TOPIC 4: ORGANIZATIONAL MANAGEMENT STRUCTURE OF RESTAURANTS AND CATERING ENTERPRISES.

ORGANIZATIONAL MANAGEMENT STRUCTURE OF RESTAURANTS AND CATERING ENTERPRISES

People who work in society contribute to enterprises or organizations throughout their lives. And enterprises or organizations provide services, produce products, and human society lives and develops by consuming or using them. They determine the order of life in society and monitor how this order is observed.

​

Enterprises do not appear spontaneously; they are created by people as a means of achieving certain goals. As an enterprise or organization develops, its goals and objectives become more complex and change.

​

AN ENTERPRISE AND ORGANIZATION IS PRIMARILY INFLUENCED BY 3 FACTORS:

​

• Sometimes a fourth factor is also included in these factors - managers. On the one hand, they are representatives of property owners, and on the other hand, they are hired employees, just like other employees.

​

• Achieving organizational goals implies the joint work of people who are employees of the enterprise and organization. Every enterprise and organization, whether it be a limited liability company with only five employees, or a university or factory with hundreds of employees, needs to coordinate this interaction and establish a certain internal order. This order manifests itself in the form of organizational structure and organizational culture.

​

• The organizational structure determines the ratio (subordination) between the tasks performed by the organization's employees. Organizational structure manifests itself in the forms of division of labor, the creation of specialized units, the hierarchy of positions, and intra-organizational activities and is a necessary aspect of effective organization. Because it gives it internal stability and allows achieving a certain order in the use of resources.

​

• Organizational structure is a principle traditionally based on the division of labor. Some organizations are organized according to the principle of distribution of responsibilities among functional units. In this case, each department is responsible for one of the areas of activity - production, service, finance, procurement, and personnel. Such organization is called functional organization.

​

FROM THE POINT OF VIEW OF THE TASKS PERFORMED, EMPLOYEES OF ENTERPRISES AND ORGANIZATIONS ARE TRADITIONALLY DIVIDED INTO MANAGERS, SPECIALISTS, AND EXECUTORS.

• Managers manage the organization's resources and make decisions about their use. Managers include the director of the tourist enterprise, the director of the restaurant, the general manager of the hotel, the rector of the institute, the chairman of the public association, etc.

​

​

​

• Specialists do not have administrative power, but are experts in a particular field and help managers make decisions. Such specialists include tour operators, head chefs, consultant doctors, heads of academic departments, and similar staff.

​

​

​

• Executors (executors) implement decisions made by managers and directly implement enterprise and organization plans. Performers include restaurant waiters, hotel roomkeepers, attending physicians, university professors, and similar professionals.

​

​

• An important aspect of the organizational structure is the size and hierarchy of the distance between the upper and lower levels of the enterprise and organization. The greater the distance (number of levels) between the manager and the ordinary executor, the higher the degree of hierarchy in the organization.

​

THE PROCESS OF MANAGING RESTAURANTS BY CATERING ENTERPRISES IS AIMED AT ENSURING THE APPROPRIATE ADAPTATION OF LABOR, MATERIAL, AND FINANCIAL RESOURCES.

• The consistent preparation of products and the highest level of service in restaurants and catering establishments depends not only on the technical condition of the restaurant, the comfort of the building, and the technological equipment of the halls, but also on the work capacity of the managers.

​

THE MANAGEMENT OF CATERING ENTERPRISES INCLUDES THE PERFORMANCE OF:

• The most important part of management is the organization of labor, which includes moral and material incentives for employees. The structure of restaurant management is an association of subordinate parties performing the relevant functions.

​

• Various groups consisting of several employees are managed by the management body, and their main task is to satisfy consumer needs. This group is headed by a separate employee. He manages the entrusted industry (restaurant, its branches, departments, etc.). The restaurant's staff is managed by the administration.

​

• Administration - a director, head, or official who constitutes a part of the workforce. The administration, within its rights and obligations, manages the activities of the collective, acts on behalf of the labor collective, protects its interests, and is responsible for the fulfillment of its duties. The workforce, along with the administration, participates in restaurant management.

​

• The entire purpose and tasks of the workforce of food service enterprises are one - to work together to prepare products and deliver them to consumers. The labor collective also has the right to discuss economic issues, make decisions, and plan and regulate the labor process.

​