Characteristics of Management Methods in the Restaurant Business

• Main Authors: Oleksii Tonkykh, Oksana Oliinyk
• Format: Article
• Language: English
• Published: KNUKiM Publishing Centre 2018-12-01
• Series: Ресторанний і готельний консалтинг: Інновації
• Subjects: менеджмент; ресторанний бізнес; соціокультурна сфера; управління; управлінські методи
• Online Access: http://restaurant-hotel.knukim.edu.ua/article/view/157174

Actuality. The urgency of the topic is determined by the need for the managerial science development in the Ukrainian restaurant business, and the problem in organization interaction between people, and especially between management and subordinates, it is getting increasingly important. One of the most important parts of the Ukrainian economy is the sphere of organization and provision of high-quality food. It acts as the interconnected link of production, exchange, consumption and obtaining positive impressions from the organization of hospitality and high quality cultural services in restaurants. That is why the restaurant business management development plays a leading role in the organization of tourism, hotel and restaurant services, which forms and represents the image of a developed and successful country in the international market of services. Purpose and methods. The purpose of the article is scientific research and analytical comparison of the management methods and organizational influence and the personnel of the enterprise in classical management and restaurant business management. The method of logical generalization has been used in revealing the theoretical positions on explaining management methods. Comparing the features of the management methods use in classical management and restaurant business management, methods of analysis, synthesis and method of system-structural comparison have been used. Results. The results of the article helped to identify common and distinct aspects and tools for the composition and functioning of management methods in restaurant business management compared with classical management. Conclusions and Discussion. It should be noted that in the process of management, first of all, it is aimed at people as executors of various tasks, in classical management and in restaurant business management, but the difference is the specifics of the sphere of activity of people, their profession and the performance of functions in the course of work aimed at changing the state things or information, it is therefore worth using different tools of influence and organization of work and people interaction in the team.