Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH Hospitality Management Resources Are in Limited Supply

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Types of Goals That Managers Wish to Attain Organizational goals related to long-term viability (survival) Human resources goals Societal goals OH – 3.2

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.3 Basics of the Decision-Making (Problem-Solving) Process

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.4 Basic Management Activities

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ The Manager’s Work Is Complicated OH – 3.5

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Basic Planning Principles Goals and objectives must be defined; work should focus on them. A formal planning process is needed. Information needed for planning must be available. Those affected by plans should provide input to them. Adequate resources must be committed to planning. OH – 3.6

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.7 Basic Planning Tools

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Basic Organizing Principles Authority and communication must flow through the organization. Relationships between different organizational levels must be specified. The “Unity of Command” principle must be utilized. Similar activities should be grouped within a department. Similar tasks should be grouped within a position. Line and staff positions must be considered. Over time, the organization’s structure will change. OH – 3.8

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.9 Organization Chart for a Restaurant

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Basic Coordinating Principles Each employee should have specific work objectives. There is a span of control that suggests the number of employees that can be supervised by one person. Authority should be delegated as far down the organization as possible. Both formal and informal employee groups must be considered. OH – 3.10

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Basic Staffing Principles Job descriptions and job specifications should be developed for each position. Job applicants should be sought from all practical sources of potential employees. Properly designed and legal job application forms should be used. Effective orientation, induction, training and professional development programs should be in place. OH – 3.11

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Job Description for a Front-Desk Agent OH – 3.12

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Managers Practice Effective Principles of Directing When They: Develop/implement effective training programs Effectively delegate work assignments Motivate employees to attain organizational goals Provide positive and negative discipline Effectively facilitate the work of employee teams Utilize an appropriate leadership style; vary the style based on employees being supervised OH – 3.13

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.14 Alternative Leadership Styles

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.15

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.16 Steps in the Control Process

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ Basic Principles of Evaluation Evaluation must be given a priority. Evaluation must assess the extent to which goals in basic planning documents are attained. Employees must be evaluated. Evaluation must be timely and objective. OH – 3.17

Hospitality Operations: Careers in the World’s Greatest Industry, 1/e  2005 Pearson Education, Inc. J. D. Ninemeier and Joe PerdueUpper Saddle River, NJ OH – 3.18 Modern Managers Differ from Traditional Managers