Problems with personnel in public catering: pandemic consequences

In article the main problems and calls which the enterprises of the sector of public catering during the post-pandemic period face are considered. The pandemic of COVID-19 affected the enterprises of all fields of activity and also their clients and buyers. It is shown that in connection with the restrictive measures taken everywhere the sector of public catering especially was damaged. The enterprises of this sector did not restore till present as the quantity, and, in a certain measure, volumes and qualitative parameters of activity. Difficulties of post-pandemic restoration of one of primary branches of economy are defined. The problems connected with personnel management including reduction of number of workers, difficulties with recruiting and its deduction, customer service decline in quality, growth of load of personnel, change of the relation of employees to work and increase in their requirements to employers are revealed. It is shown that as a result of a pandemic the number of points of public catering was considerably reduced, and their heads changed approaches to management to personnel and functioning of the enterprises in general. Recommendations, the direction on improvement of working conditions and increase in appeal of a profession in the sector of public catering are submitted.