Hospitaity,cultures and people- literature review (600 words)
Siti Nazrana 
2022-SO-BX2195-SP53.pdf
Subject Outline
Subject Title Hospitality, Cultures and People
Subject Code BX2195:03
Credit Points 3
Study Period SP53
Attendance Mode INT
Campus Singapore
Prerequisite/s 12 CP of Subjects
Subject Coordinator /College
Dr Zahra Pourabedin, College of Business, Law and Governance
Subject Lecturer /College
Mr Suryakenchana Omar, College of Business, Law and Governance
At James Cook University, we acknowledge the Australian Aboriginal and Torres Strait Islander peoples of this nation. We acknowledge the Traditional Owners of the lands on which our campuses and study centres are located and where we conduct our business. We pay our respects to ancestors and Elders, past, present and future. JCU is committed to honouring Australian Aboriginal and Torres Strait Islander peoples’ unique cultural and spiritual relationships to the land, waters and seas and their rich contribution to JCU and society. © Copyright 2021 This publication is covered by copyright regulations. Apart from any fair dealing for the purpose of private study, research, criticism, or review as permitted under the Copyright Act, no part may be reproduced by any process or placed in computer memory without written permission.
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Contents
1 Subject details ............................................................................................................................................ 3 1.1 Student participation requirements ....................................................................................................... 3
1.2 Teaching Staff contact details ................................................................................................................. 4
1.3 Subject description ................................................................................................................................. 4
1.4 Subject learning outcomes and course learning outcomes .................................................................... 4
1.5 Student feedback on subject and teaching ............................................................................................. 5
1.6 Subject resources and special requirements .......................................................................................... 5
2 Assessment details .................................................................................................................................... 7 2.1 Key dates ................................................................................................................................................. 7
2.2 Requirements for successful completion of this subject ........................................................................ 7
2.3 AccessAbility Services and Support ........................................................................................................ 8
2.4 Assessment items ................................................................................................................................... 8
3 Submission and return of assessment ............................................................................................ 11 3.1 Submission of assessment .................................................................................................................... 11
3.2 Late submissions ................................................................................................................................... 12
3.3 Special Consideration (including deferrals and extensions) ................................................................. 12
3.4 Academic Integrity ................................................................................................................................ 12
3.5 Return of assessment ........................................................................................................................... 12
3.6 Review of assessment ........................................................................................................................... 12
4 Learning and teaching in this subject .............................................................................................. 14 4.1 Subject calendar ................................................................................................................................... 14
4.2 Learning and teaching activities/expectations ......................................... Error! Bookmark not defined.
This Subject Outline has been prepared by Suryakenchana Omar for the College of Business, Law and Governance, Division of Division of Tropical Environments and Societies, James Cook University. Updated 12 Nov 2021. The information provided in this subject outline is correct as at the time of completion and may change in response to changing University resources. Any changes will be approved by the College Dean or representative and will be communicated to students by the LearnJCU subject site.
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1 Subject details 1.1 Student participation requirements
The JCU Learning, Teaching and Assessment Procedures (2.1.2d) indicates a typical student workload for a three (3) credit point subject requires a 130 hour work load of study related activities, including attendance, assessment and self-directed study over the duration of the subject with equivalency across all modes of delivery. Note that attendance at specified classes will be a mandatory requirement for satisfactory completion of some subjects (Learning, Teaching and Assessment Procedures, 3.1.8e) and that additional hours may be required per week for those students in need of English language, numeracy or other learning support. Full time international students are required by ICA to have an attendance percentage of 90%. Students without valid reason and have an attendance rating below 90% will be reported to ICA monthly. Singapore local students are required to maintain a class attendance rate above 75% on a monthly basis. Attendance will be regularly monitored throughout each semester. Failure to maintain the required attendance will be subjected to disciplinary action. Students will be liable for associated academic penalty and financial penalty. If a student is unable to meet the attendance requirement, the student should discuss their reasons with a student counsellor and the relevant associate dean prior to falling behind the attendance requirement. Please refer to page 40 of the James Cook University Singapore – Student Handbook - https://www.jcu.edu.sg/__data/assets/pdf_file/0018/4824/Handbook-0518-English-small_new.pdf”
Key subject activities
Lecture (1 hour per week)
BX2195, Thu, 11.00 AM to 12.50 PM, Online
Lecture content recordings would be available on LearnJCU subject site.
