Особенности управления персоналом на предприятиях общественного питания при отелях
: магистерская диссертация

Translated title of the thesis: Features of personnel management in catering establishments at hotels: Master's thesis

Student thesis: Master's Thesis


The purpose of the study is to identify the features and problems in working with personnel at catering establishments at hotels. Based on this goal, the following tasks are solved in this work: give a definition to the concept of "personnel management"; define the goals of personnel management; to consider the theoretical aspects of the basis of the personnel management system in public catering enterprises; to see and study the organization of the personnel management system of the restaurant Tenet; to view and study the selection processes, methods of assessment, adaptation, certification, staff motivation in the Tenet restaurant; to define the problematic in personnel management in the Tenet restaurant. In the final qualifying work, the following research methods are used: analytical, system analysis method, content analysis. This work consists of two chapters, an introduction and a conclusion. The first chapter examines and describes the processes of personnel management and their theoretical aspects, personnel policy in the world. In each organization, personnel management occurs according to certain factors: recruitment, personnel development, motivation and incentives, career management, personnel turnover management. The second chapter examines the organizational structure of the Tenet restaurant. The analysis of the activities of the service, personnel management, identified disadvantages and advantages. Considered five segments of personnel management. In general, we can conclude that personnel management in the Tenet restaurant is effective, with the exception of some factors such as personnel turnover management and employee motivation and incentives. Methods have been proposed to improve these processes. In conclusion, in the thesis it was revealed that the purpose of managing employees in a restaurant is to motivate them to provide guests with quality service. And this is impossible without appropriate coordination of employees' actions, motivation and the formation of corporate culture. It is necessary to be able to properly manage personnel at enterprises so that employees are interested in this area and do so that the services provided by the company are productive, efficient, and of high quality.
Date of Award2020
Original languageRussian
Awarding Institution
  • Ural Federal University
SupervisorАлександра Ивановна Дмитриева (Supervisor)

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