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      Leadership and Management in the Hospitality Industry

      Leadership and Management in the Hospitality Industry

      Third Edition

      00304CIN03ENGE

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      Member: $68.95
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      Learn how to improve your leadership abilities and develop an understanding of high-performance teams and employee empowerment.

      Information in this textbook will provide an understanding of diversity and cultural change. Practical information prepares leaders to put management tools into action to enhance service and boost business.

      Please note:

      • Includes course exam scan sheet for students enrolled in a school program.
      • Individual learner's interested in EI's hospitality management courses should enroll through Distance Learning, as the textbook is included in the program price.

      Robert H. Woods, Ph.D., CHRE, University of Nevada, Las Vegas and Judy Z. King, President, Quality Management Services
      ©2010, 11 chapters, Softbound
      ISBN 978-0-86612-347-1

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 Managing Organizational Change
      Chapter: 2 The Changing Nature of Leadership and Management
      Chapter: 3 The Quest for Quality
      Chapter: 4 Continuous Improvement-Process and Tools
      Chapter: 5 Power and Empowerment
      Chapter: 6 Communication Skills
      Chapter: 7 Goal-Setting, Coaching, and Conflict-Management Skills
      Chapter: 8 High-Performance Teams
      Chapter: 9 The Challenge of Diversity
      Chapter: 10 Strategic Career Planning
      Chapter: 11 A Look at Ethics
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      Syllabus

      Prerequisites: None

      Course Description: This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. There are chapters on managing organizational change, traditional management roles and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high-performance teams, diversity, strategic career planning, and ethics.

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

      1. List tips and cautions for organizations that embark on large-scale organizational change, and describe the four major steps of the change process.
      2. Describe the traditional functions of management (planning, organizing, coordinating, staffing, directing, and controlling), and explain why a gap exists between them and the actual behavior of managers.
      3. Describe the dominant contemporary views of leadership.
      4. Summarize William Edwards Deming's 14 points for management and describe his ideas about leadership and management.\
      5. Describe Joseph Juran's notions and definitions of quality and detail the basic elements of quality management using Juran's approach.
      6. Explain the four fundamental steps of a continuous-improvement process, and identify and describe tools commonly used in the process.
      7. Describe the types and sources of organizational and personal power, the typical responses to each type of power, and methods to enhance power and build alliances.
      8. Identify seven myths about communication, outline the communication process, and describe barriers to effective communication.
      9. 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.
      10. Describe forces of change that have made team-building a high priority for many hospitality organizations, and describe the stages a work team goes through during its development.
      11. Identify the ways in which the work force is changing and how it is becoming more diverse.
      12. Explain how organizations can foster diversity in the workplace.
      13. 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.
      14. Discuss ethics and identify common ethical issues in the hospitality industry.


      Group Teaching Guidelines: This course is designed with eleven chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resource: Leadership and Management in the Hospitality Industry, Third Edition, by Robert H. Woods and Judy Z. King.

      Presentation Files

      These files are available by chapter for most EI texts. If the book title is underlined, then PowerPoint files are available. Not all chapters have files however, but If the chapter title is underlined, simply click to download the file to your computer. The files are in PowerPoint 95 format, and can be used in both 95, 97 and 2000 versions of PowerPoint.

      Chapter: 1 Managing Organizational Change
      Chapter: 2 The Changing Nature of Leadership and Management
      Chapter: 3 The Quest for Quality
      Chapter: 4 Continuous Improvement--Process and Tools
      Chapter: 5 Power and Empowerment
      Chapter: 6 Communication Skills
      Chapter: 7 Goal-Setting, Coaching, and Conflict-Management Skills
      Chapter: 8 High-Performance Teams
      Chapter: 9 The Challenge of Diversity
      Chapter: 10 Strategic Career Planning
      Chapter: 11 A Look at Ethics
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet