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Unit 4. Activity Control - Coggle Diagram

- - - - The formal designation of his position.
      - The statement of its functions.
      - Description of your usual tasks
      - Their links inside and outside the company.
      - Who depends on him and who he depends on.
      - The information it receives, the information it processes and the information it emits.
  - - - Manuals are part of the communication process in the company; they serve to fulfill the unifying function of the organization.
        
        In all organizations there are cases of conflicts; the manual is useful to settle jurisdictions, responsibilities, overlapping of functions and authority.
        
        -They provide a basis for periodic, orderly and permanent review of the system.
        -They establish a means of coordinating the reception and issuance of information.
      - The manual should contain at least the following items:
        
        Basic functions:
        
        Work planning He plans the work of his subordinates, foresees the needs of materials, services and equipment to avoid possible interruptions in the tasks of his area. He also plans personnel requirements.
        
        Assignment of responsibility and delegation of authority. This function assigns responsibilities to subordinates and delegates the necessary authority to fulfill those responsibilities.
        
        Task management and personnel management. Obtains the best result with personnel, materials and equipment. Leads and advises the personnel under his orders. Recommends promotions and salary improvements.
        
        Quality maintenance and improvement.
        
        Information within the company. Keeps senior management informed of his department's activities. He informs his staff of anything that will help them to improve their work, as well as other departmental heads of any matters that may interest or affect them.
- - - - Kitchens serving banquets are much smaller; only about one-fifth of the banquet facility space is needed for ancillary rooms, and only about eight percent of the banquet area is needed for storage. The space allocated for maintenance and general storage gets smaller the larger the hotel, ranging from 0.7 square meters per guest room in a 1,000-room hotel to 1.3 square meters in a 100-room hotel.