Leadership and Management for Service Industries

This unit enables students to explore and examine a relevant and current topical aspect of leadership and management in the context of the service sector environment. Students will gain understanding of leadership and management principles and review their potential for a career in management in the service sector.

1 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
Industries
Hospitality Management
Unit:5 Leadership and Management for Service Industries
Assignment
Brief

Hospitality Management
Assessment Brief
Unit Number and Title 5 Leadership and Management for Service
Industries(Y/616/1792)
Project Title How Are Leaders And Managers In The Service
Sector Responding To Managing Talent Across
Different Age Profiles?
Introduction
The ability to lead and manage effectively is highly sought after by service industry
employers as they seek to produce and develop managers that can motivate,
enthuse and build respect throughout their workforce.
This unit is a Pearson-set unit; our chosen theme is detailed in the emboldened text,
below.
The unit will enable students to explore and examine a relevant and current topical
aspect of leadership and management in the context of the service sector
environment. This unit also enables students to gain understanding of leadership
and management principles, and to review their potential for a career in
management in the service sector. After exploring organisations’ structures and
cultures they will learn classical management theories and leadership styles and how
these are applied to managing commercial organisations.
In addition to the students gaining a good understanding of how management
theories are practiced in today’s industries, they will evaluate effective management
and leadership skills for the service industries through application and reflection on
skills required and applied in a service industry context.
Talent Management in the service industry:
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Industries

Talent management (TM) is the process by which businesses and organisations
recognise and develop talented people who can have a positive impact on their
organisations and their productivity. It not only has become a key component of
human resource management but also the responsibility of leaders and managers at
all levels to manage talent within the business, with TM strategies being developed
in line with the particular needs and structure of the business and industry. Themes
of TM relevant to the hospitality and tourism industries when considering a strategic
approach to talent management include the following:
 The role of line managers and leaders in employee development and well-
being;
 Talent management being used as a lever for culture change;
 The importance of contextualising approaches to talent management;
 The need for new and innovative ways of working to achieve a strategic
approach to talent management;
 Barriers for the development of a strategic approach caused by economic and
day-to-day operational pressures.
Staff retention, training and morale is key in any industry, none more so than in the
hospitality and tourism business where talented motivated employees can help
differentiate one organisation from another and influence business success. An
increasing number of businesses are rethinking ways to get the most from their staff.
Rising costs, recruitment difficulties and changing employee attitudes mean that, for
many employers, the traditional approaches to recruiting, training and retaining staff
are being revisited to harness and develop talent and ultimately drive competitive
advantage.
In line with our chosen Topic: How are leaders and managers in the service
sector responding to managing talent across different age profiles?
Learner will be reflecting on modern hospitality business practices, the assessment
tasks do not rely solely on written and presentational activities. They are therefore
reflective of the blended learning that students have undertaken during their time at
Nelson College London. This work will be undertaken both individually and as group
activities.
Students will learn different approaches to leadership and management which they
will be able to adapt and adopt for their future careers. Students will be able to use
this knowledge to develop further upon the strong foundations that they have already
built during their time at Nelson College.
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4 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
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Submission Format (LO1,LO2 , LO3): Individual Report, &
LO 4: Individual Poster
The submission will take the form of a report, and A Poster
The report may be prepared in Word, Pages or other suitable document-based or
publication-based software programme.
The Report will be in Two(Sections/Activities,) corresponding to Learning
Outcomes (1 ,2 & 3 ) for the first section and Learning outcome ( 4) a Poster,
and each Related to Talent Management Across Different Age Profiles
The Report should be uploaded to the VLE, to the Project Tab
There is no maximum or minimum length to this document, but it is likely to require
around 3,500 -4500 words
A bibliography should also be provided using the Harvard referencing system (on the
notes sheet).
Your document must include, as an appendix, all the references that you have used
to gather the information (using the Harvard referencing style).
5 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
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Unit Learning Outcomes
LO1 Review classical management theories and leadership styles
LO2:Explore the factors that influence different management styles and structures in a
service industry context.
LO3 Assess current and future management and leadership skills for the service sector.
Project Brief and Guidance
Scenario and Activity(1):
You have been employed in a Consultancy business (ZICO Consult) with many years of
experience in helping businesses to review and develop their leadership ethos and style,
they got a new contract seeking the assistance from your company. The company ( A Hotel
In London) has recently taken on a new General Manager who worked for a former client of
yours at one of their hotels and have seen how their modern approach has transformed the
business: the staff seems far happier and motivated in their work. The business wishes you
to advise them on different managerial approaches so that they can transform their other
hotels in a similar way.
Your consulting company has decided that the first step is to discuss Talent Management as
a systematic approach that identifies the following characteristics in individuals who are of
particular value to an organisation.
 Attraction
 Identification
 Development
 Engagement
 Retention
 Deployment
These should be in view of their ‘high potential’ for the future or because they are fulfilling
business /operation-critical roles.
You are to prepare a Report which should include:
 A assessment of the different classical Management theories in relation to
hospitality industry
 Explain the roles of a leader and different leadership styles using a chosen
hospitality organisation (can chose your place of work)
 Identify and review a specific management leadership style in the chosen
hospitality organisation (or place of work)
 Compare and contrast Management and leadership styles in your chosen
hospitality organisation or place of work, stating their relative merits and demerits
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Industries

