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THE HOTEL ORGANIZATION - Coggle Diagram
THE HOTEL ORGANIZATION
Principle of Authority, or legal right to rule over subordinates.
Principle of Hierarchy: establishes an order from greater to lesser authority and power in the organization.
Principle of Responsibility, or commitment to fulfill the recommended tasks.
Chain of Command, which refers to the dependency relationships from the top to the bottom.
Principle of Unity of Command, that is, that each subordinate responds to a single boss.
The organization function in a Hotel is responsible for the identification of each of the activities to be carried out, their grouping by departments, the assignment to each group of an administrator or supervisor and establishing the necessary measures for horizontal and vertical coordination. in the company
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Horizontally by functions (departmentalization: consists of the division of labor according to a specialization, either by business functions, by products or by territories).
Vertically (authority network: case of a superdivision and an authority network with a top-down hierarchical order).
“Staffs”: They are made up of a group of individuals or bodies whose function is to advise, not being able to make decisions, but only advise the manager, who will be the one to make them.
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Matrix: which combines the division by business subsystems with the division by departments according to the tasks to be performed.
The committees: they are constituted when a problem arises and multidisciplinary experts are needed, with sufficient experience and training to undertake a specific project or solve the problem in question.
Commercial department: commercial director, administrative staff and sometimes technicians or experts in advertising and public relations, in addition to the director.
Administration department: head of administration, who sometimes also performs the functions of the head of personnel, accountants and administrative staff.
Concierge: head concierge, concierges, buttons, entrance and parking porters.
Reception: head of reception, receptionists, telephone operators, cashier.
Floors: housekeeper, deputy housekeeper, chambermaids.
Commissary and warehouse: purchasing manager, commissary and warehouse assistants.
Kitchen: chef, cooks, kitchen assistants, kitchen assistants, pastry chefs, coffee makers, marmitons (they are in charge of cleaning and operating the kitchen machinery).
Restaurant: maître or head waiter, waiters, busboys, sommelier, barman.
Animation: head of animation, monitors and technical personnel specialized in the different subjects.
Maintenance and security: head of maintenance, electricians, plumbers, gardeners, etc.
After distributing the tasks in an organization or in a team, it will be necessary to distribute the resources to be able to do them. Let us remember that without the necessary resources the expected results will not be achieved. Let's not expect a secretary to send elegant letters if we don't give her at least one sheet of paper to do so. Distributing resources does not necessarily mean putting them on a separate desk, it also means communicating to each one what they have and respecting what is assigned.
