Borshch V., Ph.D. in Economics, Associate Professor of Management and Innovations Department, Odesa National I. I. Mechnykov University, Odesa, Ukraine

ORCID ID: 0000-0001-9106-9078
e-mail: viktoriyaborshch@gmail.com

Krusir T., Master’s degree student, Odesa National I. I. Mechnikov University, Odesa, Ukraine

e-mail: tanyashargorod@gmail.com

Problems of Formation and Development of Human Capital as the Main Factor of Competitiveness of Restaurants

Abstract. Introduction. The restaurant business is one of the most dynamic. Thus, the problem of the formation and development of human capital is one of the urgent ones for it.

Purpose. The main purpose of the article is to analyze the main issues of the formation and development of human capital as the main factor for the competitiveness of the entities at the restaurant business.

Methodology. The methodological basis of the article is the complex of methods, including methods of scientific cognition, analysis and synthesis, systematization and scientific abstraction. The informational basis of the conducted research is the scientific works of the domestic and foreign scientists in the sphere of management, personnel management.

Results. The article deals with the problem of the formation and development of the human capital of restaurants as the main factor of their competitiveness. The basic methods of hiring are analyzed. This article describes strategies for recruiting staff in the restaurant business. The main problems that arise in the process of managing the staff of a restaurant are analyzed. The problem of forming an effective system of training and staff development for restaurant business establishments has been updated, as the problem of training, highly qualified personnel in the restaurant sector is the basis for the establishment of competitiveness of the establishment. The basic tools and methods of staff development and training at different levels in the restaurant business are considered. Emphasis is placed on the need to use automated systems to form an effective staff development and training system, especially for the restaurant chain.

Conclusions. The problem of the formation and development of human capital is one of the up-to-date and the business entities have to pay significant attention to it to be competitive on the market.

Keywords: restaurant; restaurant business; personnel; human capital; recruitment; staff training; staff development.

References:

1. Avetisova, A. A. (2005). Restaurant Networks: Competitive Advantages, Problems, Prospects for Development. Visnyk sotsialʹno-ekonomichnykh doslidzhen, 28, 117-123 [in Ukrainian].
2. Antonova, V. A. (2017). Competition and competitiveness management of restaurant business in the conditions of market formation. Naukovyy visnyk Poltavsʹkoho universytetu spozhyvchoyi kooperatsiyi Ukrayiny, 1, 54-57 [in Ukrainian].
3. Arkhipov, V. V. (2009). Organization of service in the establishments of the restaurant industry: study tool for university students. Kyiv: Center for Educational Literature [in Ukrainian].
4. Bystrov, S. A. (2011). Economy and organization of restaurant business. Retrieved from: http://www.mnogosmenka.ru/ bistrov/bistrov_index.htm [in Russian].
5. Volovelskaya, I. V. (2016). Modern tendencies of development of restaurant business in Ukraine. Visnyk ekonomiky transportu i promyslovosti, 5, 115-118 [in Russian].
6. Ivanusa, A. V. (2016). Features of formation of an effective system of motivation of the staff of the restaurant business enterprises. Zbirnyk naukovo-tekhnichnykh pratsʹ Lʹvivsʹkoho instytutu ekonomiky i turyzmu. Lʹviv: LIET, 380-382 [in Ukrainian].
7. Matseha, D. S. (2014). Marketing in hotel and restaurant business and tourism. Visnyk Khmelʹnytsʹkoho natsionalʹnoho universytetu, 5, 43-47 [in Ukrainian].
8. Restaurant staff motivation. Retrieved from: https://joinposter.com/post/how-to-motivate-staff-in-restaurant [in Russian].
9. Fathutdinov, R. A. (2008). Managing the competitiveness of an organization (3rd ed.), Moscow: DS Market [in Russian].
10. 6 errors of the restaurateur in work with the staff. Retrieved from: https://www.forbes.ru/svoi-biznes-column/master-klass/65172-6-tipichnyh-oshibok-restoratora-v-rabote-s-personalom [in Russian].