Micro approach to the management of personnel behaviour at hotel restaurant enterprises

Gakova, Mira and Гакова, Міра Володимирівна (2018) Micro approach to the management of personnel behaviour at hotel restaurant enterprises. Проблеми системного підходу в економіці (2(64)). pp. 35-40. ISSN 2520-2200

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Abstract

Peculiarities of the micro approach to the behaviour of the hotel and restaurant enterprises’ per- sonnel are considered in the article. Theoretical aspects of personnel behaviour management were revealed and further development of the definition of terms “personnel behaviour”, “behaviour man- agement” was obtained. In the author’s view, the concept of “personnel behaviour” has meaning only connection towards the holistic understanding of behaviour and occurs, as a rule, depending on one or another situation in different forms, that is, in a holistic form of behaviour in the organization. Definition of “personnel behaviour” is considered by the author as a process of consistent and sub- ordinate actions, acts, operations, movements and so on, which is based on a complex of formal set- tings and informal aspects for individuals, groups in the process of enterprise (organization), defined by the ability to change under the influence of internal and external factors. The author’s definition: “management of personnel behaviour” is the result of administrative influence to achieve the necessary behaviour and eliminate unwanted behaviour for the purposes of the organization. For the management of personnel behaviour of hotel and restaurant business at the micro level, the author identifies the following three levels of behaviour for administrative influence: formal, essential, hidden. The behavioural levels of management of personnel behaviour in terms of micro-approach are char- acterized in the article. The author considers the key concepts of the system of regulation of behaviour in the organization. A valuation method for determining the factors of the internal environment and identifying the degree of their influence on the behaviour of the personnel of the hotel and restaurant enterprises is proposed in the article. On the basis of the proposed method, the internal environment of enterprises is investigated in the context of factors influencing the behaviour of individuals, groups, organizations. The author summarized the research results in the context of factors that have a positive impact and negative effects. Thus, the micro approach to behaviour management at an enterprise takes into account current and operational issues and is a tool in the hands of the manager, through which it is possible to significantly influence the performance of the enterprise.

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