U3 TU STAFFING AND INTERNAL ORGANIZATION

I. Instructions: Fill in the blanks with the words below.

Employee Hierarchy at a Hotel

assistant manager  / catering director / administrative director / hotel's Chief Executive Officer / restaurant manager / general manager / human resources director / front office manager / employees/ management staff / wine manager

A hotel's organizational structure depends largely on the quality, competence and hierarchy of its staff. At the top of the hotel pyramid is the  (1) ________________. Underneath the CEO is the (2) ______________, headed by the hotel (3) ________________. The general manager, who oversees all hotel operations on a daily basis, may hire an (4)________________to help with his myriad duties and supervision. Underneath the general manager, a hotel may have a (5) ________________,  (6)________________, (7)___________________,(8) ___________________, (9)______________________, (10)__________________, etc. Underneath the managerial staff are the (11)________________who work in food and beverage services, marketing and sales, room service, housekeeping and maintenance. The size of the hotel and the type of services it offers determines the complexity of its organizational employee structure.

II. Imagine you and three/four partners have enough money to buy and run a small hotel. Think about the following questions. Write a short paragraph about them and be ready for class discussion.

• Which country/city/town/village/ street would it be in?
• How many rooms? With what sort of views?
• What type of food would you serve?
• What kind of clientele would you try to attract?
• What special activities would you offer?
• What would you call it?
• How would you divide the work?