Transformational Leaders And Transactional Leaders

Introduction This is an analysis of the two different managers with different perception in an organization. The two managers are categorised as transformational leaders and transactional leaders. Transformational leadership is a type of leadership style that can inspire positive changes who follow. Transformational leaders are generally enthusiastic and passionate who helps all the group members to succeed in group (Cherry, 2014). Transactional Leadership is a style of leadership that promotes compliance with existing organizational norms through supervision and monitored group performance using traditional rewards and punishments (Boundless, n.d.). In the same discussion, there is given the analysis of the relationship capital of these two types of leaders. Relationship capital is the asset that is gained when managers develop and maintain relationships that help them achieve their work goals (Tan, 2014). It is to be earned by the managers by their influencing and encouraging behaviours towards their subordinates. A strong and good bonding with the staffs make the workload easier and the desired objectives can be fulfilled within a given time frame successfully. There may be people of different natures, talent and efficiency in the organization. The leaders should be able to interrelate the desired goals with the qualities of his staffs for success. Relationship capital is related to leadership behaviour directly. How does a leader behave in the organization determinesShow MoreRelatedTransactional Leaders : Transformational Leaders1140 Words   |  5 PagesA Prominent Leader Throughout history, there have been many great leaders. Each of them had/has their own leadership style, which made them a prominent leader. According to Smith (2008), â€Å"not all good leaders are the same because they each possess a different characteristic, which makes them the great leader that they are/were. We might say that each is an excellent leader with certain characteristics that make them so, however, when we compare those characteristics with the characteristics ofRead MoreTransactional Leader Vs. Transformational Leader1232 Words   |  5 PagesAs per Joseph W. Weiss, PhD We need to understand the meaning of these two terms, Transactional leader and Transformational leader they can be consider similar but very different all by itself on any one person. Transactional leader :In contrast to a transformational leader, a leader who performs more routine but essential leadership and managerial tasks. Transformational leader: A leader, who influences, inspires, mobilizes, and transforms followers to achieve organizational goals beyond theirRead MoreTransactional And Transformational Leadership : A Transformational Leader1149 Words   |  5 PagesTransactional and Transformational Leadership For this paper, we were asked if we saw ourselves as a transactional leader or a transformational leader. This was a tough question. When I held managerial positions, I would not have my worker do anything I would not do. I would work beside my workers and encourage them along with overseeing their work. Overall I feel I am a mixture of both leader styles. I will discuss why below. Transactional Versus Transformational Transactional and transformationalRead MoreThe Relationship Between Transactional Leaders And Transformational Leaders2342 Words   |  10 Pagesof approaches towards being a leader. There are transactional leaders, those who promote compliance and focus on supervision and group performance. Then there are transformational leaders, who emphasize motivation and moral by leaders and follower moving forward together. Different business types require different types of leadership styles. This paper will look into the hospitality business and determine which type of leader and what theories best fit for a leader in this particular type of businessRead MoreTransformational Leadership Vs. Transactional Leaders1745 Words   |  7 Pages Transformational Leadership Leadership is not a word that is uncommon in today’s society. We hear this term in the media, on TV shows, and in our everyday lives. However, the idea of leadership and the different definitions of types of leaders are less understood. In this paper, an examination of transformational leadership is discussed. This paper also delves into transformational leadership in nursing and how learning about leadership has supported personal growth for me now and in future practiceRead MoreThe Importance Of Transactional And Transformational Leadership1243 Words   |  5 PagesDifferentiating Transactional and Transformational Leadership There have been identified leaders in the world as far back as history has recorded. In addition, there have been negative and positive leaders, as this is the human condition. Leadership models and theories have been the subject of research for over 100 years. The contributions of leadership theories may have altered the delivery of leadership throughout modern age for positive leaders, because he or she saw the ‘new and different’Read MoreThe Leader s Ethical Values Influence Leadership Style Essay1658 