HRT 495A: Leadership Hospitality Industry

Fall 2005Mr. Rolfs

Tues., Thurs. 0930-1045Classroom: Sibley 407

Office: Sibley 403F

e-mail ele #4208

Course Objectives:

1.Resume, cover letter and references preparing the student for a position in the Hospitality Industry

2. Analysis and synthesis of case studies

3. Analyze the characteristics of a leader in a corporate climate

4. Explain the importance of leadership in a service industry

5. Apply leadership strategies to organizational change in a changing hospitality environment.

6. Analyze the role of leadership.

7. Explore the concept of change within the competitive hospitality business environment

8. Explore the concept of value added

9. Understand the concept of co-alignment and its application to the hospitality industry

10. Understand the unique elements of the service industry and how they affect strategy making

11. Understand the concept of strategic management as applied to the service and hospitality industry

12. Understand supply and demand relationships in the service industry.

13. Appreciate that strategic management is a way of thinking and not a process to be performed annually and placed on a shelf.

14. Understand the case study method and its application to real world business problem solving.

Reference Texts: Cases In Hospitality Strategy and Policy, Robert C. Lewis

Case Studies: Cornell Hotel School Center for Hospitality Research

JetBlue: Flying for Success
Four Seasons' Approach: The "Golden Rule" and A Global Strategy
Starwood Hotels and Resorts-A Case Study

McDonald’s –A Case Study

Final Grade Policy:

Case Studies45%______

Class Participation15%______

Resume, Cover Letter, References15%______

Job Contacts, Participation`15%______

Who am I assignment10%______

Course Perspectives

There exist “perspectives” that form the context for business activities and study. Knowledge relating to such perspectives receives, to a greater or lesser extent, emphasis in all business and economics courses. To the extent specified on the matrix below, faculty in the department teaching this course cover these perspectives through examples, case studies, assignments or reading material. Similarly, a particular course may provide, in one way or another, opportunities for students to enhance their performance or understanding with respect to specified skills. For this particular course, the emphasis given to enhancing knowledge of selected perspectives and developing particular skills, ranging from none to high is as follows:

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1

Skills Enhancement / N
o
n
e / L
o
w / M
o
d / H
i
g
h
Written Communication / x
Oral Communication / x
Mathematical Analysis / x
Statistical Analysis / x
Computer Literacy / x
Team Building / x
Research Methods / x
Analytical & Integrative Processes / x
Knowledge Enhancement / N
o
n
e / L
o
w / M
o
d / H
i
g
h
Ethical / x
Global / x
Political, Social and Legal / x
Regulatory / x
Environmental / x
Technological / x
Demographic Diversity / x

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HRT 495

Leadership in the Hospitality Industry

Fall 2005

Instructor:Robert J. Rolfs

Office:Sibley 403F

Office Phone: 564-4208

Office Hours: To be announced in class & by appt.

Class Meets:0945-1030, Tues./Thurs.Sibley 407

Grading & Evaluation: Grades will be awarded as follows:

A = 90% and higher

B = 80% to 89%

C = 70% to 79%

D = 60% to 69%

E = 59% and below

Course Policies:

1. Regular attendance is expected and is the responsibility of each student.

2.It will be the responsibility of the student, when missing class, to obtain any assignments, notes and/or handouts from their fellow classmates.

3.Late assignments (any work not turned in at the beginning of class) will not be accepted; therefore the student will receive a zero for any late assignments.

4.Class participation is strongly encouraged and will be considered in the final grade.

5.You will be treated as professionals, therefore I expect that you will act as such. This means arriving to class on time and demonstrating courtesy towards the class.

6.All assignments must be typed.

7. This class is designed for class participation and it is expected that class members will come to class prepared and contribute to the course content

Objectives:

1.Resume, cover letter and references preparing the student for a position in the Hospitality Industry

2. Differentiate the roles of leader and manager in hospitality organizations

3. Analyze the characteristics of a leader in a corporate climate

4. Explain the importance of leadership in a service industry

5. Apply leadership strategies to organizational change in a changing hospitality environment.

6. Analyze the role of leadership.

7. Explore the concept of change within the competitive hospitality business environment

8. Explore the concept of value added

9. Understand the concept of co-alignment and its application to the hospitality industry

10. Understand the unique elements of the service industry and how they affect strategy making

11. Understand the concept of strategic management as applied to the service and hospitality industry

12. Understand supply and demand relationships in the service industry.

13. Appreciate that strategic management is a way of thinking and not a process to be performed annually and placed on a shelf.

.

Class Schedule & Assignments: This is a tentative schedule. Any changes to the schedule will be announced during class

Week 1Course Introduction and Class Survey

Writing requirements and Case Studies

Reading assignment for next class, handout, “Strategic Career Planning”

“Who am I?” assignment

The job search Trilogy, Resumes, Cover letters, References

Assignment for next class: Draft resume and cover letter & references

Week 2Your Leadership Assessment Exercise

Draft resume and cover letter due-make appointment with Career Planning Office

Making Contacts: Networking, Outplacement Firms, Dealing with Recruiters

Securing your Future: The Interview and Follow-up, Evaluating Job Offers, Starting off on the Right Foot

Week 3Final Resume and Cover Letter Due

Assignment: Starting on Tuesday of Week 4, each student will provide copies of at least three job contacts per week( Every Tuesday after Week 4 at the beginning of class—no credit for lateness)). These contacts can be networking contacts or actual company contacts. The project will be discussed in detail in class. I will be asking you on a weekly basis, the status of your job search..

Week 4What is Leadership

Video: Scent of a Woman, Mystique of Leadership w/ Mike Wallace

Week 5What is Leadership continued

Video: Gettysburgh

Week 6Case Study—JetBlue: Flying for Success

Week 7Customer Service—Measurement and Plans

Week 8Organizational Culture

Week 9Case Study—Four Seasons' Approach: The "Golden Rule" and A Global Strategy

Week 10High Performance Teams

Week 11Diversity

Week 12Morals and Ethics

Week 13Thanksgiving Break

Week 14McDonald’s—A Case Study

Week 15Starwood Hotels and Resorts-A Case Study

Finals Week--Individual meeting with Instructor

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