Management Flexibility Blog Post Assignment: Course Name & Number

This assignment presents a blog post analyzing the concept of management flexibility, particularly within the hospitality industry. The student reviews one academic article and one non-academic article, both focusing on the importance of adaptability and flexible approaches in management. The academic article, "Organizational flexibility and HRM in the hotel industry: evidence from Australia," highlights the shift towards flexible HRM practices to meet changing market demands and enhance employee skills. The non-academic article, "Top 10 Qualities of a Great Hospitality Employee," emphasizes flexibility as a crucial trait for employees in the hospitality sector, given the demanding work schedules and customer needs. The student reflects on how these principles apply to their role as a chef, emphasizing the need for flexibility in meeting customer demands and adapting to various situations. The assignment fulfills the requirement of a blog post with active engagement within a community of Management Team Learners.

Management is the Pursuit of Flexibility 0
Title: Management is the Pursuit of Flexibility
Assignment Name:
Student Name:
Course Name and Number:
Professor:
Date:

Management is the Pursuit of Flexibility 1

Management is the Pursuit of Flexibility 2
“Management is the Pursuit of Flexibility”
Academic Article
Academic Article: Organizational flexibility and HRM in the hotel industry: evidence from
Australia
Journal: Human Resource Management Journal
Author/s: Knox, A., & Walsh, J.
Date: August 2006
Discussion Topic: “Management is the pursuit of flexibility.”
The article exhibits the change in the hostel industry from traditional and hard human
resource practices to incorporating flexibility in their human resource approaches and policies for
high level of commitment. The hospitality organization is utilizing both numerical and temporal
flexibility approaches, due to the changing trends in the market, which has further changed the
needs of both the employees and the customers (Knox & Walsh, 2006). The hotel industry is
adapting flexible approaches for increasing the abilities of the employees as the new flexible
approaches will help them in attaining new skills, for better development.
The hospitality industry is the one that runs of its employees, therefore, the management
needs to ensure that they are offering the employees with great opportunities for growth and
development. It is due to this need and the outline stated by Quinn et al., this can be stated that in
the hospitality industry flexibility is paramount. According to the outline of Quinn et al.,
flexibility is crucial for the human resource model and also, for increasing the level of

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innovation, which can only be achieved through flexible approaches that help the employees to
participate in various trainings (Quinn, Faerman, Thompson, McGrath & St. Clair, 2015).
As a chef, I need to be flexible, as to fulfill the different needs of the customers, which
includes learning different cuisines and also, having knowledge about different cultures. It is
through these aspects that as a chef, for me “Management is the pursuit of flexibility”.
Non-Academic Article
Article: Top 10 Qualities of a Great Hospitality Employee- Skills and Attributes
Author: Soeg Jobs
Date: 2019
Discussion Topic: “Management is the pursuit of flexibility”
The article exhibits different qualities and traits that are crucial for an employee to
possess, to develop a strong niche for themselves in the hotel industry. The article ten qualities
that are extremely crucial for hospitality employee to possess. One of the qualities is flexibility.
The article states that one should be flexible in their schedule and also in their approaches. The
hospitality industry has severe working hours, which can be brutal too at times, but the
employees need to be flexible (Jobs, 2019).
The article completely relates with the topic that is “Management is the pursuit of
happiness” and also, the outline of Quinn et al. the article exhibits the fact that even after
rigorously working for a hotel organization, an employee should be flexible as they can be called
at the time. The employee needs to understand that the customers and the employees are the two

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main pillars of hotel industry and amongst them the employees need to be flexible for fulfilling
all the needs and demands of the customers.
As a chef, one needs to be aware of the fact that they can be called at any time and the
chefs need to adapt to the severe working hours, which can be extremely tiring but they need to
be flexible and report whenever required.

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References
Jobs, S. (2019). Top 10 Qualities of a Great Hospitality Employee- Skills and Attributes.
Retrieved 20 September 2019, from https://www.soegjobs.com/top-10-qualities-great-
hospitality-employee/
Knox, A., & Walsh, J. (2006). Organizational flexibility and HRM in the hotel industry:
evidence from Australia. Human Resource Management Journal, 15(1), 57-75.
Quinn, R., Faerman, S., Thompson, M., McGrath, M., & St. Clair, L. (2015). Becoming a Master
Manager (6th ed.). John Wiley & Sons.