 Evaluate a specific organisation’s current management and leadership style at
your chosen hospitality organisation using a typical example or experience.
Providing evidence of the organisation’s practice and
 With aid of a diagram , explain Talent Management as a contemporary
leadership & Management model.
 Investigate the internal and external factors that influence Talent
management styles.
 Analyse the internal and external factors that influence Talent
management styles and structures in a selected service industry
organisation identifying strengths and weaknesses.
 Present a critical view on specific changes in management styles, using
Talent Management Strategies
 Asses current management and leadership ‘hard’ and ‘soft’ skills providing
evidence from specific service sector examples
 Discuss future management and leadership skills required by the service
sector and how these can be achieved
 The role of Talent management and how talent development will be used in
developing Training and Retention in the Hospitality sector using specific
examples ( Technological knowledge, working from home and different
locations, Coachability, Flexibility, Loyalty etc)
 Evaluate current and future management and leadership skills that
are crucial for the service sector considering Talent Management as
future strategies for hospitality Organisations.( Diversity, Age profiles,
Generational concept and issues , ) Benefits of Talent Management
 Discus the importance of Talent Management and leadership skills required in
the service sector and how these can be achieved using knowledge-based
approaches.
Pass Merit Distinction
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Industries

LO1 Review classical management theories and
leadership styles
P1 Assess different
classical management
theories and apply these
in a service industry
context
M1 Analyse
management and
leadership styles in a
specific service sector
organisation in relation
to organisational
structure and culture
D1 Evaluate a specific
organisation’s current
management and
leadership styles
making links to theorists
and providing evidence
of organisational
practices
P2 Explain the role of the
leader and different
leadership styles in a
service sector industry
context
P3 Review the
management and
leadership styles in a
specific service sector
organisation
Pass Merit Distinction
LO2 Explore the factors that influence different
management styles and structures in a service
industry context D2 Critically analyse
how specific
management styles
have been influenced
and changed by
internal and external
factors in a selected
service industry
organisation
P4 Investigate the
internal and external
factors that influence
management styles
and structures in a
selected service
industry organisation
M2 Analyse the internal
and external factors
that influence
management styles and
structures in a selected
service industry
organisation identifying
strengths and
weaknesses
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Industries

9 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
Industries
LO3 Assess current and future management
and leadership skills for the service sector [LO3 LO4]
D3Critically evaluate
how, in response to
change, management
and leadership skills in
the service sector have
developed
P5 Asses current
management and
leadership ‘hard’ and
‘soft’ skills providing
evidence from specific
service sector examples
P6 Discuss future
management and
leadership skills required
by the service sector and
how these can be
achieved
M3 Evaluate current
and future management
and leadership skills
that are crucial for the
service sector

