Leadership and Management for Service Industries

LEADERSHIP AND
MANAGEMENT FOR
SERVICE INDUSTRIES

Table of Content
• Introduction
• Current management and leadership skills
• Future management & leadership skills
• Change in Organisation Systems and their Implementation
• Conclusion
• References

Introduction
Leadership and management style for the service sector help the
manager to formulate different strategies, policies etc. It is followed by
the restaurant for the effective decision in the business to control or
monitor their daily operations. It include the current as well as future
leadership styles & management skills in respect of Hazev, Haz and
Tas restaurant and for it's chain.

Current management and leadership skills
Current skills used by the Hazev, Haz and Tas restaurant which inlcude
hard as well as soft skills approach.
•Hard Approach
•Soft Approach

Future management & leadership skills
In the restaurant, they required skilled persons for the future growth as
well they have to accept more changes in respect of the technology
because it provide higher profit. According to Mr. Murat & Ms. Naz, in
the future the implement proper database, use UNIX system and others
software for the labour management, time table or stock in & stock out.
These future changes will help the organisation to develop tough
competition to their rival restaurant.

Change in Organisation Systems and their
Implementation
According to Mr. Murat and Ms. Naz, changes are not easy because it
required lots efforts along with it required approval from top
management. After changes in the technology manager provide proper
training to the each staff members. It is important for the organisation
to firstly provide training to the lower level staff regarding any
changes.

Conclusion
From the above discussion, it has been concluded that Hazev, Has and
Tas restaurant have capacity as well as ability to improve their
management & leadership skills. It is beneficial for the organisation to
increase their productivity as well as profitability by use of consensual
or hand off approach. Restaurant staff is vary flexible or adaptable of
any changes or increase the use of digital technology that will increase
efficiency in their operations.

References
Testa, M. R. and Sipe, L., 2012. Service-leadership competencies for
hospitality and tourism management. International journal of
hospitality management. 31(3). pp.648-658.
Wong, J. Y. and Lee, W. H., 2012. Leadership through service: An
exploratory study of the leadership styles of tour leaders. Tourism
Management. 33(5). pp.1112-1121.

Thank You