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

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dc.contributor.authorOkuniewicz, Katarzyna
dc.date.accessioned2014-10-25T11:20:36Z
dc.date.available2014-10-25T11:20:36Z
dc.date.issued2014
dc.description.abstractPerforming 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.pl
dc.identifier.citationBusiness 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. 57-70pl
dc.identifier.isbn978-83-62550-98-2
dc.identifier.urihttp://hdl.handle.net/11199/8125
dc.language.isoenpl
dc.publisherWyższa Szkoła Biznesu - National-Louis University in Nowy Sączpl
dc.rightsopen accesspl
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/pl/*
dc.subjectpersonnel functionpl
dc.subjectpersonnel policypl
dc.subjectfood service enterprisespl
dc.subjectfood qualitypl
dc.titleSelected Aspects of Performing the Personnel Function in Small Food Service Enterprisespl
dc.typebookPartpl

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