About the possibilities of using benchmarking in working with the staff of public catering enterprises

The article considers benchmarking as one of the approaches to improving the competitiveness of public catering enterprises. It is concluded that the assessment activities of staff of public catering enterprises with benchmarking gives the opportunity to improve the HR processes to eliminate defects in the organization of personnel work, to improve the efficiency of the catering, organize the exchange of experience between organizations providing food services.