Features of personnel management in the catering industry

the article examines the features of personnel management in the catering industry; the relevance of the topic is due to high staff turnover, the need to motivate employees, and the desire of enterprises to increase competitiveness. In the current reality, effective work with personnel acts as a key factor in the successful functioning of business entities – against the background of high competition, dynamically changing requirements from consumers. The purpose of the study is to systematize and analyze modern approaches to personnel management, identify discrepancies, disagreements, problem areas in existing methods, and develop elements of a strategy that takes into account the specifics of the characterized field of activity. The recommendations substantiate their novelty through the prism of adaptation to modern challenges of digitalization, focus on individualization, interactive and creative recruitment, development of cross-functional skills, improvement of feedback and working conditions, long-term effect. During the writing of the article, it was revealed that the scientific literature offers diverse approaches, including tangible and intangible incentives, but their effectiveness remains controversial. The contradictions relate to the choice of the most effective management tools. It is concluded that it is necessary to integrate flexible schemes that are focused on increasing employee loyalty, improving working conditions, and introducing digital solutions. The presented materials will be useful to managers of public catering enterprises, HR specialists, researchers in the field of personnel management, as well as teachers and students of economic fields.

catering industry, innovation, motivation, personnel, strategy, management, digital technologies