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LO1 Review classical management theories and leadership styles

Higher National Certificate/Diploma in Hospitality Management

Assignment Brief

Student Name

 

Student ID Number

 

Unit Number and Title

5 Leadership and Management for Service Industries(Y/616/1792)

Academic Year

2019/20

Module Leader

 

Unit Tutor

,

Assignment Title

How are Leaders and Managers in the service sector responding to managing talent across different age profiles?

Issue Date

 

Submission Date

 

IV Name & Date

 


Introduction

The ability to lead and manage effectively is highly sought after by service industry employers as they seek to produce and develop managers that can motivate, enthuse and build respect throughout their workforce.

This unit is a Pearson-set unit; our chosen theme is detailed in the emboldened text below.

The unit will enable students to explore and examine a relevant and current topical aspect of leadership and management in the context of the service sector environment. This unit also enables students to gain understanding of leadership and management principles, and to review their potential for a career in management in the service sector. After exploring organisations’ structures and cultures they will learn classical management theories and leadership styles and how these are applied to managing commercial organisations.

In addition to the students gaining a good understanding of how management theories are practiced in today’s industries, they will evaluate effective management and leadership skills for the service industries through application and reflection on skills required and applied in a service industry context.

Talent Management in the service industry:

Talent management (TM) is the process by which businesses and organisations recognise and develop talented people who can have a positive impact on their organisations and their productivity. It not only has become a key component of human resource management but also the responsibility of leaders and managers at all levels to manage talent within the business, with TM strategies being developed in line with the particular needs and structure of the business and industry. Themes of TM relevant to the hospitality and tourism industries when considering a strategic approach to talent management include the following:

  • The role of line managers and leaders in employee development and well-being;
  • Talent management being used as a lever for culture change;
  • The importance of contextualising approaches to talent management;
  • The need for new and innovative ways of working to achieve a strategic approach to talent management;
  • Barriers for the development of a strategic approach caused by economic and day-to-day operational pressures.

Staff retention, training and morale is key in any industry, none more so than in the hospitality and tourism business where talented motivated employees can help differentiate one organisation from another and influence business success. An increasing number of businesses are rethinking ways to get the most from their staff. Rising costs, recruitment difficulties and changing employee attitudes mean that, for many employers, the traditional approaches to recruiting, training and retaining staff are being revisited to harness and develop talent and ultimately drive competitive advantage.

In line with our chosen Topic:  How are leaders and managers in the service sector responding to managing talent across different age profiles?

The learner will be reflecting on modern hospitality business practices; the assessment tasks do not rely solely on written and presentation activities. They are therefore reflective of the blended learning that students have undertaken during their time at Nelson College London.  This work will be undertaken both individually and as group activities.

Students will learn different approaches to leadership and management which they will be able to adapt for their future careers. Students will be able to use this knowledge to develop further upon the strong foundations that they have already built during their time at Nelson College.

Submission Format (LO1,LO2 & LO3): Individual Report,  &

LO4: Individual Poster

The submission will take the form of a Report, and a Poster

The report may be prepared in Word, Pages or other suitable document-based or publication-based software programme.

 The Report will be in Two(Sections/Activities) corresponding to Learning Outcomes (1,2 & 3 ) for the first section and Learning outcome(4) a Poster,

and each related to Talent Management  across different age profiles

The Report should be uploaded to the VLE, to the Assignment Tab

There is no maximum or minimum length to this document, but it is likely to require around 3,500 -4500 words. A bibliography should also be provided using the Harvard referencing system (on the notes sheet).

Your document must include, as an appendix, all the references that you have used to gather the information (using the Harvard referencing style).

 

Unit Learning Outcomes

LO1 Review classical management theories and leadership styles

LO2:Explore the factors that influence different management styles and structures in a service industry context.

LO3 Assess current and future management and leadership skills for the service sector.

