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Leadership Motivation
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Chapter 10
Leadership & Organizational Change
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Motivation
Motivation inner force that activates or moves a person
toward achievement of a goal.
Needs →Drives or motivates →Achievement of goals
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Motivation
Physical needs innate or primary needs (food, water,
shelter).Psychological needs
acquired needs, those we learn in response to culture or environment (esteem, affection, power).
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Motivation
Positive goal desirable & the object of directed behavior.
Negative goal undesirable & behavior is directed away
from it.Both needs & goals are interdependent.Needs & goals are constantly changing.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Motivation & Work Performance
Individuals who are blocked in attempts to satisfy their needs may exhibit: Withdrawal Aggression Substitution Compensation Revert or regress Repression Projection Rationalization
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Theories of Motivation
Maslow’s Need Hierarchy TheoryMcClelland’s Achievement-Power-
Affiliation TheoryHerzberg’s Two-factor TheoryExpectancy TheoryReinforcement Theory
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Maslow’s Need Hierarchy Theory
People are motivated by their desire to satisfy specific needs: Physiological – needs of the body to sustain life. Safety – protection of individuals from physical or
psychological harm. Social – needs for love, affection, belonging. Esteem – feelings of self-respect & self-worth. Self-actualization – desire to fulfill one’s potential.
Prepotent need – a need that is dominant over all others.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Maslow’s Need Hierarchy Theory
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
McClelland’s Achievement-Power-Affiliation Theory
All people have a need: to achieve for power for affiliation
Achievement – desire to do something better or more efficiently than it was done before.
Power – a concern for influencing people. Affiliation – desire to be liked by others & to
establish or maintain friendly relationships.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Herzberg’s Two-Factor Theory
Motivators Factors for job satisfaction Related to content of the job
AchievementRecognitionResponsibilityAdvancementThe work itselfPotential for growth
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Herzberg’s Two-Factor Theory
Increase in Motivators can be used to increase job satisfaction
Absence of Maintenance or Hygiene factors will cause job dissatisfaction
Increase in Maintenance or Hygiene factors will not increase job satisfaction
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Expectancy Theory
Explains behavior in terms of an individual’s goals, choices, & expectations of achieving these goals.
Assumes people can: Determine the outcomes they prefer. Make realistic estimates of their chances.
People are motivated to work: If they believe their efforts will be rewarded. If they value the rewards that are offered (valence).
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Reinforcement Theory
Associated with work by SkinnerAlso called operant conditioning or
behavior modification.Consequences of past actions influence
future actions in a cyclical learning process.
Reinforced behavior will be repeated; behavior that is not reinforced is less likely to be repeated.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Job Satisfaction
An individual’s feelings & beliefs about their job.
Components of job satisfaction:PersonalityValuesWork situationSocial influence
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Job Satisfaction
Organizational Citizenship Behaviors (OCB) Positive, voluntary, behaviors that enhance
organizational efficiency. Affective Organizational Commitment
commitment to an organization because one is happy to be working for the organization, believes in the organization, & wants to do what is best for the organization.
Continuous Organizational Commitment commitment to an organization only because the
cost of leaving is too great.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leadership
Process of influencing activities of an individual or group toward achieving organizational goals.
Effective leader can influence people to strive willingly for group objectives.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Traditional Power Structure
Power means by which a leader influences the
behaviors of followers.Position power
derived from position in an organization.Personal power
comes from personal attributes & expertise.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Bases of Power
Legitimate comes from formal position in organization
Reward comes from leader’s ability to reward others
Coercive comes from leader’s authority to punish those who
do not comply Expert
held by leaders who are viewed as being competent in their job
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Bases of Power
Referent based on identification of followers with a leader
Information based on leader’s possession of or access to
information that others perceive as valuable.
Connection based on the leader’s connections with influential or
important persons.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Evolving Power Structure
Title & rank will be less important factors in success.
More important will be knowledge, skills, and sensitivity to mobilize people and motivate them to do their best.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Philosophies of Human Nature
McGregor’s Theory X & Theory Y Theory X
Work distasteful to peoplePeople are not ambitiousPeople have little capacity for creativityMost people must be closely controlledPeople must be coerced to achieve
objectives
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Philosophies of Human Nature
McGregor’s Theory X & Theory Y Theory Y
Work is natural as playPeople are self motivated Creativity is common among peopleMotivation at esteem and self actualization
levels
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Philosophies of Human Nature
Argyris’s Immaturity-Maturity Theory
Immaturity Maturity
Passive Increased activity
Dependence Independence
Behave in few ways Behave in many ways
Shallow interests Deep, strong interests
Short time perspective Long time perspective
Lack of self control Control over self
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leadership Effectiveness
Effective leaders influence others.Formal leaders – formal authority to
exert influence on others.Informal leaders – may have no formal
job authority, yet may exert considerable influence because of special skills or talents.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Trait Concepts in Leadership
Characteristics for effective leaders: Character Charisma Commitment Communication Competence Courage Discernment Focus Generosity Initiative Listening
Passion Positive attitude Problem solving Relationships Responsibility Security Self-discipline Servanthood Teachability Vision
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Trait Concepts in Leadership
Strongest leadership relationship traits: IntelligenceTask-relevant knowledgeDominanceSelf-confidenceEnergy/activity levelTolerance for stress Integrity & honestyEmotional maturity
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Basic Leadership Styles
Basic styles:Autocratic – makes most decisions.Laissez-faire – allows the group to make the
decisions.Democratic – guides & encourages the
group to make decisions.Different leadership styles are effective
in different situations.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
University of Michigan Leadership Studies
Designed to characterize leadership effectiveness.