Words   |  7 Pagesdiscovered that ethics and leadership style are correlated? The leaders come from various industries for instance, public, private, government, and non-profit/for-profit. The leader’s ethical values influence leadership style. The research suggests that the transformational leadership style is established on deontological ethics whereas transactional leadership is based on teleological ethics. Leader values and transformational/ transactional leadership suggest that a divergent set of ethical valuesRead MoreLeadership Is Complex And Dynamic Transformational Leadership1087 Words   |  5 Pages1900-1950 focused on identifying leader and follower characteristics (SEDL, 2015). Since researchers were unable to isolate a single trait or combination of traits, theorists began to examine how varying situations impact leader skills and behaviors (SEDL, 2015). These studies attempted to determine which behaviors emerged from effective leaders. Researchers used a contingency model to thus examine the connection between personal traits, situational variables and leader effectiveness (SEDL, 2015).Read MoreThe Relationship Between Transformational Leadership And Job Satisfaction Essay1480 Words   |  6 PagesTRANSFORMATIONAL LEADERSHIP AND JOB SATISFACTION Salve Aguilar West Coast University Pathophysiology Ms. Joni Gaynor October 9, 2015 Introduction This paper examined the relationship of transformational leadership behaviors and job satisfaction. In reference to the literature review articles, different studies and surveys were performed and conducted to determine the influence of transformational leadership to nurses’ perception. The findings showed that the relationship of transformationalRead MoreTransformational Transactional Leadership Essay559 Words   |  3 Pagestwenty years, an abundant body of researches have been done to review transformational leadership and transactional leadership. Burn (1978) was the first person to introduce and conceptualize the concept of transformational leadership and transactional leadership. Bass (1985) based on Burn’s concept and deepen his notion with modifications, which stated that one of the best frameworks of leadership is transformational or transactional, but not opposing to each other. Followed by Bass and Avolio (1994)

Enron Case Study Essays - 1905 Words

1. Was Watkins an ethical hero in taking these steps? Watkins was definitely not an ethical hero. First, she made it clear in the first half of her memo that she was concerned about getting caught, and explicitly asked if there was any way their â€Å"accounting gurus† could wind things down and basically cover their tracks. Second, she went to no one other than Kenneth Lay, the CEO of the company; anyone, in this day and age, who believes that CEOs are deaf, dumb, and blind to whats going on under their noses is incredibly naà ¯ve – and this, Watkins was not. Third, she started having suspicions about unethical practices as early as 1996, years before she wrote anything to Lay (How Could 29); if she was truly ethical, she would have reported†¦show more content†¦3. Besides Kenneth Lay, who else might have had an interest in hearing from Watkins? Who else might have had a right to be informed? Did Watkins have a responsibility to anyone other than Lay? Watkins should have first gone to Andrew Fastow, who was the CFO of Enron and her immediate superior (Barlas, Willians, and Verschoor 21). Had she continued to achieve no results by going to him (she was reportedly afraid to do so because he wanted to fire her), then she should have continued up the chain of command all the way to the Board of Directors. Had she still gotten no results, she should have resigned and gone to the SEC. She did indeed have a responsibility to others, at least all the way through the Board of Directors in terms of her superiors at Enron, and, of course, to the thousands of shareholders who lost everything as a result of their unethical practices. 4. Other than informing Lay, what other alternatives might have been open to Watkins? Again, she could have gone to Fastow and the Board of Directors, as well as to the SEC. 5. What might the consequences of each of these alternatives had been? Clearly, Watkins faced being fired by Enron for her actions; however, that is the worst that could have happened to her. She had already cashed in her own shares as a result of having insider information (Ganske B05) (thusShow MoreRelatedENRON Case Study1572 Words   |  7 Pages1. The Enron debacle created what one public official reported was a â€Å"crisis of confidence† on the part of the public in the accounting profession. List the parties who you believe are most responsible for that crisis. Briefly justify each of your choices. Following parties are believed to be the most responsible for the crisis. With any big organization going so bad, the blame starts with the top level executives, there was no different in this case. For Enron the blame started with Enron’sRead MoreEnron Case Study2596 Words   |  11 PagesEnron a Case Study Enron, once known as the worldwide leader in energy trading, began as a natural gas pipeline company. â€Å"At