摘要：The article touches upon the issues related to the study of assessing the personnel motivation in the food industry approach. We describe an approach to assess the level of the working group motivation, which allows us to determine the level of sufficient motivation of personnel and assess its impact on the organization success. The algorithm, methodology and results of the research on the practical study of criteria for qualitative and quantitative evaluation of the subsystems effectiveness of motivation control, material incentives for employees, the process of personnel regulation, management of the reserve for promotion, the subsystem of personnel evaluation and its development arepresented.
