Selected Aspects of Performing the Personnel Function in Small Food Service Enterprises
Ładowanie...
Data
2014
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wyższa Szkoła Biznesu - National-Louis University in Nowy Sącz
Abstrakt
Performing the personnel function in a small food service enterprise depends
largely on how the human is ranked in the organization, as well as on the
management staff’s approach to forming and exploiting the human potential.
This involves creating favorable circumstances to perform this function, which
entails examining specific variables (factors) that have an impact on how it is
shaped. The study analyzes and assesses selected components of the personnel
function in relation to food quality growth in small food service enterprises
with use of the results of the empirical research conducted in restaurants
located in Lower Silesia. The results obtained from the research were used as
the basis for specifying the reality of performing the personnel function in the
analyzed food service establishments.
Opis
Słowa kluczowe
personnel function, personnel policy, food service enterprises, food quality
Cytowanie
Business and Non-Profit Organizations Facing Increased Competition and Growing Customers' Demands. Ed. by A. Nalepka, A. Ujwary-Gil. Nowy Sącz : WSB-NLU, cop. 2014. – S. 57-70