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Bachelor of Business 作业代写
Le Cordon Bleu
Bachelor of Business (International
Hotel Management)
Bachelor of Business (International
Restaurant Management)
M ANAGEMENT C ONCEPTS
C OURSE I NFORMATION
Published June 2013
Copyright © Le Cordon Bleu 2013
All rights reserved
These programs and their associated teaching and learning materials are the
intellectual property of Le Cordon Bleu International. All reproduction or
transmission, integral or partial, of the content of the programs or teaching and
learning materials, in any form or by any means (photocopying, scanning, re-‐
typing and/or other) is formally prohibited without the written and prior
authorisation of Le Cordon Bleu.
Contents
Welcome .............................................................................................. 4
Course Information .............................................................................. 5
Assessment .......................................................................................... 8
Assessment Criteria ........................................................................... 12
Management Concepts
Course Information
4
© Le Cordon Bleu 2013
Welcome
Welcome to Management Concepts. Through this course, you’ll be starting on a
journey of discovery and challenges. The nature of management is rather complex,
covering a wide range of human endeavours. There are no easy solutions to
management tasks. However, we hope you will use this course, and the concepts,
practical cases and discussion to think about management in general and, more
specifically, about management in service industries like hospitality.
The items below are what you will need for this course:
1. Textbook: Quinn et al (2011) Becoming a Master Manager: A Competing
Values Approach 5th edition, covers a diverse and interesting mix of
management concepts, application and roles. Their book is divided into
chapters relating to their suggested ‘8 Role’ Competing Values
Framework; more of this later in the Study Guide and tutorials.
2. Study Guide: Takes you through what you will be covering in each lecture.
Your lectures are only one hour long, so you are expected to do additional
reading to help you to understand the concepts. The Study Guide will help
you navigate your way through.
3. Course Information: The course aim and assessment requirements are
provided in this booklet. These include what you need to do, the
percentage of total marks for each assessment point, the criteria against
which your work will be assessed and when each assessment point is due.
This information will help you plan your time and help you when reading
and researching between classes.
Lectures will attempt to broaden your understanding of the topics covered during the
semester and provide a forum for clarification of theories and concepts that you’ll be
reading about.
Tutorials are run in smaller groups. Tutorials are your chance to ask questions, debate
issues raised in your reading and in the lectures. These sessions are also a means of
reinforcing theoretical ideas with practical examples. You should come well prepared
and take responsibility for your own learning. Question and debate ideas you disagree
with. Participate in as much of the discussion as you can. The more you put in, the
more you’ll get out of these sessions.
Management Concepts
Course Information
5
© Le Cordon Bleu 2013
Course Information
Contact Hours
This course has 30 scheduled contact hours in total.
This will be delivered as 1 hour lecture and a 2 hour tutorial per week
Students will be expected to undertake additional study outside of these scheduled
hours which will include reading, preparation for tutorials, assignments and study for
exams. Students should expect to allocate up to 6 hours per week for these activities.
Aims
The purpose of this course is to introduce students to concepts, theories and practical
examples of organisations and the fundamentals of managing these organisations
within hospitality industries.
The course aims to:
▪ develop an awareness of management competencies to form a knowledge-‐
base on which students may draw as they progress through their academic
and professional career in hospitality
▪ develop an understanding of hospitality organisations and their structure
▪ introduce concepts of risk and contingency management.
Learning Outcomes
On completion of this course, students will be able to:
1. identify and analyse a variety of management roles and their competencies
suitable for hospitality managers
2. critically discuss the interaction of management competencies in
organisations and associated effective operations
3. analyse individual leadership and management approaches and styles, and
the strengths and weaknesses of these when applied to different contexts
4. identify factors shaping organisations in hospitality industries
5. define and evaluate organisational structure and design
6. contextualise risk and contingency management factors.
Management Concepts
Course Information
6
© Le Cordon Bleu 2013
Topics
Topic 1: The Competing Values Approach to Management
The 20th century has seen an evolutionary trend in management models. However, it
soon became obvious that models, even though they were evolutionary and
attempted to reflect the needs of modern day employees, were not able to
satisfactorily equip a present day manager in managerial knowledge and skills.
One model was no longer seen as the preferred management style, but a possible
combination of models incorporated into one larger integrated model was seen to
offer scope for a wide range organisational effectiveness.
Into this evolutionary process, Quinn et al (2011) offered their Competing Values
Framework (or CVF as it is commonly known). This will be discussed further in lectures
and tutorials.
Topic 2: Creating and sustaining Commitment and Cohesion
This Topic will introduce you to management practices that relate directly to
supporting and developing your staff into an effective and efficient workforce
Topic 3: Establishing and Maintaining Stability and Continuity
This topic looks internally within the organisation and tends to emphasise ‘‘control’’
aspects to ensure a profitable workplace
Topic 4: Organisational structure and design
The focus is on the organisation and the framework within which managers operate.
There will be discussion of general issues surrounding organisations and these will be
related to hospitality organisations.
