The size of the hotel determines the nature and size of the organizational chart. There are usually five departments which play various roles. The rooms department plays the role of customer service including cleaning, bookings, reservations and customer care. Food and beverage section is responsible for the bar, kitchen and restaurant, the Human resource department offers recruitment, training and overall welfare of the employees. The Accounting department is responsible for the hotel ledger. Finally, the marketing department handles the selling of ad space and running of promotions. Each department has a head and low-level employees who are in charge of performing those departmental duties.
The overall manager is the general manager (Nickson, 2007). Identify the operational and functional areas. A hotel contains both revenues generating departments such as the rooms division and food and beverage as well as those areas that do not directly accumulate revenue for the hotel. Such areas are the accounting, maintenance and engineering department. Skilled, Semi-skilled, and unskilled jobs level of skills is determined by the time frame taken to gain the necessary characteristics to perform a specific duty (Barth et al 2006).
Unskilled work calls for very little judgement to perform simple skills. In most case, it requires strength and one does not attain skills while doing this type of work. Semi-skilledThis requires a little number of skills but no complex job requirements. It calls for attention to detail while at the same time avoiding risks. A person takes five to six months to gain skills for such a job. SkilledThis requires a high level of specific skills, decision-making skills and the ability to perform a mechanical or manual service to create a product or offer a service.
Skilled work may require a person to work closely with others or with figures and use of critical thinking. It takes more than six months to learn the job and at times many years of training. The head chef is in charge of training and managing the kitchen personnel, developing menus and recipes, estimating costs, and forecasting supply need.
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