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red Sprauslash Menu Number of crear un They were mantra 161 42 ben iso 11 how the present store up 1 . • Nyerere on the company w - rare e of time • To rato recomes homine emowlitt emol the response prace. Focs good management and practice the foot ow of the categorie rol the de of manager or brethol The far cry common w promet se po bullyins The good gery includes the who porastently plan, ia laner and upang was het prioritize and und only usa a plan batas - Terments are creative management Findings of the Study Job • 1944 (38 inchviduals) of study partiapan pod the ne af generalwer. 28% (21) hold a job die auch es are ma regional manager corporate executive, organ 23% (17) Pald the job title of manager Yoans in restaurant profession 30% (29) have been in the restaurant pression 10 years • 36% (26) have been in the restaurant profesionales 15 years 27% (20) have been in the restaurant profession 10 15 years Ynars i present position 43% (32) have been in their present positions at least 3 years or up to 30 years ok • 30 % 40 years old Wewe 40 der (54) are me • 275 (20) are female of me puntry we wort 209 work in the South . 2946 (17) work in the 22% (16) work in the Colegion 16% (12) work in the campion • 16% (11) work in the Aditional management des 7 158 do not perform don management duties .24% (18) do performs additional management curies Nu ber of direct reports • 84% [47) supervise 7 or more direct reports . 28% (21) wup 4 to direct reports .8(6) supervise 1 to 3 direct reports Those using time management princcis daly 93% (69) use principles of coal setine dal . 78 (5) do not use principles of goal scting city Of those that use ime management principles only 19 Espondente). does time management incess your com lina? 35% (24) Bay me management increases the bottom line by 20% or more . 33 123) say time management increases their totam line by 15 to 20% . . . . - • in un te 19 was poor w Before as excellent including young 1221dy ma mingement in man 15 years. The El the nece con of oma management skills young des Per The represent poden of the actor who Out one part 7 percent of anderen For me exped While some can be und Garty 1512the comiam so swing songs Shapen . mend to co te pongo retetecten of the me and se forme de pour skila s god wwwer the the num's guacest to the manager awing Raisons tur inelelivereds of the man Throuch focus answer 10 a Kumustan half of our duty participants or lect20 antrid Three quarters of our porte parlare har 40 WWW paroopan Sinta four metas yun. • Interruptions were do the others 907 H we consider years in the • Wak-ins extra profession, the tumover, wd geel tests • Unnaosary meetings. Haugas ir vienu • Paperwork Is it the frontissit to Ifestyle choice is the plurani bu cinare some other area within Implications and Lessons the hosptality indre managers leaving the indur Findings help support our expectations. Whirlwert shooter? The core under Our findingstrethathila mara world in the higher menegrosze the important role theme moiness succ008 as measured by botlomme ranks of the holy Industry within one popion car become detecked and succumb to rected Men outrum erwarten all se bo one as managers. Asignificant number of participar cei care 124 afe day. This ging in urgent incidents or ucester stellar outcomes in terms of time rangeme effectiveness percent)describe themselves as having other management the majonty of our study participants rate po However, we responsibilities besides their primary duries oli our smal sample in=74), we cannot generate our frding to management. We are curious to Ind such a large porcentage of our participants with additional duties. However, these findings the larger population of restaurant managers are consistent with another study that we have ched wihin the ou respondents are relatively new to the restaurant text of this paper business. More than one third (38 percent) have been in the The majority of respondents (04 percent supervisor Industry less than 10 years. This finding indicates that we had more direct reports. We this number may be large bych in terms of this study, that the opportunity to reach the level of standards of comparison, we are no surprised to in the mou manager comes about rather quickly. On the other hand, w of our participants supervise 7 or more dreci neports, were somewhat surprised to find that only approximate y ng The fact that 93 pero el te sludy participants wie third (35 percent of our study participants have been in the the principles of the management on a daily basis igane Stri MEMO of the moon of lime manage to the bo Vondrabinult Name or bude by wl losl 16 poder hatt me rase poor in the 110 or man Toward a Better understanding How Restaurateurs Mariage The Time