H O TE L

M AN AG E M ENT
MEA N IN G A ND
PRIN C IP LE S
 HOSPITALITY MANAGEMENT
CONCEPTS
 Any type of lodging accommodation, weather new or old, small or big, requires certain methods, procedures and plans
in place for its efficient functioning.

 Hospitality Management involves the planning, organizing, directing, controlling and staffing of human and material
resources within the lodging, restaurant, travel and tourism, institutional management, recreational management and
meeting and convention planning industries.

 The Hospitality Management concepts is translated into functions lead to the creation of a cohesive Hotel Organization.
There is no hard and fast rule to be followed in the application of these function, as management is a real-time decision
making system, any of this functions can be operational in conjunction with any other and also as independent entities
themselves.
 Planning
 Planning is the foundation pillar of hospitality management. It is the base upon which the all
other areas of management are built. Planning requires administration to assess where the
hospitality industry presently is and where it would be in the upcoming years.

 Planning is a unending course of action. There may be sudden strategies, required to be

implemented during a crisis. These are external facts that constantly affect the hospitality
industry, both positively and negatively. Depending on the conditions, a hospitality industry
may have to alter its course of action regarding certain goals. This kind of preparation of
arrangement is known as “strategic planning”.
 In strategic planning, management analyzes internal and external factors, that may affect the
hospitality industry, its objective and goals.

 One of the primary tools of Strategic Planning is the use of SWOT Analysis, a technique that
helps Hospitality Industry find their strength and weakness, identify areas of opportunity and
take preventive measures against threats arising from both internal and external environment
factors.
 The SWOT matrix can be understood by dividing its cell according to what they represents for the
hospitality industry.

S W O T
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS

The things that the The areas which need Is the outside world, factors Stands for the factors

Hospitality Industry does well improvement such as a high beyond the control of the affecting performance within

its core competency in attrition rate. hospitality industry which the hospitality industry itself,

production, sales, innovation may affect it in positive or this could be both positive or

and soon. negative ways. negative in nature.

ORGANIZING

 The Second Function of the management is getting prepared and getting

organized. The Hospitality Management must organize all its resources

beforehand, to follow the course of action decided during the planning process.
Directing/Leading
 Directing or Leading is the third Hospitality Management function. Working under this function

helps the Hospitality Management control and supervise the actions of the staff. It also enables

them to render assistance to the employees by guiding them in the right direction, to achieve the

Hospitality Industry goals and also accomplish their personal or career goals, which can be

powered by motivation, communication, department dynamics and department leadership.

Controlling
 Controlling is the fourth function of hospitality
management, includes establishing performance
standards, which are aligned to the hospitality
industry objectives. It also involves evaluation
and reporting of actual job performance. When
these points are studied by the hospitality
management, it is necessary both these things.
The controlling function aims to check if the tasks
being allotted are performed on time and
according to the standards set by the quality
department.
Staffing
 Hospitality management include the function of staffing as an important hotel management practice.
Without human resources, no industry can get off the ground, let alone do business and make profits.
Even the most labor efficient business models like online marketing and counseling require expertise in
the form of knowledge individuals whose job it is to identify trends, do research and provide business
plans or solutions to problems.

 Staffing is an important function because it puts the right man in the right job. It is an ongoing activity
as hotel employees to keep leaving and joining t5he hotel organization, they also retire from time leaving
empty places in various positions. Efficiency is a prime focus for, leaves, payments, benefits, medical
allowances, social accounting and much more.

 It is very important to maintain a productive working environment, build positive interpersonal

relationships and engage in problem solving. This can only be done effectively, with proper
communication. This can only be done effectively, with proper communication. Understanding the
communication process and working on areas that need improvement, helps hotel management become
more effective planners.
 The Role of a Hotel Manager

A hotel manager or hotelier is a person who holds a management position within a hotel, mote, and vacant
establishment. Management titles and duties vary by company. In some hotels the title hotel manager or hotelier may
solely be refereed to the general Manager of the hotel. Small hotels usually have a small management team consisting of
three or fewer manager while larger hotels may have a large management consisting team consisting of manger of
various departments and divisions.

Hotel manger are responsible for making sure that all areas of a hotel environment run smoothly and work together
successfully. They also oversee advertising campaign and make sure that the hotel is not going over budget. If the hotel
is not sticking to the budget, they will be responsible for introducing measures to scale back expenditure.
 Hotels are extremely complex environment which require a lot of work to be performed behind the scenes in
order to maintain a front of home appearance which guarantees that the guests enjoy a comfortable and relaxing
stay. Different areas of the hotel will need to work together at all times in order to maintain the high standards
expected by members of the public who have paid with their hand-earned cash. Hotel mangers are responsible for
ensuring that all areas of the hotel are performing properly at all times and that hotel enjoys a good reputation in
the local area.

