ORGANISING

Introduction of Organising:
Organising in a general sense means systematic arrangement of activities. In this
sense, organising is done by each individual. However, organising as a process of
management essentially relates to sub-dividing and grouping of activities.

Organising becomes necessary when two or more persons work together to achieve
some common objectives. When a player is playing alone, there are perhaps no needs
of organising. In that case, it is important to determine the role of each player and for
the team as a whole to attain victory over the rival tam. The determine the work to be
done by the employee and give him the right to use materials, machinery, equipment
etc. this is the point when organising becomes necessary.

As mew people are appointment, there has to be further division and sub-division of
work among them. In this lesson, we shall study about the process of organising which
leads to the setting up of an organisation structure.

Definitionof Organising:
“As the process of identifying and grouping of the work to be performed defining and
delegating responsibility and authority and establishing relationship for the purpose of
enabling people to work effectively together in accomplishing their objectives.”

Meaning of Organising:
Organising is the second fundamental function of management. The organising
process results in the creation of a formal organisation structure. It is a process which
consist of determining the activities to be performed in an organisation, grouping these
activities and assigning managerial authority and responsibility to people employed in
the organisation. The organising function primary deals with the grouping of activities
and establishment of authority relationship among various people working in the
organisation. Organising involves the preparations necessary for implementing plans.
The manager must determine who report to whom in the organisation.
Organising:

Organising is the process of identifying and grouping the work to be performed,

defining and delegating responsibility and authority and establishing relationships of
management organising. A hotel organizational structure is a comprehensive plan by
a hotel owner to define departmental activities and responsibilities. This structure
brings order to every aspect of hotel operation from the front desk and room service to
the table, rooms these are all speciality to the manager. As a hotel owner or manager,
it is responsibility to manager organize the workforce. An effective hotel
organogram can increase work hard.

Organization Structure:

 Organization Design:
Individual and groups are arranged in an organization with respect to the tasks they
perform. And it is a step-by-step identifies of work flow, procedures, structures and
systems, realigns them to fit current business realities of goals and then develops plans
to implement the new changes of organizational design.

 Organizational Chart:
The graphic illustration that reflects lines of authority and communication within the
organization. Organizational structure it is all managed by how to prepare and design
well and good of organizational chart.

Function of Organising:
 Identification of activities:
All the activities which have to be performed in a concern have to be identified
first. Example: preparation of accounts, making sales, record keeping , quality
control, inventory control, etc. all these activities have to be grouped and
classified into units.
 Departmentally organizing the activities:
In this step, the manager tries to combine and group similar and relate activities
into units or departments. This organization of dividing the whole concern into
independent units and departments is called depart mentation
  Classifying the authority:
Once the departments are made, the manager likes to classify the powers and its
extent to the managers. This activity of giving a rank its order to the managerial
position is called hierarchy. The top management is into formulation of policies,
the middle level management into departmental supervision of foremen. It I help
in brings smoothness in a concerns working.

 Co-ordination between authority and responsibility:

Relationships areestablishedamong various groups to enable smooth interaction
toward the achievement of the organizational goal. Each individual is made
aware of this authority and he knows whom they have to take orders from and to
whom they are accountable and to whom they have to report. A clear
organizational structure is drawn and all the employees are made aware of
organising.

Importance of Organising:

 Benefits of Specialisation: Under organising all the activities are subdivided into
various works r jobs. For all the sub works competent people are appointed who
become expects by doing a particular job time and again.. In this way, maximum
work is accomplished in the minimum span of time and the organisation gets the
benefit of specialisation.

 Clarity in Working Relationship:Organising clarifies the working relations

among employees. It specifies who is to report to whom. Therefore,
communication becomes effective. It also helps in fixing accountability.

 Optimum Utilisation of Resources:Under the process of organising the

entire work is divided into various small activities. There is a different employee
performing every different job.There is no possibility of any activity being left out
or any possibility of unnecessary duplicating any job. Consequently, there is
optimum utilisation of all the available resources in the organisation.
 Adaptation to Change:Organising process makes the organisation capable of
adapting to any change connected with the post of the employees. This becomes
 possible only because of the fact that there is a clear scalar chain of authority for
the manager’s right from the top to the lower level.It is immediately filled up by
promotion. Since every subordinate is well aware of the working of his boss, there
is no difficulty for his taking up the new post.
 Effective Administration:It has generally been observed that there is always
a condition of doubt about the authority of the managers among themselves. The
process of organising makes a clear mention of each and every activity of every
manager and also of their extent of authority.It is also made clear as to whom a
manager order for a particular job shall. Everybody also knows to whom they are
accountable. In this way, the confusion on authority is put to an end.
Consequently, effective administration becomes possible.

 Development of Personnel:Under the process of organising, delegation of

authority is practiced. This is done not because of the limited capacity of any
individual, but also to discover new techniques of work.It provides opportunities
of taking decisions to the subordinates. By taking advantage of this situation, they
try to find out the latest techniques and implement them. Consequently, it helps
them to grow and develop.