MON destes mage to time only port The resulty by Ferguson and krowd of quale me manager. Fume. E more on than not on other wel na in *Oy that we taped within th information and make on both Inace can be overcome byen We real back of knowd of time management woblem affecting the restaurare more likes ngeles.cosuly the news of France. To usime management training to locate Low information from cloftar Acoding to Manicattle the president Harry Band with a little congry and com to modify lessor from other industries and wing books, restaurateurs can find a whouse of education and Training materials for the cromony" Lamy Schumer of cavia's in Sun Valley, Idaho, bellows: "Time coment la matter of constant prioritization First things first cases things vs Al the end of the day, I do a recap ant des important points don't get overlooked Why Restaurateurs Manage Their Time Poorly Why do restaurant manager de so poorly when it comes to ime managemen? Mainly because they do not take the time to anticipate how their days wil actually be spent. Throughout the day they become bogged down by interruptions As started in me Fargo Herger article "They restaurant managers) had given up so much control over their time and work space Sony managed mammut 2 Hd manager of New York Checane DA, y other method of effective be computer - find much easier to get to En Wholgroup on Toornal romanesti Te theorem do thadut the lands and Necame the long-termometer mann og hon remo 25 of pang cendbon enemos e pechadores in managing the time conforme answers or is career Moving Time Management Skills Hong ches tam olime te KAUP understandig om mature and demands study conducted by Food Management revealed that 10 la route des an increasing number of persons ng themselves as MTS IN ng of greas these days in order trength of entra en los there man have taken we de environmental services, then servon, engineering enerare, transportation security and services, hot nd volunteer services mal del very unustance and wa macy Tis reality of the return business atmosphere bags the beton, Just how muchane be expected to do sparent 3. And, as entrepreneurs, restaurant managers and to have Igh energy levels, high in secondesbang thay hande anything that extes o co conceivably one up and are typically impatient matters or passing Combining creasing manigermont responsi entrepreneurial characteristics can pula mareger on the road berload and subsequeralire, unless they can disto wroadbemani ndios foram Deo Article 04 Time Management for Restaurant Managers: No Time Left for You? Article authors: Florence Berger and Edward A. Merritt Introduction no time left for you." "No time for a gentle rain, no time for my watch and chain, no time for revolving doors, no time for the killing floor, there's When the Guess Who stormed onto the music scene in the early 1970s declaring, "No Time," did they guess that the "who" for which those words would ring true would be a metaphor to describe the pace faced by today's frenzied restaurant managers as well? Some 73% of the respondents to a recent survey by Day Runner Inc. say they are "insanely busy." Perhaps like never before, managers need to develop effective time management skills in order to stay afloat amid the surging torrents of information, people, and tasks bombarding them Statement of the Problem: Why Time Management? Time management is putting time to the best possible use. But when one considers time management more deeply, it becomes apparent that it is not time, but themselves, that managers must manage. People like to think they are masters of their own time; in reality, most are slaves to events. But time management tools alone are unlikely to make people fully productive; the key is understanding time, proper planning, and priority setting. Though simple in concept, time management can be very difficult to implement. The subject has been treated extensively in articles and books, but the problem of poor time management still haunts today's manager. Shelly Fireman patriarch of Café Concepts, creators of some of New York City's most successful dining establishments including: Redeye 158 Strategic Leadership: Essential Concepts Grill, Brooklyn Diner USA, Hosteria Fiorella, Café Fiorello and Trattoria Dell'Arte, offered his tongue-in-cheek method for effectively managing time: "I have a 27-hour clock that I bought in a bazaar in Istanbul 18 years ago. With the three extra hours, I exercise, contemplate the world around me, and read an additional book." Dom DiMattia, vice president for human resources, at Café Concepts added: "There's really no secret to effective time management skills. Although managers may have 100 other things going, they must stay focused on what's important and take it one step at a time--and not catastrophize