Major concepts of leadership:Employee orientation – emphasis on the
human relations part of their job.Product orientation – emphasis on
performance & the more technical characteristics of work.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
University of Michigan Leadership Studies
High-production supervisor traits:Receive general rather than close
supervision from their superiorsSpend more time in supervisionGive general rather than close supervision
of their employeesAre employee oriented rather than
production oriented.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
University of Michigan Leadership Studies
Management styles: Exploitive autocratic – employees motivated by
fear, threats, & punishment. Benevolent autocratic - employees make certain
minor decisions, & upward communication is generally ignored.
Consultative – information flows up & down, but all major decisions come from the top.
Participative - operates on the basis of trust & responsibility.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ohio State Leadership Studies
Dimensions of leadership behavior: Consideration – behavior that:
Expresses friendship Develops mutual trust & respect Develops strong interpersonal relationships with
subordinates
Initiating structure – behavior that defines work & establishes well-defined communication patterns & clear relationships between the leader & subordinate.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ohio State Leadership Studies
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leadership Grid
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Situational & Contingency Approaches
Emphasizes leadership skills, behavior, & roles dependent on the situation.
Behavior of effective leaders in one setting may be substantially different from that in another.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leadership Continuum
Forces affecting appropriate leadership:Forces in the managerForces in subordinates or nonmanagersForces in the situation
Forces differ in strength & interaction in different situations.
Manager employs a variety of approaches, which are dependent on the forces operating in a particular situation.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leadership Continuum
Encourages participative approaches to decision making.
Benefits of participative styles:Raise employees’ motivational level Increase willingness to change Improve quality of decisionsDevelop teamwork & moraleFurther the individual development of
employees
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Contingency Approach
Major situational variables: Leader-member relations – personal relations with
member of the group. Task structure- degree of structure in the task
assigned to the group. Position power – authority & power a leader’s
position provides.
Favorableness of a situation – degree to which the situation enables the leader to exert influence over the group.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Leader Effectiveness Model
Task behavior – the extent to which the leader engages in spelling out the duties & responsibilities of an individual or group.
Relationship behavior – the extent to which the leader engages in two-way or multi-way communication.
Readiness – desire for achievement based on: Challenging but attainable goals Willingness & ability to accept responsibility Education or experience & skills relevant to a
particular task
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Path-Goal Leadership Model
Focuses on the leader’s effect on the subordinate’s motivation to perform.
Assumes that individuals react rationally in pursuing certain goals because those goals ultimately result in highly valued payoffs to the individual.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Path-Goal Leadership Model
Types of leadership behavior: Directive – provides guidelines, setting definite
performance standards, & controlling behavior to ensure adherence to rules.
Supportive – being friendly & showing concern for subordinates’ well-being & needs.
Achievement oriented – setting challenging goals & seeking to improve performance.
Participative – sharing information, consulting with employees, & emphasizing group decision making.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Path-Goal Leadership Model
Situational factors:Locus of control – tendency of people to rely
on internal or external sources.Characteristics of the work environment –
structure & complexity of the task.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Transformational Leadership
Inspires followers to become motivated to work toward organizational rather than personal gain.
Occurs when followers:Trust the leaderPerform behaviors that contribute to the
achievement of organizational goalsPerform at a high level
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Transactional Leadership
Focuses on clarifying roles and responsibilities
Uses rewards and punishment to achieve goals
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Transformational Leadership
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Emerging Leadership Competencies
Emotional intelligence extent to which a person is in tune with their
own feelings & the feelings of others.Social intelligence
ability to determine the requirements for leadership in a particular situation & select the appropriate response.
Metacognition ability to learn & adapt to change.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Implications of Leadership Theories
Successful leaders have either:Analyzed situational factors & adapted their
leadership style to them.Altered the factors to match their style.
No one best style of leadership exists.Leadership is a function of forces in the
leader, the followers, & the situation.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Implications of Leadership Theories
Effective leaders:Develop & provide a complete visionEarn & return trustListen & communicate effectivelyPersevere when others give up
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Implications of Leadership Theories
Keys to effective leadership:Develop a visionTrust your subordinatesEncourage riskSimplifyKeep your cool Invite dissent
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Comparison of Management & Leadership
Management: About coping with complexities. Organizes & staffs people to achieve goals. Controls people by pushing them in the right
direction.
Leadership: About coping with change. Focuses on aligning people toward goals. Motivates people by satisfying basic human needs.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Comparison of Management & Leadership
Managers are appointed to their position.Leaders may be appointed, or they may
emerge from the group.Leaders are able to influence without
having formal authority.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Personal & Organizational Change
Change the movement from one state to another.
Effective managers & leaders accept that chance should & will occur.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Personal Change
Examination of one’s personal characteristics
Development and execution of plans to change one or more of those characteristics
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Personal Change
Covey’s Seven Habits Be proactiveBegin with the end in mindPut first things firstThink win/winSeek first to understand…then to be
understoodSynergizeSharpen the saw
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Organizational Change
Substantive modification to some part of the organization
Forces include: Competition Governmental laws & regulations Economic & political pressures Technology Employee attitudes Workforce demographics Introduction of new equipment
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Organizational Change
Change Agent person who initiates change.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Successful Change Guidelines
Who Moved My Cheese Guidelines:Change happensAnticipate changeMonitor changeAdapt to change quicklyChangeEnjoy changeBe ready to change quickly & enjoy it again