Features of simulation and motivation of personnel in the restaurant business: theoretical approaches and practical application
Abstract
The article shows the significance of motivation for solving a problem of providing restaurant business enterprises with personnel in conditions of its shortage in the post-pandemic period. The emphasis is placed on the high labor intensity of the activities of service companies, which include enterprises of the restaurant business, as well as on the fact that the personnel potential of the restaurant is one of the main resources of competitiveness in the market. The positions of a number of researchers on incentive methods and motivation programs in the restaurant business are presented. The authors have identified the main research problems that require further consideration and study. It is shown that a well-developed incentive system and the creation of adequate motivational programs are urgent tasks in the context of a permanent shortage of qualified personnel in the restaurant business. A brief analysis of the state of the Russian restaurant market is given and the dynamics of the ratio of requests for vacancies in the restaurant business from employers and demand for these vacancies from applicants is described. Using statistical data, the authors show that there is a shortage of applicants in the restaurant business today (the "applicant market"), as a result of which the employer often searches for the right candidate for the vacant position for up to a month. The article systematizes the basic techniques and methods of stimulation for two categories of staff of a typical restaurant (cook and waiter), which are offered by employers when placing requests on headhunter portals, on the basis of which a system of incentives can be proposed that meets the expectations of applicants in the restaurant business market to the maximum extent.
About the Authors
K. S. Kippari
St. Petersburg State Economic University
Russian Federation
Russian Federation
Ksenia S. Kippari– undergraduate student
St. Petersburg
L. V. Khoreva
St. Petersburg State Economic University
Russian Federation
Russian Federation
Lyubov V. Khoreva– Doctor of Economics, Professor, Professor of the Department of Economics and Management in the Service Sector
St. Petersburg
Ya. V. Shokola
St. Petersburg State Economic University
Russian Federation
Russian Federation
Yana V. Shokola – Candidate of Economic Sciences, Associate Professor of the Department of Economics and Management in the Service Sector
St. Petersburg
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Review
For citations:
Kippari K.S., Khoreva L.V., Shokola Ya.V. Features of simulation and motivation of personnel in the restaurant business: theoretical approaches and practical application. Vestnik of Samara State University of Economics. 2024;(9):39-50. (In Russ.)
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