netrashetty
Netra Shetty
AC Lens is a privately held company based in Columbus, Ohio that sells contact lenses and vision care products online.
Arlington Contact Lens Service, Inc (AC Lens) was formed in 1995 and launched in 1996 by Dr. Peter Clarkson in the back of an optometrist’s office on the campus of The Ohio State University in Columbus, OH[1]. AC Lens incorporated in the State of Ohio in 1998. In 2000, AC Lens acquired I-Ohio LLC in an exchange of private stock[2]. AC Lens now operates various websites including USA and United Kingdom based sites. Dr. Clarkson is a graduate of Southampton University in the UK and The Ohio State University College of Medicine.
On February 4, 2004, the Fairness to Contact Lens Consumers Act went into effect. This federal law requires that optical care providers release their patients' prescriptions to them. AC Lens was provided the opportunity to comment and suggest changes to the FTC on March 31, 2004[3]. The final ruling on the law was released by the FTC in July 2004[4]. In October 2004, the FTC released a A Guide for Prescribers and Sellers
CEO
Jaime Augusto Zobel de Ayala
Vice Chairman of the Board
Fernando Zobel de Ayala
2
Director
Xavier Loinaz
Director
Antonio Periquet
Director
Nobuya Ichiki
4
Director
Ramon Del Rosario
2
Chairman Emeritus of the Boa...
Jaime Zobel de Ayala
Ayala Automotive
RLM
AG Holdings
CC
Livelt Investmebrs
AA
CFO
Delfin Gonzalez
CIO
MAR
Risk Management
JV
Corporate Strategy
FE
2
Strategy
John Eric Francia
3
Legal & Compliance
Solomon Hermosura
Communication
EDL
Strategy
JEF
Investor Relations
NT
Legal & Compliance
SMT
Corporate Resources
JO
Treasurer
RO
3
Manila Water Company
Gerardo Ablaza
2
Integrated Micro-electronics
Arthur Tan
Ayala Foundation
VG
2
Ayala Land
Antonino Aquino
2
Bank of the Islands
Aurelio Montinola
3
Globe Telecom
Ernest Cu
4
COO
Fernando de Ayala
2
Secretary
Mercedita Nolledo
4
Senior Managing Director
Delfin Lazaro
Assistant Treasurer
RK
Accounting
RM
CFO, AC Capital
GO
Internal Audit
AC
The hotel and lodging business is vulnerable to security and safety
problems. Problems can be created by guests, employees, or intruders.
Security breaches can result in embezzlement, theft, arson, robbery,
and even terrorism. Depending on the size of a hotel or a lodging establishment,
the security function may be handled by a fully staffed
department on site, contracted to an outside security company, or assigned
to designated staff members or on-premises supervisory perc02.
The Organization of a Lodging Establishment 33
sonnel in the rooms department. In a larger, full-service hotel, the director
of security may report directly to the general manager. In smaller
hotels, the security function might become a task of the rooms department
(see Figure 2–1b).
Engineering. Typically, the engineering department’s responsibilities include
preventive maintenance; repair; replacement; improvement and
modification to furniture, fixtures, and equipment (FFE); and ensuring
uninterrupted provision of utilities (gas, electricity, water).5 Preventive
maintenance involves routine checks and inspection of the key
components of all equipment. Maintenance of recreational facilities
may be part of the engineering department’s responsibilities. In particular,
swimming pools require extensive maintenance to ensure
proper filtration and to prevent the accumulation of algae and other
conditions unsuitable for swimming.
Prompt repair minimizes loss of productivity in other hotel operating
departments and inconvenience to hotel guests. When a particular
FFE has reached the end of its useful life and repair is no longer
cost-effective, replacement is indicated. Improvement projects enhance
the existing operation or reduce operating costs of the facility.
Modification projects alter the existing operation to accommodate one
or more new functions.
One hotel might have a large engineering staff that includes
plumbers, carpenters, painters, electricians, and other technicians. Another
might have maintenance personnel who have general knowledge
and understanding of the hotel’s operations but rely on outside contractors
for specialized jobs. In larger, full-service hotels, engineering
may be a separate department, with a director who reports directly to
the resident manager (see Figure 2–1c).
