QUALIFICATION OF RESTAURANT STAFF
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This article examines the importance of staff qualifications in the restaurant industry, as well as the impact of their professional competencies on service quality and the competitiveness of an establishment. It analyzes the structure of employee qualifications, the need for ongoing training, and the role of management processes in maintaining a high level of service. Particular attention is paid to professional, communication, and organizational skills, which are the foundation of a successful restaurant business. The presented materials allow us to appreciate the importance of a systematic approach to staff development and improving restaurant efficiency.
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Referencias
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5. Sidorova E.G. Service standards and their role in the restaurant business. – Moscow: Academy, 2021.