Topic 5: Improving Productivity and Increasing Profitability
This topic is very much concerned with productivity, economic rationalism and
direction within the organisation. It is concerned with giving staff a direction to work
to and on how to motivate them to achieve the goals of the organisation.
Topic 6: Factors shaping organisations
Management is not just about a mindless pursuit of profit but should have a more
open role in hospitality organisations. Managers have a pivotal role in the delivery of
service quality and are vital in influencing the internal and external image of
organisations. They should be involved in a process of taking the organisation from
where it is now, its current state, to where it wants to be.
With this as a starting point, managers then need to be aware and appreciative of the
numerous factors that can shape an organisation. This is necessary as these factors will
Management Concepts
Course Information
7
© Le Cordon Bleu 2013
impact on the way a manager goes about his/her work on a daily basis as well as on
long term strategic and operational planning.
Topic 7: Promoting Change and Encouraging adaptability
This looks at the role of the manager in ensuring that the organisation can evolve and
adapt to the change in customer’s tastes and be able to provide relevant services.
Topic 8: Risk and contingency management
Risk is virtually anything that threatens or limits the ability of an organisation to
achieve its mission. It can be unexpected and unpredictable events such as destruction
of a building, the wiping of all your computer files, loss of funds through theft or an
injury to a member or visitor who trips on a slippery floor and decides to sue your
organisation.
Risk management is a process of thinking systematically about all possible risks,
problems or disasters before they happen and setting up procedures that will avoid
the risk, or minimise its impact, or cope with its impact. It is basically setting up a
process where you can identify the risk and set up a strategy to control or deal with it.
Topic 9: Integration and the road to Mastery
This topic provides you with some strategies to integrate all of the 8 roles of the CVF
while recognising the delicate balance needed to maintain effective work relationships
and efficiency.
Quinn et al (2011) has coined the term ‘Master Manager’. It provides you with a
framework to help you to improve your levels of mastery of the key managerial roles.
There is an expectation that people who are able to apply these competencies confirm
the value of both the theory and practice; that managers can be taught to be effective.
Note that you are in the process or journey to mastery and will probably never ‘arrive’.
Fundamental to the meaning of mastery is the ability to examine yourself and to
develop judgement in the application of competencies in appropriate situations (Quinn
et al, 2011).
Management Concepts
Course Information
8
Bachelor of Business 作业代写
Bachelor of Business 作业代写
© Le Cordon Bleu 2013
Learning Resources
Textbook
You will be issued with the following Textbook which will be used every week in your
tutorials in this course;
Quinn, RE, Faerman, SR, Thompson, MP, McGrath, MR & St. Clair, LS 2011,
Becoming A Master Manager: A Competing Values Approach, 5 th edition, John
Wiley & Sons Inc, New York.
Assessment
Bachelor of Business 作业代写
Bachelor of Business 作业代写
Summary
Form of assessment Length Weighting Learning Outcomes
Assignment 1 900 words 30% 1, 2
Assignment 2 900 words 30% 5, 6
Examinations
• Quiz 1
• Quiz 2
• Final Exam
Bachelor of Business 作业代写
Bachelor of Business 作业代写
1 hour
1 hour
2 hours
40% 3, 4
Criteria
Assessment of your assignments will take into account:
▪ relevance of your answer to the question or task set
▪ clarity of expression
▪ supporting documentation for arguments
▪ proper acknowledgment of documentation and use of bibliographic
conventions
▪ logical planning and sequence
▪ use of inclusive language
▪ overall presentation, including correct grammar, spelling and punctuation
▪ comprehensive coverage reflecting engagement with set readings, text(s)
and other relevant materials
Management Concepts
Course Information
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© Le Cordon Bleu 2013
Assessment Details
A SSIGNMENTS
Tutorial responses should be submitted, on the due date in the following compulsory 2
ways:
1. Uploaded to hospitalityclass.com.
2. Turnitin (password given by lecturer in tutorial) – see below for more
information.
Tutorial responses should be typed in the following:
1. Arial, Font Size 11, in 1.5 line spacing
2. Both Tutorial responses should be submitted on the due date by 5.00 pm.
3. Assignments will be returned by the tutor approximately 14 days after the due
date wherever possible.
See Assessment Policy at www.lecordonbleu.com.au
You are expected to keep a copy of your assignment, both for your own records and
should a second copy be required for assessment purposes.
Use of Course Study Guides as references in assignments
Study Guides have been designed to assist students in understanding the material
delivered in lectures and tutorials. They are designed to help "walk" you through a
course with as little difficulty as possible. In most instances these Guides are just a
guided summary of the chapters from a textbook.
Bachelor of Business 作业代写
Due to this characteristic of the Guides, students are not allowed to use Study Guides
as references in any of their written assignments and reports. The reason for this is
that you would only be using material that has already come from another source. It is
preferable that you access the original source (textbook, journal or website) to use as a
reference.
Bachelor of Business 作业代写
Use of multi-‐user input websites (e.g. Wikipedia)
Students must not use these websites such as Wikipedia as references. The reason for
this is that these are public domain sites whereby information can be edited and
added to by anyone in the public domain. There is concern regarding the academic
accuracy and reliability of the content from such sites.