The primary function of the food and beverage department is to provide
food and drink to a hotel’s guests. In earlier times, when an inn
had a single dining room that could hold a limited number of guests,
this was a fairly simple task. Today, however, providing food and drink
is much more complicated. A large hotel might well have a coffee shop,
a gourmet restaurant, a poolside snack bar, room service, two banquet
halls, and ten function rooms where food and beverages are served. It
might also have a lounge, a nightclub, and a lobby bar. On a busy day
(or night), it’s quite likely that functions will be booked in many outlets
at the same time. In addition, some outlets may have multiple events
scheduled for a single day. As you can see, there is great diversity in the
types of activities performed by a food and beverage department, requiring
a significant variety of skills on the part of its workers.
FOOD AND BEVERAGE
DEPARTMENT
34 Chapter 2 Organizational Structure
Because of the diversity of services provided, the food and beverage
department is typically split into subunits. The executive chef, a
person of considerable importance and authority in any full-service hotel,
runs the food production, or kitchen, department. A variety of culinary
specialists who are responsible for different aspects of food preparation
report to the executive chef.
The actual serving of food in a large hotel’s restaurants is usually
the responsibility of a separate department, headed by the assistant
food and beverage director. The food service department is composed
of the individual restaurant and outlet managers, maitre d’s, waiters,
waitresses, and bus help.
Because of their special duties and concerns, many large hotels
have a separate subunit that is responsible only for room service. Because
of the high value and profit margins associated with the sale of
alcoholic beverages, some hotels have a separate department that assumes
responsibility for all outlets where alcoholic beverages are sold.
The person responsible for this department is the beverage manager.
Most full-service hotels also do a considerable convention and
catering business. The typical convention uses small function rooms
for meetings and larger rooms for general sessions, trade shows, exhibits,
and banquets. As a hotel or lodging business increases the use
of its facilities for conventions and meetings, it may form a separate
convention services department. The convention services department
and its personnel are introduced to the client, a meeting planner, or
an association executive by the marketing and sales department. The
convention services department then handles all of the client’s meeting
and catering requirements. Individually catered events include parties,
wedding receptions, business meetings, and other functions held
by groups. To provide for the unique needs of these types of customers,
hotels often organize separate catering and convention departments.
Depending on the size of the hotel, the job of cleaning the food
and beverage outlets themselves as well as of washing pots and pans,
dishes, glasses, and utensils is often delegated to a subunit known as
the stewarding department.
It is only through continuous cooperation and coordination that a
hotel’s food service function can be carried out effectively. A guest who
is dining in a hotel restaurant requires the joint efforts of the kitchen,
food service, beverage, and stewarding departments. A convention banquet
cannot be held without the efforts of the convention and catering
department along with the food production, beverage, and stewarding
departments. The sequence of events and cooperation required
among the food and beverage staff is even more important than in the
rooms department, thus increasing the importance of communication
The Organization of a Lodging Establishment 35
between managers and employees alike. Another challenge faced by
management is the diversity of the employees in the food and beverage
department; the dishwasher in the stewarding department is at a
dramatically different level than the sous chef in the kitchen.
Coordination is not as important an issue in the marketing and sales department,
which is generally much smaller than the food and beverage
department. The primary responsibility of the sales managers who make
up the marketing and sales department is sales, or the selling of the hotel
facilities and services to individuals and groups. Sales managers sell
rooms, food, and beverages to potential clients through advertising, attendance
at association and conference meetings, and direct contacts.
The marketing and sales department is also removed from most of the
day-to-day operational problems faced by other departments. The division
of work among the sales managers is based on the type of customers
a hotel is attempting to attract. Individual sales managers often specialize
in corporate accounts, conventions, or tour and travel markets. Sales
managers’ accounts are sometimes subdivided along geographical lines
into regional or national accounts. The sales staff of the largest full-service
hotels usually does not exceed a dozen or so. These sales managers
work more or less independently in their particular market segments.
