Leadership and Management Report: Docklands Academy, Unit 5

This report examines leadership and management styles within the service industry, focusing on the case of Hazev, Haz and Tas restaurants. It explores current management and leadership skills, including the 'hard approach' to achieve operational targets. The report also outlines future management and leadership skills, such as adopting technology and skilled workers. It discusses the impact of organizational change and the importance of training. The analysis includes references to leadership theories and their application within the hospitality sector, providing a comprehensive overview of how these restaurants are adapting to the changing landscape of the service industry to improve productivity and profitability.

LEADERSHIP AND
MANAGEMENT FOR
SERVICE INDUSTRIES

Table of Content
• Introduction
• Current management and leadership skills
• Future management & leadership skills
• Change in Organisation Systems and their Implementation
• Conclusion
• References

Introduction
Leadership and management style for the service sector help the
manager to formulate different strategies, policies etc. It is followed by
the restaurant for the effective decision in the business to control or
monitor their daily operations

Current management and leadership skills
Hazev, Haz and Tas restaurant use below mention approaches which help organisation
to increase their efficiency as well as effectiveness.
Hard Approach: It include various practices which provide benefits to the
organisation. It is used by the top-management in order to achieve their targets on time
along with high quality of their services. In their interview Mr. Murat & Ms. Naz said
that, strict regulation regarding reporting help the manager to fulfil the requirements of
operations. It provide stability and ability to deal with different symptoms that occur at
the time of operational activities.

Future management & leadership skills
To adopt the technology it is require skilled workers who can accept the changes and it is
beneficial for the restaurant to generate higher profits. As Mr. Murat & Ms. Naz, will use
appropriate database, UNIX system & the other software which help to manage the employees and
inventory. It is helpful for the company to sustain for a long term and survive in competitive
environment. Consensual or hand off approach can be stated by finance manager while
conducting interview. As employees can provide its feedback and ideas and management can
encourage the employees for the proper involvement. Finance manager can get feedback from Ms.
Naz for the uses of Drop Box and it is helpful to maximize the efficiency and productivity.
Cost and managerial accounting

Change in Organisation Systems and their
Implementation
As valuable material given by Finance Manager, any alteration made in
the restaurant is consider to be the first informed to the organisation.
After this proper training programs are conducted for the Restaurant
Managers as well as lower-level staff to facilitate the changes in the
organisation. This is important step for the restaurant for overcoming the
resistance to any change exhibited by the employees. Once the staff is
properly trained the organisation is able to implement its change
effectively.

Conclusion
From the above discussion, it has been concluded that Hazev, Has and
Tas restaurant have capacity as well as ability to improve their
management & leadership skills. It is beneficial for the organisation to
increase their productivity as well as profitability by use of consensual
or hand off approach.

References
Testa, M. R. and Sipe, L., 2012. Service-leadership competencies for
hospitality and tourism management. International journal of
hospitality management. 31(3). pp.648-658.
Wong, J. Y. and Lee, W. H., 2012. Leadership through service: An
exploratory study of the leadership styles of tour leaders. Tourism
Management. 33(5). pp.1112-1121.

Thank You