or exaggerate in their minds about the amount of work they have. We all know we get the work done." First we will discuss some of the details of the studyincluding its purpose, methodology, findings, and implications and lessons learned. Second, we will begin to gain a better understanding of time management by discussing how restaurateurs manage their time, why they are managing their time poorly, and introduce a diagnostic tool for helping managers account for where their time is going. The third and final section is devoted to implementing solutions that can lead to more effective time management. Topics include breaking bad habits, delegating eliminating interruptions, and dealing with mounding paperwork If managers need an incentive to read further, remember that an astounding 91 percent of study participants state that time management skills increase their organizations' bottom lines by at least 10 percent. Stu About the Study Purpose Our purpose was to help restaurant managers devely better time management habits. Pa ma the ex to Methodology We conducted in-depth interviews with a stratified sampled 74 (n=74) restaurant managers located throughout the country to help us probe further into our subject of time management Our assumptions were that restaurant managers time management to be an important component Toward A. Merritt, PhD successful operation of a restaurant measured in terms of bottom-line profit) that managers regularly employ was tos of time management system, and that their time management systems are not very effective Furthermore, asuming the findings, we would create a diagnostic instrument to help managers pinpoint problem areas and suggest a to to implementing effective changes in present mother Participants This study was conducted among 74 (74) managers working at restaurants and restaurant companies across the United States. Typical position titles include Owner, Corporate Executive, District or Regional Manager, General Manager, and Manager. The interviews were conducted by telephone and mail ang Demographic Information First, we asked the expert panel to tell us about themselves The demographic and descriptive information component of the study contains six statements to determine answers to such variables as these: . Job title • Length of time in the restaurant profession Length of time in present position • Age Gender • In which of five areas of the country they live. Study Questions ma Next, we asked the managers to tell us about their work. Participants were asked six questions to help guide the subject matter. However, interview sessions were allowed to develop on their own to uncover areas of importance. From those answers, extemporaneous focus questions were asked where appropriate to to help clarify information: • M, in addition to their primary restaurant management duties, they also have other management responsibili- ties Sede Leap LC Meet the Odeslat mbi er of management y manager by alwal 13 wed you mana per com wag of New York Cisco Des Lampuranduo 1 gel yethoden W group asal Teo Reset The Toward a Better Understanding How Restaurateurs Manage Their Time nemam red by a thathwysis and de este time? Ps. The Olen referred to inherp modes on the longer om hur man ini most part Thea soudyby Fergusunand Berger when an not want to the o per cond to nuces Telephone wompor sage of teema Fente, unedoclegation, and orses Hormation and forced to make cestora bouchy-andus noterendy that when faced with vast amount TO "Hoon Manager become mere inghe thermomo inadequate knowledge-people can be purcomby We felt of mogensis proming the restaurateur as a roving Time Management Skills povina che own gurem of me tours nawe ulicacies of man genere con 22 10 og understanding hos nature and demands Suy onduced by Food Management veled tre informone from According to Monice Pitza Gora president Harry Bored with the scraungire and wlingness bing themselves a restaurant mange (21%) are on regulatorno modity lessons from other industries and tire books, restaurateurs can find a warehouse of education and na od archase or rog. training maliw for lille orromoney." Larry Schatz lestra responsible the managers have taken over of savina's in Sun Valley laha, Belleves: "Time ngemene nude momental services. We services, enging is a matter of constant prioritization First things filleasiest erano, transportation securty and 5 services, hotel ad volunteer service mall delivery unit assistance and things at Al means of me day, I do a resapan updates important points don't get overlooked This rosity of the restaurant business mosphere bags the Why Rostaurateurs Manage Their Time Foorly on,"Just how much can be beespected company Why do restaurant managers de so poorly when it comes to dime managemen!? Mainly