PRACTICAL ASPECT OF HOSPITALITY STAFF CREATIVITY

Abstract

The subject of the study is the theoretical and applied aspects of the formation of creativity of personnel in hospitality industry establishments. Methodology. In the research process, general and special research methods were used, in particular: general and special scientific methods – to ensure the achievement of this goal; abstract-logical and dialectical methods of analysis – to substantiate theoretical propositions and conclusions. The method of collecting information – a sociological survey – was used for the practical identification of the research results. The aim of the article is to determine the main aspects of personnel creativity formation and its impact on the success of hospitality establishments. The results of the study showed that the key qualities of human creativity are the production of ideas, adaptation and flexibility to changes, the ability to take risks, and the creativity of personnel helps to solve administrative problems in the organization, adaptation and flexibility to changes, increases the level of competitiveness of hospitality industry establishments in a competitive environment. Conclusions. Human creativity is manifested not only in a person's ability to produce new ideas, solutions, projects, but also in flexibility, adaptability to environmental conditions that arise in the process of life. The management of hospitality institutions should pay more attention to the process of training their employees, improving their qualifications in order to gain a deeper understanding of the concept of human creativity, which will allow the team, based on the knowledge gained, to clearly understand how to show their creativity. Today, in the conditions of war in Ukraine, the situation of the state in general indicates a high level of creativity of employees in the hospitality sector, because flexibility and adaptation to changes, production of new ideas, self-education in conditions of war are the best indicators of the activity of institutions in terms of the level of creativity of personnel. Motivation for creativity should be both internal and external, because employees who feel internal motivation to perform tasks are doing work for pleasure and out of their own interest or desire to overcome a particular individual challenge, and external motivation is associated with external incentives, goals, or pressures that can motivate an employee to perform a particular task. The process of managing the creativity of employees in catering organizations should be preceded by a step-by-step method of determining the ability of employees to think creatively and whether the management style is typical for a given organization today. Only after the analysis of these factors it is necessary to formulate methods of stimulating the development of creativity of employees. The results of the study show that the most effective methods of stimulating the creativity of employees in the hospitality industry are the management's trust in the employees, the ability to listen to their ideas, joint team-building activities, and care for the physical health of the employees.