Task 4 : Opportunity Challenge ( Ashwin Shetty )
TOP DOWN MANAGEMENT STYLE IN THE KITCHEN HAS LED TO :
A) High annual labour turnover of 75%
B) Low morale
4.1 Definition
TOP-DOWN Management style in reference to policy decision making means the upper management of the executive chef takes independent decisions and make independent conclusions without referring to other low ranked staff / chef in a management or kitchen. It is a kind of autocratic leadership style of practices which happens when the top management has less trust in their subordinates. It can affect employees working under this kind of management structure or only one department the top down management approach doesn’t not give the authority for mangers below or the staff any power to …show more content…
This style may be more appropriate for the companies that require several legal structures to be followed as they can save time instead of explaining each staff why their idea was chosen over the other and so on.
4.3 Disadvantages
The disadvantages of TOP DOWN Management style is mostly related to the morale of the employees, not giving the authority to make decisions it’s like not motivating them , not acknowledging them causing them to have a low morale and less confident in their work place which ultimately leads to employee not giving their best at work. There is lack of employee participation, the employees feel their input is not valued. There has to be constant empowerment of the employees to make them feel relaxed, confident and motivated at all times to make the working environment efficient and happy.
4.4 Top Down Management in Kitchen
Now that we are aware of what is TOP DOWN Management and its advantages and disadvantages let’s see how it affects the kitchen
TOP DOWN MANAGEMENT STYLE IN THE KITCHEN HAS LED TO :
A) High annual labour turnover of 75%
B) Low morale
4.1 Definition
TOP-DOWN Management style in reference to policy decision making means the upper management of the executive chef takes independent decisions and make independent conclusions without referring to other low ranked staff / chef in a management or kitchen. It is a kind of autocratic leadership style of practices which happens when the top management has less trust in their subordinates. It can affect employees working under this kind of management structure or only one department the top down management approach doesn’t not give the authority for mangers below or the staff any power to …show more content…
This style may be more appropriate for the companies that require several legal structures to be followed as they can save time instead of explaining each staff why their idea was chosen over the other and so on.
4.3 Disadvantages
The disadvantages of TOP DOWN Management style is mostly related to the morale of the employees, not giving the authority to make decisions it’s like not motivating them , not acknowledging them causing them to have a low morale and less confident in their work place which ultimately leads to employee not giving their best at work. There is lack of employee participation, the employees feel their input is not valued. There has to be constant empowerment of the employees to make them feel relaxed, confident and motivated at all times to make the working environment efficient and happy.
4.4 Top Down Management in Kitchen
Now that we are aware of what is TOP DOWN Management and its advantages and disadvantages let’s see how it affects the kitchen