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Research of the competency model’s influence on staff management in food industry
This paper presents methods of staff management modification based on competency model and assignment one of three ranks (high, middle, low) for each employee. The research showed that such staff management processes as waiters’ group making and waiters’ financial motivation can be effectively modified using competency model but should to be complemented to provide more information that could be useful for other processes and prevent the risk of negative impaction on business. Results of experiments showed that restaurants where experienced and inexperienced waiters are balanced have better earnings and visiting dynamics than unbalanced. But proposed method cannot guarantee good restaurant performance and is ineffective in restaurant with high staff turnover. Waiters’ financial motivation based on knowledge level and implementation of average check’s plan can increase restaurant’s average check. But this motivation can be used only if restaurant strategy is based on the high value of average check. Also indicators used in salary calculation method should be protected from artificial increasing.