FORMATION OF MANAGEMENT MECHANISM COMPETITIVENESS OF RESTAURANT ENTERPRISES

The work is devoted to the scientific substantiation of theoretical and methodical principles and applied tools and means of implementing leadership in personnel management of restaurant enterprises. As a result of research into the theoretical principles of enterprise competitiveness management, it is found that enterprise competitiveness is a complex, multifactorial concept, the content of which is transformed depending on the levels of its realisation and factors of formation of competitive advantages. In recent years, there has been a fundamentally new theoretical interpretation and practical filling of the competitiveness category of the enterprise based on the principles of flexibility and adaptability of activity, increasing the level of innovativeness of management and production, ownership of information resources, conducting socially responsible activities. It can be summarised that an enterprise's competitiveness is a complex character of an enterprise, reflecting its ability to respond quickly to changing consumer demands and heterogeneous external influences by effectively managing the internal resources system, as well as operations at all integrated stages of the supply chain, based on innovation and innovation—challenges of the present.

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