Word count in written assignments
Students must ensure that their work is within the plus(+) or minus(–) 10% of the
stated word count. Penalties will apply if you go below or over the prescribed limits.
Management Concepts
Course Information
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© Le Cordon Bleu 2013
T URNITIN I NSTRUCTIONS
Lecturers at LCB require that all students use Turnitin, in line with the following
guidelines:
All assessment pieces must be submitted to Turnitin. Hard copies are not required.
If an electronic copy is not submitted to Turnitin the assignment will not be marked
and a “0” grade will be allocated.
TURNITIN ID: to be advised
TURNITIN Password: to be advised
Tutorials
Tutorials provide the opportunity for discussion of topics to assist you in
understanding the concepts presented in the course and their application to real world
hospitality situations.
You are expected to actively participate in all tutorial sessions and prepare for each
tutorial by:
▪ undertaking any required reading,
▪ reading the related section(s) of your Study Guide
▪ completing any prescribed tasks.
Management Concepts
Course Information
11
© Le Cordon Bleu 2013
Assignment 1
There are 3 questions/statements that need to be answered. They relate to Modules 1
and 2 from the textbook. Write an equal amount for each answer.
1. Evaluate yourself in terms of Goleman’s three dimensions of self-‐awareness.
Provide specific examples to support your self-‐analysis. (See page 39)
2. Explain the benefits of delegation for the organization, the manager and the
employee to whom the task is delegated. If you were deciding whether or not
to delegate a particular task, what would be the most important steps in
making that decision? (See pages 64-‐67)
3. What is meant by “the vanishing human moment?” According to the text, is
this a serious problem? Why or why not? (See pages 116-‐117)
Due: to be advised
Length: 900 words
Weighting: 30%
A minimum of 3 in-‐text references is required, in the Harvard Referencing Style, to
pass this assignment. A Reference List is also a requirement.
Assignment 2
There are 3 questions/statements that need to be answered. They relate to Modules 3
and 4 from the textbook. Write an equal amount for each answer.
1. Identify a visionary leader with whom you are familiar. Describe how he or she
is/was effective, given the material from the chapter on vision. (See pages 180-‐
187)
2. Discuss the basic idea behind “content” theories of motivation. How do these
types of theories help managers more effectively motivate their employees?
(See pages 205-‐206)
3. Which individual barriers to creative thinking do you find most challenging?
How can you overcome these barriers? (See pages 290-‐291)
Due: to be advised
Length: 900 words
Weighting: 30%
A minimum of 3 in-‐text references is required, in the Harvard Referencing Style, to
pass this assignment. A Reference List is also a requirement.
Management Concepts
Course Information
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© Le Cordon Bleu 2013
Examinations:
Date: to be advised
Time: Quizes – 1 hour
Final Exam – 2 hours
Weighting: 40% (10%, 10%, 20%)
The examination will assess your understanding of the course objectives and concepts
relating to supervision and management, and your ability to apply these to hospitality
situations.
All exams are conducted and assessed in accordance with the assessment policy of this
institution. If you have any special learning or resource needs please discuss these with
your lecturer before the examination date, and as soon as possible.
Assessment Criteria
The following page includes the criteria sheet (marking guides) that will be used when
marking International Hotel assessment pieces.
Management Concepts
Course Information
13
Bachelor of Business 作业代写
Bachelor of Business 作业代写
© Le Cordon Bleu 2013
I NTRODUCTION TO H OSPITALITY M ANAGEMENT :
T UTORIAL R ESPONSE C RITERIA S HEET
Student Name:
Group:
Rating Scale % Excellent
Very
Good
Adequate
Needs
some
more
work
Needs much
more work
Introduction : Introduces the main
purpose of the essay and how it is to
be approached.
5
Logical Development: A rguments in
the essay are connected in a logical and
sequential manner.
15
Insight and Originality: Effective use
of own independent thought.
20
Constructive Critical Analysis: Well
structured and in-‐depth analysis that
addresses the main issues. Ability to
address different points of view.
25
Conclusion: Draws the various themes
together
5
In-‐text referencing: Correct use of in-‐
text referencing. Incorporation of
appropriate references that enhances
arguments made.
15
Reference List: Written and
presented correctly. Demonstrates
sufficient and appropriate research on
the topic discussed
5
Readability – Clear, Objective, and
Grammatical: Essay flows well with
minimal English language errors
including spelling, grammar and
sentence structure.
10
Total
Overall Grade =
Date submitted: ___________________
Assessor: _____________________________ Date marked: ____________________
Management Concepts
Course Information
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© Le Cordon Bleu 2013
Marker’s general comments:
Specfic aspects the marker liked
Specific aspects that need more work
Grading will be based on the following table.
PASS 2 (P2): 50-‐54 marks
PASS 1 (P1): 55-‐64 marks
CREDIT (C): 65-‐74 marks
DISTINCTION (D): 75-‐84 marks
HIGH DISTINCTION (HD): 85-‐100 marks