Assignment Brief and Guidance

 

Scenario and Activity(1):

You have been employed in a Consultancy business (ZICO Consult) with many years of experience in helping businesses to review and develop their leadership ethos and style; they got a new contract seeking the assistance from your company.  The company (A Hotel In London) has recently taken on a new General Manager who worked for a former client of yours at one of their hotels and has seen how their modern approach has transformed the business: the staff seems far happier and motivated in their work. The business wishes you to advise them on different managerial approaches so that they can transform their other hotels in a similar way.

Your consulting company has decided that the first step is to discuss Talent Management as a systematic approach that identifies the following characteristics in individuals who are of particular value to an organisation.

  • Attraction
  • Identification
  • Development
  • Engagement
  • Retention
  • Deployment

These should be in view of their ‘high potential’ for the future or because they are fulfilling business/operation-critical roles.

You are to prepare a Report which should include:

  • Assessment of the different classical management theories in relation to hospitality industry
  • Explain the roles of a leader and different leadership styles using a chosen hospitality organisation (you can chose your place of work if it is appropriate)
  • Identify and review a specific management leadership style in the chosen hospitality organisation (or your place of work)
  • Compare and contrast management and leadership styles in your chosen hospitality organisation or place of work, stating their relative merits and demerits
  • Evaluate a specific organisation’s current management and leadership style using a typical example or experience. Providing evidence of the organisation’s practice
  • With the aid of a diagram, explain Talent Management as a contemporary leadership & management model.
  • Investigate the internal and external factors that influence Talent Management styles.
  • Analyse the internal and external factors that influence Talent Management styles and structures in a selected service industry organisation, identifying strengths and weaknesses.
  • Present a critical view on specific changes in management styles, using Talent Management  Strategies
  • Asses current management and leadership ‘hard’ and ‘soft’ skills providing evidence from specific service sector examples
  • Discuss future management and leadership skills required by the service sector and how these can be achieved
  • The role of Talent management  and how talent development will be used in developing Training and Retention in the Hospitality sector using specific examples (Technological knowledge, Working from home and different locations, Coach ability, Flexibility, Loyalty etc)
  • Evaluate current and future management and leadership skills that are crucial for the service sector considering Talent Management as future strategies for hospitality organisations.(Diversity, Age profiles, Generational concept and issues ). Benefits of Talent Management
  • Discus the importance of Talent Management and Leadership skills required in the service sector and how these can be achieved using knowledge-based approaches.

 

Pass

Merit

Distinction

LO1 Review classical management theories and leadership styles

 

P1 Assess different classical management theories and apply these in a service industry context

M1 Analyse management and leadership styles in a specific service sector organisation in relation to organisational structure and culture

D1 Evaluate a specific organisation’s current management and leadership styles making links to theorists and providing evidence of organisational practices

P2 Explain the role of the leader and different leadership styles in a service sector industry context

P3 Review the management and leadership styles in a specific service sector organisation

Pass

Merit

Distinction

LO2 Explore the factors that influence different management styles and structures in a service industry context

 

D2 Critically analyse how specific management styles have been influenced and changed by internal and external factors in a selected service industry organisation

P4 Investigate the internal and external factors that influence management styles and structures in a selected service industry organisation

M2 Analyse the internal and external factors that influence management styles and structures in a selected service industry organisation identifying strengths and weaknesses

 

LO3 Assess current and future management and leadership skills for the service sector

 

[LO3 LO4]

D3Critically evaluate how, in response to change, management and leadership skills in the service sector have developed

P5 Asses current management and leadership ‘hard’ and ‘soft’ skills providing evidence from specific service sector examples

P6 Discuss future management and leadership skills required by the service sector and how these can be achieved

M3 Evaluate current and future management and leadership skills that are crucial for the service sector

     

 

 

 

 

 

 

Unit Learning Outcomes: A Poster

LO4: Demonstrate management and leadership skills in a service industry context

Assignment Brief and Guidance

Scenario and Activity(4):

You have just attended a workshop on Talent and Change Management skills at which there was a presentation on how talent acquisition and management can be one of the most useful tools to help leaders and organisations become better in the changing world. Various reports have been presented on how technology is becoming the driving force behind the new style of leadership – a leadership which embraces change, learning, communication and diversity.

