rationale for the course is to encourage students and future managers to reflect ...
Critically relate style approaches to leadership in the hotel industry (including.
Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations Course Title: LEADERSHIP Course Code: Prerequisite/s: Lecturer/s:
LEAD101 Nil
Ms. Angela Anthonisz
Lecturer’s email address:
Credit hours: Co-requisite/s: Tel Ext:
3 Nil
5156
[email protected]
Course Rationale and Description The purpose of this course is to introduce students to the principles and practices of leadership within the context of the International Hospitality Industry. A secondary rationale for the course is to encourage students and future managers to reflect on leadership styles so that they are able to motivate and inspire future subordinates. Teaching and Learning Philosophy The teaching philosophy underpinning this course and its delivery is based upon the presentation of theoretical principals explained through practical examples. These examples are taken both from the contemporary international hotel industry and from managers currently employed within the Jumeirah Group. Contribution to Graduate Profile: 1. Competently contribute to hotel operations in the area of management and human resources. 2. Describe the scope and nature of the international tourism and hospitality business, and recognize career opportunities within this industry. 3. Effectively communicate to a range of different audiences through a variety of professional media. 4. Critically apply the business disciplines of Marketing, Accounting, Economics, Statistics and Operations Management within a commercial enterprise. 5. Function as a well-rounded business professional, ready and willing for the world of work with high levels of social competence and ethical and cultural awareness. Specific Learning Outcomes Knowledge: Upon completion of this course, students will know how to: LO1. Explain the context of the hotel industry that complicates approaches
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LO2. LO3. LO4. LO5.
to leadership Define the meaning of leadership recognizing its difference from management and power Understand trait verses process approaches to leadership Critically relate style approaches to leadership in the hotel industry (including Ohio, Michigan, Blake and Moutons etc) Understand and be able to critically apply leading theories to the context of the hotel industry; including the following: situational, contingency, path goal, exchange, transformational and psychodynamic
Skill Upon completion of this course, students will be able to demonstrate: LO 1. The ability to function as an industry professional. LO 2. Awareness of the need for social competence, ethical behaviour and cultural awareness. Autonomy and Responsibility Competence Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations: LO 1. Competently contribute to hotel operations in the area of management and human resources. Self Development Competence Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas: LO 1. A clear understanding of the various styles and approaches to leadership and management of employees in the hotel industry. LO 2. Develop a critical awareness of the limitations and application of particular leadership styles in relation to the HR function in hotels. Role in Context Competence Upon completion of this course, students will be able to effectively contribute to the following activities or endeavours: LO 1. Develop and adopt appropriate strategies for the effective supervision of employees within the hotel industry.
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Transferable and Employment Skills SKILLS
PRACTICED
TAUGHT
ASSESSED
1. Written Communication
X
X
X
2. Verbal Communication
X
X
3. Commercial Awareness
X
X
4. Problem Solving
X
X
X
X
5. Networking
X
6. Planning and Organising
X
7. Numeracy 8. Computer Literacy
X
9. Time Management
X
X
10. Research
X
X
X
11. Team Work
X
X
X
12. Leadership
X
X
X
13. Negotiating
X
14. Customer Service
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Weekly Content WEEK 1.
W/C 5/01
TOPIC An Introduction to the nature of the hotel industry and its impact on management and leadership. Students will be able to appreciate the key differences between management and leadership.
2.
12/01
Management and Leadership Theory Building on the previous weeks introduction students will be introduced to a range of theories linked to the observable traits of management and leadership.
3.
19/01
Change Management Students will develop an understanding of the dynamic nature of the hotel industry and the need for change within an organisation. In addition students will consider the importance of effective management and leadership in relation to managing change
4.
26/01
5.
02/02
6.
09/02
Power and Empowerment Students will be introduced to the concepts of power and authority and the range of power tactics that can be used to delegate power within an organisation.
READING Class Discussion – Managers v Leaders. Article: ‘Managers and Leaders’ Students will be expected to prepare for discussion on the key differences between managers and leaders and consider how these can be applied to hotel industry leaders. Chapter 2 – Woods & King 2010 Group Presentation and Individual Report Guidelines Copies of information and grading criteria are available on Moodle.
Students to confirm groups and hotel industry leaders with the course tutor. Case Study: Managing Change At Club Med
Chapter 1 – Woods & King 2010 Tutorial Discussion – Limitations of Empowerment
Chapter 5 – Woods & King 2010 Group Presentations Will Take Place in the Lecture and Tutorial Slots (please see Moodle for Group Times) Leadership for Innovation & Chapter 6 – Woods & King 2010Article: Creativity ‘Leadership Style and Culture for Innovation in The session considers the the Hotel Industry’
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importance of innovation in the hotel industry and looks at the effects of leadership style in terms of aspects such as company growth and employee engagement. 7.
16/02
Quality Management and Continuous Improvement Students will be introduced to a range of issues linked to developing quality management processes in the hospitality industry
8.
23/02
Developing High Performance Teams Students will be introduced to a range of methods linked to developing effective teams and how to identify successful teams in hotels.
9.
02/03
Guest Lecture Piers Schreiber – Vice President Corporate Communications & Public Affairs, Jumeirah
10.
09/03
11.
16/03
12.
23/03
Corporate Social Responsibility and Ethics. Considers the importance of integrity as a leadership trait and identifies the influence that leadership may have on CSR and ethical behaviour.
Strategic Career Planning – Students will be asked to review the areas covered in the course and consider their personal skill set with a view to planning their own professional development in the industry.
