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Ledarskap under coronakrisen inom restaurangbranschen
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Police Work. University of Borås, Faculty of Textiles, Engineering and Business.
2021 (Swedish)Independent thesis Basic level (degree of Bachelor), 180 HE creditsStudent thesisAlternative title
Leadership during the Corona Crisis in the restaurant industry (English)
Abstract [sv]

Covid-19 pandemin har haft stor påverkan på vårt samhälle. I Sverige är restaurangbranschenen av de branscherna som har drabbats värst. Vid en kris som denna krävs det att ledare agerar för att se till att deras organisation kan överleva. En ledare kan påverka organisationen inom alla aspekter, allt från ekonomi till personalhantering. Därav bär ledaren ett stort ansvar på sina axlar. Syftet med denna studie är att undersöka hur en kris som Covid-19 påverkar ledarskap inom restaurangbranschen och vilka förändringar som ledare gör för att hantera pandemin. Studien kommer förhoppningsvis att bidra till ökad förståelsen kring hur ledarskap har förändratsunder pandemin Covid-19 och vad det har haft för effekter. Den insamlade datan i denna studie ska förhoppningsvis förklaras med hjälp av tre olika ledarskapsstilar. Studien har genomförts med en kvalitativ metod genom semistrukturerade intervjuer medutvalda ledare inom restaurangbranschen. Resultatet för studien visar skillnader och förändringar som har skett i ledarskapet hos de ledare som har intervjuats. Samtliga intervjuer har tolkats och jämförts med studiens teoretiska ramverk. En kris som pandemin Covid-19 har haft stor effekt på organisationers sammanhållning samt motivation hos medarbetare och har resulterat i ett större mänskligt fokus från ledarnas sida. 

Abstract [en]

The Covid-19 pandemic has had a big impact on our society. In Sweden the restaurant industry is one of the most affected industries. In a crisis like this it is required that leaders act to ensure that the organization survives. The leader is the one who can affect the organization in all aspects, from financial decisions to personnel management. Therefore, the leaders carry a big responsibility on their shoulders. The purpose with this study is to investigate how a crisis like Covid-19 affects leadership within the restaurant industry and what changes leaders have made to be able to deal with the pandemic. This study will hopefully contribute to increased understanding on how leadership has changed during the Covid-19 pandemic and what effects it has had. The collected data in this study will hopefully be explained by three different leadership styles. The study has been implemented with a qualitative method through semi structured interviews with leaders within the restaurant industry. The result of this study shows differences and changes that have taken place in the leadership of the leaders who have been interviewed. All interviews have been interpreted and compared with the study’s theoretical framework. A crisis such as the Covid-19 pandemic has had a major effect on organizational cohesion and employee motivation. This has resulted in a focus directed towards the human factor of the leadership. This study is written in Swedish. 

Place, publisher, year, edition, pages
2021.
Keywords [en]
Leadership. Coronavirus. Management in crisis. Leadership in crisis. Crisis Management. The restaurant industry.
Keywords [sv]
Ledarskap. Coronavirus. Management i kris. Ledarskap i kris. Krishantering. Restaurangbranschen.
National Category
Business Administration
Identifiers
URN: urn:nbn:se:hb:diva-26608OAI: oai:DiVA.org:hb-26608DiVA, id: diva2:1600464
Subject / course
Business Administration
Supervisors
Examiners
Available from: 2021-10-07 Created: 2021-10-05 Last updated: 2021-10-07Bibliographically approved

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VT2021KF08(368 kB)230 downloads
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