METHODS OF STAFF ADAPTATION TO THE SERVICE OF FOREIGN GUESTS IN CATERING BUSINESS

The article deals with the problems of professional staff adaptation, the ne- cessity of planning and holding actions in staff adaptation to the specifi c service of foreign guest at catering companies, different approaches to the interpretation of the concept of “ad- aptation”. The adaptation for newly employed staff members measures have been developed and offered for implementation on the basis of analysis of the company working, cadre and dismissal reasons. These measures can serve as the initial phase of the adaptation system in catering where foreign guests are served