SPECIFICS OF PERSONNEL MANAGEMENT IN HOTEL AND RESTAURANT COMPLEXES: LEADERSHIP AND CORPORATE CULTURE
DOI:
https://doi.org/10.60022/3(1)-12SKeywords:
personnel, hotel and restaurant industry, service quality, specifics of activity, methods, principles, management functions, leadership, corporate culture, work motivationAbstract
The relevance of the study is determined by the specifics of the activities of hotel and restaurant complexes and the importance of the role of personnel in ensuring the proper quality of services provided.
It is noted that the need for innovative development of hotel and restaurant complexes and improvement of their personnel management requires a transition from traditional management methods to more modern ones that take into account all areas of the management process: selection and training of personnel, labor standards and motivation, greater involvement of employees in the management process, etc. The principles, functions, tools, and methods of innovative personnel management are described. The need to apply an individual approach and take into account job responsibilities in the process of personnel management in the hospitality industry is emphasized in order to ensure high performance of each employee, improve the quality of service, increase the professionalism of personnel and reduce its turnover, improve the performance of the establishment, etc.
The success of personnel management in hotel and restaurant businesses largely depends on the process of developing a manager-leader who is able to communicate effectively with the team, find an individual approach to each employee, stimulating their full commitment and contributing to their job satisfaction; stabilize crisis situations in the team and in production or in the management process; study the essence of business processes and ensure that the team is focused on achieving the strategic goals of the establishment. The formation of an effective leadership climate in hotel and restaurant establishments requires a number of stages and coverage of key areas. Thus, the management of personnel in hotel and restaurant complexes must take into account the specifics of their activities, the need for innovative development, consumer needs, the use of innovative approaches in management, the formation of a favorable corporate climate, and adherence to the principles of leadership.
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Copyright (c) 2026 Зінаїда Богданівна Живко, Наталія Федорівна Павленчик, Мирослава Євгенівна Стадник (Автор)
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