论文代写：餐饮管理
管理者使用民主理论来委托决策责任。这与专制形式的管理不同。专制管理造成了员工不能做出决定的情况，而且是为了满足消费者的需求。餐馆经理为了授权的目的实行这种民主式的领导方式。管理人员根据客户的动态需求来确保人员处理客户。这种权力赋予员工以赋予他们权力，同时也创造了员工可以控制情况的情况（Guerriero，Miglionico，＆Olivito，2014）。这减少了管理人员的微观管理，创造了一个更加包容的氛围。但是，这种管理方法的潜在缺点是员工无法处理所有情况。有时，缺乏适当的沟通会导致人们不关心。小众消费群体可能会觉得他们的需求不受照顾，这可能会损害公司的可持续性（Guchait，Paşamehmetoğlu，＆Dawson，2014）。要保证消费者的需求得到满足，同时也要防止员工需求的问题。
论文代写：餐饮管理
咨询理论是餐馆和咖啡馆坚持的另一个流行理论。这是专制领导和民主领导的结合。管理人员创建了一个余额，可以满足消费者需求并实现员工管理。经理会接受员工的投入，并让员工感到受到重视（Walker，2016）。由此，经理会要求人们对执行过程作出自己的决定。听取了咖啡厅员工的意见，同时经过管理人员和员工的协商，提出了一个新的计划。执行中的问题是缺乏时间。在消费者流量高的时期，管理者很难与员工一起逐个确定每个问题（Gordon＆Brezinski，2016）。每周的会议可以由管理人员进行讨论。在某一点之后，员工需要感觉有权做出与他们有关的决定。
论文代写：餐饮管理
The democratic theory is used by the managers to delegate the decision-making responsibilities. This is different from the autocratic form of management. The autocratic management creates the situation where the employees are not allowed to make any decision and are made to address the needs of the consumers. The restaurant managers practice this kind of democratic style of leadership for the purpose of delegation of authorities. These are used by the managers to ensure that the personnel handle the customers based on the dynamic requirement of the customer. This power is given to the employees to make them feel empowered and also create a situation where the employees can control the situation (Guerriero, Miglionico, & Olivito, 2014). This reduces the micro management of the managers and creates a more inclusive atmosphere. However, the potential downside of this method of management is that the employees cannot handle all the situations. Sometimes, lack of proper communication would cause the people to come across as not caring. The niche consumer base might feel that their needs are not catered and this could be detrimental to the sustainability of the company (Guchait, Paşamehmetoğlu, & Dawson, 2014). A balance is required to ensure that the consumer needs are met while the issues of employee requirements are also prevented.
论文代写：餐饮管理
Another popular theory that is adhered by the restaurants and café are consultative theory. This is a combination of the autocratic leadership and democratic leadership. A balance is created by the managers that enables the consumer requirements are met and also employee management is met. The manager would take in the inputs of the employees and make the employees feel valued (Walker, 2016). From this the manager would ask the people to make their own determination of the process of implementation. The café employee’s views are heard and at the same time a new plan is drawn from consultation between the managers and employees. The issue in implementation is the lack of time. During times of high consumer traffic, it would be difficult for the managers to work with the employees to determine each issue on a case by case basis (Gordon & Brezinski, 2016). Weekly meetings can be held by the managers to discuss. After a certain point, the employees need to feel empowered to make decisions that pertain to them.
