title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¼ Ð±Ð¸Ð·Ð½ÐµÑÐµ
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 strategy of personnel management in the restaurant business
Creators: name: Ð¨Ð°Ð¹ÑÑÑÐ´Ð¸Ð½Ð¾Ð²Ð°, Ð£Ð»ÑÑ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: 2020
Subjects: ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ
ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ñ
ÐºÐ°Ð´ÑÐ¾Ð²Ð°Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑÐ°Ñ
ÑÑÐ¸Ð¼ÑÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
strategy
personnel management
motivation
personnel component
incentives
economic efficiency

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½ Â«VillaAstonÂ».
Ð¦ÐµÐ»ÑÑ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¼ Ð±Ð¸Ð·Ð½ÐµÑÐµ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ Villa Aston.
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ Â«Villa AstonÂ» Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¾ ÑÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð½Ð¾Ð²Ð¾Ð¹ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ.
ÐÑÐ»Ð° Ð´Ð°Ð½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÑÑÐµÑÑÐ²ÑÑÑÐµÐ¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ ÑÑÑÐ´Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«Villa AstonÂ». ÐÑÑÐ»ÐµÐ´ÑÑ Ð´Ð°Ð½Ð½ÑÑ ÑÐ¸ÑÑÐµÐ¼Ñ, Ð±ÑÐ»Ð¾ Ð²ÑÑÑÐ½ÐµÐ½Ð¾, ÑÑÐ¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾ÑÑÑÑÑÑÐ²ÑÐµÑ Ñ 1 Ð³ÑÑÐ¿Ð¿Ñ Ð»Ð¸Ð½ÐµÐ¹Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° - ÐºÐ°ÑÑÐ¸ÑÑ Ð¸ ÑÐ¾ÑÑÐµÑ. Ð¢Ð°ÐºÐ¶Ðµ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾Ð¿ÑÐ¾Ñ ÑÑÐµÐ´Ð¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¸ Ð³Ð¾ÑÑÐµÐ¹, Ð² ÑÐ¾Ð´Ðµ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð²ÑÑÑÐ½Ð¸Ð»Ð¾ÑÑ, ÑÑÐ¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¸ Ð´Ð¾Ð²Ð¾Ð»ÑÐ½Ñ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ð¾Ð¹, Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ, Ð° Ð³Ð¾ÑÑÐ¸ Ð¾ÑÑÐ°Ð»Ð¸ÑÑ Ð½ÐµÐ´Ð¾Ð²Ð¾Ð»ÑÐ½Ñ ÑÑÐ¾Ð²Ð½ÐµÐ¼ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ°Ð¼Ð¸ Ð² Ð±Ð°ÑÐµ. Ð ÑÐ²ÑÐ·Ð¸ Ñ ÑÑÐ¸Ð¼ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ¸ÑÑÐµÐ¼Ð° Ð´Ð»Ñ ÐºÐ°ÑÑÐ¸ÑÐ¾Ð² Ð¸ ÑÐ¾ÑÑÐµÑ Ð¸ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð´Ð»Ñ Ð±Ð°ÑÐ¼ÐµÐ½Ð¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
ÐÐ½Ð°Ð»Ð¸Ð· ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð¿Ð¾ÑÐ»Ðµ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹, Ð¿Ð¾Ð²ÑÑÐ¸ÑÑÑ ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÑÑÐ´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ ÑÐ²ÐµÐ»Ð¸ÑÐ¸ÑÑÑ Ð´Ð¾ÑÐ¾Ð´.
Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ°ÐºÐ¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¿Ð¾Ð·Ð½Ð°Ð½Ð¸Ñ, ÐºÐ°Ðº Ð°Ð½Ð°Ð»Ð¸Ð·, ÑÐ¸Ð½ÑÐµÐ·, ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ, ÑÐ¾ÑÐ¼Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¸ Ð´ÐµÐ´ÑÐºÑÐ¸Ñ.
description: The object of research is the restaurant "VillaAston".
The aim of this work is to improve the strategy of personnel management in the restaurant business using the example of Villa Aston.
Based on the analysis of the motivational system "Villa Aston", it is proposed to improve the material motivation system and introduce a new non-material motivational system.
The assessment of the existing motivational system of work in the restaurant "Villa Aston"was given. Investigating this system, it was found that the material motivational system is absent in 1 group of line staff-cashiers and hostesses. A survey was also conducted among employees and guests, during which it was found that employees are satisfied with the non-material motivational system operating in the restaurant, and guests were dissatisfied with the level of service and drinks in the bar. In this regard, a material motivational system was developed for cashiers and hostesses, and an immaterial one for restaurant bartenders.
The analysis of economic efficiency showed that after the implementation of the proposed measures, the level of staff work will increase and income will increase.
In this work, we used such methods of cognition as analysis, synthesis, classification, formalization and deduction.