Requirements for Success in an Industry and the Attributes of Successfu

Requirements for Success in an Industry and the Attributes of Successful Leaders In terms of hospitality, leadership is defined as leading is the process by which a person with vision is able to influence the activities and outcomes of others in a desired way (Walker 543). David P. Norton from Decision Point, Inc says, Leadership-the availability of qualified leaders at completely levels to mobilize the organization toward its strategy. Both of these definitions are correct depending on your perception of the word. Leadership has many complexities which forget in different types of leadership, single perceptions of it and many definitions. The hospitality industry finds that leadership is not only a wonderful quality to have, but also a very important tool in managing and lead an organization. Leaders are very important and carry with them certain traits that contribute to their success. To leave an impact that many people care about and remember you by is achieved thr ough being a good leader as well as a manger because leadership is part of managing. As a result of the complexities of leadership, there are three types transactional, situational and transformational leadership. Transactional leadership is viewed as a process by which a leader is able to bring about desired actions from others by using certain behaviors, rewards, or incentives (Walker 543). Basically saying do this for that. The leader promises to exchange something an employee might desire for a task they do for the leader, the coming together of a leader, follower, and situation. For example, the leader might ask that you as a follower achieve certain goals for a bonus. A second type of leadership is situational which ... ... 2004. infer Analysis and Critical Control Points (HACCP) Guidelines During one of my nutrient service classes we were to come up with HACCP guidelines for a food. This allowed me to analyze and critique the entire procedure from the point food is received till it is prepared. I learned how important it is to pay attention to the little things involved with food preparation to the obvious. Meal Planning Project This plan was done my sophomore year in college. It was a very time consuming vomit that was challenging and well worth it. The meal planning project gave me a chance to plan a menu for a full day that meets the recommendations in the Dietary Guidelines, the Food Guide Pyramid and the Recommended Dietary Allowances for an individual of your age and sex. The project limited me again with a budget of $4.00 total for the day.