Reference no: EM133351653

Felles Hospitality Group currently operates two midsize limited-service hotels. Each of the 100-plus room properties is located within a 200-mile radius, and each is a participant in the company's central reservation system. None of the hotels has food and beverage services available other than through a group of vending machines located in the Refreshment Centre. Hospitality Consultants are considering adding two properties to its organization but is somewhat hesitant because the two prospective member properties average more than 350 rooms, offer food and beverage services, and are located more than 400 miles from company headquarters.

The Vice President for Operations considers the company's past successes the result of the proximity of the units and promotion of the central reservation system. Another area of concern to the Vice President is the fact that the newer properties are so much larger than the units the company currently manages. Hospitality Consultants are struggling to determine how relationships should be adjusted to reflect the addition of these two new properties and how to identify positions within various operating departments, including the front office.

A. List FIVE organizational and service factors that the executives at Hospitality Consultants should consider before adding the two new properties.

B. build an organization chart that Hospitality Consultants could use to identify management positions for the operation of their typical 200-room limited-service property.

C. Explain FIVE differences between the chart for the typical 200-room limited-service property and the chart for a larger full-service property.