Özet:

The technological development of the day through the day has made the compulsory to review themselves. The intense competition in the service companies makes this situation much more intense. The creation of a constructive organization culture open to innovation in tourism enterprises considered the center of the service industry has become inevitable. The aim of this study is to explore how the organizational structures of the enterprises operating in the food and beverage sector of tourism and the hierarchical arrangements. In this direction, the study focused on concepts such as organization, organization structure and hierarchical order. The examples of the research are made by three, four and five-star hotels and restaurants and cafes that operate within the province of Konya. In the study, data and findings were obtained by applying the survey technique. In this study, the survey was applied to employees employed in three, four and five-star hotels in the province of Konya and in restaurants and cafes.

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