Solved Leadership and Management - Assignment

Leadership and Management

Table of Contents
INTRODUCTION...........................................................................................................................1
LO 1.................................................................................................................................................1
P 1 Different classical management theories and apply in services industry.........................1
P 2 Roles of leaders and various leadership styles.................................................................2
P 3 Management and leadership styles in service sector organization...................................3
LO 2.................................................................................................................................................5
P 4 Internal and external factors influence of management style in organization..................5
LO 3.................................................................................................................................................6
P 5 Current management and leadership hard and soft skills providing evidence.................6
P 6 Future management and leadership skills required by service sector..............................6
LO 4.................................................................................................................................................7
P 7 Compare and contrast changes management system and implementing the change of
various services organizations................................................................................................7
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Leadership is the quality of influence subordinate for achieving their vision and
objectives, take fast and deciding activity, exceed of firm organization. Leadership is essential
aspect of firm for leading the employees for improving their performance. On other side,
management is the direction of the company which involves action of setting the strategy,
coordinating the efforts of employees to achieve the goals (Bird and Mendenhall, 2016). This
study is based on Hazev, Haz and Tas. These are three restaurants chains which are partners of
Dockland Academy. Report will explain different classical theories of management, role of
leader as well as various leadership style in the service sector context.
LO 1
P 1 Different classical management theories and apply in services industry
Classical management theory explains that employees only have physical and economic
requirements. It is specialization of labour, focused leadership and decisions making as well as
profits maximization of the service industry. In this context, there are different theories which are
also known as classical such as scientific, bureaucratic administrative etc.
Scientific Management Theory:
The main purpose of scientific management is to select the best way for processing the
one activity. There are many experts such FW Taylor done experiments and focused to develop
better understanding between workers and managers by improving the efficiency of all within
the service industry (Bolden, 2016). This theory determines different functions of manager and
workers which are planned, controlled and instructed. There are four principles of management
which are ensured the raise in productiveness that are
 Assess every part of task and choose the best method for doing this task.
 Employees must be selected carefully and provided special training so that they can
execute the task properly.
 The manager in services industry can be directing employees at every stage in relation to
make sure that staff are going on the accurate way.
 Task and duties can be classified between employees and management through improve
methods and keeping employees in the mind.
Administrative Management Theory:
1

It is also one kind of classical management theory and way to manage things in organized
manner. The systematized manner involves clearly determined tasks, division of labour as well
as hierarchical structure of the service industry.
 This theory of management expresses developing the performance and overall functions
of services sector organizations.
 There are different views such as planning, organizing, commanding, coordinating and
controlling which are major functions of management.
 It is theory or practice in different service sector companies and functions are changed
slightly.
P 2 Roles of leaders and various leadership styles
The growth of service industry has been unexampled in previous few time periods. Now,
this industry at the maturity stage. The range of services which makes up for important
contribution in the GDP of economy which are number of ranging from hospitality, travel,
insurance, health care, retail and so on. For that, leadership is very essential for growth of these
services organizations. In order to that, different roles played by services industry leaders. Such
as:
Vision Casting:
Leaders of service industry are frequently ineffective because they are constrained to
direct almost entirely on daily demand of business instead of long terms objectives and vision.
This specific essential in firms which experience high associate turnover. The leaders of services
industry systematically communicate primary goals and future direction of services sector
organizations.
Motivator:
Leaders are motivator for other in the service companies. This needs to lead by example
and personally embody core value of the services business. If the leader expects to follow-
through on their commitment and duties, so that they require to have perfect record of following
through on loyalty to their employees.
Leadership style in services industry:
There are different leadership styles such as democratic, transactional etc. which help to
in decisions making of service sector industry.
Democratic Leadership:
2

Leader make decision which is based on input of every team members in this style. It is
the most effective leadership style because it allows lower level workers to exercise dominance
(Paris, Sоrbu and Tomescu, 2015). They will need to utilise broadly in future positions that they
can hold. This leadership style help to employees in relation to use the digital technology.
Transactional Leadership:
These leaders are fairly and rewards their workers for exactly the work they do. This
leadership aid set duties and accountabilities for every worker. But it can also boost bare
minimum work if workers know about their efforts is worth all the time in service industry.
P 3 Management and leadership styles in service sector organization
Hazev, Haz and Tas are three restaurant chains and partner of Dockland Academy.
Leaders and managers review different leadership and management styles used in the of
restaurant chains. Such as:
Democratic Leadership:
It is the best leadership style because of it reduces the risk of ruinous failure by making
decisions by involving whole team of the restaurant chains. It helps to good working
environment and increased job satisfaction through engaged and involved in decision making
(Leadership Styles, 2018). With the help of it, teams are high performed by boost to solve
problems under their own initiatives which lead to larger productiveness of employees within the
restaurant chains.
3

