II. MANAGEMENT & LEARDERSHIP
Learning Objectives
- Define the key roles and functions of management in foodservice operations.
- Explain the various levels of management typically found in a restaurant and their respective responsibilities.
- Discuss the core principles of effective leadership.
- Analyze the different leadership styles and their applications.
- Explore the concept of situational leadership and its importance for adapting leadership styles to different situations.
- Identify the key communication skills essential for successful management and leadership in foodservice.
Key Terms
| Management | Decision Roles | Communication |
| Leadership | Team | Interpersonal Roles |
| Manager | Active Listening | Informational Roles |
Source: Bright, D. S., Cortes, A. H., Hartmann, E., Parboteeah, K. P., Pierce, J. L., Shah, A., Terjesen, S., Weiss, J., White, M. A., Gardner, D. G., Lambert, J., Leduc, L. M., Leopold, J., Muldoon, J., & O’Rourke, J. S. (2019). Principles of Management. OpenStax, CC-BY. Retrieved from https://openstax.org/details/books/principles-management
