This Submission Must Not Exceed 2 Pages; Slides Can Use Word

Question

This submission must not exceed 2 pages slides can use Word Pdf Ppt This submission must not exceed 2 pages or slides (can use Word, PDF, PPT, similar). Part I MVV, Org. Chart, Change Imagine you’re the manager of your business (choose from restaurant, bar, catering, hotel, bakery, travel agency, similar) Paragraph. 1 – “before” 1. Create a powerful, short and impactful Mission Vision Statement 2. Create an organizational chart (using smart art, similar visual layout) for your team of 10-15 people: clearly indicate position, span of control, type of structure and job function Paragraph. 2 – “after” POST/ DURING COVID/19 Now consider the ongoing pandemic that has changed your organizational culture and strategy, forcing you to downsize, expand or restructure your staff 1. Create a new organizational chart for your new team (maybe still 10-15, or fewer), explaining new position, new span of control and new job function 2. Justify using terminology (max 3 bullet points) your reasons for restructure, re alignment, etc. 3. Describe the organizational culture reflected in this new structure (max 2 bullet points)

Dr. Jack HW Helper · Accepted Answer

Introduction Managing a hospitality enterprise during unprecedented times such as the COVID-19 pandemic requires strategic adaptation in organizational structure and culture. This paper explores the transformation from pre-pandemic operations to a resilient post-pandemic model within a hotel management context, illustrating the importance of vision, structure, and cultural agility. Part I: Pre-Pandemic Organizational Framework Mission and Vision Statement Our mission is to provide unparalleled hospitality experiences that foster comfort, safety, and memorable stays for every guest. We envision becoming the leading eco-friendly hotel chain renowned for exceptional service and sustainable practices. Pre-COVID Organizational Chart General Manager – overall leadership & strategic direction Front Office Manager – guest services, reception, reservations Housekeeping Supervisor – room cleanliness & maintenance Food & Beverage Manager – restaurant and catering services Sales & Marketing Manager – market outreach and promotional activities This structure had a clear hierarchy with direct control over operational departments, supporting streamlined decision making and guest satisfaction. Organizational Culture Pre-Pandemic Customer-centric, emphasizing personalized service Collaborative environment fostering innovation and teamwork Part II: Post-COVID Organizational Adaptation New Organizational Chart General Manager Guest Experience Director – focuses on safety protocols, digital check-in, and guest engagement Housekeeping & Sanitation Supervisor – enhanced sanitation standards Food & Beverage Coordinator – contactless dining solutions Remote Sales & Marketing Lead – digital marketing, online bookings Restructuring aimed to adapt to health safety measures, digital transformation, and decreased in-person interactions. Justification of Restructure Enhanced focus on health, safety, and sanitation to meet new guest expectations Shift towards digital c

This Submission Must Not Exceed 2 Pages; Slides Can Use Word ✓ Solved

This submission must not exceed 2 pages slides can use Word Pdf Ppt

Sample Paper For Above instruction

Mission and Vision Statement

Pre-COVID Organizational Chart

Organizational Culture Pre-Pandemic

Part II: Post-COVID Organizational Adaptation

New Organizational Chart

Justification of Restructure

Organizational Culture Reflection

Conclusion

References