Table of content •Introduction •Management and Leadership Skills in context to Hazev, Haz and Tas •Future management & leadership skills required by restaurant chain •Conclusion •References
Introduction Leadership and management are helpful to enhance productivity and quality in service industry so that goals of organisation can accomplish according to the desire. This presentation talks about to assess current management & leadership 'hard' and 'soft' skills providing evidence from restaurant chain Hazev, Haz and Tas.
Management and Leadership Skills in context to Hazev, Haz and Tas Hardapproach:Asperthisapproachmanagementof organisation does not compromise with the performance and it requires better performance in order to accomplish the goals of company. Soft approach:For service industry like Hazev, Haz and Tas it is require to emphasis towards this approach and being flexible while taking decisions.
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Future management & leadership skills required by restaurant chain Forthecorporationitisessentialtousemanagement& leadership styles so that workers can perform better and fulfil the expectations and it is required to survive in the competitive market. As from the interviews, it has been analysed that hands off and consensual approach is used by restaurant chain and it motivates the workers to involves in decision making process.
Conclusion As from the above presentation, it has been analysed that it is assess current management and leadership hard and soft skills so that work can be done as per the specific requirement. To enhancetheproductivityandefficiencyitisimportantto emphasis towards management and leadership skill.
References Biemans,W.G.,Griffin,A.andMoenaert,R.K.,2016. Perspective:Newservicedevelopment:Howthefield developed,itscurrentstatusandrecommendationsfor moving the field forward.Journal of Product Innovation Management. 33(4). pp.382-397. Chang, Y. Y., 2016. Multilevel transformational leadership and managementinnovation:Intermediatelinkageevidence. Leadership & Organization Development Journal. 37(2). pp.265-288.
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