Question

During a snowstorm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confident and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use?

A. Telling
B. Selling
C. Participating
D. Delegating

Answer 1

The foodservice manager should use the delegating leadership style to be most effective in this situation, delegating some of the assistant cook's responsibilities to the person working in the "salads" position who is willing to assist the head cook.

Step-by-step explanation:

The foodservice manager should use the delegating leadership style to be most effective in this situation.

The delegating leadership style involves giving employees the autonomy and responsibility to complete tasks on their own. In this case, the assistant cook is unable to come to work due to a snowstorm, so it would be most effective for the foodservice manager to delegate some of the assistant cook's responsibilities to the person working in the "salads" position who is willing to assist the head cook. By delegating tasks, the manager can empower the employee to take on more responsibilities and contribute to the daily production schedule with the guidance of the head cook.

For example, the manager could provide clear instructions and guidelines for the specific tasks that need to be completed, and then trust and rely on the employee to carry out those tasks. This would allow the manager to focus on other important activities, such as overseeing the overall operations and ensuring smooth workflow.