Large hotels may have several a managers, who each take control of one specific department. For instance, there
may be a manger of housekeeping, a marketing manager, and catering a manger. However these includes will be
expected to report to a general manager throughout the working day.

Smaller hotels usually employ just one individual to perform the necessary managerial tasks. Manager working
in a general role in large hotels will spend a lot of time working behind the scenes. They will often be expected to
attend meetings and concentrate their efforts on marketing. Manager working in smaller hotels will have more
contract with guests on a daily basis.
Hotel Innovation of Principles of
Management
1. Division of Work 8. Centralization
2. Authority and Responsibility 9. Scalar Chain
3. Discipline 10. Order
4. Unity of command 11. Equality
5. Unity of Directing 12. Stability of Tenure of Personnel
6. Subordination of Individual Interests 13. Initiative
to the General Interests. 14. Espirit de Crops
7. Renumeration
 1. Division of Work

Work should be divided among individuals and

Hotel groups to ensure that effort and attention are
Innovation of
Principles of focused on special portions of the task. Henri Fayol
Management
presented work specialization as the best way to

use the human resources of the organization.

2. Authority and Responsibility

The concepts of authority and responsibility are

closely related. Authority was defined by Fayol as
Hotel
the right to give orders and the power to exact Innovation of
obedience. Responsibility involves being Principles of
Management
accountable, and is therefore naturallyn associated
with authority. Whoever assumes authority also
assumes responsibility.
 3. Discipline

A successful organization requires the common

Hotel effort of workers. Penalties should be applied
Innovation of
Principles of judiciously to encourage this common effort.
Management
4. Unity of command

Hotel
Workers should receive from
Innovation of
Principles of
only one manager
Management
 5. Unity of Direction

The entire organization should be moving

Hotel
Innovation of towards common objective in a common direction.
Principles of
Management
6. Subordination of Individual
Interests to the General
Interests.

The interest of one person should not take Hotel

Innovation of
priority over the interests of the organization as Principles of
Management
a whole.
 7. Renumeration

Many variables, such as cost of living supply

Hotel
Innovation of
of qualified personnel, general business
Principles of
Management
conditions, and success of the business, should

be considered in determining a worker’s rate of

pay.
8. Centralization

Fayol defined centralization as lowering the

importance of the subordinate role Hotel
Innovation of
decentralization is increasing the importance.
Principles of
The degree to which centralization or Management
decentralization should be adopted depends on
the specific organization in which the manager is
working.
 9. Scalar Chain

Manager in hierarchies are part of a chain like

authority scale. Each manager, from the first line
Hotel
supervisor to the president, possesses certain
Innovation of
amounts of authority. The president possesses the
Principles of
Management most authority, the first line supervisor the least.
Lower level manager should always keep upper
level manager informed or their work activities.
The existence of a scalar chain adherence to it are
necessary if the organization is to be successful.
10. Order

For the sake of efficiency and coordination,

Hotel
all materials and people related to a specific kind Innovation of
Principles of
of work should be treated as equally as possible. Management
 11. Equality

Hotel All employees should be treated as equally as

Innovation of
possible.
Principles of
Management
12. Stability of tenure of Personnel

Retaining productive employees should

Hotel
always be a high priority of management. Innovation of
Principles of
Recruiting and Selection Costs, as well as Management
increased product-reject rates are usually

associated with hiring new workers.

 13. Initiative

Management should take steps to encourage

Hotel
Innovation of worker initiative, which is defined as new or
Principles of
additional work activity undertaken through self
Management
direction.
14. Espirit de Crops

Management should encourage harmony and

Hotel
general good feelings among employees. Innovation of
Principles of
Management
 The Principles of Scientific
Management
Taylor explained his principles of scientific management:

He started by describing what he considered the best system of management I the

current use, the system of “initiative and incentive” in this system, management gives

initiatives for the for better work, and workers give their best effort. The form of

payment is practically the whole system, in contrast to scientific management.

Taylor’s scientific management consisted of four principles:

First: They develop science for each element of a men’s work, which replaces the
old rule-of-thumb method.

Second: They scientifically select and then train, teach, and develop the
workman, whereas in the past he choose his own work and trained himself as
best he could.

Third: They heartily cooperate with the men so as to ensure all of the wok being
done in accordance with the principles of the science which has been developed.

Fourth: There is an almost equal division of the work and the responsibility
between the management and the workmen.
THANK YOU
AND
GOD BLESS!!

PREPARED BY:
NATINGA, SHALLOM MAE
BELDAD, WELLA
NAJIAL, NECKJEAN