Please go through material on the subject site and do the weekly readings prior to sessions.
Online/ Face to Face Tutorial (2 hours per week)
BX2195-TA, Thu, 2.00 PM to 3.50 PM, Online
BX2195-TB, Thu, 4.00 PM to 5.40 PM, Online
BX2195-TC, Fri, 9.00 AM to 11.50 AM, Online
BX2195-TD, Fri, 3.00 PM to 4.50 PM, Face to Face, A2-08
For information regarding class registration, visit the Class Registration Schedule.
Learning and teaching activities may be recorded for this subject. Personal Information in the form of images and audio may be collected by JCU during the recording. This Personal Information may appear as part of the recording which is accessible to students and staff in this subject on LearnJCU
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1.2 Teaching Staff contact details
If the subject is offered (also) in external or mixed mode, you may wish to outline or include in the table further contact instructions or details (e.g. Skype addresses). In the case of multiple tutors, refer students to LearnJCU. Consultation times must be provided to students – see LTA procedures 4.3
Teaching team Staff member Room Phone Email
Consultation times*
Subject Coordinator
Dr Zahra Pourabedin -- -- [email protected] By appointment
Lecturer Mr Suryakenchana Omar
-- -- [email protected]
By appointment
Consultations via zoom or on campus (Wednesdays)
Learning Advisors
The Learning Centre JCU Library n/a Online contact form
Visit Learning Advice Desk – JCU Library or
Add on skype: Skype @Learning Centre JCU Singapore
Librarian Your Liaison Librarian JCU Library n/a Library contacts
*Other consultation times by appointment only.
1.3 Subject description
This subject analyses central organisational challenges for those who manage people in organisations and examines a variety of proposed solutions. The hospitality environment is approached as a platform for examining central areas of organisational behaviour. It thus starts with an overview of the hospitality industry, and then considers the role of the labour market and its implications for employment practices. Subsequent topics analyse organisational types and the role of managers and managing in organisations. These concerns 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 within a sustainable tropical context.
1.4 Subject learning outcomes and course learning outcomes
On successful completion of this subject, you will be able to:
• SLO1 - Evaluate the emerging challenges in the management of people within hospitality and other service industries;
• SLO2 - Assess positive leadership and the effective management of diverse work relationships within the context of hospitality and other service industries;
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• SLO3 - Discuss issues on the governance of the hospitality workplace and the employer/employee relationship within a tropical workplace and sustainability framework;
• SLO4 - Explain and critically evaluate application of concepts and theories relating to organisational behavior, such as emotional labour, empowerment and occupation.
These outcomes will contribute to your overall achievement of course learning outcomes. Your course learning outcomes can be located in the entry for your course in the electronic JCU Course and Subject Handbook 2021 (click on ‘Course Information’ bar/ select ‘Undergraduate Courses’ or ‘Postgraduate Courses’/ select relevant course/ scroll down to ‘Academic Requirements for Course Completion’, ‘Course learning outcomes’).
1.5 Student feedback on subject and teaching
Students are at the heart of JCU and as part of our commitment to improving the quality of our subjects and teaching, we regularly seek feedback on the JCU student experience. YourJCU Surveys are available to all students through LearnJCU. You will receive an email invitation when the survey opens. In response to previous student feedback and other data, the following enhancements to this subject have been made: • Tutorial activities are set more in the way to help improve case study analysis skills. • More up-to-date extended readings are provided for the relevant topics. Previous students feedback showed: 1) students are satisfied with the topics set in this subject overall; 2) students like the ‘real business/company’ idea in the research report; 3) students also commented some practices on case study analysis, in particular in the later part of the semester, would be helpful for them to prepare for the final exam.
1.6 Subject resources and special requirements
All subject readings and resources, including journal articles, book chapters, websites, videos, print and eTextbooks, are available to view online from your Readings list via your LearnJCU subject site.
1.6.1 Prescribed Texts
Walker, J.R. and Miller, J.E. (2015). Supervision in the hospitality industry-Leading Human Resources (8th ed.). Hoboken, NJ: Wiley.
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Baum, T. (2006). Human Resource Management for Tourism, Hospitality and Leisure-an international perspective. London: Thomson.
