Evaluation system of line personnel at public catering enterprises

Personnel evaluation, one of the main elements of the personnel management system, is the basis for subsequent personnel decisions: the selection of candidates for the company, the planning of additional personnel, staff training and development, employee incentives, career growth and the creation of personnel reserves. However, despite the decisive and increasing role of evaluation in personnel management, the problem of personnel management is insufficiently studied, and theoretical and practical knowledge about it is insufficiently systematized. This includes the lack of a unified conceptual apparatus in personnel evaluation, the lack of systematization of evaluation systems and evaluation methods, insufficient technical development for the selection of evaluation criteria and evaluation methods, difficulties in adapting foreign methods to Russian practice, unstructured evaluation processes, etc. The problem of effective evaluation of line personnel at catering establishments has become especially relevant in the era of total the spread of digital economy technologies. In the personnel management system, it is necessary to address issues of the effectiveness of the management of employees of public catering enterprises and, in particular, the development of their potential. Practice shows that the line catering staff is the most valuable resource, which is a determining factor in achieving the goals set. Progressive specialists in the field of personnel management pay special attention to the adaptation and evaluation of personnel in catering establishments.