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Large, Full-Service Hotel
Figure 7 shows the formal organization of a large, full-service hotel. With its
increased sized, specialists (department heads) become necessary to perform front 
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Public Space
Cleaners
Laundry
Staff
Room
Attendants
Sales
Managers
Catering Sales
Staff
Front Office
Manager
Food & Beverage
Director
Executive
Housekeeper
Chief
Engineer
Maintenance
Staff
Grounds
Staff
Inspectors
Desk Agents
Restaurant
Managers
Banquet
Staff
Accounts
Receivable Clerk
Accounts
Payable Clerk
Cooks
Warewashers
Service Staff
Bartenders
Bell Staff
Auditors
Van Drivers
Security
Controller
General Manager
Assistant General 
Manager
Administrative
Assistant
Banquet
Managers
Executive
Chef
Human
Resources
Manager
Sales &
Marketing 
Director
FIGURE 7
Organization chart for large (350 room), full-service hotel.
Source: Hayes, D. K., and J. D. Ninemeier. 2004. Hotel Operations Management, p. 24. Upper Saddle River, NJ: Pearson Prentice Hall. Reprinted by permission.
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office functions and housekeeping, food and beverage, safety and security, engineer-
ing and maintenance, marketing and accounting, and other functions. Department
heads, in turn, often require assistance from managers and supervisors who manage
the day-to-day work of entry-level staff members.