SOCIO-ECONOMIC PRECONDITIONS OF LEADERSHIP IN ENTERPRISES OF RESTAURANT AND HOTEL BUSINESS
Journal Title: ЕКОНОМІЧНИЙ ДИСКУРС - Year 2017, Vol 1, Issue 4
Abstract
Introduction. An aggravation of the problems of the development of enterprises in the restaurant industry has been in recent years. This is primarily due to a number of problems associated with the inefficient use of intellectual and personnel support for this type of economic activity, where the staffing role is extremely high. As the world experience shows, the realization of the intellectual and personnel potential of enterprises is largely determined by the effectiveness of the implementation of leadership in the labor collectives of enterprises. Thus, the relevance of the research and the substantiation of its results of effective decisions on the formation of favorable prerequisites for the development of leadership at the restaurants enterprises. Methods. The methodological basis of the research is the general scientific methods of cognition (analysis and synthesis, induction and deduction, dialectical, abstract and logical methods) and a systematic approach to the study of economic processes. Results. The main tendencies of the enterprises of restaurant industry development (on the example of the Poltava region) are determined, which positively affect the implementation of the leadership potential of enterprises, as well as negative macroeconomic factors that impede the implementation of leadership in the industry. Conclusions are made regarding the influence of macroeconomic preconditions on the state of implementation of leadership at the restaurant enterprises. The characteristics and main financial and economic indicators of functioning of the analyzed enterprises of the restaurant industry of the region are presented. The influence of business performance indicators on the formation of leadership in restaurants in the Poltava region is shown. Discussion. Further research in the analyzed area should be focused on improving the methodology for assessing leadership at the restaurant enterprises in the context of its positive impact on the management of the personnel of enterprises of the analyzed type of economic activity.
Authors and Affiliations
Marta Barna, Olena Babenko
Keywords
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