because they do not take the me to anticuate how their days wil actually be spent throughout the day they became bogged down by interruptions. As stated in me Farguer Berger article "They frestaurant managers) has given up so much control over their time and work space armacy at And, as entrepreneurs, restaurant managers and to have Wigh energy levels are high in seconde-baing the can handle anything that exists or cold on up and are typically impatientin malters of passing on Combining increasing management responses with entrepreneurial characteristics in pula manager on the root ter cod and subsequentrale, unless they can wigs to mitigate the problematic conditors Bonann Dear, manager Strate Pho change ondyn Curie far onde Um Awan Steve and reming down Sayt facean mm on luring the operanon Whe WAT underbar ramable Timetara procentina O pom out in the Time's being Waalw: trey - Timropboat Wemery 10th hout the day by deusw.booking and oomann odhodues, but in the end wuchb. en This is where manier must do fra ne penge of the abwe Come and Galega y when Veim gos. The pronown Boca impecalia rower, Ime in on no i Softe van dit surveyed are used as now fordre orfois utilation in magade for the to. Para Tenhorst Time in the Windywing Analyze Where Time Goes sonore in the ring vetve me any, the must boord in 15-minute enerach won, and Tack the deed the 80.no there in groups woneduod maxtros A BLES Seara rous out of rey SEW cu manga, anabaphotoput tms log HIEP.Ne: 1 Leaf the They think about it Imam at recorder 15 se pressing than Sy king them. TTS is very important happens che b. her han at the end older Thek more, restaurateurs are all Pewage manager will idaresin ing becoming primo targets for heart disease, but, hus day widust plan wappiness. Efective couvas should As the end of the day, managers shoulder back to the where therime acusly goal. They should the artthee ino log and turnarize what we may accompared seward achieving their stated goals and how much time was What Fusly, they would considered per Although time consuming the proces is nosary to me into e largest possible sorting units are or rud a more detailed picture of a manager's day and in dime "Tam relerdess about planning the deles of my day afectively time was used to achieve goals including scheduling time periode for achlovy goals in At the end of the week the range should take the ahochweven slack, dlecretionary time to use as makeup amount of time spent on each category and in the me or for projects. I write everything down in my Day-Tere effectiveness of each day. The langere some idea But scrwng ceriods are dedicated to our dining guestsortyno of what consumes the time in a typical worssay in the outside interruption states Cheryl Hinkle, general manageral analogy of dietary habits, people of ind recording what they the Bridgetown Gill Adana eart over a sel number of dwys helps tos por caing na This is the foundation upon which time managemontres they might not otherwise have discord. The same is the From here managers can begin to understand how bestellen for keeping a tmelog By keeping are curs where al son
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Running head: ARTICLE REVIEW ON LEADERSHIP

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REVIEWING ARTICLE ON LEADERSHIP

NAME

INSTITUTIN AFFILIATION

ARTICLE REVIEW

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Leadership Article Review

Question one
It should be noted that leadership is largely a contextual process. The inclination being
that while an American president can be termed as being great by the Americans, there would
perhaps be a change of decision when the French are asked to give an opinion about the
American president. It all shows that opinions differ on leadership, and even the style that has
been adopted, but in most cases, the goals and objectives that a leader seeks to achieve in the
long and short term determine the application of the leadership style. It is one of the major points
that the article tries to bring out.
The article main point that it analyzes is the way leadership is applied in the hospitality
industry. The article tries to have authenticity by giving a background on the research that it
conducts to verify its claims. A careful analysis of the participants, or the respondents who were
involved in the research to have a background on how the hospitality industry operates. There are
three major reasons as to why research is conducted: to generate new knowledge about a concept
that has already been considered. The other reason is to question the already existing knowledge
and lastly to have a new thinking altogether about a particular idea. The research that is shown in
the article is mainly u...


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