METHODOLOGY OF ASSESSING THE COMPETENT LEVEL OF PUBLIC FOOD BUSINESS EMPLOYEES

Olga TABUNȘCIC Academia de Studii Economice a Moldovei

Abstract

Competitiveness of economic structures in the public food industry is influenced by many internal and external factors, but the key role belongs to human capital. According to the strategy for developing the internal trade in Chisinau for 2015 – 2020, elaborated by the Directorate-General for Trade, Food and Services of Chisinau City Council, the economic units face some problems, such as: High prices for consumption in products/services, the uneven location of economic units, for which one of the main causes is that during the transition period to the market economy, the public food industry has attracted people with various specializations in different fields, far from commercial activity. Most workers do not have acts of professional studies and have patents due to qualification gained from work experience. Therefore, the evaluation of the share of students from the total employees in the food sector, according to the estimates of the Department, is difficult. In the context of this statement, this research was accomplished and has highlighted the impact of employees' professional skills on the competitiveness of economic structures in the public sector and the methodology for assessing the competent level of employees of the enterprise in the sphere of public nutrition has been developed. Keywords: public food, competitiveness, employees, professional skills.