vcc.ca
HOSP 4460: Leadership in Organizations
Effective date
September 2015
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the tools needed to solve organizational problems and influence the actions of individuals, groups and organizations. It prepares managers to understand how to best organize and motivate the human capital of a firm, manage social networks and alliances, and execute strategic change in the hospitality sector. Students will interact with guest speakers, plan and lead seminar discussions and produce and present a project about workplace issues.
This course is part of the full-time Bachelor of Hospitality Management program.
Credits
3.0
Year of study
4th Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply appropriate managerial roles and activities to specific situations in the hospitality sector.
- Demonstrate behaviors, traits and skills that are representative of effective leadership.
- Apply current theories about resistance to change, and the psychological processes involved in making major changes.
- Apply different forms of participative leadership and empowerment.
- Demonstrate the use of power for leadership effectiveness.
- Analyze the different dyadic relationships being demonstrated between a leader and subordinates.
- Demonstrate how leaders can influence group processes and improve performance.
- Apply charismatic and transformational theories of effective leadership to a specific situation.
- Analyze and apply different conceptions of ethical leadership.
- Examine cultural values and how they relate to behavior.
- Describe the benefits and limitations of different methods for leadership development and the importance of leadership training and development in hospitality organizations.
- Provide group leadership in resolving workplace issues in the hospitality sector.
- Make wise decisions in leadership situations using Dr. Robert Sternberg’s approach to wisdom.
- Explain the role of the manager in the hospitality sector in ensuring ethical behavior in the workplace.
- Lead and participate in formal and informal effective meetings.
Prior Learning Assessment & Recognition (PLAR)
To learn more about the PLAR pathways for this course review the Bachelor of Hospitality Management Program Content Guide.
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Presentations, discussions, case studies, computer-based simulations, individual and group work.
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
20 |
|
|
Midterm Exam |
25 |
Presentation |
|
Final Exam |
30 |
Project/ case analysis |
|
Assignments |
25 |
Group assignments |
Course topics
- Introduction: The Nature of Leadership
- Nature of Managerial Work
- Effective Leadership Behavior
- Leading Change and Innovation
- Participative Leadership and Empowerment
- Leadership Traits and Skills
- Power and Influence Tactics
- Dyadic Relations and Followers
- Leadership in Teams and Decision Groups
- Charismatic and Transformational Leadership
- Ethical, Servant and Authentic Leadership
- Cross-Cultural Leadership and Diversity
- Developing Leadership Skills
- Wise Decision Making
- Ethics in Management
- Lead Formal and Informal Meetings
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.