Critically Assess the Various Theories of Leadership. Which Do you really Find Most Relevant and So why?

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  • Critically Assess the Various Theories of Leadership. Which Do you really Find Most Relevant and So why?

Leadership is critical in any effort that involves a team. This essay is going to evaluate ideas of leadership and their convenance to cooking arts administration. It will determine primary ideas as they surfaced including characteristic and skills, behavioural and style, contingency and situational, and, managerial and relationship. Most, if not all, on their own possess limited program as Needle (2004) acknowledges, and are ideal placed in the context of the relevant market for evidence of their efficiency. This dissertation therefore , is going to identify and explain, through example, their appropriateness to the predominantly crew orientated culinary environment. Matn (2004: 336) defines command as " A process in which the leader has the capacity to influence the behaviours and actions of people being led”. And, Mazlish (1990: 252) recognized that " you cannot find any leader for all peoples and everything seasons. A potential leader must find the right instances and the right group to lead”. It can therefore become reasonable to propose that why is a leader, powerful or otherwise, depends on a myriad of considerations, and as such has become of considerable debate.

Characteristic theory, among the earliest tries at determining qualities of leadership, labeled the " great man” (Heifetz 1841). It implies that certain physical and mental characteristics, obvious only in a few " men”, predispose all of them for command roles, and therefore, leadership may not be taught. This notion has become considered not enough (Needle 2004). House (1977) expanded trait theory with the concept of charming leadership. Such leaders are full of energy and enthusiasm, possess a clear goal and speak well with the team, yet may, yet , be too self-absorbed. Its relevance for the culinary environment can be instantly associated with charismatic chefs just like Jean Christopher Novelli, but as he him self admits, there could be drawbacks, for example , a passion outweighing business perspicuity (Sunday Moments 2006).

The next phase in leadership theory has a far wider, flexible and interlinked method to the criteria for defining qualities of leadership, using matters of behaviour, style, situation and contingency. The essence of behavioural and style theories, exploration of which was predominantly completed in the USA (Stogdill and Coons 1957; Likert 1961), zones on the philosophy that a particular type or perhaps style of conduct, if recognized, could be educated to managers. As a result, 3 styles of command were recognized: authoritarian (the leader only makes decisions that the staff must follow); democratic (the leader encourages their staff to participate in decisions); and laissez faire (almost an absence of leadership). Further to this, situational or backup theorists recognized the importance of additional elements. Tannenbaum and Schmidt (1973) utilized an approach identified as the entier of command behaviour simply by stating elements concerning the features of the leader, the nature of his or her employees, the smoothness of the operate, time limitations and form of organisation. Fiedler's contingency theory (Fiedler 1967) examined further more elements of leadership adding however more complexness to the leader-follower dynamic.

This essay will now consider the relevance of these more included theories placed on the culinary arts workplace starting with the laissez-faire, or hands-off style leadership model. This type of type is catagorized and stands on the need for subordinates being highly trained, experienced, experienced, and educated. This can be uncommon with this industry because around forty percent workers happen to be classified because relatively unskilled (EMCC 2006).

On the other hand, autocratic leadership is not uncommon. Anthony Bourdain, inside the interview this individual gave to get Harvard Organization Review (2002), explains this uncompromising and rather extreme style is dependent on Auguste Escoffier's " army brigade system” which thrives on a constant crisis and perception the kitchen is a heck resembling, deteriorating place. This kind of...

Bibliography: Can burn, J. M. (1978) Management. New York: Harper & Line.

EMCC (2006) Sector Futures and options: The resorts and providing sector [online]. Obtainable from:

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International Work Organization (2002) Workplace drug and alcohol abuse elimination

programmes [online]

Lusher, A. (2009) Telegraph Record 10 Girls chefs get Michelin Actors [online].

Available from: < http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/4277424/

Record-10- women-chefs-win-Michelin-stars. html> [Accessed 20 January 2009]

Management Issues (2008) [online]

Martin, L. (2004) Organizational Behaviour and Management. 3rd ed. Birmingham:

Thomson Learning.

Mazlish, B. (1990) The Leader, the Led, and the Psyche: Essays in Psychohistory. Hanover,

NH: School Press of New England

Morse, G. (2002) Harvard Business Review [online]. Offered from: [Accessed 18 February 2009]

Hook, D

Times Online (2006) Novelli shuns the glitterati to return to his gastro-pub roots [online].

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Teaching Reference (2004) Jamie Oliver lifts the lid about leadership abilities [online]. Available coming from:

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