Selected Aspects of Performing the Personnel Function in Small Food Service Enterprises

Abstract

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.