RESERVES FOR REDUCTION OF LABOR CAPACITY OF HOTEL AND RESTAURANT PRODUCT AND THEIR EFFECTIVE USE IN THE ENTERPRISE PERSONNEL MANAGEMENT SYSTEM

Анотація

The article discusses the ways to search for reserves in order to reduce the labor intensity of a hotel and restaurant product and their effective use in the personnel management system of an enterprise. The factors that influence the change in the labor intensity of the hotel and restaurant product through their comprehensive analysis have been determined. The direction of the analysis of changes in the labor intensity of the program for the production of the final product is structured. The groups of reserves for increasing labor productivity are identified on the basis of monitoring the indicators of the labor intensity of a particular product. It is proposed to divide the factors of influence on the formation of reserves for reducing the labor intensity of a hotel and restaurant product into groups: an increase in the technological level of the product; complex automation of product production; improvement of technological processes; improving the organization of work; improving the management and organization of product production.

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