Course Description

This course provides an overview of organizational behavior in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation, and organizational change.  The course is aimed towards second year college students that have completed the majority of their degree requirements.

Course Structure

This is a hybrid distance learning course using both traditional and online learning methods.  The class will meet in EVC 8103 every other Thursday from 4:30 p.m. until 7:10 p.m. unless otherwise indicated in the syllabus.    

Instructional Methodology

We strive to create an environment of applied learning for all program students. This course is designed using the most current information and techniques of instruction both online and in the classroom.  The course is designed to include elements of writing, critical analysis, and presentation techniques.  This course also requires completion of a group project that challenges students through teamwork and group learning. Your mastery of the presented material is necessary for your success in this course and for success in your future career.  

Crucial Conversations Discussion Questions

There will be two to three discussion question assignments each week.  These assignments will be discussed in class as well.   These assignments must be submitted via Blackboard each Thursday no later than 6:00 p.m. CST.  

Discussion Board

Each week, I will post one to three questions related to each chapter of the text on Discussion Board within Blackboard.  Your responses will be due each Thursday no later than 6:00 p.m. CST.

Assignments

Assignments are due at 4:30 p.m. CST on the due date specified in the course syllabus.  All assignments must be submitted via BIackboard and will not be accepted in any other format.   Late assignments submitted within one week of the original due date will be subject to a 50% penalty.  Late assignments will not be accepted more than one week past the original due date.  Students are responsible for following directions for each assignment. 

*Failure to turn in any assignment, project, or exam will result in “zero” points plus a 25 point penalty deduction.Bonus points may be available during the semester but are not guaranteed.  It is your responsibility to follow instructions on these assignments and turn them in on time.

Exams

There will be two course exams.  Each exam will include multiple choice questions and may include essay questions.  All exams will be administered online through Blackboard and are “open book” and “open note.”  Each exam will be timed.  Information covered in reading assignments as well as class discussions, guest lectures and presentations will be included on the final exam.  Passing the exams, and ultimately the course, will be a measurement of your ability to apply theories and concepts learned during the semester, rather than your ability to simply memorize information.  All students must take both exams in order to pass the course.

Attendance

Attendance is mandatory for all class meetings.  Professional courtesy also requires that you arrive on time and that you are prepared.  If you are absent from the classroom meetings without a valid excuse, your attendance points will be affected in the following ways:

            No absences                                   30 points

            1 absence                                        20 points

            2 absences                                     10 points

            3 absences                                       0 points       

If you are more than 30 minutes late for class without a valid excuse or without having made prior arrangements with instructor, your tardiness will be counted as an unexcused absence.   It is your responsibility to obtain lecture notes and other information covered in class from a fellow student in the event of your absence.    

 *Students who are absent for four (4) or more class meetings will receive a 125 point penalty deduction.    

Evaluation System

Article Reports                                      (4 reports x 25 points)                                 100 points

Discussion Questions                       (11 x 20 points)                                             220 points

Discussion Board                               (11 x 20 points)                                             220 points

Group Presentation                                                                                                     200 points

Attendance                                                                                                                       30 points

Class Participation                                                                                                         30 points

Exam #1                                                                                                                          100 points

Exam #2                                                                                                                          100 points

Total Points 1,000 points

900 – 1000      A

800 – 899        B

700 – 799        C

600 – 699        D

0 – 599             F 

 Required Text and Materials

Leadership and Management in the Hospitality Industry

Woods & King

American Hotel & Lodging Educational Institute, 2012

ISBN: 978-0-86612-347-1

Crucial Conversations

Kerry Patterson, Joseph Grenny, Ron McMillan, Al Switzler

McGraw-Hill, 2012

ISBN: 978-0-07-177132-0

*You will also be required to purchase one of the following books as part of your group project.  Do not purchase either book until you are assigned to your group.

The Org: The Underlying Logic of the Office

Fishman & Sullivan

Twelve, 2013

ISBN-13: 978-0446571593

All In: How the Best Managers Create a Culture of Belief and Drive Big Results

Gostick & Elton

Free Press (2012)

ISBN-13: 978-1451659825

The Icarus Deception: How High Will You Fly?

Godin

Portfolio Hardcover (2012)

ISBN-13: 978-1591846079

Information presented in the course will also be derived from other text books, articles and guest lectures.  Supplementary handouts and articles will be distributed during class or made available via Blackboard. 

Reading & Online Lectures

It is essential that you keep up with the reading and the online lectures.  Class time will not be used to “teach the book” and you should come to class prepared to the discuss theories, concepts, applications presented in each chapter.  Information presented in the course may also be derived from other text books, articles and guest lectures.  Supplementary handouts and articles will be distributed during class or provided to you via online. 

Hospitality Management & Leadership

HAMG 2305 - Spring 2013

Course Syllabus

 *Syllabus is subject to change with written notice.

Course Objectives

At the completion of this course, students will be able to:

• Identify the characteristics of internal and external forces of organizational change.
• Describe the relationship between creativity and change, identify characteristics of creative people and creative organizations, and discuss innovation and “champions” in terms of creativity.
• Describe the four major steps in the change process.
• Describe the traditional functions of management and explain why the gap exists between them and the actual behavior of managers.
• Describe the various interpersonal, informational, and decisional roles managers fulfill, and explain how managers can benefit from thinking about hteir jobs in t erms of these roles.
• Describe the dominant contemporary views of leadership.
• Describe the rationale for and evolution of quality management.
• Identify and explain Deming’s 14 points describing his ideas of leadership and management.
• Describe Juran’s notions and definitions of quality and detail the basic elements of quality management using Juran’s approach.
• Discuss continuous improvement, distinguish incremental improvement from breakthrough improvement, and describe the quality movement in the hospitality industry.
• Describe the four fundamental steps of a continuous-improvement process, and identify and describe tools commonly used in the process.
• Describe the types and sources or organizational and personal power, the typical responses to each type of power, and methods to enhance power and build alliances.
• Identify seven myths about communication, outline the communication process, and describe barriers to effective communication.
• Explain the importance and nature of goal-setting in an organization, describe the nature of and need for coaching in today’s hospitality organizations, and list guidelines that can help managers handle organizational conflict.
• Identify forces of change that have made team-building a high priority for many hospitality organizations.
• Identify the ways in which the work force is changing and how it is becoming more diverse.
• Create a personal vision statement after analyzing your skills, interests, values, and personality type; and identify ways to choose an occupation and implement your career choice.
• Understand the practices used by great leaders to get extraordinary things done in organizations based upon the principles of contemporary books on leadership.

Specific Outcomes

At the completion of this course, students will be able to:

• Understand the concept of organizational behavior.
• Gain an understanding of organizational culture and the differences among them.
• Review examples of real life scenarios that they may be faced with after graduation.
• Gain an increased awareness of hospitality operational concerns.
• Identify, understand, and apply a wide variety of modern leadership theories presented in contemporary business literature.
• Understand his/her own leadership style through self-evaluation