Unit Learning Outcomes: A Poster
LO4: Demonstrate management and leadership skills in a service industry context
Project Brief and Guidance
Scenario and Activity(4):
You have just attended a workshop on Talent and Change Management skills at which
there was a presentation on how talent acquisition and management can be one of the most
useful tools to help leaders and organisations become better in the changing world. Various
reports have been presented on how technology is becoming the driving force behind the
new style of leadership – a leadership which embraces change, learning, communication
and diversity.
Base on the workshop you are attended ,Prepare a Poster which must include the
following:
 Compare the and contrast the service sector change management systems that
are available using one established Change management Model ( Lewin,
ADPARK, Kotter’s etc.)
 Analyse how these changes affect management and leadership styles in
View of Talent Management Across Different Age Profiles.
 Critically evaluate how change management and leadership skills in the service
sector has been responded to using Talent Management . (Online Article: This
Checklist Gives Managers 4 Ways to Develop Their People)
(https://www.ccl.org/articles/leading-effectively-articles/talent-development-smart-managers-
follow-this-checklist/ )
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Industries
LO4 Demonstrate management and leadership
skills in a service industry context
P7 Compare and
contrast different service
industry organisations
change management
systems and leadership
in implementing change
M4 Analyse how
change management
affects management
and leadership skills
and styles

Submission Instructions:
 Reasonable consideration will be given in the case of failure to submit the projects on time
due to any medical reasons (provided that sufficient medical proof is made available at the
time of exemption).
 There is not a word limit for this project.
 Referencing should be provided in Harvard Style referencing.
 The projects should be completed in an appropriate font size format (size point 12, line
spacing 1.5, font-Arial or Times New Roman), with the report easy-to-read view format.
 The project (LO 1, LO 2, LO3, AND LO4) should be prepared as a Report ; this should be
integrated into One, and the entire report uploaded to the VLE, to the PROJECT TAB
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Appendix A: Plagiarism and Collusion
Students are referred to the College’s policy of Plagiarism and Collusion, as detailed during
interview and induction and as included in the Students’ Handbook.
Students are reminded that persistent offences in this area will result in the student’s
termination
Any act of plagiarism and collusion will be seriously dealt with according to the regulations.
In this context the definition and scope of plagiarism are presented below:
“Using the work of others without acknowledging source of information or inspiration. Even if
the words are changed or sentences are put in different order, the result is still plagiarism”.
(Cortell, 2003)
Collusion is the submission of work/project produced in collaboration with another student or
students. Where one person shares his/her work with others who submit part or all of it as
their own work, then the incidence of collusion is established.
Appendix B: Harvard Referencing System
Any information that is not yours needs to be referenced or else turns to be plagiarism.
The authors and publication information cited within the main body of your work must be
listed in the reference list. For example:
Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press
For example
According to Bell (1999), as you write up your research you will use a citation to indicate in
your text the source of piece of information.
The authors and publication information cited within the main body of your work must be
listed in the reference list. For example:
Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University
Press
Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual
Learning Environment (VLE). The Harvard system of citation requires you to acknowledge
certain information, which is mainly the surname and year of publication within the text.
12 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
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Recommended resources
Textbooks:
BROOKS, I. (2008) Organisational Behaviour: Individuals, Groups and
Organisation.4th ed. Harlow: Pearson.
COLE, G.A. (2011) Management: Theory and Practice. 7th ed. London: Cengage
Learning.
HUCZYNSKI, A.A. and BUCHANAN, D.A. (2013) Organisational Behaviour: an
Introductory Text. 8th ed. Harlow: Pearson.
MULLINS, L. (2016) Management and organisational behaviour. 11th ed.
Harlow:Pearson.
ROBBINS, S.P. and JUDGE, T.A. (2008) Essentials of OrganisationBehaviour.9th
ed. New Jersey: Prentice Hall.
SHEPPARDSON, C. and GIBSON, H. (2011) Leadership and Entrepreneurship in
theHospitality Industry. Oxford: Good Fellows Publishing.
Websites:
www.cipd.co.uk Chartered Institute of Personnel and
Development
Leadership Factsheet
(General Reference)
www.i-l-m.com Institute of Leadership and Management
(General Reference)
www.lmi-world.com Leadership Management International
(General Reference)
Links
This unit links to the following related units:
Unit 3: Professional Identity and Practice
Unit 4: The Hospitality Business Toolkit
Unit 24: Barista to Bar Management
Unit 25: Food Service Management
Unit 27: Front of Office Operations Management
Unit 43: Organisational Behaviour
13 of 13 Assessment Brief –Unit 5, Leadership And Management for the Services
Industries