¸Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹.
description: This work is devoted to the development of solutions for improving the personnel policy of a hotel enterprise using the example of a restaurant service. In the course of the research, the following tasks were solved: 1. Analysis of the organizational and economic activities of the hotel enterprise JSC "Hotel Vvedensky"; 2. Consideration of the organizational structure of the enterprise and the structure of the staff on the example of a restaurant service; 3. Analysis of the implementation of all HR policy processes using the example of a restaurant service and identification of shortcomings in working with staff; 4. Development of solutions to improve the personnel policy of the enterprise; 5. Determination of the effectiveness of the proposed improvement solutions and the implementation algorithm. The work was carried out in the Joint-Stock Company "Vvedensky Hotel". In the course of the work, the financial and organizational results of the companys activities, the structure of the staff and the implementation of personnel policy on the example of a restaurant service were considered. Measures have also been developed to improve personnel policy on the example of the restaurant service of the Vvedensky Hotel and the effectiveness of the implementation of these measures has been determined. When collecting the data necessary to do the work were used search engines Yandex and Google. The following programs were used for data processing: Word, Excel, Consultant Plus. The result of the work was the development of measures to improve personnel policy on the example of the restaurant service of JSC Vvedensky Hotel and the effectiveness of the implementation of these measures was determined.