Personnel use efficiency in the hospitality industry

This article deals with the problem of shortage of qualified personnel in tourism and hospitality, as staff plays a major role in organizing and providing high-quality hospitality services. The demand for professionals in this field, personnel structure, age of the personnel, the composition of employees by level of education and the key performance indicators of employment of staff are analyzed. More detail the young professionals as employers, as they are a promising resource in the labor market in the field of hospitality services. The main advantage of young professionals from the perspective of employers - a combination of their personal properties (energy, active life position), the absence of the usual stereotypes in work, ease of assimilation of information, focus on gaining experience and hard work. But the young specialist is usually very little professional experience. He first enters the business environment, with its requirements, the rules of communication, which has a very professional remote idea. To solve this problem of qualified personnel, we have proposed a number of measures that will improve the efficiency of the staff in the hospitality industry. The first direction is the cooperation between universities and hotel companies that will enable students to find a job after graduating from high places, and the employer does not take a "pig in a poke." The second direction is the introduction and implementation of competency model in training together with the university and the hotel now, the result would be a professional competence model, based on which will be prepared by the graduates of the university.