MECHANISM OF FORMATION OF PERSONNEL’S INNOVATIVE POTENTIAL AT PUBLIC CATERING ESTABLISHMENTS
Borovskikh Nina Vladimirovna
Omsk State Technical University
Abstract. The article deals with the process of formation of the innovative potential of personnel at public catering establishments. Peculiarities of development and functioning of the industry are singled out, the key vectors of its innovative improvement are identified, the main directions of development of process, marketing, organizational and product innovations are suggested. The control algorithm of the innovative potential of workers and the program of formation of the innovative potential of the personnel are grounded.
Key words and phrases: инновации, персона, инновационный потенциал, общественное питание, конкурентоспособность, innovations, person, innovative potential, public catering, competitiveness
Open the whole article in PDF format. Free PDF-files viewer can be downloaded .
References:
Valevich R. P., Belova S. O. Innovatsii v obshchestvennom pitanii: neobkhodimost', real'nost', perspektivy // Potrebitel'skaya kooperatsiya. 2011. № 4 (35). S. 41-48.
Volkova G. L. Podkhod k upravleniyu innovatsionnym potentsialom promyshlennogo predpriyatiya // Ekonomika i sovremennyi menedzhment. 2013. № 28. S. 83-87.
Korshunova E. D., Il'icheva E. S. Metodologicheskii podkhod k otsenke innovatsionnogo potentsiala promyshlennogo predpriyatiya // Izvestiya Orenburgskogo gosudarstvennogo agrarnogo universiteta. 2012. T. 4. № 36-1. S. 200-202.
Nagornykh O. A., Revenko N. F. O klassifikatsii metodov otsenki truda personala na predpriyatii // Vestnik IzhGTU im. M. T. Kalashnikova. 2011. № 4. S. 69-72.
Русский