The JCU Library has limited print copies of prescribed textbooks for two-day loans, and options for viewing available eTextbooks online.
1.6.2 Recommended Textbooks • Lashley, C. & Lee-Ross, D. (2003). Organization behaviour for leisure services. Oxford:
Butterworth Heinmann.
• Nickson, D. (2007). Human Resource Management for the hospitality and tourism industries. Amsterdam; Sydney: Butterworth-Heinemann.
1.6.3 Further Reading • Chen,T.Z. and Pearce, P. (2012). Research note: Seasonality patterns in Asian tourism. Tourism
Economics, 18(5), 1105-1115. • Koenig-Lewis, N. and Bischoff, E.E. (2005). Seasonality Research: The State of the Art.
International Journal of Tourism Research, 7, 201-219. • Sloan, P., Legrand, W., Chen, J.S. (2009). Sustainability in the hospitality industry – principles of
sustainable operations. Amsterdam; Oxford: Butterworth Heinmann. • Yuksel, A. (2008). Tourist Satisfaction and Complaining Behavior-Measurement and Management
Issues in the Tourism and Hospitality Industry. Portland, US: Nova Science Publisher. Suggested journals: • Cornell (Hotel and Restaurant Administration) Quarterly; • Harvard Business Review; • International Journal of Hospitality Management; • International Journal of Contemporary Hospitality Management; • Journal of Hospitality and Tourism Research; • Leisure and Hospitality Business; • Journal of Human Resources in Hospitality and Tourism
Suggested trade press for an up to date knowledge of the industry:
• Caterer and Hotelkeeper; • Hospitality; • Restaurant and Hotels
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2 Assessment details 2.1 Key dates
Key dates Date
Census date and Last date to withdraw without financial penalty
See 2021 Study Period and Census Dates
Last date to withdraw without academic penalty See 2021 Study Period and Census Dates
Assessment item 1: Test/Quiz 1 - (25%) - Individual Due Week 5, Friday, 10 December 2021, 11:59 PM (SG Time)
Assessment item 2: Research report - (25%) - Group Due Week 7, Friday, 31 Decenber 2021, 11:59 PM (SG Time)
Assessment item 3: Examination (centrally administered) - (50%) - Individual
In examination period
2.2 Requirements for successful completion of this subject
In order to pass this subject, you must:
• Achieve an overall percentage of 50% or more
• Demonstrate a reasonable attempt on all assessment items. Students who have completed less than 100% of the assessment will be subject to review by the College Assessment Committee which could result in an ‘X’ grade (Fail).
• Students who have completed less than 80% of assessment requirements will receive an ‘X’ grade (Fail)
• Demonstrate regular attendance and engagement with the content of this subject in accordance with student participation requirements as outlined above, including but not limited to any mandatory face to face attendance or online session participatory attendance.
Note that the bullet point provided represents the JCU minimum passing requirement. Assessment items and final grades will be reviewed through moderation processes (Learning, Teaching and Assessment Procedure, 3.6). It is important to be aware that assessment results “must always undergo final ratification for each study period. No single grade or mark represents a final result in a subject” (Learning, Teaching and Assessment Procedure, 3.7.4.). Final results for this subject will be graded as described in the Student Results Policy.
2.2.1 How do I track my progress in this subject? • Feedback for the mid-semester test will be provided within one week after the test completion: The
suggestions provided to you will focus on strategies to improve your knowledge and skills in the first 5 topics and will provide you with ideas on how to improve your studying for the later topics;
• Feedback on your research report will be provided within two to three weeks after submission (depending on the class size): these suggestions will describe in more detail how to apply subject concepts when analysing real business scenarios.
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2.3 AccessAbility Services and Support
Reasonable adjustments may be made to assist you to manage additional circumstances impacting on your studies provided these do not change the academic integrity of a degree. Reasonable adjustments do not alter the need to be able to demonstrate the inherent requirements of the course. If you believe you will experience challenges completing your degree or course because of a disability, health condition or other reason, you should discuss your concerns with AccessAbility Services. Your course inherent requirements can be found here - https://www.jcu.edu.au/learning-and- teaching/resources/inherent-requirements
2.4 Assessment items
ASSESSMENT ITEM 1: TEST/QUIZ 1
Aligned subject learning outcomes
• SLO 1. Evaluate the emerging challenges in the management of people within hospitality and other service industries.