 Base on the workshop you have attended prepare a Poster  which must include the following:

  • Compare the and contrast the service sector change management systems that are available using one established Change Management Model ( Lewin, ADPARK, Kotter’s  etc.)
  • Analyse how these changes affect management and leadership styles in View of Talent Management across Different Age Profiles.
  • Critically evaluate how change management and leadership skills in the service sector have been responded to using Talent Management. (Online Article: This Checklist Gives Managers 4 Ways to Develop Their People)

(https://www.ccl.org/articles/leading-effectively-articles/talent-development-smart-managers-follow-this-checklist/ )

 

LO4 Demonstrate management and leadership skills in a service industry context

 

P7 Compare and contrast different service industry organisations change management systems and leadership in implementing change

M4 Analyse how change management affects management and leadership skills and styles

     

 

 

 

Submission Instructions:

  • Reasonable consideration will be given in the case of failure to submit the assignments on time due to any medical reasons (provided that sufficient medical proof is made available at the time of exemption).
  • There is not a word limit for this assignment. 
  • Referencing should be provided in Harvard Style referencing.
  • The assignments should be completed in an appropriate font size format (size point 12, line spacing 1.5, font-Arial or Times New Roman), with the report easy-to-read view format.
  • The assignment (LO1, LO2, LO3 and LO4) should be prepared as a Report. This should be integrated into One, and the  entire report uploaded to the VLE, to the ASSIGNMENT TAB

Appendix A: Plagiarism and Collusion

Students are referred to the College’s policy of Plagiarism and Collusion, as detailed during interview and induction and as included in the Students’ Handbook.

Students are reminded that persistent offences in this area will result in the student’s termination

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below:

“If you use the work of others without acknowledging the source of information or inspiration, even if the words are changed or sentences are put in different order, the result is still plagiarism”. (Cortell, 2003)

Collusion is the submission of work/assignment produced in collaboration with another student or students.  Where one person shares his/her work with others who submit part or all of it as their own work, then the incidence of collusion is established.

Appendix B: Harvard Referencing System

Any information that is not yours needs to be referenced or else turns to be plagiarism.

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

For example

According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual Learning Environment (VLE).  The Harvard system of citation requires you to acknowledge certain information, which is mainly the surname and year of publication within the text.

Recommended Resources

Textbooks:

BROOKS, I. (2008) Organisational Behaviour: Individuals, Groups and Organisation.4th ed. Harlow: Pearson.

COLE, G.A. (2011) Management: Theory and Practice. 7th ed. London: Cengage Learning.

HUCZYNSKI, A.A. and BUCHANAN, D.A. (2013) Organisational Behaviour: an Introductory Text. 8th ed. Harlow: Pearson.

MULLINS, L. (2016) Management and organisational behaviour. 11th ed. Harlow:Pearson.

ROBBINS, S.P. and JUDGE, T.A. (2008) Essentials of OrganisationBehaviour.9th ed. New Jersey: Prentice Hall.

SHEPPARDSON, C. and GIBSON, H. (2011) Leadership and Entrepreneurship in theHospitality Industry. Oxford: Good Fellows Publishing.

 

Websites:

www.cipd.co.uk  Chartered Institute of Personnel and Development Leadership Factsheet

(General Reference)

www.i-l-m.com  Institute of Leadership and Management

(General Reference)

www.lmi-world.com Leadership Management International

(General Reference)

Links

This unit links to the following related units:

Unit 3: Professional Identity and Practice

Unit 4: The Hospitality Business Toolkit

Unit 24: Barista to Bar Management

Unit 25: Food Service Management

Unit 27: Front of Office Operations Management

Unit 43: Organisational Behaviour


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