Features of the development of personnel management in public catering small enterprises

Abstract

The relevance of the search for additional resources to increase the competitiveness of small businesses. An analysis has been made of the organization of personnel management in small catering enterprises. Authors described identifies and describes typical functions, content of activities, as well as the most frequently the encountered problems. Authors have revealed the possible areas for improving the management of personnel within the framework of regulatory and legal provisions, the organization of labor, motivation and incentives for employees.