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Case Study – Ritz Carlton
Chapters 3 & 4 – Woods & King 2010 Case Study – Self Directed Work Teams of the Future
Chapter 8 – Woods & King 2010 Developing Effective Communication Skills Individual Report Deadline – Thursday 5pm Hard Copy to Library Soft Copy via Turnitin Case Study – Ethics at the Woods Hotel Article: ‘Leadership in the Age of Transparency’ Additional Reading – ‘MGM Resorts & Employee Engagement’. ‘Greening up the Hotel Industry’ Chapter 11 – Woods & King 2010 Exam Revision Session
FINAL EXAM WEEK
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Assessments, Weighting and Deadlines Your grade in the course will be based on your individual efforts and performance. Coursework Final Exam
60% - addresses LO 3, 4 40% - addresses LO 1, 2, 3, 4, 5
Coursework – 60% The coursework will consist of a group presentation weighted at 20% and an individual report of 1500 – 2000 words weighted at 40 %. Group Presentation (20%) – In group 3 or 4 (maximum) you should prepare a 10 minute presentation on a leader within the hotel industry and assess their leadership style as it applies to the theoretical discussions held in class. You should provide clear justifications for why your chosen individual can be considered a leader rather than a manager. Your choice of leader must be approved by your tutor by week 3 of the trimester (Note that a maximum of 2 groups can pick a key individual). Your group presentations are due in Week 5 of the trimester. Individual Report (40%) – You are to select a company within the hospitality industry and consider the importance of leadership as a key factor with regards to the success of the business. Your individual reports should be formal report format and should be 2000 words in length. These are due at the end of week 9. You should submit one soft copy via Turnitin and one hard copy to the library. Exam (40%) –The final exam will assess all of the learning outcomes. The examination paper will take the form of multiple choice questions and short answer questions.
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Grading Rubric – Group Presentations Element Introduction – Group Members Introduced. Presentation Objectives Identified. Overview of what the presentation includes. The Leader – Background to the person in terms of hospitality career, years in industry, current position, which company etc. Leadership Characteristics as they relate to the theories of Management and Leadership covered in class and obtained through your own research.
Conclusions – Effective Summing Up of the Presentation. Demonstration of Industry Awareness through Research and Referencing
Maximum Marks 10
15
50
5
10
Group Working Clear evidence of group work and rehearsal.
10
Total Marks
100
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Marks Awarded
Comments A good introduction will clearly identify the choice of leader, the reasons for choice and the areas the presentation will cover. You should also introduce group members.
You should clearly demonstrate research into your choice of leader. This should come from relevant industry publications which can be found in the library (this is not a Wikipedia, Google exercise!) Don’t forget that your leader can be male or female! Based on the range of theory covered in class and on your research into your chosen leader you should be able to make an assessment of their leadership style. Are they true leaders? Are some of their characteristics more managerial? Are their entrepreneurial tendencies etc. Additional credit can be gained here by using theory that we have not covered in class but make sure that you understand this. A concise summary which clearly identifies why your chosen individual is a leader. Your reference list should consist of a combination of books, journals and relevant industry publications. It should not be made up of internet references! A minimum of 12 appropriate references must be identified. Your presentation should be well thought through and demonstrate rehearsal and preparation. You will be expected to submit a peer evaluation form which will demonstrate how well the group has worked together.
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Grading Rubric – Individual Report Element Introduction
Maximum Marks 10
Choice of Leader
15
Leadership Impact
40
Conclusions – Effective Summing Up of the Report.
10
Demonstration of Industry Awareness through Research and Referencing
15
Formal Report Format
10
Total Marks
100
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Marks Awarded
Comments A clear identification of the main areas to be covered in the context of your report. Who will you consider and why? What areas of theory will you be using to demonstrate their impact on the business? A clear overview of your choice of leader and the background to their growth in the industry. Which company do they work for? How long have they been with the organisation? How successful is the company in relation to other similar businesses? You should provide a clear indication of the impact that your chosen leader has had on the success of the company? However, you should also identify whether other factors have influenced the development of the company? We will consider some of these influences in class but you should be able to identify key areas from your research. A concise summary which clearly identifies whether your leader is the main reason for the success of the business or whether other factors have had an influence along the way. This should be reflected via in text referencing as well as in your reference list. Your reference list should consist of a combination of books, peer reviewed journals and relevant industry publications. It should not be made up of internet references! A minimum of 15 appropriate references must be identified. Your report should be appropriately presented. Size 12 font, Ariel or Times New Roman. A front cover, contents page and list of references should be identified. You may want to use the Appendix here – make sure this is done well.
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Essential Reading: In addition to the core text students will be provided with a selection of weekly readings to support tutorial discussions and activities. Woods, R.H. & King, J.Z. (2010) Leadership and Management in the Hospitality Industry. 3rd Edition. AHLA: Michegan Recommended Reading: There are a number of leadership and management texts available in the library for students to refer to but the following are specific to the hospitality industry: Barrows, C.W, Powers, T. & Reynolds, D.R. (2011) Introduction to Management in the Hospitality Industry. 10th Edition. Wiley: NJ Ojie-Ahamiojie, G. (2008) Essential Leadership Skills for Hospitality Supervisors: An Experiential Approach. Authorhouse: Indiana Tesone, D (2010) Principles of Management for the Hospitality Industry. Heinemann: Oxford It is recommended that you look in other areas such as Organisational Behaviour and Strategic Management as these will often have relevant chapters on the areas of Leadership and Management. The following websites are also useful sources of information. www.change-management.com www.business-ethics.com www.hotelbusiness.com/ www.hotelmanagement.net/ www.hospitalitynet.org www.hotelexecutive.com/ www.hotel-online.com www.hotel-magazine.co.uk www.hotelnewsnow.com www.hotelmotel.com www.lodgingmagazine.com/
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