Faculty of Hotel, Restaurant, Tourism and Sport Industry
Ministry of Education and Science of the Russian Federation
The Plekhanov Russian University of Economics
Faculty of Hotel, Restaurant, Tourism and Sport Industry
Department of Hospitality, Tourism and Sport
Research Project in the discipline
“Organization of Hotel Business”
« Organization and management structure of the hotel and restaurant complex. Rules for the formation and construction of hierarchy of subordination»
Student: Khamaev Alexandr Savrovich
Group: 190-21GD
Supervisor: associate prof. (PhD)
Dedusenko Elena Aleksandrovna
Moscow 2017
Contents:
Introduction
CHAPTER 1.
THEORETICAL FOUNDATIONS OF ORGANIZATIONAL STRUCTURE
1.1. Hospitality Management Structure……………………………………………
1.2. Types of organizational structures……………………………………………
CHAPTER 2.
FORMATION AND CONSTRUCTION OF HIERARCHY OF SUBORDINATION
2.1 Hierarchy of subordination in hotel…....................................................................
2.2 The organizing scheme of seven units of L. Ron Hubbard………………………..
CHAPTER 3.
ORGANIZATIONAL STRUCTURE OF THE HOTEL
3.1. Basic services of the hotel………………………………………………………
3.2. Methods for optimizing the organizational structure…………………………...
Conclusion
References
Introduction
Until the beginning of the last century, the European classical model used to dominate the world’s hotel industry, which was built around two important management positions - the metro owner and the chef. The first one was the person following the interaction between the hotel staff and guests, so that the services of the latter proceeded properly, quickly and in accordance with the policy of the hotel. And the second one was the owner of the kitchen who was supervising the process of selecting and preparing the dishes offered by the hotel.
Today, in small hotels there are usually few problems associated with the organizational structure. The distribution of tasks, the definition of powers and responsibilities, as well as the relationships between members of the enterprise can be built on a personal and informal basis. But most hotels require some kind of structure, through which interpersonal relations are divided and coordinated. In large hotels, there is a need for a neatly structured and purposeful organizational structure.
The organizational structure of the hotel company is determined by the appointment of the hotel, its location, the specifics of the guests and other factors. It is a reflection of the powers and responsibilities entrusted to each of its employees.
The main services available in any hotel:
Room management service (customer service department);
Catering service;
Administrative service;
Commercial service;
Engineering (technical services);
Auxiliary and additional services.
Regardless of the factors that affect the size of the hotel company and its structure, there is the notion of a "guest (or technological) cycle" that defines the minimum set of hotel services needed to produce and sell a quality hotel product.
The relevance and importance of the theme of the work is that in the current conditions of tourism business and economic integration of the Russian Federation, the issues of the hospitality industry are significant for the country's economy. Therefore, the development of a methodology for the study of management systems in hotel complexes is of practical importance for the development of the Russian economy as a whole at the present stage of its development, when a new understanding of the concept of management and its functions is necessary required. Studying the issues of the hotel industry in general, and the activities of individual hotel companies in Moscow in particular, is practically significant and relevant.