Leadership and Management for Service Industries

LEADERSHIP AND MANAGEMENT
FOR SERVICE INDUSTRIES
Task 3 and Task 4

Cover Content
Introduction
Hard Approach
Soft Approach
Future Management and Leadership Skills
Change in Organisation Systems
Conclusion
References

Introduction
•Leadership and Management for Service Industries helps in forming the policies,
procedures followed by a restaurant in order to make informed decisions and
effectively controlling the daily operations.
•This presentation communicates the current as well as future management
leadership skills in relation to a restaurant chain called Hazev, Haz and Tas
providing evidences based on a number of interviews with its Finance and
Restaurant Manager.

Hard Approach
•This approach is used by the restaurant's top level management in order to ensure
timely delivery of service at highest level of quality along with exercise of control
over the operations.
•As evidenced by the Restaurant Manager, there is a strict procedure of reporting
the information on a daily basis of tills and credit card machines to the finance
manager by uploading a form through Drop Box application used by the restaurant.

Soft Approach
•Since the organization is that of service sector, it needs to be patient, humble as
well as empathetic to the needs of the customers as well as the staff.
•Being a fine dining restaurant, the organization has been able to train its
employees to be at their best behavior.

Future Management and Leadership Skills required
by Hazev, Haz and Tas
As there has been a growing need for skillful workers in present scenario for
organizations of sorts, there are some management and leadership skills that are
required to be implemented so as to sustain growth and edge over the rival
restaurants.

Change in Organisation Systems
•As evidenced by Finance Manager, any change brought in the restaurant is first
informed to the organisation.
•After this proper training programs are conducted for the Restaurant Managers as
well as lower-level staff to facilitate the changes in the organisation.

Conclusion
•From the above presentation it can be concluded that Hazev, Has and Tas is
capable of improving its management and leadership skills by promoting
consensual and hands-off styles.
•Additionally, changes in digital technology have impacted the restaurant positively
by overcoming resistance to change.

References
Shamim, S., Cang, S., Yu, H. and Li, Y., 2016, July. Management approaches for Industry 4.0: A
human resource management perspective. In 2016 IEEE Congress on Evolutionary Computation
(CEC) (pp. 5309-5316). IEEE.
Jaiswal, N. K. and Dhar, R. L., 2015. Transformational leadership, innovation climate, creative self-
efficacy and employee creativity: A multilevel study. International Journal of Hospitality
Management. 51. pp.30-41.

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