Arlington Contact Lens Service, Inc (AC Lens) was formed in 1995 and launched in 1996 by Dr. Peter Clarkson in the back of an optometrist’s office on the campus of The Ohio State University in Columbus, OH[1]. AC Lens incorporated in the State of Ohio in 1998. In 2000, AC Lens acquired I-Ohio LLC in an exchange of private stock[2]. AC Lens now operates various websites including USA and United Kingdom based sites. Dr. Clarkson is a graduate of Southampton University in the UK and The Ohio State University College of Medicine.
On February 4, 2004, the Fairness to Contact Lens Consumers Act went into effect. This federal law requires that optical care providers release their patients' prescriptions to them. AC Lens was provided the opportunity to comment and suggest changes to the FTC on March 31, 2004[3]. The final ruling on the law was released by the FTC in July 2004[4]. In October 2004, the FTC released a A Guide for Prescribers and Sellers
CEO
Jaime Augusto Zobel de Ayala
Vice Chairman of the Board
Fernando Zobel de Ayala
2
Director
Xavier Loinaz
Director
Antonio Periquet
Director
Nobuya Ichiki
4
Director
Ramon Del Rosario
2
Chairman Emeritus of the Boa...
Jaime Zobel de Ayala
Ayala Automotive
RLM
AG Holdings
CC
Livelt Investmebrs
AA
CFO
Delfin Gonzalez
CIO
MAR
Risk Management
JV
Corporate Strategy
FE
2
Strategy
John Eric Francia
3
Legal & Compliance
Solomon Hermosura
Communication
EDL
Strategy
JEF
Investor Relations
NT
Legal & Compliance
SMT
Corporate Resources
JO
Treasurer
RO
3
Manila Water Company
Gerardo Ablaza
2
Integrated Micro-electronics
Arthur Tan
Ayala Foundation
VG
2
Ayala Land
Antonino Aquino
2
Bank of the Islands
Aurelio Montinola
3
Globe Telecom
Ernest Cu
4
COO
Fernando de Ayala
2
Secretary
Mercedita Nolledo
4
Senior Managing Director
Delfin Lazaro
Assistant Treasurer
RK
Accounting
RM
CFO, AC Capital
GO
Internal Audit
AC
The hotel and lodging business is vulnerable to security and safety
problems. Problems can be created by guests, employees, or intruders.
Security breaches can result in embezzlement, theft, arson, robbery,
and even terrorism. Depending on the size of a hotel or a lodging establishment,
the security function may be handled by a fully staffed
department on site, contracted to an outside security company, or assigned
to designated staff members or on-premises supervisory perc02.
The Organization of a Lodging Establishment 33
sonnel in the rooms department. In a larger, full-service hotel, the director
of security may report directly to the general manager. In smaller
hotels, the security function might become a task of the rooms department
(see Figure 2–1b).
Engineering. Typically, the engineering department’s responsibilities include
preventive maintenance; repair; replacement; improvement and
modification to furniture, fixtures, and equipment (FFE); and ensuring
uninterrupted provision of utilities (gas, electricity, water).5 Preventive
maintenance involves routine checks and inspection of the key
components of all equipment. Maintenance of recreational facilities
may be part of the engineering department’s responsibilities. In particular,
swimming pools require extensive maintenance to ensure
proper filtration and to prevent the accumulation of algae and other
conditions unsuitable for swimming.
Prompt repair minimizes loss of productivity in other hotel operating
departments and inconvenience to hotel guests. When a particular
FFE has reached the end of its useful life and repair is no longer
cost-effective, replacement is indicated. Improvement projects enhance
the existing operation or reduce operating costs of the facility.
Modification projects alter the existing operation to accommodate one
or more new functions.
One hotel might have a large engineering staff that includes
plumbers, carpenters, painters, electricians, and other technicians. Another
might have maintenance personnel who have general knowledge
and understanding of the hotel’s operations but rely on outside contractors
for specialized jobs. In larger, full-service hotels, engineering
may be a separate department, with a director who reports directly to
the resident manager (see Figure 2–1c).