• SLO 4. explain and critically evaluate application of concepts and theories relating to organisational behavior, such as emotional labour, empowerment and occupation.
Group or individual Individual
Weighting and due date 25%; 1 hour; 50 multiple-choice questions
Due Week 5, Friday, 10 December 2021, 11:59 PM (SG Time)
ASSESSMENT ITEM 1: DESCRIPTION The aim of this assessment is to test students’ knowledge and understanding of key concepts in this subject. Instructions 1. Log onto your subject site on LearnJCU and click the Assessment folder. 2. Select the Assessment Item 1 link to the Mid Semester Test. Useful Information • You will have 1 hour online to complete the online test which will be open for 24 hours; you will only have one attempt. • There are 50 Multiple-choice questions that cover the concepts from Weeks 1-5 including key concepts in tourism, hospitality and leisure, Labour markets, employment practices, organizational types in hospitality and employee motivation. A practice test will be available in Week 4. • Information in how to use Respondus software will be available on your LearnJCU subject site under the assessment task 1 tab. Submission Your test answers will be automatically submitted as you submit each answer online. You will get your marks immediately but the correct answers will only be released after the test is close. Return of Assessment
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General feedback for overall test performance will be provided to the whole class after the closure of the test. ASSESSMENT ITEM 2: RESEARCH REPORT
Aligned subject learning outcomes
• SLO 2. Assess positive leadership and the effective management of diverse work relationships with the context of hospitality and other service industries.
• SLO 3. Discuss issues on the governance of the hospitality workplace and the employer/employee relationship within a tropical workplace and sustainability framework.
• SLO 4. Explain and critically evaluate application of concepts and theories relating to organisational behavior, such as emotional labour, empowerment and occupation.
Group or individual Group
Weighting and due date 25%
Due Week 7, Friday, 31 Decenber 2021, 11:59 PM (SG Time)
ASSESSMENT ITEM 2: DESCRIPTION The aim of this assessment is to research and report on one element of a hospitality organizations operations and apply the theories and concepts in this subject to address identified organisational/unit challenges. Instructions 1. Read the criteria/marking sheet for this RESEARCH REPORT prior to starting this task. 2. Choose a hospitality unit or organisation. You should avoid choosing an organisation similar to another student and your lecturer will prepare an off-organisation list. 3. Research information about the organisation.
a. You should search the organization’s official website first, looking for basic background information, such as its development history, its mission, its business scope, etc. b. You may use primary sources such as organisational personnel interviews. (Interviewees must be properly identified in the report in terms of organisation, position and name.) c. You will need to search through the academic literature for this material. It is worth noting here that there is literature in the academic texts and journals relating to some of the more well-known organizations, e.g. Ritz-Carlton. d. You may use secondary data, such as the organization’s annual report, customers’ online reviews, etc.
4. Identify and critically evaluate how one key element of Hospitality, Cultures and People is enacted in the organisation.
a. Focus on one element from Hospitality, Cultures and People. For example, you may choose to explore ‘motivation’. b. Further, critically assess any problems or issues the organisation faces in relation to this element. i. You need to apply concepts based on academic knowledge gained from this subject. Your literature, however, needs to be academically appropriate, which means that 1) your
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information sources must be from either academic journal articles or government/business reports; c. Make recommendations on how the organisation can improve on its delivery and management of the element.
5. Develop your individual report (2000 words) in a report format with the following headings and subheadings
• A report cover page – includes the organization’s name, contact methods (website, or address, or contact numbers), your name and student number. • Executive summary –Details the reasons for the research, the core points of the methodology, the main results and key conclusions. It should be presented as paragraph with relevant sub-headings but should not be more than one page. (100 words) • Table of Contents • Introduction –the aims and objectives of the report and the key element you identified for research and analysis. (50 words) • Background – provides a brief description of the organization, i.e. brief history, organisation structure (e.g. restaurant, hotel chain, locations). Here you will mention the single element of Hospitality, Cultures, & People which you will be exploring. (150 words) • Literature Review – Identify, research and discuss the element of Hospitality, Cultures & People you explored and the relevant sources you found (e.g. employee rewards, empowerment, culture).
