METHODS OF PERSONNEL MANAGEMENT IN HOTEL AND RESTAURANT BUSINESS ENTERPRISES

Purpose. The purpose of the article is to systematize the main approaches to determining personnel management methods at hotel and restaurant business enterprises. Methodology of research. A systematic approach was used in the work, which made it possible to establish the basis of approaches and methods used in the context of the specified problem. The factor method was also used, on the basis of which certain factors of the development of innovative processes with the participation of personnel were determined within the framework of the mediation approach. Findings. The main approaches to determining personnel management methods at hotel and restaurant business enterprises are defined and presented. It has been proven that the following approaches are distinguished in modern scientific thought: ecological approach (personnel management of enterprises in the hotel and restaurant sector, which is carried out with a focus on the components of green human resource management); the “expectation-reward” approach (a combination of high expectations from employers and high rewards for staff compliance); mediating approach (combining high expectations from employers and high rewards for staff compliance, investment in training and development, innovative technologies and practices with the mediating role of human capital). It is shown that within the framework of: an ecological approach, modified forms of methods of stimulation and delegation of authority, based on the reverse productivity of personnel, can be used; the “expectation-reward” approach uses the expectation-incentive method of managing labour resources (strict practices of hiring (selection) of qualified personnel, which include appropriate planning, as well as strict criteria for candidates, high initial salaries and the level of human capital performance); the intermediary approach can be implemented by the expectant-incentive method of managing labour resources. Originality. The theoretical and methodological aspects of personnel management at the enterprises of the hotel and restaurant business in the context of defining its main approaches and methods have gained further development. Practical value. The methods and approaches presented in the article are due to the possibility of a guideline for the use of the specified methods in personnel management of enterprises of the hotel and restaurant business. Key words: hotel and restaurant business enterprises, personnel, management, methods, ecological approach, expectation-reward approach, intermediary approach.