Ponomarenko Andrii2024-09-192024-09-192020https://ur.knute.edu.ua/handle/123456789/641FINAL QUALIFYING PAPERThe state of Ukrainian business is fundamentally different from global trends - business is developing, but its growth is taking place according to its own laws. This fully applies to the restaurant sector. How does the restaurant business in Ukraine feel in reality today? The main feature that even the average person will notice is the growth in the number of fast food outlets. This rapid development is explained not only by the rapid pace of life, but also by the small costs of opening such establishments. Such restaurants are now a hit among various catering establishments. Famous restaurateurs create entire networks of such establishments, widely advertising the quality and availability of their products. And most of the democratic restaurants in Ukraine belong, nevertheless, not to famous chains, but to local restaurateurs who know the tastes of their city residents well. Along with fast food, the number of luxury restaurants is growing. These restaurants have banquet halls and bars. The interior should be decorated in an architectural and artistic style. The name of the restaurant, the general style of the exterior design and the interior are designed in the same direction. Also, as practice shows, original, creative cafes and restaurants are popular. For a restaurant to be profitable, a well-coordinated team must work inside the resta urant, which is created by the correct personnel management technique. For the selection of employees, there are schemes and principles with a clear algorithm of actions, both for newly opened restaurant business companies and for already existing restaurant business companies. «The theater begins with a coat rack, and a restaurant begins with the expression on the face of the first waiter you meet». The atmosphere of the establishment depends on the professionalism and hospitality of the staff, which affects the number of guests and, ultimately, the profit. The service staff is an integral part of the restaurant, the quality of which determines the overall impression of the guest. The staff performs the bulk of the service and operational work - both work with the premises, front and back office, and directly with clients. The general climate of the institution depends on the quality of personnel selection. Also, reliable restaurant staff is one of the most important features of a successful restaurant. The staff works tirelessly to provide customers with first class service. Customers visiting a restaurant do it not only for the food, but also for the experience. However, in a highly competitive restaurant industry, high rents and rising costs, one of the biggest challenges for restaurant owners is hiring the right team and building the right human resource structure for restaurants. The restaurant industry is notorious for high attrition rates and "personnel shortage", therefore requires an effective manage ment system. As such, you need to know the restaurant's personnel management plan, the different levels of personnel requirements and their job descriptions, the qualifications and experience required for each profile. The relevance of this topic lies in the importance of a qualitative approach to HR management, not only in the restaurant business, but also in any business, because the process of working with personnel involves the use of a whole arsenal of techniques and methods that allow HR manager to make certain decisions based on a huge volume information. And in combination with analytical and strategic skills, HR manager not only fixes an existing problem in a restaurant enterprise, but also prevents new problems from arising in the future. And this, in turn, benefits both the enterprise and potential customers, that is, it creates benefits for all parties involved in the activity of the restaurant enterprise . The purpose of this topic is to analyze the organizational and personnel activities of the restaurant enterprise "Geguti", analyze the personnel management system, search for its optimization processes, and also prove the need to optimize the activities of the enterprise as a whole. The immediate task of the work is to study, consider, describe a nd search for methods for solving the problems found in the structure of personnel management of this restaurant enterprise. The theoretical and methodological tools of this thesis are the analysis and research of the personnel policy of a restaurant enterprise, the effectiveness of this apparatus, the forecast of the success of the decision. The object of the research is the restaurant enterprise "Geguti", because this restaurant is a promising institution that can develop. The subject of the research was HR management in this restaurant. This thesis has three sections. The first section describes the theoretical and methodological aspect of HR activities in the enterprise in general terms, describes modern and relevant HR management systems in restaurants, and also provides a review of the reviewed literature. The purpose of the second section is to analyze the HR management of the Geguti restaurant, review its organizational and economic system, and provide a qualitative assessment of the HR system of this restaurant. In the third section, an HR management system will be developed that can be implemented in this restaurant in order to improve the efficiency of personnel management and to correct the problems raised in the second section, as well as to assess the potential effectiveness of the new solution based on the analysis of the initial data. The results of research and proposals for the Geguti restaurant can be used in the practice of restaurants. The results of research were published in (Appendix A )enOther