Transformational Leadership:
Leaders and managers need to follow transformational leadership in which they expect to
see, sets clear goals of restaurant chains. These leaders are called as the quiet leaders and
possessing willingness to lead by example (Paris, Sоrbu and Tomescu, 2015). These leaders
balance the requirement for short term and long term goals of firm. Transformational leaders
behave with integrity and build powerful coalitions by which employees feel supported and
deeply trust with them. These leaders are directed on long term strategic visions of restaurant
chains and also communicate with passion and clarity to the team members.
Laissez-Faire Leadership:
4
Illustration 1: Leadership Styles
Source: (Leadership Styles, 2018)

Leader does not actually lead the team rather than allow team to wholly self direct. This
leadership style is also called as hands-off style. It is the key to success to build really powerful
team than stay out of their way. These leaders make personal responsibility for their work and
outcomes of their work within the restaurant chains (Nita, Solomon and Mihoreanu, 2016).
LO 2
P 4 Internal and external factors influence of management style in organization
Managers are able to the control and manage the whole organization. Management styles
are influenced by internal and external factors such as organizational climate, staff qualities,
resources, culture, political and economic, technology, culture of restaurant chain.
Internal Factors:
It involves organizational culture, mission statement, structure of firm, employee
behaviour, staff characteristics and so on which are affected on leadership and management style
within the Hazev, Haz and Tas.
Organizational Culture:
The culture of organization is collection of its founders, previous and current leaders,
managers, history and crisis. The change in culture is very difficult because it is the outcome of
long held info, formal system, tradition and regulations which are presented self image and
shared expectations of the restaurant chains (Amanchukwu, Stanley and Ololube, 2015).
Therefore, culture is highly effected on management style of managers in the organization. As
per culture, manager needs to follow the management styles within the restaurant chains.
Organizational Mission Statement:
The mission statement is highly effected on leadership and management style within the
Hazev, Haz and Tas. As the mission statement, manager needs to follow the appropriate styles
for achieving it. The mission statement of selected restaurant chain is to offer choice of relaxed
cafe, modern restaurant and stylish bar to the consumers. Therefore, leaders and managers needs
to follow effective styles for achieving the mission of restaurant chains.
External Factors:
It includes technological, economic, social factors which are affected on leadership and
management style within the Hazev, Haz and Tas.
Technological Factors:
5

Technology can dramatically modification the environment of the Hazev, Haz and Tas.
Therefore, managers and leaders must change their management styles to aid adapting to
technology. In this context, Hazev, Haz and Tas use the digital technology, so that leaders and
managers adjust their style according to technology which help to make innovative technique
and operation easier.
LO 3
P 5 Current management and leadership hard and soft skills providing evidence
Hard Skills:
These skills are collection of specific knowledge and skills needed to be successful in the
job. These abilities rarely known as technical, hard skills are teachable and most frequently
technical skills like economic, analysis, strategic planning or design (Dhir, 2019). It also
involves software coding, supply chain management etc.
 Kitchen Skills: The commercial kitchen needs exercise of broad range of hard skills
from basic knife ability to advanced baking technique. Therefore, leaders and managers
must have abilities for maintaining food safety during making, cleaning and production
equipments.
Soft Skills:
Soft skills fall in the interpersonal field involving listening, team building, leadership
development. The foundation of good leader lies within their soft skills which involves such as:
Communication Skills: It is the major soft skill in which leaders and managers interact with
their subordinates and employees as well as consumers within the Hazev, Haz and Tas. Being
able to communicate with staff is key to positive work environment ( Bolden, 2016).
P 6 Future management and leadership skills required by service sector
Leaders and managers have many hard and soft skills which they utilised to handle and
control of the people, functions and operations of the Hazev, Haz and Tas. Therefore, all the
skills required by manager and leaders for solving the future challenges for the business.
Understanding technology:
Leaders of leaders needs to demonstrate robust understanding of the capacities,
applications and future expected of emerging technologies (Bird and Mendenhall, 2016).
Information technology is moving from more of supporting role which makes efficiency to
6

