HTH 601 Chapter 13: Chapter 13

• School: Ryerson University
• Department: Hospitality and Tourism Management
• Course: HTH 601
• Professor: Amrita Bhalla

Document Summary

Organizational structure defined: division of labor & patterns of coordination, communication, workflow & formal power that direct org. al activities. Coordination work activities: close connect to division of labor that optimal level of specialization is limited by feasibility of coordinate work; costly as division of labor increase, 3 coordinating mechanism. Formal hierarchy assign legitimate power to individuals, who then use power to direct work processes & allocate resources; coordinate through direct supervision (chain of command) necessary in most forms, but has problems. Not agile for coordinate in complex & novel situations. Able supervise only limited no of employees limit employee autonomy & involvement in decision. Standardized process: improved quality & consistency of product/ service through job description & procedures. Standardized outputs: ensure individuals & work units clearly defined goals & output measures (customer satisfaction, production efficiency, sales targets) Standardized skills: extensively training/ hiring ppl who learned precise role behaviors from educational programs. Receive lower quality & less timely info.