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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

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

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

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

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

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

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

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

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

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

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

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

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

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

work

Needs much

more work

Introduction : Introduces the main

purpose of the essay and how it is to

be approached.

Logical Development: A rguments in

the essay are connected in a logical and

sequential manner.

Insight and Originality: Effective use

of own independent thought.

Constructive Critical Analysis: Well

structured and in-‐depth analysis that

addresses the main issues. Ability to

address different points of view.

Conclusion: Draws the various themes

together

In-‐text referencing: Correct use of in-‐

text referencing. Incorporation of

appropriate references that enhances

arguments made.

Reference List: Written and

presented correctly. Demonstrates

sufficient and appropriate research on

the topic discussed

Readability – Clear, Objective, and

Grammatical: Essay flows well with

minimal English language errors

including spelling, grammar and

sentence structure.

Total

Overall Grade =

Date submitted: ___________________

Assessor: _____________________________ Date marked: ____________________

Management Concepts

Course Information

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

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代写essay案例

五年专注珀斯代写essay 信誉保证
turnitin检测保证原创率高分通过

Bachelor of Business 作业代写

珀斯代写essay

contact us

代写essay案例

五年专注珀斯代写essay 信誉保证turnitin检测 保证原创率 高分通过

Bachelor of Business 作业代写

五年专注珀斯代写essay 信誉保证
turnitin检测保证原创率高分通过