The topicality of the study’s theme is based on the significant rise in popularity of employment hybrid forms amidst global changes in the work market, particularly in the HoReCa sphere, where businesses face a necessity in adapting new economic realities and consumer demands. Hybrid employment forms optimise work processes and contribute to improving the performance of hospitality establishments. The aim of the article is to study the influence of hybrid forms of employment on the labour potential and productivity in HoReCa, as well as to identify the advantages and disadvantages of such employment models in conditions of the modern work market. To achieve the set goal, a complex of methods is applied, including statistical data analysis, comparative method and modelling techniques. The results indicate that the introduction of employment hybrid forms in HoReCa reduces the personnel turnover, enhances the work schedule flexibility and improves the overall labour productivity, while also providing employees an opportunity to balance work and personal life. The study’s conclusions confirm that hybrid employment forms are a crucial tool for optimising human resources in the hotel and restaurant industry, but further research is needed in order to assess their impact on the employees’ motivation and also on the long-term business stability and development. Future research perspectives include analysing the experience of applying employment hybrid forms in other spheres of economy and studying their potential in the context of digitalisation and automation.
Anna Maksimenko (Tue,) studied this question.