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

Grouping of Activities

Assigning Activities

Delegation of Authority

Division of Work

Departmentation

Hierarchy

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 Manager

Asst. F/b

Manager

Restaurant

Manager

SR. Captain

Captain

Trainee/

Bus Boy

Front Off.

Manager

Lobby

Manager

Front Off

Exec.

Front Off.

Asst.

Trainee

House Keeping

Manager

Sr. House Keeping

Manager

Asst. House Keeping

Manager

House Keeping

Supervisor

Chamber Maid

Head Chef

Asst. Chef

Trainee

Maintenance

Manager

Maintenance

Supervisor

Hr Manager

Hr Supervisor

Hr Executive

Hr Trainee

Accounts

Manager

Accounts

Supervisor

Accountant

Security

Security

Supervisor

Security Guard

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.

Wide span of control(flat organization)

large number of employees report to one supervisor

Narrow span of control(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