HNC/HND Leadership and Management for Service Industry Report

This report, prepared for a Higher National Certificate/Diploma in Hospitality Management, analyzes leadership and management within the service industry, specifically referencing three restaurant chains: Hazev, Haz, and Tas. The report begins by reviewing classical management theories such as scientific, administrative, and bureaucratic management, and their application in the restaurant context. It then explores the roles of leaders, different leadership styles (autocratic, democratic, and free-rein), and how these styles can be applied to improve the effectiveness of the employees. The report further examines internal and external factors, including communication, organizational culture, digital technology, and social and technological factors, that influence management styles and structures. The analysis highlights the importance of adapting leadership and management approaches to the changing demands of the service sector and the impact of digital technology on the industry. The report concludes by emphasizing the importance of effective leadership and management for the success of service-based organizations.

Leadership And Management
For Service Industry

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1..................................................................................................................................................1
P1. Different classical management theories and their application in the organisation..............1
P2. The role of leaders and different leadership styles...............................................................2
P3. review the management and leadership styles in the service sector organisation................3
LO2..................................................................................................................................................4
P4. internal and external factors which affect the management style and structure...................4
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................6

INTRODUCTION
Leadership and management both are defines as the important aspect of the organisation
which plays an important role in accomplishing the organisational goal of the firm.
Organisational leadership help in improving the skill and knowledge of the employees and the
management create the framework in which employees of the firm work efficiently towards
gaining the desired level of results which results in improving the overall performance of the
firm. Report of the leadership and management is based on the Three chain restaurant such as
Hazev, Haz and Tas which is located in Canary Wharf, Docklands(Bush, Bell and Middlewood,
2019). Study will present the various classical management theories and their application in the
in the service industry context. It also explain the role of leaders and different leadership styles.
Report will identify the internal and external factors which influences the management structure
and styles of the organisation.
LO1
P1. Different classical management theories and their application in the organisation
Classical management theories plays an important role in reducing the various issues of
management and also improve the relationship between employees and management. The
manager of the Hazev, Haz and Tas can improve the productivity of restaurant with the help of
scientifically analysing work of employees.
Administrative theory: The theory provide an framework for designing and managing the
business activities of the firm. Hazev, Has and Tas can be use this theory for achievement of the
desired results. It help organisation in terms for developing, administrative structure, a clear level
of workers as well as delegating the power to employees for completing their task. In this
restaurant can divide the work according to the skill and knowledge of the employees which
results in enhancing the quality of work as well as gaining higher level of employees satisfaction
about the job(Hatch, 2018).
Scientific management theory: The focus of theory is emphasised to improve effectiveness in
the employees working in business environment. The chain restaurant such as Hazev, Has and
Tas can be able to increase their production with the help of using scientific theory of
management because it uses the intensive technology. Firm with scientific management theory
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hire the employees through scientific selection process as well as also train the employees
scientifically towards increasing the skill and knowledge of the employees.
Bureaucratic management theory: The approach mainly emphasized on scientific
management theory the organisation structure by focusing on process of hierarchy and authority
controlling. Hazev, Has and Tas can apply this approach in its business activities through
establishing the working relationship system which help employee to do their work effectively
and also maintain the better relationship among the management and employees in the
organisation(Daft, 2015).
P2. The role and responsibilities of leaders and different styles of leadership
Organisational leaders plays an important role in the success of the firm because it guides
and direct the employees and their work for reaching the desired level of business objective of
the Hazev, Has and Tas.
Leaders plays various roles which are as follows--
initiating action: The initial role of leader starts from the beginning before strating work of
employees. In the leaders communication of policies and plans as well to enhance the vision of
Hazev, Has and Tas in employees for effectively start their work towards attainment of the
business objective of the company(Berry, Broadbent and Otley, 2016).
Creating healthy work environment: According to the organisational context, leader manage
the personal contact with the employees and resolve their problems. Good leaders always always
handle the conflict situation effectively also reduce the level of their influence on the Hazev,
Has and Tas restaurants which results in building a healthy working environment in the three
chain restaurant which ensure the stable growth of the Hazev, Has and Tas.
Creating confidence: Leaders plays significant role in the Hazev, Has and Tas for
understanding and building confidence among employees for achievement desired results
through clearly defining role and responsibilities of employees and guide them to give effective
performance in their work by hard-working nature in the employee. Leaders also overcome
problems of the employee.
Leadership styles
Each and every organisation use the various leadership styles according to the working
condition and the objective of the firm. The three chain restaurant such as Hazev, Has and Tas
can use three different type of leadership styles to increasing the effectiveness of the employees
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which are as autocratic, democratic and free- rein leadership style(Khorasani and Almasifard,
2017). these leadership styles are explained below in detail:
Autocratic leadership style: If Hazev, Has and Tas use autocratic leadership style then
decision making of the leader process in the firm as centralised because leader takes all decision
