Leadership and Management for Service Industries

Leadership and
Management for
service industries

Table of Contents
PART 1............................................................................................................................................3
1) Introduction to the report...................................................................................................3
2) Discussing multiple theories and application of classical management all in a multiple
culturall hospitality industry...................................................................................................3
3) leader and other different leadership methods their effective role and characteristic in
setting talent management among the hospitality industry...................................................4
4) Reviewing the methods of management and leadership within work place.....................5
5) Analysis of theories of management and leadership methods in respect to structure and
culture of the enterprise..........................................................................................................5
6) Investigation and analysis of internal factors and external factors that has impact on
influence on management methods and structure..................................................................6
7) Critical analysis of specific management methods that have influence.............................7
8) Conclusion of the report.....................................................................................................7
PART 2............................................................................................................................................8
1) Introduction to the report...................................................................................................8
2) the leader ship and management and their ‘hard skills and ‘soft’ skills...........................8
3) Analysis of future as well as present skills of manager and leaders essentially needed for
effectiveness by the hospitality industry including of individuals from multiple backgrounds
and culture..............................................................................................................................9
4) Skills of manager and leadership and its critical assessment among the service sector. 10
5) Assessment and difference among unlike service industry and companies change leadership
styles and managerial systems and leadership to execute the change..................................10
6) Analysis of how change management affects management and leadership skills and
methods.................................................................................................................................11
7) Conclusion to report.........................................................................................................12
REFERENCES................................................................................................................................1

PART 1
1) Introduction to the report
Every company has their own structure of management with the help of which they defines
the roles and responsibilities of the people working in the enterprise. For the effective techniques
and leadership need to implemented in the enterprise under the guidance of leaders as with this
they can make their employees competent to perform effectively. In addition to this various
management theories need to be applied so that the managers can effective manage the work
force and the operations of the enterprise. the project is based on the firm that is taken into
consideration as the Little Bay, it is a Cafe, which is a situated in United Kingdom that provides
various alternatives in their meal and food course menu (Akpolat, 2017). Cafe offers various
food options which are healthy for the customers. In this report multiple theory of classical
management, theory of leadership etc. are discussed further.
2) Discussing multiple theories and application of classical management all in a multiple
culturall hospitality industry
Management of the enterprise includes various steps that includes planning, and
effectively organising of actions which need to be managed by the managers effectively. All the
activities and tasks can be effectively managed with some scientific principles so that the
profitability can be increased. For this various classical views are provided by the managers
which turned into the management theories such as:
Scientific management: F.W. Taylor proposed scientific management that helps in
analysing the job and redesigning them so that the objectives can be achieved efficiently. For
maximising performance various scientific principles need to be adopted which includes:
 tasks must be designed scientifically
 competence of the employees must be analysed scientifically and trainings need to be
provided so that they can be made productive
 scientifically designed jobs and employees must be put together so that match can be
created among the two
 cooperation must be developed among the workforce of industry and management
Administrative theory: This theory was coined by Henry Fayol, who gave 14 major
principles for managers to efficient and effectively manages the business. Major principle along

with unity of command includes division of labour, scalar chain principle, centralisation and
decentralisation, remuneration to employees etc. Such factors can effectively be practiced and
permanently implemented by the managers in every type of enterprise and its management
(Andalib, Darun and Azizan, 2019).
For the hospitality industry this theory is crucial as it is based on managing people in the
enterprise form different backgrounds and culture who have different methods of working. With
the support of scientific planning jobs can be designed that defines amount of work are
performed at an average rate ad significant time intervals. Standardisation helps in facilitating the
establishment of all the effective standards in the tasks, material, working culture, quality criteria
etc. This will enable the enterprise of hospitality industry to allocate the work as per the
capability of the employees. It motivates them and thus leads to improved and better services to
customer. While with the help of theory of administrative management of the people of
hospitality industry can effectively be managed. They impact on the methods and structures of
management in selected enterprise employees will have understanding of who will give them
command, what will be paid to them, communication flow can be determined and many more. It
will make the working of executives in the enterpriseal parameters comfortably within the
workplace as they will have clear understanding of various aspects.
3) leader and other different leadership methods their effective role and characteristic in setting
talent management among the hospitality industry
Methods of leadership can be used by leaders in the enterprise as per the nature, methods and
characteristics of subordinates. Such characteristics reflects the powers and behaviour that are
controlled by the leaders. They can be autocratic, democratic and laissez-faire which has
influence on the subordinates working in the enterprise. Leadership methods that are generally
practised by the leaders in hospitality industry to do the talent management are:
 Autocratic method: This is the method of leadership suggest that the leaders have full
powers as with it they does not implicate other to take part in decision making. In this
leaders dictate all the work and steps to the employees with that they can perform their
work. Such method of leadership is effective in case of diversity among the employees at
the workplace as all the employees will be ordered and addressed and this will make
them feel treated equal (Anderson And et. al., 2017).