o In this section, you should report on the steps you have taken to search for existing information about the element you identified. For each step, you must summarize the information found and any key conclusions you can draw from that information relevant to your identified element. At the end, you should have a section summarizing the gaps and limitations in the information you have found and a few sentences describing your overall conclusions and what these mean for conducting further research to fill in the gaps and limitations. (600 words)
REPORT BODY • Discussion/Analysis – your analysis of the current situation and any underlying problems/issues in relation to the element you are exploring, e.g. employee motivation, organizational culture, training, empowerment, etc. This must be supported by concepts, frameworks, and other material from the literature which relate to the element you are exploring. (800 words) • Recommendations – provide recommendation for ways in which the organization could improve on its current practices. Your recommendations need to be appropriately supported and take into account resources, environment and other factors which will contribute to their success. (300 words) • References - Reference list giving details of any sources used in the research. The APA referencing system is to be used throughout. Using the APA referencing style, you must provide appropriate theoretical support for what you write. That is, you must clearly distinguish between your ideas, other’s ideas adapted to your own, and ideas taken from the literature as verbatim quotations. Literature citations must be relevant. • Appendices-Appropriate appendices need to be properly linked to the detail within the report.
Submission 1. Submit your Research Report to the Assessment Item 2 dropbox on your LearnJCU subject site. Further details on submissions will be discussed in tutorials.
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Return of assessment The marked assessment and feedback will be available online through LearnJCU no later than 21 days after the due date. ASSESSMENT ITEM 2: CRITERIA SHEET (OR RUBRIC) See rubrics. ASSESSMENT ITEM 3: EXAMINATION
Aligned subject learning outcomes
• SLO 1. Evaluate the emerging challenges in the management of people within hospitality and other service industries.
• SLO 2. Assess positive leadership and the effective management of diverse work relationships with the context of hospitality and other service industries.
• SLO 3. Discuss issues on the governance of the hospitality workplace and the employer/employee relationship within a tropical workplace and sustainability framework.
Group or individual Individual
Weighting and due date 50%; 2 hours
In examination period
ASSESSMENT ITEM 3: DESCRIPTION The aim of this assessment is test students’ knowledge and application of the key concepts and theories in this subject, to analyse business scenarios and provide recommendations for management in the hospitality industry. Instructions 1. Attend the examination at the scheduled date and time as advised by the JCU examinations timetable. Useful Information The examination will consist of 2 parts.
• Part A: 5 short answer questions (30%)
• Part B: 1 case study (20%)
•
3 Submission and return of assessment 3.1 Submission of assessment
Refer to each Assessment Items.
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3.2 Late submissions
The Learning, Teaching and Assessment Procedure (3.1.8d) outlines a uniform formula of penalties imposed for submission of an assessment item after the due date. This formula is 5% of the total possible marks for the assessment item per day including part-days, weekends, and public holidays. If submitted after 20 days, the assessment item thus would be awarded 0 marks (i.e. 5% x 20 = 100% of total possible marks in penalties). For assessment items weighted 0%, and submitted after 10 days a DNS grade is awarded.
3.3 Special Consideration (including deferrals and extensions)
You are encouraged to access equity measures if you are affected by extenuating circumstances while undertaking the subject. JCU’s Special Consideration Procedure requires that you must must make yourself available for assessments and examinations at the scheduled times and extensions or deferrals for an assessment item due to previously scheduled commitments such as weddings or holidays, will not be granted. All Special Consideration requests can be applied for through the Special Consideration application form. The form is linked to the Special Consideration Procedure and also available on the Student Forms webpage.
3.4 Academic Integrity
You are are required to complete the Coursework Academic Integrity Modules available in your LearnJCU site. All non-examination items of assessment are required to be submitted with the Assessment Declaration available through LearnJCU. The Assessment Declaration contains statements relating to academic integrity under the Coursework Academic Integrity Policy and Procedures. All instances of academic misconduct are treated very seriously by the University and students may be severely penalised for committing any form of academic misconduct. For more information regarding academic integrity, see https://www.jcu.edu.au/students/learningcentre/academic-integrity
3.5 Return of assessment
The requirements for an assessment’s return date, time and manner will be determined by the Subject Coordinator in line with the JCU Learning, Teaching and Assessment Procedures. Feedback will be given, and you can discuss your assessment with the marker as per clause 3.5 of the Learning, Teaching and Assessment Procedures. You will be informed of your grade for every component of assessment in the subject under clause 3.5.1 and 3.5.2 of the Learning Teaching and Assessment Procedures.