its peak, Enron brokered up to 20 percent of America’s energy transactions. These included basic contracts to deliver natural gas from wells to pipelines for distribution to homes, contracts for the purchase of electrical power facility out port, and more complex financial contracts, which allowed power companies to manage price and market risk† (Ackman)Read MoreEnron Case Study4789 Words   |  20 PagesEXECUTIVE SUMMARY This report will analyse the groupthink’s concerns in the collapse of Enron. The collapse of Enron is less than three months, which Enron from a very prosperous company to a bankrupt enterprise. The collapse of Enron is one of the most grievous business failures in United States. This disastrous business failure had causes a large number of employees lost their jobs and retirement savings. Groupthink leads groups to make faulty judgments. Groupthink occurs when a group makeRead MoreEnron Case Study5921 Words   |  24 PagesEnron Case Study [pic] Part A: Problem Focused Analysis and Recommendations. 1. Brief Case Background. List key events, use timeline. Case Background At one time Enron was one of the world’s largest producers of natural gas, oil, and electricity. It also appeared to be one of the most profitable companies, taking shareholders from $19.10 in 1999 to $90.80 by the end of 2000. Enron’s top management answered to a Board of Directors whose responsibility was to question and challenge new partnershipsRead MoreEnron case study1195 Words   |  5 Pagesï » ¿Q 1: Evaluate Enron profit and cash flow performance during the period 1998 – 2000? Profitability Measures Enron’s reported net income grew from $703 million in 1998 to $979 million in 2000, totaling 35.1% profit growth for the three-year period. Enron was among the leading of â€Å"high performing† companies by sustaining a high earnings growth insight. However, as Table 1 indicates, Enron’s reported profits were microscopic relation to revenues. Net income did not grow at anything near the sameRead MoreEnron Case Study Analysis1699 Words   |  7 PagesBusiness Strategy Enron Case Study 09/08/12 Enron Case Study: From Company to Conspiracy 1. What is the History of Enron, and what current situation does it find itself in? Enron was created by a combination of companies. These companies were Houston Natural Gas and InterNorth. These companies were merged together in July 1985. CEO of Houston Natural Gas, Kenneth Lay became chairman and CEO of the combined company. This happened in February 1986. The company changed its name to Enron on April 10thRead MoreEnron Case Study Summary976 Words   |  4 PagesEnron Case Study The case of Enron is a fascinating one. United States is a country where auditing and accounting principles are so strong. How can something take place on such high level in the United States? The Enron case demonstrates the need to reform the accounting and corporate governance practices in the United States. Moreover, the Enron case made government officials to pay close attention to deregulated energy market. Some of the aspects that struck me are discussed below. One of theRead MoreEnron Case Study1472 Words   |  6 PagesQ 1: Evaluate Enron profit and cash flow performance during the period 1998 – 2000? Profitability Measures Enron’s reported net income grew from $703 million in 1998 to $979 million in 2000, totaling 35.1% profit growth for the three-year period. Enron was among the leading of â€Å"high performing† companies by sustaining a high earnings growth insight. However, as Table 1 indicates, Enron’s reported profits were microscopic relation to revenues. Net income did not grow at anything near the sameRead MoreEnron Tyco Case Studies2163 Words   |  9 PagesRunning head: CASE STUDIES: ENRON’S FALL AND TYCO INTERNATIONAL’S LEADERSHIP CRISIS Case Studies: Enron’s Fall and Tyco International’s Leadership Crisis Grand Canyon University BUS 604 November 4, 2009 Case Study: Enron’s Fall and Tyco International’s Leadership Crisis The tight Federal regulations now governing businesses and their accounting practices came about because one corporation, Enron, took risks their company could not withstand without taking some rather extreme measures inRead MoreEnron and Worldcom Case Study1225 Words   |  5 PagesEnron and WorldCom Case Study This report is based on the demise of Enron Corporation and WorldCom. Both the firms are demised due to the ethical lapses. These ethical lapses come into existence when managements of the firm, uses unethical practices to accomplish the goals of the firm. Maintaining financial and accounting standards in the business practices are necessary. The profession of accounting has become a mockery due to the accounting scandals that took place all over the world in the

Cook Chill Free Essays

