Leadership and Management for Service Industries

LEADERSHIP AND
MANAGEMENT FOR
SERVICE INDUSTRIES

Table of Contents
PART 1 ...........................................................................................................................................1
1) Introduction to the report........................................................................................................1
2) Different classical management theories and its application in culturally diverse hospitality
industry........................................................................................................................................1
3) Role of leader and different leadership styles in talent management of hospitality industry. 2
4) Review management and leadership style in the organisation...............................................3
5) Analysis and evaluation of management theories and leadership styles in relation with
structure and culture of the organisation.....................................................................................3
6) Investigation and analysis of internal factors and external factors that has impact on
influence on management styles and structure............................................................................3
7) Critical analysis of specific management styles that have influence......................................5
8) Conclusion of the report.........................................................................................................5
PART 2............................................................................................................................................5
1) Introduction to the report........................................................................................................5
2) Current management and leadership ‘hard’ and ‘soft’ skills..................................................6
3) Evaluation of current and future management and leadership skills required by the
hospitality sector comprising of people of different cultures......................................................7
4) Critical evaluation of management and leadership skills in the service sector ......................8
5) Comparison and contrast between different service industry organisations change
management systems and leadership in implementing change...................................................8
6) Analysis of how change management affects management and leadership skills and styles.9
7) Conclusion of the report.........................................................................................................9
REFRENCES.................................................................................................................................10

.......................................................................................................................................................11
PART 1
1) Introduction to the report
All organisation has its own management structure that helps in defining roles and
responsibilities of people working within an organisation. This style of leadership has been
adopted by organisations leaders for increasing efficiency of performance more effective.
Various theories of management are to be applied, as it is going to help in creating effectiveness
in management of employees and also activities of management. In the report organisation
which has been taken is little Bay restaurant, this is an UK based restaurant and gives various
options in its menu. It also take care of health of its customers by providing healthy options of
food. Also various classical management and leadership theory is explained.
2) Different classical management theories and its application in culturally diverse hospitality
industry
Management in organisations include lot of steps that involves planing, organising ,
directing and controlling which are to be managed by managers with efficiency. Managers
realised the fact that operations are to be managed by using of some specific principals. This is
going to help in increasing of profitability. Various classical theories are there for managers
which are known as management theories and are explained below Bird, R.C., 2016.
Scientific management: F.W. Taylor has given this theory of scientific management
which helps in analysation of job and redesigning for achievement of objectives in an efficient
manner. In order to maximize performance their are certain scientific principals which are
necessary to adopt. They are expressed below:
 designing of task must be scientific. Akhtar, P. and et. al., 2018.
 productivity of employees should be improved through training and competing capacity
should be analysed scientifically.
 scientific designing of jobs and workers should be put together so that two of them can be
matched.
 Cooperation should be raised among labour and management
Administrative theory: The given theory has been proposed by Henry Fayol, who has
explained in it 14 principles regarding management with the help of this, managers can run

business in efficient and effective manner Hamad, H., Elbeltagi, I. and El‐Gohary, H.,
2018Allen. Main objective of principal is to include division of labour, unity of command, scalar
chain, centralisation and decentralisation, remuneration to employees. These principles are to be
used effectively by the managers in all types of organisations.
In an hospitality industry the theory is going to play an crucial role as significance of
diversity among people working and customers nature has to be managed. Scientific planning
can help in designing job. It is also going to define work which has to be done on average basis.
Standardisation is going to help in facilitating establishment of various standards for task,
material, quality, working condition etc. This is going make hospitality industry allocate work as
per the capabilities of employees. This is going to lead towards improvement of services to its
customers whereas administrative theory of management employees of such industry can be
managed efficiently. This is going to influence styles of management and its structure in selected
organisations where employees have understanding of having command, payment done to them,
flow of communication can be determined. It is going to make employees working in an industry
comfortable within the workplace because of clear understanding over lot of aspects , W. T.,
2017.
3) Role of leader and different leadership styles in talent management of hospitality industry
Leadership styles are useful to leaders on the basis of characteristics of subordinates.
These styles are their for reflecting of power and behaviour which is possessed by leaders. It can
be autocratic, democratic and laissez-faire that influences subordinate working of an
organisation. Leadership styles is generally useful for the leaders in an hospitality industry to
manage talent. Fici, A., 2016.
 Autocratic style: In this style of leadership, a leader posses full power with them, they
do not allow anyone yo be part of decision making. The leaders decide all working and
ways for the employees which helps in performing of there work. Such leadership style is
effective only in relation to diversity among employees at workplace. As all employees is
going to be directed which is going to develop a feeling of equality among them.
 Democratic style: In this style of leadership all employees are allowed to take
participation in decision making process and it is done through providing of decision or
giving their advice and suggestion upon various issues faced by an organisation. With the