 Expansion and Growth:The process of organising allows the employees the

freedom to take decisions which helps them to grow. They are always ready to
face new challenges. This situation can help in the development of the enterprise.
This helps in increasing the earning capacity of the enterprise which in turn helps
its development.

Organization Introduction
  The building is owned by Madhumati M Kerimetihal.

 The property is leased by Balraj A Guttedar (MD) from Gulbarga, since 4

years.

 The MD is into hotel and liquor business in Gulbarga, Karnataka since many
years.

 Hotel is situated in APMC circle near Medical College Bagalkot.

 It started in 2015 which has become famous in Bagalkot.

 It provides Food, Beverages and Accommodation for the customers.

 This is a lavish Hotel in locality, which has received good reviews by

people.

Employees Profile

Totally there are 60 employees in this Hotel

1. General Manager – 1

2. Manager – 1

3. Accountant – 1

4. Captains – 4

5. Stewards – 20

6. Chefs – 11

7. Lodge - 6

8. Housekeeping - 11

9. Security and Parking – 5

 Organization Structure

Owner/MD

General Manager

Manager

Structure of Kitchen

 Food and Beverage Manager (Lakshmikant Patil).

 Executive Chef (Sureshchandra Balan).
 Under Executive Chief there are 10 chef’s working.

 There is 8 hours shift in the organization so chef’s keeps changing.

 At a time 3 main chef’s and 2 assistant chef’s work.

Structure of Operation

 There are total 24 people in operation section.

 In each shift 2 captains work there job is to take the orders and submit to
Stewards and make sure that the food is prepared in time.

 Under each Captain there are 5 Stewards (Waiters), they are the ones' who have
to serve properly with no complaints.

Structure of Lodge
  6 people work in Lodge section.

 In Lodge section First Office Executive i.e. Shreedhar is the head.

 He is the Receptionist and Lobby in charge who takes care of all lodge section.

 There are 5 people under him who are responsible for accommodation of the
customers i.e. check in and check out process and payment process.

Structure of Housekeeping

 There are total 11 people in Housekeeping department.

 In each shift 1 supervisor and 4 housekeeping people work.

 Here the shift is of Day and Night.

 This housekeeping department is for Lodging as well as Restaurant.

 Housekeeping people are only to sweep and clean the floor. The plates are
picked up by Stewards only.

Organization Functions

 Centralization:-

 The employees cannot take any decisions on their own.

 Everyone has to report to their authorities.

 Steward will report to Captain, Captain to Manager, Manager to General

Manager and GM to Managing Director.

Organization Functions

 Division Of Work:-

 According to the position each employee has their work divided.

 Captain has to take orders.

 Stewards have to Serve

 Housekeeping have to maintain cleanliness in Hotel.

 Lodging section people have to look after accommodation facilities.

 Finally Manager and GM has to look after everything.

 Order:-

 Everyone will arrive on time according to their shift and work.

 All the necessary things are kept in the right place and are available at the right
time.

 There are separate places for keeping crockery, dishes, cutlery etc.

 Unity Of Command:-

 Everyday a briefing session is done in which the schedule of each employee is

told by Manager and GM.

 Everyone has to follow their commands and work accordingly.

 If any VIP’s are arriving, prior intimation is made to manager and the same is
followed by Captains.

 Captains plan accordingly.

 Esprit De Corps:-

 Owner motivates the employees by providing them Food, Accommodation and

Uniform for free plus their salary. As most of them are from different states.

 Separate rooms are allotted for different designations.

 Manager motivates by resolving all the complaints then and there or within the
day.
  Managers train the employees to handle stressful and rude situations of the
customers.

Average Salaries

 General Manager - ₹32000/month

 Manager – ₹25000/month

 Captain – ₹12000/month

 Steward – ₹8000/month

 Security - ₹7000/month

Planning and Controlling

 Allotment of right people.

 Internal issues are managed by Manager.

 External issues are managed by General Manager. (Payments, Purchasing new

items)

 Briefing employees daily.

 If 35 rooms are occupied. Then the staff should prepare breakfast for 70 people.

 The staff will prepare for 10 extra guest i.e. those are unexpected guests.

 There are separate counters such as Buffet, Cashier and service.

 The staff look after the timings of breakfast i.e. 7:30 AM to 10:30 AM.

 After that complimentary breakfast is closed.

 All the raw materials cost are calculated the day before.

 All the food items are tasted by the manager and then served to customers.

 By doing this the restaurant control the food quality.

 The manager make sure that nothing is wasted in the kitchen and no food is felt
for the customers.

 In the hotel there is day to day planning.

 The vegetables are brought every 3 days and raw materials every month.

 The staff is controlled by 26 CCTV cameras present in the building.

 The housekeeping staff focus on VIPs and ask them personally what they want.

 The hotel aims for at least 75% profit per bill.