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Q1— Section header —
1.1.1False organising Outside cabins Balcony cabins Luxury suites Family suites
1.4.2alking unning ancing ycling ater sports ock climbing hore excursions Duty free items,
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2.1.1hese are the rights and powers inherent in a position This empowers the manager to give orders to employees and take decisions and to
2.1.2bligation of exercising responsib ility and uthority and to account for it. (2\
2.1.3s the obligation to carry out an order to the benefit of the organisation as a whole (3\
2.2.1Driftwood Hotel Penny wise Golden Years They offer accommodation as well as food and beverage services (4\
2.2.2Perfect Eatery (1\
2.2.3Perfect Eatery Driftwood Penny wise (4\
2.2.4Golden Years It is a state funded establishment that must work within a given budget (2\
2.2.5Driftwood Hotel and Perfect Eatery Driftwood for families on holiday (4\
2.2.6Eatery can deliver fast food/take away services from the food t uck wherever people gather e.g. shows, sport events ny ONE example\
2.2.7Manpower Managers, cashiers, cooks, and service staff Machines Computers, cash registers, ovens, stoves, fridges Material The receipts, admin documents, ingredients, linen Money Income gained from sales and expenses to be paid
2.3.1Finance, marketing, personnel are coordinated at this level It is coordination between the general manager and departmental manager (2\
2.3.2Horizontal management is needed this level Departments coordinate with each other Coordination takes place in one department Coordinates vertically with lower level management Coordination is bet
2.3.3Takes place between workers at the same level Workers at the same level coordinate even if they are from different departments (2\
2.4Because olicy rocedures and ules can be consulted (2\ [50]50
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3.1ow worker morale and poor motivation by managers The clashing personalities of some employees may inhibit cooperation Poor relations between individuals and departments Exaggerated emphasis on the importance or urgency of own tasks
Q4— Section header —
4.1rganising s a continuous process and a function of all managers It refers to how the work activities, resources and authority relationships are organised in the formal organisational structure (2\
4.2Record all sources of income Income can be selling accommodation, food and beverages Classify all items of expenditure Classify according to type, e.g., fixed cost, semi variable and variable cost Set priorities and make firm decisions
4.3.1Ensures that there is always enough stock of the right quality Not too much capital must be tied up in stock (2\
4.3.2Unorganised storerooms not using space efficiently Possible poor quality of food commodities or wrong supplies received Unorganised storerooms and unlabelled store items could lead to pilfering ime wasted
4.3.5Food manufacturing software monitors stock and alerts users of stock sell by dates in food preparation environments Online and cloud based platforms for accommodation providers to track supplies Point
4.3.6Develop terms of reference for team Invite vendors for demonstrations
4.3.7Appoint task team Develop terms of reference for task team Receive, consider and approve task team recommendations It concentrates efforts to solve problems faster Managers take fewer decisions The techniques enable an increased span of control for managers
4.5.250