Analysis of Leadership and Management for Service Industry: Report

This report provides a comprehensive analysis of leadership and management within the service industry, focusing on the restaurant chain Hazev, Haz and Tas. It begins by exploring classical management theories such as scientific and general administrative management, and then delves into different leadership styles, including consensual and charismatic leadership, evaluating their roles and impacts. The report reviews various management and leadership styles, emphasizing the importance of team leadership and contingency management. It also examines internal and external factors influencing management styles and organizational structure, highlighting the significance of working culture, employee expectations, competition, and technology. Furthermore, the report discusses current and future management and leadership skills required by the service sector, change management systems, and concludes by summarizing the key findings, emphasizing the benefits of consensual leadership and tech management skills. The report references various sources to support its analysis.

LEADERSHIP AND
MANAGEMENT FOR
SERVICE INDUSTRY

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
P1. Different classical management theory as per service industry............................................3
P2. Role of a leader and different leadership style in service sector industry.............................4
P3 Review of management and leadership style.........................................................................5
P4 Internal and External factors that impact on management styles and structure.....................6
P5 Current management and leadership skills.............................................................................7
P6. Future management and leadership skills required by the service sector.............................7
P7 Change management system in different service industry organisations...............................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Leadership in business alludes to the ability of a company's management to make sound
decisions and inspire others to perform well. It provides the direction for the organization and its
employees. It makes workers more motivated and they can learn about the work. Management
can be defining as the activity that can be used for setting the strategy of an organization and
coordinating the efforts of the firm (Chaudary, Zafar and Salman, 2015). Present study will lay
emphasis on Hazev, Haz and Tas. The restaurant chain includes 21 food and operations in and
around central London. Restaurant offers versatility to provide complete venue hire, private
dining and a collection/delivery service. Present study will highlight role of a leader and different
leadership style. It will also review the management and leadership style in different service
sector.
MAIN BODY
P1. Different classical management theory as per service industry
In service industries the management plays a major role for the growth. In early 90's ,managers
realized that there should be some scientific methods which can be use to increase the
development of industries. During this process the manager provides their views to describe the
classical viewpoint which we called classical management theory such as Scientific management
theory and General Administrative management theory.
Scientific management theory
This procedure is used to find out the most effective way to do work in a better way. It focus on
the efficiency of each individual. Scientifically the priority of management is to select ,train,
teach and develop work efficiency of worker .In order to get work done on time, the management
of the restaurant has the authority to give orders to the employees. It helps to divide work and
responsibility equally between management and workers and the management ensure that each
workers jobs is matched with their skills and abilities. Hazev, Haz and Tas make use of this
theory. And it make sure that the management has provided clear instructions about how to do
each job (Gangai and Agrawal, 2017). It helps to increase standard of work by making proper
planning .It organise the work in such a manner which provide growth to the workers and
industry as well. In restaurant the proper coordination among the workers can give positive
results and maintain the environment of restaurant. According to this theory the specialization of
the work force helps to increase the accuracy and speed of employee.
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General administrative management
This theory is based on how the management should interact with the employee and helps to
manage the work in proper way. This whole procedure is based on proper planning, organizing,
commanding, coordinating, and controlling. Hazev, Haz and Tas make use of this theory in their
restaurant. Planning which is a first step of management which helps to forecast the future and
make a structure plan of action and to determine the goals and objective of the restaurant. And
then the management provide work to the employees according to their skill. But to achieve the
goal and target the coordination among the department should be well organise to achieve goals.
The management should know how to control their work they must know that their efforts are
giving better results or not according to their planning.
P2. Role of a leader and different leadership style in service sector industry
A leader is a person who leads and commands a group of people in the organization. The role of
a leader in the restaurant chain are following:
Different leadership styles and role of a leader
Consensual leadership: The leaders of Hazev, Haz and Tas restaurant make use of consensual
leadership style. In this type of leadership, the leaders encourage the acceptance and agreement
before actions are been taken. Leaders think about the employees first and then act according to
the situation. This has assisted the restaurant in creating the worker’s loyalty towards their
organization. In this type of leadership, the leaders motivate employees by providing them with
flexible work environment, so that the employee turnover can be reduced in Hazev, Haz and Tas
restaurant.
Role of leader- The role of a leader in Hazev, Haz and Tas restaurant in consensual leadership is
to build a conceptual framework. In this they try to make use of cooperative approaches like
collaborative working, flexible working conditions so that the workers in the organization
remains motivated and satisfied. Leaders in Hazev, Haz and Tas theory try to focus that all the
work done by the workers is done independently. It is inclusive, enabling and empowering and
encourages working together and caring interdependently. It’s also about unconditional regard,
respect, love and dignity of thought.
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Charismatic leadership- This type of leadership can be defining as the method of encouraging
