TO3047 - Hospitality, Culture and People
| Credit points: | 03 |
| Year: | 2006 |
| Student Contribution Band: | Band 2 |
| Administered by: |
This subject provides students with the knowledge, understanding and conceptual tools necessary for analysing organisational behaviour and cultures in practice in the hospitality and service industries. The emphasis is on understanding events and phenomena from the employee perspective, in order to take appropriate management action. Organisational culture is a key theme of this subject; so too is the increasingly important notion of occupation and communities linked to occupations. Many efforts have been made to identify culture in organisations and then to explain ensuing behaviour in these terms. Whilst this subject does this, it also considers the merging antecedent of occupation. This perspective is new and provides an alternative way of viewing organisations. Moreover, it encapsulates a pan-industrial perspective of worker behaviour, that is, one which helps explain workplace attitudes using a broader non-exclusive (firm-specific) approach. The subject may be divided into several different but related areas including: emotional labour and hiring practices for job-fit; dimensions of occupational communities; cosmopolitan and firm-specific occupational communities; individuals and groups in service organisations; structures and behaviour; empowerment and managing diversity.
Learning Outcomes
- To enable participants to develop a framework whereby they can understand the emerging challenges in the management of people within hospitality and other service industries;
- To enable participants to understand contemporary micro-work environments and to gain a greater level of interpersonal awareness including a clearer understanding of emotional labour, empowerment, and occupation;
- To develop a clearer understanding of issues relevant to positive leadership and the effective management of diverse work relationships;
- To develop an ability to understand and analyse key 'work' issues in the new economy such as the development of human resources through the appraisal and management of performance, the importance and application of traning, and the roles of the employee and the organization in the career development process;
- To gain an appreciation of the impact of these issues on the governance of the hospitality workplace and the employer/employee relationship as defined by the structural characteristics of hospitality service organisations, organisational cultures, and occupational cultures and communities.
Graduate Qualities
- The ability to think critically, to analyse and evaluate claims, evidence and arguments;
- The ability to adapt knowledge to new situations;
- The ability to lead, manage and contribute effectively to teams;
- The ability to speak and write logically, clearly and creatively;
- The ability to learn independently and in a self-directed manner.
| Prerequisites: | 18 units of level 2 subjects |
Availabilities | |
| , , Study Period 2 | |
| Census Date 08-Sep-2006 | |
| Coordinator: | Darren Lee-Ross |
| Contact hours: |
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| Assessment: | (50%); (25%); (25%). |
Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.