Leadership Case Study Analysis: ECB30203, Universiti Kuala Lumpur

This assignment presents a detailed case study centered around Jack, a foodservice manager, and the challenges he faces in maintaining food safety and managing a diverse team in a casual dining restaurant. The case study explores issues like employee training, high turnover, and the manager's personal struggles, which impact his ability to enforce food safety protocols. The assignment requires an analysis of the challenges and barriers Jack encounters, considering the importance of direction and alignment. The solution necessitates proposing conflict resolution strategies tailored to each challenge and barrier. Furthermore, the assignment prompts an exploration of leadership theories that Jack could implement to foster a positive and efficient working environment, ultimately improving employee management within the restaurant. The goal is to provide effective solutions to improve the work environment and help Jack become a better leader.

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INDIVIDUAL ASSIGNMENT
LEADERSHIP ECB30203
SUBMISSION DATE: 30 APRIL 2022
UNIVERSITI KUALA LUMPUR
BUSINESS SCHOOL
INDIVIDUAL ASSIGNMENT
JANUARY 2022 SEMESTER
COURSE CODE : ECB30203
COURSE NAME : LEADERSHIP
PROGRAMME NAME : BACHELOR OF BUSINESS ADMINISTRATION (HONS) IN
MANAGEMENT & ENTREPRENEURSHIP
DATE : 10 MARCH 2022
SUBMISSION DATE : 30 APRIL 2022

A. SHORT ESSAY QUESTIONAIRES
1. Demonstrating Leadership.
a. What is your definition of leadership?
b. List the three most important qualities necessary for leadership
c. Which values do you think are most important in a leader? Why are they important?
d. Can you identify any effective leaders who do not have those values?
e. Which values do they exhibit? What makes them effective?
f. What is the major barrier to being a leader?
g. Are there personal and/or professional costs to being a leader? If so, explain
h. Leadership: nature, nurture or both? Can it be learned OR born with the traits?
i. Has a particular book or person influenced your leadership style?
2. Provide a story or any scenario of an instance when you demonstrated leadership.
B. CASE STUDY
Understanding effective leadership
Imagine you are the supervisor/ manager for each of the employees described below.
As you read their case, give consideration to how you might help communicate with
the employee to remedy the conflict.
Jack is a 27-year old who is a foodservice manager at a casual dining restaurant. Jack is
responsible for supervising and managing all employees in the back of the house.
Employees working in the back of the house range in age from 16 years old to 55 years old.
In addition, the employees come from diverse cultural and ethnic backgrounds. For many,
English is not their primary language.
Jack is certified and tries his best to keep up with food safety issues in the kitchen but he
admits it’s not easy. Employees receive “on the job training” about food safety basics (for
example, appropriate hygiene and handwashing, time/temperature, and cleaning and
sanitizing). But with high turnover of employees, training is often rushed and some new

employees are put right into the job without training if it is a busy day. Eventually, most
employees get some kind of food safety training. The owners of the restaurant are
supportive of Jack in his food safety efforts because they know if a food safety outbreak
were ever linked to their restaurant; it would likely put them out of business. Still, the owners
note there are additional costs for training and making sure food is handled safely.
One day Jack comes to work and is rather upset even before he steps into the restaurant.
Things haven’t been going well at home and he was lucky to rummage through some of the
dirty laundry and find a relatively clean outfit to wear for work. He admits he needs a haircut
and a good hand scrubbing, especially after working on his car last evening. When he walks
into the kitchen he notices several trays of uncooked meat sitting out in the kitchen area. It
appears these have been sitting at room temperature for quite some time. Jack is frustrated
and doesn’t know what to do. He feels like he is beating his head against a brick wall when it
comes to getting employees to practice food safety. Jack has taken many efforts to get
employees to be safe in how they handle food.
All employees are given a thermometer when they start so that they can temp food. Hand
sinks, soap, and paper towels are available for employees so that they are encouraged to
wash their hands frequently.
Questions:
1. What are the challenges and barriers Jack as Manager faces at workplace.
2. In understanding the important of providing direction and alignment, list and explain the
conflict resolution solution that might be considered in addressing each of these
challenges and barriers.
3. What are some ways Jack can use in selecting some Leadership Theories which he
could apply to acquire the best working environment in achieving efficiency and
effectiveness in managing the employee at the restaurant.
GOOD LUCK