one’s behaviour through motivation either monetary or non-monetary or by making use of open
communication and collaborative working. The leaders of Hazev, Haz and Tas are charismatic.
They motivate the workers in the restaurant in the restaurant to get things done in a certain way
so that the skills and efficiency of employees is been improved.
Role of leader- The role of a leader in this type of leadership in Hazev, Haz and Tas restaurant is
to gain trust as a leader and motivate the workers in the restaurant to be charismatic when they
are working. They help the workers to gain confidence by motivating them and encouraging
workers in open communication, so that the employees come up with innovative suggestions to
improve the working of Hazev, Haz and Tas restaurants.
P3 Review of management and leadership style
The management of Hazev, Haz and Tas needs a team leader which is responsible for
maintaining high standards among the staff and helps to ensure a memorable good experience for
customer. And provide direction, instruction and guidance to a group of individuals for the
purpose of achieving a certain goal of Hazev, Haz and Tas restaurant. The leaders of Hazev, Haz
and Taz work on their feet. They coordinates the work among the team in a proper manner so
that the customer can receive service on time. The team leader is responsible for the general
presentation of the Havez, Haz and Tas restaurant and provide training to the team members
(Weinstein and Winston, 2016).
Consensual leadership
Consensual leadership is used to encourage the workers personally of Hazev, Haz and
Tas. It is a kind of social leadership which can help the worker to do their work properly in
Hazev, Haz and Tas restaurant. It can help the management of restaurant to build understanding
and share vision which can give positive results for the betterment of future growth and helps
restaurant management to seek cooperative approaches and mutual understanding among the
employees as well. This leadership maintain the social environment of Hazev,Haz, and Tas by
supporting the workers. Consensual leadership encourage workers individually all the time so
that the worker could able to give their best performance in their given task and to build their
capacity to make the things better in Hazev, Haz and Tas restaurant. It creates environment of
independence in restaurant which helps their workers to figure out solution for their problems on
their own.
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Contingency management theory
Contingency theory is very beneficial for maintaining the management of Hazev, Haz
and Tas restaurant. It studies about both internal and external factor of restaurant. This
management procedure helps the employee to learn lessons from specific situation and using
these lessons to influence future management of the same or similar situation. The management
of restaurant gain ability to adapt external pressure and sudden changes is also becoming an
advantage for the growth of restaurant (Jacques and et.al., 2015). And it helps to produce more
well-rounded leaders for the team who can develop their skills in multi pal areas whether its
relates to internal or external situation of Hazev, Haz and Tas restaurant.
P4 Internal and External factors that impact on management styles and structure
Hazev, Haz and Tas restaurant implements horizontal organisational structure. There is
managing director (MD) at top and then finance manager, marketing manager work under MD.
Executive staff are responsible to report their respective managers. Company follows some time
consultative management style but some time it has to make changes in their management style
by considering current situation of organisation. There are several factors that influence style of
management and structure of firm to great extent. These are explained as below:
Internal factors
• Working culture: This is considered as one of the major element that impact on
management style and overall working of organisation to great extent. Hazev,Haz and Tas
restaurant treats its workers well and develop friendly relationship with them. That is why
culture of organisation is amazing, all the people work like big family. As it is Turkish restaurant
hence most of people use Turkish language but when people come from different culture then
managers have to change their style so that person can feel comfortable in the company.
• Changes in expectation of employees: Each person has different expectation, if
enterprise fails to fulfil their requirements then it may increase staff turnover issue in
organisation. In such condition leaders or managers of company has to make modification in
their managing style so that expectation of employees can be met in Hazev, Haz and Tas
restaurant.
External factors
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• Competition: It is most of the major component that influence management style and
organisational structure to great extent. If company has to face high competition, then it affects
the profitability and sustainability of business unit as well. In such condition managers have to
behave hard with staff so that they be more discipline and pay more attention on their work or
customers. This also influence structure as well, manager pass information in significant manner
so that all workers can get to know about working performance of company and they can
improve their efficiency level in order to gain competitive advantage.
• Technology: Before 4 years Hazev, Haz and Tas restaurant used manual book keeping
system, all the records where managed manually but digital technologies have supported the firm
in minimising dual working and improving efficiency of organisation. But implementation of
new technologies enhances resistance of employees, in such condition managers train them and
make them aware with importance of new techniques so that people accept modification and
perform well in the organisation. Digital technologies have supported in improving delivering
process and minimising workload of staff members.
P5 Current management and leadership skills
(Covered in PPT)
P6. Future management and leadership skills required by the service sector
(Covered in PPT)
P7 Change management system in different service industry organisations
(Covered in PPT)
CONCLUSION
From the above study it has been summarised that consensual leadership has assisted the leaders
of organization in creating a friendly environment and flexible environment. It has assisted firm
in growing. Also the future management skills that has been required by the organization is tech
management skills which has helped the organization in gaining competitive advantage.
Scientific management has been implemented in the firm that has assisted the firm in managing
and planning the human resources.
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Talib, F. and Rahman, Z., 2015. Identification and prioritization of barriers to total quality
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