How restaurant teams are created. HoReCa practices. Starodubtseva-Kalacheva E.S.

The book is a collection of a HR practitioner from 13 leading companies in the HORECA market of Russia. This experience was collected from analytics, real cases and developments of HR directors, taking into account all the changes that have occurred with us in the last few years.

The main topics that were disclosed in the book, how to provide against the background of personnel hunger, change of generations, prestige of the profession, outflow of labor migrants, the growth of the dollar to the ruble The active development of our industry, applying new technologies in team training: from artificial intelligence to coaching in management, positioning HR-brand and creating a community of internal ambassadors, a new approach to motivation And also why internal corporate universities are “new black”. The main task of the book was to tell how we do it through our own examples. This is a full -fledged section of all directions in HR, which will allow you to analyze your work with staff, highlight the growth zones and apply new working tools.

The book consists of four main blocks: selection and adaptation, training, development and corporate culture. If you decide to create an HR department from scratch or develop an existing block, then the book will answer most of your questions, offer solutions and give practical tools in the form of forms and working cases.