hotel organization structure

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					Presented by -: Mahek Dhoot
 Introduction to Organizational Structure

 Hotel Organizational Structure

 Departmentation

 Span of Management

 Conclusion
   Purpose of Organizational Structure

       Define division of work

       Define tasks and responsibilities

       Define channels of communication

       Define roles within the organization
PROCESS OF ORGANISING
    Identification of Activities    Division of Work




     Grouping of Activities        Departmentation




      Assigning Activities         Hierarchy



    Delegation of Authority         Decentralization
   Job Specialization

   Departmentalization

   Patterns of Authority

   Span of Control
 By Function ( Eg. HR , Finance )

 By Process ( Eg. Printing , Mixing , Spinning , Dyeing , Weaving )

 By Product ( Eg. Pharmaceutical , Customer , Cosmetic )

 By Geographical location ( Eg. Asia pacific, middle east)

 By Customer(Eg. Wholesalers, NGO’s, Foreign buyers ,Retailers )

 By Time (Eg. Evening , Morning , Night shift)
                                     MANAGING DIRECTOR


                                     GENERAL MANAGER



F/B           Front Off. House Keeping Head Chef                                      Accounts
                                                 Maintenance Hr Manager                              Security
Manager       Manager Manager
                                                 Manager                              Manager

Asst. F/b     Lobby      Sr. House Keeping Asst. Chef                 Hr Supervisor
                                                                                      Accounts
                                                                                                   Security
                                                        Maintenance
                                                                                                   Supervisor
Manager       Manager Manager              Trainee      Supervisor                    Supervisor
                                                                      Hr Executive

Restaurant Front Off Asst. House Keeping                              Hr Trainee
                                                                                      Accountant Security Guard

Manager Exec.        Manager



SR. Captain    Front Off. House Keeping
               Asst.      Supervisor

Captain
               Trainee    Chamber Maid

Trainee/
Bus Boy
1. Specialization
2. Encouragement to research and development
3. Simplifies training
4. Logical reflection of functions




1. Slow adaptation
2. Conflict between the line and staff.
                                       Superiors are forced to delegate
                                       Clear policies are made
                                       Subordinates are carefully
                                        selected



        Wide span of control
         (flat organization)          Tendency to overload superiors to
large number of employees report to     become decision bottlenecks
           one supervisor             Danger of superior’s loss of control
                                      Requires exceptional quality of
                                       managers
 Close supervision
 Close control
 Fast communication between
 subordinates and superiors




 Superiors tend to get too
  involved in subordinates work
 Many levels of management
 High cost due to many levels
 Excessive distance between             Narrow span of control
  lowest and top level                     (tall organization)
                                  small number of employees report to
                                   a supervisor, necessitating a larger
                                         number of supervisors
   Increase worker PRODUCTIVITY & EFFICIENCY
    Coordination
   Optimum utilization of staff
   Implementation of plans and strategies
   Specialization

				
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posted:12/22/2010
language:English
pages:16