External Environmental
Suppliers, Guests, Creditors, Health Officers/Inspectors, Outsourced Workers, Buildings,
Structure
General Manager-oversees the hotel's operations
Deputy Manager – deputizes the General Manager
Food And Beverage Manager – oversees the function of the restaurant, bar, and lounge
Personnel Manager – handles all issues pertaining to the hotel's personnel
Control Office – controls the apportionment of resources to various departments within the hotel
Marketing And Sales Assistant – handles all sales and marketing concerns
Front Of House Manager – in charge of all housekeeping duties
Restaurant Manager – in charge of the day-to-day running of the restaurant
Head Receptionists – in charge of book-ins and check-outs and any other matters pertaining to the comfort of the guest
Supervisor - oversees the day-to-day activities of various departments, i.e. restaurant, housekeeping, and bar
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Head Chef - oversees the kitchen activities
Management Practices
Implementation of agreed policies or for contributing to the setting of catering policies,
Ensuring that the required profit margin is achieved for each food and beverage service area,
Updating current stock of reserves,
In liaison with the kitchen compiling menus for the various food service areas and special occasions,
Purchasing of all food materials, ensuring quality in relations to the price paid is maintained,
Departmental training and promotions and the maintenance of the highest professional standards,
Employing and dismissing staff, holding regular meetings with sections head to ensure all areas are working efficiently and are well-coordinated
Systems (Policies and Procedures)
Legal policies as it pertains workers' rights,
Hospitality guidelines as it pertains working conditions and food standards,
Health requirements as it pertains cleanliness
Work Unit Climate
improved working conditions (hours to pay ratio),
Increment in pay,
Improved health care benefits.
Workers desire to request for an improved working routine that favours them,
The management needs an overhaul as the profit margin has gone down.
Task Requirements and Individual Skills/Abilities
business management expertise for managers,
housekeeping knowledge for housekeeping manager,
financial knowledge (finance officers),
cooking expertise
Individual and Organizational Performance
improved profit margin, happy guests,
increased reservation especially during the low season,
motivated working staff,
improved physical condition of the hotel,
new guest and returnees,
expansion of the hotel and growth in stature of the hotel,
international recognition
One Possible Area for Improvement/Change
Technology has changed the way many organizations operate, choosing to integrate many of their functions under one system of function. Burke and Litwin's model encourages the integration aspects of transformational and transactional change that would augur well with modern technological phase. The continually changing functions of operation, sales and marketing, international and legal requirements, coupled with attenuated human changes, demands a flexible module of operation as proposed by Burke and Litwin model.
