Leadership and Management for Service Industries

Leadership and
management for service
industries

Table of Contents
Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Different classical Management theories in relation to hospitality industry..........................1
Explain the roles of a leader and different leadership styles using a chosen hospitality
organisation............................................................................................................................3
Identify sustainable management and leadership style..........................................................3
Compare sustainable Management and leadership styles......................................................4
Evaluate organisation’s current management and leadership style........................................5
Investigate internal and external factors that influence sustainable leadership......................5
Analyse internal and external factors that influence the impact of sustainability and structures
................................................................................................................................................7
Critical view on changes in management styles, using sustainable tourism Strategies.........7
Asses current management and leadership ‘hard’ and ‘soft’ skills........................................7
Discuss future management and leadership skills..................................................................8
Discus the importance of the impact of sustainable Management and leadership skills........8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Leadership and management are two essential fundamentals of organisation that manage
and control overall working ability and skills of business. In this manager and leader will ensure
that activities under business are performed in systematic manner with set time period. They
both support in gaining proficient result to business enterprise. In this Brewers Fayre is to be
taken that is leading restaurant chain UK. Sustainable leaders and manager put positive impact
on destination in terms of generating profitability results (Gürlek and Çemberci, 2020) . The
Brewers Fayre is founded in 1979 who serves foods and beverages to customers in UK around
161 locations. This involves classical management theory along with role of leaders. It also
demonstrates different leadership style of service industry within management and leadership
style. It also elucidates internal and external factors that direct influence on management style.
Further it presents hard and soft skill with future management and leadership skills.
MAIN BODY
Different classical Management theories in relation to hospitality industry
Classical management theory refers to a belief that workers only have physical and
economic needs. According to this theory employees are not focus on social needs or job
satisfaction by emphasis on centralized decision making, profit maximization etc. classical
theory offers the better direction to company that also maximise profitability and sales by
involving sustainable leadership and management within Brewers Fayre. In this leader and
manager of Brewers Fayre, UK mainly emphasis of classical management theories because it
develops quality of working practices within hospitality sector:
Weber theory of Bureaucracy
It refers to that theory which represents brief description of different principle of
bureaucracy that develops hierarchical structure, division of labor,. Within this theory every
employee are getting influenced by adequate function of management. Some principles are
presented within this theory that is discussed below:
Division of labor:In this complex task is divided into small task so that it would be
completed on presented time(Golensky and Hager, 2020). In this manager of Brewers Fayre
focus on dividing the task into smaller activities as per the ability of workers to perform so that it
gives proficient results to and hotel productivity.
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Chain of command:In this top authority command instruction to lower workers so that
targets are attained on time. In case ofBrewers Fayre manager will need to ensure that hierarchy
is to be maintained under the chain of instruction that helps employees to effectively understand
their task which they performed so that timely outcome is presented. It improvised working
ability of an organisation.
Rules and requirements: in terms of this principle manager of Brewers Fayre ensures
that every employee follow proper rules and regulations as per the framed policy due to which
more accountability under workers is developed. It also creates uniformity that reflects higher
success to hospitality sector.
Career orientation: This is significant principle of weber theory where manager of
Brewers Fayre emphasis on maintaining turnover of organisation by measuring satisfaction level
of employees. In this they also get focus on recognizing that every person perform right job on
right place where productivity will develop with high perfection.
Taylor' scientific management theory
It is a scientific management theory that is propounded by F.W.Taylor that briefing
development of working efficiency under workers by encouraging them to fulfill basic needs like
rewards, salary etc. Some principle of this theory is presented below in case of Brewers Fayre:
Principles of Taylor's scientific management theories
 In this rule of thumb is efficient principle that represent that work will get properly or-
ganised with efficiency that offers better results in long term sustainability of Brewers
Fayre.
 In this harmony not discord is adopted by Brewers Fayre where manager focus on devel-
oping strong relationship between leaders and employees so that they perform their task
properly in harmony (Alam, Parvin and Rahman, 2020). It removes confusion among
workers due to which sustainability is enjoyed by firm.
 Within Brewers Fayre task are not divided to employee but it is done under the team by
analysing individual capability. This motivates workers to work more suitable and in co-
ordination.
 By offering properly training and development session to employees by manager ofBrew-
ers Fayre helps in increasing efficiency and prosperity of each and every person.
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