ENSURING THE EFFICIENCY OF THE CONTROLLING SYSTEM IN THE HOTEL AND RESTAURANT BUSINESS: ASPECT ANALYSIS
Abstract
The article is devoted to the implementation of theoretical and applied analysis of key aspects of the controlling system in the hotel and restaurant business. Lack of effective system of personnel management in domestic hospitality enterprises and especially controlling of personnel, is a significant factor that leads to the wrong management decisions. Thus, unskilled and erroneous actions of top management can bring businesses to the brink of bankruptcy. Today, during the pandemic and instability of the hotel and restaurant business, the relevance of the topic is due to the high importance of building quality management systems at the enterprise, on which depends the effectiveness of their activities. Accordingly, this article reveals the concept of "controlling" and its context that characterizes it. The controlling system in the hotel and restaurant business and its features are considered, taking into account the course of business processes at the enterprise. The analysis of the structural system of functioning of the controlling system in hospitality establishments is carried out. The processes that should be regulated by the controlling system are defined. Particular attention is paid to human resource management, which is an important aspect of the enterprise. An analysis of the effectiveness of the use of labor resources on the example of a particular enterprise in the hospitality industry, which is defined as the external environment influenced the studied indicators. Based on the results of the analysis, a comparative analysis of the average salary in Ukraine on various indicators, which showed the inconsistency of the obtained indicators with state requirements. The necessity of creating a controlling system at the enterprises of hotel and restaurant business is substantiated. Taking into account the results of the aspect analysis, it is concluded that for the sphere of labor management it is necessary to create an effective controlling system at the hotel and restaurant business, which should take into account the opportunities and threats of the enterprise and be adaptable to environmental changes.
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