1. Hospitality Management Resources Are in Limited Supply
3.1
O.H. 3.1

2. Types of Goals That Managers Wish to Attain
Organizational goals related to long-term viability (survival)
Human resources goals
Societal goals
3.2
O.H. 3.2

3. Basics of the Decision-Making (Problem-Solving) Process
3.3
O.H. 3.3

4. Basic Management Activities
3.4
O.H. 3.4

5. The Manager’s Work Is Complicated
3.5
O.H. 3.5

6. 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.
3.6
O.H. 3.6

7. Basic Planning Tools
3.7
O.H. 3.7

8. 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.
3.8
O.H. 3.8

9. Organization Chart for a Restaurant
3.9
O.H. 3.9

10. 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.
3.10
O.H. 3.10

11. 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.
3.11
O.H. 3.11

12. Job Description for a Front-Desk Agent
3.12
O.H. 3.12

13. 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 and vary the style based on the employees being supervised.
3.13
O.H. 3.13

14. Alternative Leadership Styles
3.14
O.H. 3.14

15. 3.15
O.H. 3.15

16. Steps in the Control Process
3.16
O.H. 3.16

17. 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.
3.17
O.H. 3.17

18. Modern Managers Differ from Traditional Managers
3.18
O.H. 3.18