1. 0 INTRODUCTION Cook-chill and cook-freeze food productions are ways of producing foods that have been employed by many different organizations determining from the types of foods and services that the particular organization offers. These types of cooking methods work hand-in-hand with the kitchen designs. We will write a custom essay sample on Cook Chill or any similar topic only for you Order Now Kitchen design refers to the layout of kitchen equipment and positions of the working sections to produce foods that meet the needs of customers and thereby reaching the goals of the establishment. 2. 0 A KITCHEN A kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own types of kitchens with different designs that serve different purposes. Some kitchens are designed special for catering customers on transit such as Fast Food restaurants but some kitchens has to cater for a specific group of people using a specific type of service, thereby it has to have the right number of employees who will do the job and enough equipment to save time as well as energy. 3. 0 KITCHEN PLANS There are different types of kitchen plans that have a specific purpose of operations. If a kitchen is designed for a particular way of production, it has also specific type of equipment available in that kitchen plan. There are different types of kitchen plan some of them are discussed below. 3. 1 Corridor kitchen A corridor type of kitchen, the appliances, cabinets and counter space are arranged on two facing walls. If the room is not too long, this can be an efficient kitchen. However, if both ends of the kitchen have doors, traffic through may create confusion. 3. 2 U-shaped kitchen This type of kitchen is usually considered to be the best type of a kitchen which has the best work triangle because of its convenient arrangement and short walking space between appliances. It has a determined floor space and accommodates a determined number of workers. 3. 3 L-shaped kitchen This type of a kitchen creates an easy-to-use work triangle. If the kitchen space is large enough, an eating center can be included. This is the situation whereby customers serve themselves. 3. 4Center type of kitchen This type of kitchen is the most common type of kitchens that most establishments have employed. The working area is on the center as the name suggests but does not provide enough space. Figure 3. 4. 1 3. 5 Island type of kitchen All the necessary equipment in the kitchen is placed back to back in the middle of the working area. This type of setting requires an adequate space to allow an easy flow and enough space between the equipment for easy cleaning and to avoid creating dark areas that introduces insects. 4. 0 WORK CENTERS A work center is an area that focuses on a particular type of work activity such as preparation or cooking. Includes appliances and work space and that the necessary equipment is stored within for easy reach as depicted in figure 4. 0. Figure 4. 0. A chef preparing a meal from a working center. 4. 1 Refrigerator-freezer center * The refrigerator and the freezer have space next to them to use when loading or unloading foods. * A storage space is needed for items used to package food for refrigeration. * Storage space for items used when serving refrigerated or frozen foods. 4. 2 Range center(gas/ electric range) * Cabinet storage for foods used at this center. Storage space for pots, pans, cooking tools such as ladles, wooden spoons and pot handlers. 4. 3 Sink or cleanup center * Appliances such as dish washers and food waste disposers are found in these centers * Adequate space for stacking dishes 4. 4 Mixing center * Can be between two centers * Has several electrical outlets * Storage space for measuring, mixing and baking equipment and all the necessary ingredients 5. 0 TYPES OF KITCHEN ORGANISATIONS 5. 1 Conventional kitchen * They are suitable for small establishments They have fixed menus and banquets operating on rational basis * All departments are grouped together in blocks * Preparation and finishing are done in the same area 5. 2 Combined preparation and finishing kitchen * They are suitable for medium sized hotels or establishments * Preparation and finishing are done in the same section * In principle, preparation and finishing are totally or partially separated depending on the establishment 5. 3 Separate preparation and finishing kitchen( Satellite kitchen) * They are suitable for large establishments Preparation and finishing are done in separate sections; mis-en-place and the other one for finishing * Each section consists of one housing all the equipment for preparation of the dishes * Usually, they have no ranges, frying pans or steamed jacketed pots. Instead, they have grills, microwaves and Bain Marie. * 5. 4 Convenience food kitchen * a system o f interest to the establishment that has no preparation kitchen but purchases only convenience foods * deals with the finishing of foods only and mostly canned foods * require refrigerated and dry storage areas In selection of these types of kitchen, consideration should be given * numbers of meals to prepared at each meal period * types of services * customer prices * system for serving meals * serving times for hot and cold meals 6. 0 FACTORS THAT DETERMINE THE DESIGN OF A KITCHEN 1. Service requirement: Management should be well aware of a food service objectives before planning its kitchen, type of menu and target numbers, etc usually determine the type of equipment to be in the kitchen 2. Space availability: One that maximizes space wage or that ensures efficient usage of space. 