tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 10 - Walker
Chapter 10 - Restaurant management and leadership. After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution. | Chapter 10 Restaurant Management and Leadership The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders Discuss some important factors that must be considered when leading restaurant employees Know several important management concepts Discuss conflict management Describe the process of conflict resolution Leading Employees Employee resources are the most valuable asset and competitive advantage We need to realize that leadership of employee resources is critical: We don’t manage our employees, we lead them Being a leader is exciting: There are challenges, opportunities, and rewards In the hospitality industry: Almost everything depends on the physical labor of many hourly (or nonmanagerial) workers People who cook, serve tables, mix drinks, wash dishes, and mop floors Leading Employees (cont’d.) How well employees produce: Depends . | Chapter 10 Restaurant Management and Leadership The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders Discuss some important factors that must be considered when leading restaurant employees Know several important management concepts Discuss conflict management Describe the process of conflict resolution Leading Employees Employee resources are the most valuable asset and competitive advantage We need to realize that leadership of employee resources is critical: We don’t manage our employees, we lead them Being a leader is exciting: There are challenges, opportunities, and rewards In the hospitality industry: Almost everything depends on the physical labor of many hourly (or nonmanagerial) workers People who cook, serve tables, mix drinks, wash dishes, and mop floors Leading Employees (cont’d.) How well employees produce: Depends largely on how well they are led Greatest challenge: employee motivation Leadership: Process by which a person with a vision is able to influence the activities and outcomes of others Begins with a vision, a mission, and goals Leading Employees (cont’d.) Vision: Articulation of the mission in an appealing way that it vividly conveys the future Instills a common purpose, self-esteem, and a sense of membership Mission statement: Describes the purpose of the organization Outlines activities performed for guests Leaders and Associates Restaurants are dependent on large numbers of people to fill low-wage entry-level jobs Washing dishes, busing tables, hosting, etc. Often taken for granted Turnover is high Another level of hourly worker is the skilled or semiskilled Cashiers, bartenders, cooks, and servers May also be temporary workers Characteristics of Leaders Traits of effective leaders: Drive Desire to influence others Honesty and moral character Self-confidence Intelligence .
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