Development of professional competences of the staff of the enterprises of public catering

The article is devoted to the formation of a mechanism for the development of personnel competencies on the example of the restaurant chain Zotman. It is noted that the development of professional competencies provides increased competitiveness of staff and the restaurant as a whole. The management of the personnel department has been proposed to use a number of tools and methods to improve the mechanism for the development of professional competencies of employees. Such a combination of methods and determine the three stages in the framework of the main business processes of the personnel service: the definition of performance performance criteria; determination of criterion selection; data collection.