RESERVE FORMATION OF ADMINISTRATIVE PERSONNEL AT THE FOOD INDUSTRY ENTERPRISES
Keywords:
personnel reserve, labor market in the region, demand for specialties in the food industry, competence model of the shop foreman, actual level of competences developmentAbstract
The features of reserve formation of administrative personnel at the milk-processing enterprise of food industry are considered in the article. The stages of this process are investigated in detail. Analytical data concerning labor market in the region, and the demand for experts in this branch are shown. The competences model on the example of the shop foreman from the point view of functional activity fields and personal and professional requirements to the candidate is considered.Downloads
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References
Каконин В. О важности технологического подхода в деле подготовки руководителей [Электронный ресурс]. - Режим доступа: http://www.up-pro.ru/library/ personnel _management/ training/o_vazhnosti_tehnologicheskogo_podhoda_v_dele.html.
Производите вкусно и выгодно: рынок труда пищевой промышленности [Электронный ресурс]. - Режим доступа: http://www.rekadro.ru/rabotadatelu/info/ monitoring/109.html.
Управление государственной службы по труду и занятости населения Брянской области [Электронный ресурс]. - Режим доступа: http://www.rabota-bryanskobl.ru/ home/info/ regprog/sodeizannasel.aspx.
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Published
2015-01-15
Issue
Section
Articles
How to Cite
RESERVE FORMATION OF ADMINISTRATIVE PERSONNEL AT THE FOOD INDUSTRY ENTERPRISES. (2015). Economic Environment, 4(1), 82-96. https://econenv.owebs.ru/article/view/3099
