Babenko O. Leadership in Personnel Management of Restaurant Industry Enterprises

Object: process of introduction of leadership in personnel management of enterprises of restaurant industry. Purpose: scientific substantiation of theoretical and methodical principles and applied tools and means of introduction of leadership in personnel management of enterprises of restaurant business. Methods: synthesis and system analysis; theoretical generalization; statistical analysis and expert surveys; grouping, logical analysis, strategic management; benchmarking. It is offered: advanced: conceptual aspects of leadership management, in particular, the essential characteristics of the concepts, the methodical approach to the assessment of the implementation of leadership in the management of personnel of enterprises of the restaurant industry, the tools for introducing leadership in the personnel management system of restaurant enterprises. Scope of usage: The Ministry of Economic Development and Trade of Ukraine, entrepreneurs.