by himself without involving or taking suggestion form its subordinates. some times it results in
increasing productivity of company which results in decreasing the moral and motivation of
employees(Nawaz and Khan, 2016).
Democratic leadership style: in this type of leadership style, the leader of the Hazev, Has and
Tas takes better decision with the help of employees of the company as the employee are
involved in the decision making process of the company. The leaders provide opportunity for
free communication where employees of firm provides the many creative ideas and suggestion to
leader which helps the leaders to take effective decision which is favourable for both Hazev,
Has and Tas and employees and results in increasing the profitability of the firm.
Free- rein leadership style: in the leader of Hazev, Has and Tas gives opportunity to
employee's for taking better decision. This freedom results in creation of the conflict among
employees reason is that they are working at same level authority which always creats the
problems in the business environment. Apart from this some times it will results in improving the
overall performance of the Hazev, Has and Tas because of increased moral and motivation of
the employees towards their work(Wong and Giessner, 2018).
P3. analysing of management and leadership styles in the service sector organisation
Leadership style
Hazev, Has and Tas need to follow effective leadership style for improvement in the
overall productivity of restaurant. If the Hazev, Has and Tas follow Democratic leadership style
then leader of the restaurant need to take the suggestion from the employees for taking effective
decision in the firm. In this type of leadership style leader of Hazev, Has and Tas invite and
encourage employees to take participation in the decision making process. which leads to give
satisfaction, motivation and able to provide more skilled employees as they results in higher
productivity for the restaurant(Allen, 2016).
Management style
manager plays an important role in designing and managing the work of an organisation
in the direction of objective of the Hazev, Has and Tas. For accomplishing successful business
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goal Hazev, Has and Tas three chain restaurant needs to develop and set the free-rein
management style. Manager with this type of leadership empower the employees in terms of
taking the charge their task. In this the manager of the Hazev, Has and Tas restaurants has
closely connected with employees and has the high degree of trust with other others. It inspire
and motivate the employees through its hand-off approach.
LO2
P4. internal and external factors which affect management style and structure
The internal and external factor impact greatly upon management style and structure of
the organisation because it includes the various factor such as internal factors involves,
communication and organisational culture and the external factors such as technological
advancement and social factors(Goffee and Scase, 2015).
Internal factors: it includes the various factors which has key impact upon the management
styles of the Hazev, Has and Tas restaurant.
 Communication: The success of the every organisation is depends upon the
management styles of the firm. Hazev, Has and Tas restaurant follow Free-rein manage
style required the proper communication process for implementing the digital technology
practices in its business environment. Poor communication process has great impact upon
the the implementation process of the digital technology.
 Organisation culture: The organisational culture of the three chain restaurant is includes
the collective behaviour as well as member of the Hazev, Has and Tas which greatly
impact on management styles and structures of firm because the manager of the Hazev,
Has and Tas need to set their management style and structure in firm. Better relationship
between manager and culture of the organisation plays an important role in
accomplishing the desired level of results(Zinovieva, 2016).
External factor: It includes those factor which greatly impact on management style and
structure of company. Digital technology also has great impact upon the external factors such as
social and technological.
 Social factor: The main objective of the service industry is to provide the best quality
goods and services to the customers. Changing trend of the customer demands affect the
productivity of the firm which influence the manager to take the better management style
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for producing the better quality product to the customers. Digital technology can improve
the production process of the firm in terms of improving the production process of the
Hazev, Has and Tas.
 Technological factor: The manager of the Hazev, Has and Tas implement the digital
technology which dramatically change the business environment. Manager adjust their
management style to help the Hazev, Has and Tas restaurants in terms for adopting
technological advancement which creates the innovative new techniques which makes
operations easier in the company(Daft, 2015).
CONCLUSION
The above study has been summarised with that the success of the every industrial
establishment is largely depends upon the organisational leadership and management. Leaders
are the important part of the business environment which motivate and guide the employees
towards attaining the desired level of results. Management help organisation in terms of
maintaining healthy working environment.
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REFERENCES
Books and journals
Allen, G.P and et.al., 2016. The role of servant leadership and transformational leadership in
academic pharmacy. American journal of pharmaceutical education. 80(7). p.113.
Berry, A.J., Broadbent, J. and Otley, D.T. eds., 2016. Management control: theories, issues and
practices. Macmillan International Higher Education.
Bush, T., Bell, L. and Middlewood, D. eds., 2019. Principles of Educational Leadership &
Management. SAGE Publications Limited.
Daft, R.L., 2015. Organization theory and design. Cengage learning.
Goffee, R. and Scase, R., 2015. Corporate Realities (Routledge Revivals): The Dynamics of
Large and Small Organisations. Routledge.
Hatch, M.J., 2018. Organization theory: Modern, symbolic, and postmodern perspectives.
Oxford university press.
Khorasani, S.T. and Almasifard, M., 2017. Evolution of management theory within 20 century:
A systemic overview of paradigm shifts in management. International Review of
Management and Marketing. 7(3). pp.134-137.
Nawaz, Z.A.K.D.A. and Khan_ PhD, I., 2016. Leadership theories and styles: A literature
review. Leadership, 16, pp.1-7.
Pilbeam, C and et.al., 2016. Safety leadership practices for organizational safety compliance:
Developing a research agenda from a review of the literature. Safety science. 86. pp.110-
121.
Wong, S.I. and Giessner, S.R., 2018. The thin line between empowering and laissez-faire
leadership: An expectancy-match perspective. Journal of Management. 44(2). pp.757-
783.
Zinovieva, C.G and et.al., 2016. Study of external and internal factors affecting enterprise’s
stability. Advances in Systems Science and Applications. 16(1). pp.62-71.
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