Classical managerial theory focuses on physical and economical needs, specialization of labor, profit maximization, and centralized decision-making and leadership. This assignment explores the incorporation of classical management theory in service organizations and its impact on revenue management. It also discusses the implementation of F.W Taylor's Scientific Management Theory in restaurants to improve economic efficiency and labor productivity. Additionally, it examines the internal and external factors that influence management style and the impact of the business on the managerial level.