Adopting a Blended Leadership Approach: Navigating Crisis in Supermarkets during the COVID-19 Pandemic | Chapter 7 | New Advances in Business, Management and Economics Vol. 4

 The COVID-19 pandemic significantly affected the supermarket sector, placing immense pressure on leaders to ensure operational continuity and employee motivation. This paper examines the leadership style that was most effective and preferred by supermarket employees, during the COVID-19 pandemic, in the Pietermaritzburg area of KwaZulu-Natal, South Africa. The research adopted a qualitative approach with a purposeful sampling of 10 participants and thematic analysis was conducted on collected data. The primary findings indicated that before the pandemic, leaders primarily adopted transformational, transactional, democratic and autocratic leadership styles. However, the pandemic forced leaders to consider a more adaptive leadership style and the results highlighted the importance of having a blend of adaptive, democratic and transformational leadership. This blend was also preferred by employees in relation to employee motivation, collaboration and flexibility which in turn helped them to navigate challenges and maintain morale. The research concluded that no single leadership style suffices during crises, instead, a blend of adaptive, democratic and transformational leadership styles proved most effective in maintaining employee morale and organisational continuity during the crisis and achieving organisational goals. This blend of leadership approaches can also help navigate future crisis situations and promote organisational continuity. The research contributes to understanding leadership adaptation in smaller supermarket settings, highlighting the importance of adjusting leadership styles in response to employee needs in crisis situations. These insights can serve as a leadership framework for managing future crises in small-to-medium enterprises.

 

Author (s) Details

Naadirah Bux
College of Law and Management Studies, School of Management, IT and Governance, University of KwaZulu-Natal, KwaZulu-Natal, South Africa.

 

Msizi Vitalis Mkhize
College of Law and Management Studies, School of Management, IT and Governance, University of KwaZulu-Natal, KwaZulu-Natal, South Africa.

Sachin Suknunan
College of Law and Management Studies, School of Management, IT and Governance, University of KwaZulu-Natal, KwaZulu-Natal, South Africa.

 

Please see the book here:- https://doi.org/10.9734/bpi/nabme/v4/3904

The Impact of Using Jargon Words in Daily Communication within the Organization | Chapter 9 | An Overview on Business, Management and Economics Research Vol. 4

 The Impact of Using Jargon Words in Daily Communication Within the Organization can bring about issues including incompetence, conflict, poor self-esteem and even legal illnesses. An organization to guarantee smooth functioning, and that  aims are being met to best choice of the organization strength, there must be a reliable communication betwixt the management and laborers. Communication is supposed expected effective and effective when it is being used in the arranging. Management should guarantee that there are less dialect words that are being secondhand in daily ideas with the members and vice versa for fear that miscommunication that can be detrimental to administrative success. This is still to ensure that ideas is still serving allure purpose in the organization, of news or ideas giving. Employees should be medicated with care as they form a very elemental component of the organization. In this paper, The Impact of Using Jargon Words in Daily Communication inside the Organization is being deliberated.

Author(s) Details:

Ngueviuta Patoko,
Faculty of Commerce, Business & Law, University of Namibia, Namibia.

Please see the link here: https://stm.bookpi.org/AOBMER-V4/article/view/12346

Determining Personality Traits, Organizational Commitment and Self-Efficacy of Saving and Credit Co-operative Societies (SACCOS) Employees of Kathmandu, Nepal | Chapter 3 | Current Topics on Business, Economics and Finance Vol. 3

 This episode is about the study of the Saving and Credit Co-operative Societies (SACCOS) employees’ traits traits, self-efficacy, and administrative commitment of Kathmandu community. The five-factor Mini-IPIP traits model was employed by the analysts. The 20-item abridgement of something written of the 50-item IPIP-FFM comprises the scale. Employee agreeableness, conscientiousness, heated stability, extraversion, and acumen have been measured utilizing the Big Five personality characteristics. The affective, normalizing, and continuance commitment of the member are assessed utilizing the organizational assurance scale. No one could have imagined the current mathematical world outside the contribution of the laborers, who represent human capital. The Self-efficiency scale is used to identify members' confident faith in their ability to handle a range of stressful positions effectively. There are 260 peasants in the total sample size (127 men and 133 girls). The samples were only taken from the community of Kathmandu's sixty-three SACCOS. This study uncovers the connections 'tween the personality traits, obligation, and self-efficacy of SACCOS agents in order to efficiently manage their behavior for an institution's overall productivity.

Author(s) Details:

Dess Mardan Basnet,
Nepal Open University (NOU), Lalitpur, Nepal.

Mahima Birla,
Pacific Academy of Higher Education and Research University, Udaipur, India.

Murari Prasad Regmi,
Central Department of Psychology, Tribhuvan University, Kirtipur, Kathmandu, Nepal.

Please see the link here: https://stm.bookpi.org/CTBEF-V3/article/view/10009

An Assessment of the Hygiene Level in the Dairy Processing Plant: Recent Development | Chapter 1 | Emerging Challenges in Agriculture and Food Science Vol. 1

Hygiene and sanitation play a critical role in the dairy business, as their level has a significant impact on food quality and safety. The HACCP system, which is necessary for all producers and anyone who handle or place food on the market, is used in the Slovak Republic's food business. HACCP stands for Hazard Analysis and Critical Control Points, and it is an organisational method that ensures the production of health-friendly food by analysing and controlling chemical, biological, and physical dangers that could jeopardise food safety throughout the manufacturing process. Furthermore, needs for plant cleaning and disinfection are a significant aspect of it. Milk is a superb substrate for the growth and multiplication of a wide range of microorganisms and is used as the major raw material in the dairy plant in the production of drinking milk and dairy products. Food contamination and the development of foodborne illness in consumers are frequently caused by multiplied microorganisms. The success of disinfection is influenced by not only microorganism resistance, but also disinfectant selection and application methods, as well as the external environment in which the disinfection process takes place. The application of the right disinfectant is critical to getting the intended result. We concentrated on sanitation's sanitary level and efficiency in this project. Microbiological swabs were gathered from various surfaces and technological equipment in the dairy operation that was being observed, as well as personal hygiene in selected staff. We also employed the fingerprint technology to check personal hygiene, which is a critical component in the manufacture of safe food. The HACCP system, which must be established and supervised by the individual team based on the regulatory requirements of each operation, is used to check the hygiene level of food enterprises. The findings show that hygiene is maintained at a good level throughout the production process. With the exception of the working table in the cottage cheese manufacturing section, where we found 40 CFU of total count of microorganisms and 2 CFU of coliform bacteria, the sanitation of the premises and technological equipment was adequate. Except for one employee who worked in the cottage cheese production department, the personal hygiene of the employees' hands at the dairy processing plant was rated as satisfactory. After disinfection, we found 50 CFU of total count of microorganisms and 1 CFU of coliform bacteria on his right hand. Food contamination can occur if sanitary standards of surfaces in production sections and employee hands in dairy processing plants are not followed, putting the consumer's health at risk.

Author (S) Details

Katarína Veszelits Lakticova
Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Mária Vargova
Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

F. Zigo
Department of Nutrition and Animal Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Nad'a Sasáková
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

View Book :- https://stm.bookpi.org/ECAFS-V1/article/view/3094