James Cook University Subject Handbook - 2007

TO5047 - Hospitality, Culture and People

Credit points: 03
Year: 2007
Student Contribution Band: Band 2
Administered by: School of Business

Available ONLY to students enrolled in the Master of Tourism

This subject analyses central organisational challenges for those who manage people in organisations and a variety of the proposed solutions. To do this, it uses discussion of the hospitality environment as a platform for examining central areas of organisaitonal behaviour. It thus starts with an overview of the hospitality industry, the role of labour market and its implications for employment practices. Subsequent topics analyse organisational types and the role of managers and managing in organisations. These provide a basis for understanding theories of motivation, group behaviour and teams, organisational culture and the local cultural context, leadership in organisations, power and politics in organisations, consent and control in organisations, organisational culture, and decision-making in organisations. The study of hospitality, cultures and people encourages a reflective approach through consideration of the totality of the organisation and the impact of organisation membership on individuals. It emphasises that employment practices are ultimately the result of managerial choices, practices and processes used to implement and evaluate these employment practices.

Learning Outcomes

Graduate Qualities

Prerequisites:Enrolment in MTourism
Inadmissible
Subject
Combinations:
TO3047

Availabilities

Cairns, Internal, Study Period 2
Census Date 31-Aug-2007
Coordinator: Assoc. Professor Darren Lee-Ross
Contact hours:
  • 26 hours lectures
  • 12 hours tutorials
    Assessment:end of semester exam (41%); presentations (21%); essays (21%); case study analysis (17%).

    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.