3.6 Review of assessment
Assessment items and final grades will be reviewed through moderation processes (Learning, Teaching and Assessment Procedures, 3.6). It is important to be aware that assessment results “must always
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undergo final ratification for each study period. No single grade or mark represents a final result in a subject” (Learning, Teaching and Assessment Procedures, 3.7.4.). Assessment in this subject may involve the use of Respondus with camera surveillance or webcams. Respondus can record an assessment attempt, and that recording will be used for the investigation of cheating or any other conduct which may contravene JCU Policies and Procedures. Footage will only be accessed by persons authorised by the University to do so and may be shared with internal or external investigators. The footage constitutes Personal Information and will be stored and accessed in accordance with JCU’s Information Privacy Policy. Students can seek a review of individual assessment pieces through the process identified in clause 3.8 of the Learning, Teaching and Assessment Procedures. Students can seek a review of the final subject result through the process contained in the Review and Appeal of a Final Subject Result Procedure.
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4 Learning and teaching in this subject 4.1 Subject calendar Please note, the sequence of some topics may change due to staff availability, resourcing, or due to unforeseen circumstances. Please monitor announcements made via LearnJCU. Week/Module Lecture Tutorial Readings/Preparation Relationship to assessment
1 11/11/2021
Session 1
Lecture 1– Overview of the whole subject; Introduction to tourism, hospitality and leisure
Subject outline Test/Quiz 1, Research Report, Examination
2 18/11/2021
Session 2
Lecture 2 – Labour Markets
Lecture 3 – Employment Practices
Introduction to Assessment Tasks Article 1 - Davidson, McPhail and Barry (2010); Article 2 - Baum (2015)
Baum (Ch 3, 5) and Nickson (Ch 4, 5, 6)
Test/Quiz 1, Research Report, Examination
3 25/11/2021
Session 3
Lecture 4 – Organisational types in hospitality
Lecture 5 – Employee motivation
Article 1 - Solnet et al (2012) Case Study - SouthWest Airlines
Article 2 - Cho et al (2006); Article 3 - Mpofu and Hlatywayo (2015); Case Study - Using flexible labour staff in hotels
Lashley & Lee-Ross (Ch 2), Baum (Ch 4), Walker & Miller (Ch 8, 14)
Test/Quiz 1, Research Report, Examination
4 02/12/2021
Session 4
Lecture 6: Group behaviour and teams
Online Test/Quiz
Article 1 - Mehmet et al (2012); Article 2 - Dhar (2015); Article 3 - Horng et al (2015)
Article 1 - Limpanitgul & Jirotmontree (2012) Article 2 - Chen & Wallace (2011); Article 3 - Chang and Teng (2017); Article 4 - Dup Na Linh Pat (2015);
Walker & Miller (Ch 9, 11) Test/Quiz 1, Research Report, Examination
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Week/Module Lecture Tutorial Readings/Preparation Relationship to assessment
Case Study -Flight Center, Australia
5 09/12/2021
Session 5
Lecture 7 Organisational culture and cultural contexts (1)
Article 1 - Bouranta and Psomas (2017)
Baum (Ch 6,7) and Nickson (Ch 3) Research Report, Examination
LR LECTURE RECESS
6 23/12/2021 Session 6
Lecture 8 Organisational culture and cultural contexts (2)
Case study - the just hired as a Supervisor Blues
Baum (Ch 6,7) and Nickson (Ch 3) Research Report, Examination
7 30/12/2021 Session 7
Lecture 9 – Leadership and power in organisations
Article 1 - Lo (2012); Article 2 - SouthWest Airlines; Article 3 - Tavitiyaman (2014); Article 4 - Quintana et al (2015); Article 5 - Ling et al (2016); Article 6 - McGehee (2015)
Walker & Miller (Ch 2) Research Report, Examination
8 06/01/2022 Session 8
Lecture 10 – Decision making in organisations
Article 1 - Altarawneh et al (2010); Article 2 - Mardani et al (2016); Case study - Firm, Fair and Open?