3. Amount of capital expenditure: Have an accurate idea of spending available since finances will often determine the overall design and acceptability. 4. Type of equipment available: Space provision for ventilation and power supply of the kitchen. 5. Use of convenience foods: Design of a fast food kitchen using ready-made foods will be different from that of a kitchen serving †¦. la carte menu. 7. 0 FOOD HYGIENE A number of factors may affect the quality and wholesomeness of food. * The premises, equipment and conditions in which it is stored * The care taken by food handlers to avoid contamination from other foods. Large scale handling of food by staff not trained or conscious of hygiene requirements is a major source of infection. In such circumstances, cross-contamination can easily occur. * Allocation of the kitchen * The number of people passing by the kitchen * Contact of cooked food with raw foods or utensils and surfaces contaminated by raw foods is likely to become infected * Segmentation of cooking sections may contaminate high risk foods such as cooked poultry and meat (pies, soups, stock) milk, creams, custards, shellfish, eggs, cooked rice and dairy products. 8. COOK-CHILL FOOD PRODUCTION Cook-chill, according to John Campbell,David Fasket and Victor Ceserani (2008), is a catering system based on the normal preparation and cooking of food followed by rapid chilling storage in controlled low-temperature conditions above freezing point, 0–3? , and subsequently reheating immediately before consumption. The chilled food is regenerated in finishing kitchens, which require low capi tal investment and minimum staff. Almost any food can be cook-chilled provided that the correct methods are used during the preparation. 8. 1 THE COOK-CHILL PROCESS The food should be cooked sufficiently to ensure destruction of any pathogenic microorganisms. The process must begin as soon as possible after completion of the cooking and portioning processes, within 30 minutes of leaving the cooker. * The food should be to 3? within a period of 90 minutes. Most pathogenic organisms will not grow below 7, while a temperature below 3? is required to reduce growth of spoilageand to achieve the required storage life. However, slow growth of spoilageorganisms does take place at these temperatures and for this reason storage life cannotbe greater than five days. The food should be stored at a temperature of 0–3? and should be distributed under such controlled conditions that any rise intemperature of the food during distribution is kept to a minimum. For both safety and palatability the reheating (regeneration) of the food should followimmediately upon the removal of the food from chilled conditions and should raise thetemperature to a level of at least 70?. The food should be consumed as soon as possible and not more than two hours afterreheating. Food not intended for reheating should be consumed as soon as convenientand within two hours of removal from storage. It is essential that unconsumed reheatedfood is discarded. 9. 0 COOK-FREEZE FOOD PRODUCTION This type of food production is similar with the cook-chill system of production. The only difference is temperature conditions that the foods are placed in. 10. 0 COOK-CHILL AND COOK-FREEZE FOOD PRODUCTION RELATING TO THE KITCHEN DESIGN A type of a kitchen determines what type of food production system to be employed. 1. A conventional type of kitchen produces fast foods therefore, it can adopt the cook-chill production system. It would be easy to reheat the foods in the microwave than to start preparing; beef stew takes long to prepare and for a fast food restaurant, time matters most. 2. L-shaped kitchen creates a large working area which also creates room for the cook-chill or cook-freeze equipment since the equipment is big and requires a larger space e. g the blast chillers and deep freezers as in figure 10. 0. Figure 3. 0. A chef preparing a meal using a Blast chiller. 3. A u-shaped kitchen, though considered to be the best, would not be the best type of kitchen for a cook-freeze type of production. The equipment might need one corner of the room which cannot be possible because the corners might be occupied with other equipment. 4. A corridor kitchen might also not be suitable for cook-chill systems because the equipment is placed in the sides of the kitchen which creates much space for an easy work flow but little storage and working areas. 11. 0 Conclusion Cook-chill and cook-freeze are food production methods that are commonly used nowadays to produce food in most of the hospitality establishments worldwide. The cook-chilling and cook-freezing areas in the kitchen are compatible parts of the kitchen plan and design, therefore, for these areas to exists in a kitchen it has to be planned at first when building the kitchen. BIBLIOGRAPHY Fellows, PJ(2000). Food Processing Technology: Principles And Practice 2nd ed. Woodhead: Cambridge Food Standards Agency(2002). The Composition Of Foods,6th ed. MacCance: Cambridge Kowtaluk, H. Kopan, OA. (1990). Food For Today(4th ed). McGraw-Hill:New York How to cite Cook Chill, Papers