Studien handlar om att skapa förståelse kring huruvida restaurangchefer är i högre grad uppgifts- eller relationsorienterade i sitt ledarskap samt hur de hanterat corona pandemin. Studien har tagit utgångspunkt i insamling av empirisk data, för att vidare analysera materialet med hjälp av den teoretiska referensramen. Under den teoretiska referensramen har data samlats in kring de berörda ledarstilarna och hur de skiljer sig från varandra, samt hur en kris och krishantering kan se ut. Studiens empiriska avsnitt utgår ifrån en kvalitativ metod insamling där sju restaurangchefer intervjuades. Respondenterna och dess restauranger är belägna i Göteborg. Uppsatsens empiriska resultat stödjer teoretiska referensramen som implementeras i analysavsnittet.Författarna presenterar slutligen i slutsatsen att restaurangcheferna använder en kombination av uppgifts- och relationsorienterat ledarskap. Författarna kan dessutom fastslå att ingen chef utesluter den ena ledarskapsstilen. Studien visar tydliga samband där restaurangcheferna är antingen mer relations- eller uppgiftsorienterade i sitt ledarskap. I analysavsnittet visar det sig att restaurangcheferna hanterar krisen på olika sätt. De relationsorienterade restaurangcheferna var innovativa och arbetade med att skapa ytterligare intäkter, medans den uppgiftsorienterade ledaren effektiviserade organisationen och kapade kostnader. Ledarna har dock varit tydliga att ingen krisstrategi formats i förväg. Samtliga ledare har agerat reaktivt under den rådande pandemin då ingen liknande händelse inträffat dessförinnan. / The study is about creating an understanding of whether restaurant managers are more task- or relationship-oriented in their leadership and how they have handled the corona pandemic. The study is based on two parts, one of which is the collection of empirical data, the other from the theoretical frame of reference. During the theoretical frame of reference, data has been collected on the relevant leadership styles and how they differ from each other, as well as what a crisis and crisis management can look like. The empirical section of the study is based on a qualitative collection method where seven restaurant managers were interviewed. The respondents and their restaurants are located in Gothenburg. The empirical evidence of the thesis is supported in the theoretical frame of reference that is implemented in the analysis section.The authors presents in the conclusion that restaurant managers use a combination of task and relationship-oriented leadership. The authors can also state that no manager excludes a leadership style. The study shows clear connections where restaurant managers are either more relational or task-oriented in their leadership. In the analysis section, it turns out that the restaurant managers handle the crisis in different ways. The relationship-oriented restaurant managers were innovative and worked to create additional revenue, while the task-oriented leader streamlined the organization and reduced costs. However, the leaders have been clear that no crisis strategy has been formulated in advance. All leaders have acted reactively during the current pandemic because no similar event has occurred before.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:his-20139 |
| Date | January 2021 |
| Creators | Pavlovic, Dorian, Nyberg Steinbrenner, John |
| Publisher | Högskolan i Skövde, Institutionen för handel och företagande |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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