Walker & Miller (Ch 13) Research Report, Examination
9 13/01/2022 Session 9
Lecture 11 – Sustainability in the hospitality context
Article 1 - Baum et al (2016); Article 2 - Prud'homme and Raymond (2016); Case study - Who's managing this place?
Baum (Ch 10) Research Report, Examination
10 20/11/2022 Session 10
Lecture 12 – The tropics and the hospitality context
Article 1 - Schroeder; Article 2 - Che et al (2012); Article 3 - Murphy et al (2014); Case study - Scandic Hotels
Article 1 - Chen & Pearce (2012); Pearce (2009) Article 2 - Koenig-Lewis & Bischoff (2005)
Research Report, Examination
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Week/Module Lecture Tutorial Readings/Preparation Relationship to assessment
SV Study Vacation/Public Holiday/Exam Prep – Monday 24/01/2022 to Sunday 06/02/2022
EP EXAM PREPARATION/EXAMS – Monday 07/02/2022 to Friday 18/02/2022
5 Rubrics 5.1 Assessment Task 2 Rubric
Research Report Rubric: Grading Criteria (25% of assessment) Criteria Exemplary 75-100% Satisfactory 50 to 74% Unsatisfactory 0 to 49% Grade
Executive summary Weight: 5%
All the most important information and the key points are covered for each section of the report.
All the sections are covered, not clear what the most important information is for some sections.
Too long or too short. Do not cover all aspects statements.
Introduction
SLO 2 Weight: 5%
The introduction to the report is clear including aims and objectives, and key element identified.
The introduction to the report is outlined including aims and objectives, and key element identified.
The introduction lacks clarity including aims and objectives, and key element identified.
Background to the organization
SLO 2 Weight: 5%
Demonstrate a thorough description on the background of the organization including history, structure, mission statement/vision, clientele and location.
Demonstrate a sound consideration on the background of the organization including history, structure, mission statement/vision, clientele and location.
Limited or logically flawed consideration on the background of the organization including history, structure, mission statement/vision, clientele and location.
Literature Review SLO 2, 3
Weight: 15%
Identify and use highly relevant existing information, provide an accurate and succinct summary of key information, demonstrate awareness of major limitations and gaps in the available evidence.
Identify and use reasonably relevant existing information, provide a sound summary of key information, demonstrate some awareness of major limitations and gaps in the available evidence.
Limited and/or inadequate number of sources. Summary does not identify key relevant information. No awareness of limitations and gaps.
Analysis of the organization’s practices
SLO 2,3,4 Weight: 30%
Sound analysis of the underlying causes of the problems/issues supported by concepts and materials from the literature. Strong ability to interpret work practice, analyse data and draw conclusions. Detailed planning and clear presentation.
Demonstrate adequate analysis of the underlying causes of the problems/issues supported by concepts and materials from the literature. Able to interpret work practice and draw conclusions. Some planning in presenting information.
Poor analysis of the underlying causes of the problems/issues supported by concepts and materials from the literature. Strong ability to interpret work practice and draw conclusions. Weak planning of work
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Recommendations SLO 3
Weight: 20%
Demonstrates sound understanding of problems/issues. Recommendations are supported by literature and easily convince management to support.
Some understanding of problems/issues. Some recommendations are supported by literature and possibly convince management to support.
Weak understanding of problems/ issues. Recommendations are not supported by literature and not likely to get management’s support.
References Weight: 10%
Good readings in academic journals and articles. In-text references are accurately cited. List all cited references using correct APA referencing style.
Some readings in academic journal articles. In-text references are properly cited. List all cited references using correct APA referencing style.
Poor readings in academic journals articles. In-text references are not properly cited. Did not list all cited references and use incorrect APA referencing style.
Report structure & style and Presentation Weight: 10%
Structure of report is good including ‘Table of Contents’, other sections and page numbers. Excellent in organising content in a logical, concise and cohesive manner. Grammar, punctuation, expression is of high standard.
Organise content in a manner easy to understand. Structure of report is clear. Grammar, punctuation, expression is good.
Unable to organise content in a logical, concise and cohesive manner. Structure of report needs improvement. Grammar, punctuation, expression is weak.
TOTAL /100%
Research Report mark /25%
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