Abstract
The quality of staff training in the restaurant business directly correlates with the quality of the final product / service, therefore, the quality of service in the restaurant business depends on the level of professional and personal development of managers. The essence, content, structure, evolution of the definition of «coaching» are succinctly characterized, the possible professional roles and goals of the coach work in the business environment are highlighted. Based on the materials of empirical research of the priority needs of professional development of restaurant business managers (ranking the importance of management skills), proven coaching methods of working with hospitality staff areoffered: semantic sequence of coaching interviews with employees according to GROW model, system of assessing candidates' potential.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