differentiating role which will raise the effectiveness. Leaders and managers of Hazev, Haz and
Tas utilise digital technology for effective operation and functions of restaurant chains.
LO 4
P 7 Compare and contrast changes management system and implementing the change of various
services organizations
The changes in management system is very crucial aspect in every organization. Also, it
is very difficult for implement the changes within the different service sector companies. In this
section, comparison between Haz and Tas as well as McDonald for managing the changes within
the restaurants.
Criteria Haz and Tas McDonald's
Introduction It is the restaurant chains of
partner of Dockland Academy.
It is the largest international
food service industry.
Different changes Some changes in employees
behaviour, attitude, culture of
organization. Changes also
included competitive advantage
(Amanchukwu, Stanley and
Ololube, 2015).
In this, consumer taste
preference, technological, social
and cultural, organizational
resource.
Ways of managing the
changes
Haz and Tas utilise lewin's change
model for managing and
implementing changes within the
business.
Lewin's Change Model:
There are three stages such as
unfreeze, change, refreeze.
Unfreeze: In this stage, leader and
team must unfreeze their current
procedure and representation
when preparing for future changes
McDonald's use the ADKAR
model of changes for handling
and implementing changes
within the business.
ADKAR Change Model:
It is model is popular for people
focused approach. This model
stands for
Awareness: It is necessary to
awareness of need of change
within the McDonald's.
7

within the Haz and Tas.
Change: In this stage, leader
implement changes. Effective
changes needs clear and constant
interaction across all affected
channels both during and after
preparation.
Refreeze: In this stage, assuming
accurate feedback and ongoing
interaction occurred. This step
locks into place the new
procedure. It involves improving
employee attitude, culture of Haz
and Tas.
Desire: It is desired to involve
and support the change in the
McDonald's.
Knowledge: It is needed to
increase knowledge of way to
change in the firm.
Ability: It is necessary to ability
to apply the changes in the
organization (Anderson and
Sun, 2017).
Reinforcement: It is the
necessary to support to sustain
changes within the McDonald's.
8

9

CONCLUSION
This report has summarised that different classical theories like scientific and
administrative management in services sector industry. It can be concluded that role of leaders
such as Vision Casting, Role Modelling as well as different leadership style like democratic and
transactional style in the service sector. It can be discussed that internal factors involve culture,
mission statement of firm and external factors involved technology and social which effect on
management style in service sector organization. Furthermore, report has assessed hard skills like
technical, supply chain management and soft skill such as communication, team work which are
required by the leaders and managers in the service sector organization.
10

REFERENCES
Books and Journals
A review of leadership theories, principles and styles and their relevance to educational
management. Management. 5(1). pp.6-14.
Anderson, M. H. and Sun, P.Y., 2017. Reviewing leadership styles: Overlaps and the need for a
new ‘full‐range’theory. International Journal of Management Reviews. 19(1),.pp.76-96.
Bird, A. and Mendenhall, M.E., 2016. From cross-cultural management to global leadership:
Evolution and adaptation. Journal of World Business. 51(1). pp.115-126.
Bolden, R., 2016. Leadership, management and organisational development. In Gower handbook
of leadership and management development (pp. 143-158). Routledge.
Dhir, S., 2019. The changing nature of work, leadership, and organizational culture in future
ready organizations. Corporate culture, Management, Leadership, Job redesign,
Organizational Behavior, Innovation, Change Management, Human Resources, VUCA.
Nita, A.M., Solomon, I.G. and Mihoreanu, L., 2016, April. Building competencies and skills for
leadership through the education system. In The International Scientific Conference
eLearning and Software for Education (Vol. 2, p. 410). " Carol I" National Defence
University.
Paris, S., Sоrbu, R. and Tomescu, A., 2015. LEADERSHIP AND MANAGEMENT STYLES.
Online
Yahaya, R. and Ebrahim, F., 2016. Leadership styles and organizational commitment: literature
review. Journal of Management Development. 35(2). pp.190-216.
Leadership Styles. 2018. [ONLINE]. Available through. :
<https://expertprogrammanagement.com/2017/02/leadership-styles/>.
11