Leadership and Management In The Hospitality Industry

Pan Africa Skills & Consulting Ltd
Online study mode
Brunei House, 3rd Floor I Witu Road off Lusaka Road P.O. Box 16481 - 00100 Nairobi, Kenya
3 months
Jun 03 - Dec 31 2020

Course Description

This course is designed to acquaint learners with leadership, management, and quality issues facing today's hospitality industry. There are modules on managing organizational change, traditional management roles and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high performance teams, diversity, strategic career planning, and ethics

Course Intake: Ongoing



Course Outline

  • Changing Nature of Leadership and Management;
  • Quest for Quality; 
  • Malcolm Baldrige National
  • Quality Award and the Ritz-Carlton; 
  • Quality Service; 
  • Continuous Improvement; 
  • Power and Empowerment; 
  • Communication Skills; 
  • Goal-Setting, Coaching, and Conflict Management Skills; 
  • High-Performance Teams; 
  • The Challenge of Diversity;
  • Managing Organizational Change; 
  • Strategic Career Planning; 
  • Ethics.
Here are modules on managing organizational change, traditional management roles and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high performance teams, diversity, strategic career planning, and ethics.



Career Outcomes

At the completion of this course, learners should be able to:
  • List tips and cautions for organizations that embark on large-scale organizational change, and describe the four major steps of the change process.
  • Describe the traditional functions of management (planning, organizing, coordinating, staffing, directing, and controlling), and explain why a gap exists between them and the actual behavior of managers.
  • Describe the dominant contemporary views of leadership.
  • Summarize William Edwards Deming's 14 points for management and describe his ideas about leadership and management.
  • Describe Joseph Juran's notions and definitions of quality and detail the basic elements of quality management using Juran's approach.
  • Explain the four fundamental steps of a continuous-improvement process, and identify and describe tools commonly used in the process.
  • Describe the types and sources of organizational and personal power, the typical responses to each type of power, and methods to enhance power and build alliances.
  • Identify seven myths about communication, outline the communication process, and describe barriers to effective communication.
  • Explain the importance and nature of goal-setting in an organization, describe the nature of and need for coaching in today's hospitality organizations, and list guidelines that can help managers handle organizational conflict.
  • Describe forces of change that have made team-building a high priority for many hospitality organizations, and describe the stages a work team goes through during its development.
  • Identify the ways in which the work force is changing and how it is becoming more diverse.
  • Explain how organizations can foster diversity in the workplace.
  • Create a personal vision statement after analyzing your skills, interests, values, and personality type; and identify ways to choose an occupation and implement your career choice.
  • Discuss ethics and identify common ethical issues in the hospitality industry.


Price: USD 450

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