The primary function of the food and beverage department is to provide
food and drink to a hotel’s guests. In earlier times, when an inn
had a single dining room that could hold a limited number of guests,
this was a fairly simple task. Today, however, providing food and drink
is much more complicated. A large hotel might well have a coffee shop,
a gourmet restaurant, a poolside snack bar, room service, two banquet
halls, and ten function rooms where food and beverages are served. It
might also have a lounge, a nightclub, and a lobby bar. On a busy day
(or night), it’s quite likely that functions will be booked in many outlets
at the same time. In addition, some outlets may have multiple events
scheduled for a single day. As you can see, there is great diversity in the
types of activities performed by a food and beverage department, requiring
a significant variety of skills on the part of its workers.
FOOD AND BEVERAGE
DEPARTMENT
34 Chapter 2 Organizational Structure
Because of the diversity of services provided, the food and beverage
department is typically split into subunits. The executive chef, a
person of considerable importance and authority in any full-service hotel,
runs the food production, or kitchen, department. A variety of culinary
specialists who are responsible for different aspects of food preparation
report to the executive chef.
The actual serving of food in a large hotel’s restaurants is usually
the responsibility of a separate department, headed by the assistant
food and beverage director. The food service department is composed
of the individual restaurant and outlet managers, maitre d’s, waiters,
waitresses, and bus help.
Because of their special duties and concerns, many large hotels
have a separate subunit that is responsible only for room service. Because
of the high value and profit margins associated with the sale of
alcoholic beverages, some hotels have a separate department that assumes
responsibility for all outlets where alcoholic beverages are sold.
The person responsible for this department is the beverage manager.
Most full-service hotels also do a considerable convention and
catering business. The typical convention uses small function rooms
for meetings and larger rooms for general sessions, trade shows, exhibits,
and banquets. As a hotel or lodging business increases the use
of its facilities for conventions and meetings, it may form a separate
convention services department. The convention services department
and its personnel are introduced to the client, a meeting planner, or
an association executive by the marketing and sales department. The
convention services department then handles all of the client’s meeting
and catering requirements. Individually catered events include parties,
wedding receptions, business meetings, and other functions held
by groups. To provide for the unique needs of these types of customers,
hotels often organize separate catering and convention departments.
Depending on the size of the hotel, the job of cleaning the food
and beverage outlets themselves as well as of washing pots and pans,
dishes, glasses, and utensils is often delegated to a subunit known as
the stewarding department.
It is only through continuous cooperation and coordination that a
hotel’s food service function can be carried out effectively. A guest who
is dining in a hotel restaurant requires the joint efforts of the kitchen,
food service, beverage, and stewarding departments. A convention banquet
cannot be held without the efforts of the convention and catering
department along with the food production, beverage, and stewarding
departments. The sequence of events and cooperation required
among the food and beverage staff is even more important than in the
rooms department, thus increasing the importance of communication
The Organization of a Lodging Establishment 35
between managers and employees alike. Another challenge faced by
management is the diversity of the employees in the food and beverage
department; the dishwasher in the stewarding department is at a
dramatically different level than the sous chef in the kitchen.
Coordination is not as important an issue in the marketing and sales department,
which is generally much smaller than the food and beverage
department. The primary responsibility of the sales managers who make
up the marketing and sales department is sales, or the selling of the hotel
facilities and services to individuals and groups. Sales managers sell
rooms, food, and beverages to potential clients through advertising, attendance
at association and conference meetings, and direct contacts.
The marketing and sales department is also removed from most of the
day-to-day operational problems faced by other departments. The division
of work among the sales managers is based on the type of customers
a hotel is attempting to attract. Individual sales managers often specialize
in corporate accounts, conventions, or tour and travel markets. Sales
managers’ accounts are sometimes subdivided along geographical lines
into regional or national accounts. The sales staff of the largest full-service
hotels usually does not exceed a dozen or so. These sales managers
work more or less independently in their particular market segments.
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