special assignment ritin

8/8/2019 Special Assignment Ritin

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Pacific International Hotel Management School

Assessment Brief

Course Name Managing Hospitality Organisations

Programme &

Semester

Diploma in Hotel Management Semester 5

AssessmentNumber

2

Title Management Analysis Report

Semester July 2010

Due DateWeek 17 Thursday 18 November 4.00 PM this can beemailed to me and I will put it through turnitin.

Note: Failure to submit both email copy by due date will result in a

maximum grade of 50%, if your assignment is received no later than

2 weeks after the final due date.

If your assignment is handed in more than 2 weeks late, no mark

will be awarded, resulting in zero percent for this assessment.

N.B. To be able to sit the final examination for this course, allassignments must be completed.

Word Length 1500 2000 words

Weighting 30%

Style / FormatQuestions and answers

Individual / Group Individual

Turn-it-inRequirement

Email me the assignment by the due date and I will put this throughturnitin.

Background /

Scenario

This assignment will use your research skills and you will be

expected to show originality and an understanding of themanagement process.

Referencing for this assignment must be in accordance with theRefer to Chapters 1, 6 and 12 of Emerson, L. (2005). Writing

Guidelines for Business Students (3rd ed.). South Melbourne:Thomson/Dunmore Press.

The following questions could be in your exam - a high quality


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answer is expected for each.

Task(s)1. Control is just a technique improvised by managers who are

power hungry, with domineering personalities and who love

coercing people to do what they want. Discuss this statement

by giving your opinion on the following. What is organisational control?

What are the advantages and disadvantages of organisational

control?

Can organisations survive without control? If yes, Why? If nowhy?

2. Discuss and explain why there is generally a high staff

turnover in the hospitality industry. What are the costsinvolved and what actions would you recommend be taken to

help reduce staff turnover. What considerations shouldunderlie the recruitment and selection of staff? Outline the

basic stages in a planned and systematic approach to staffrecruitment. Discuss to what extent the basic stage of

recruitment and selection are followed within the hospitalityindustry by using a specific hospitality organisation of your

choice.

3. Discuss the effectiveness of the following concepts in

motivation ensure you give applied examples:

Positive reinforcement?

Negative reinforcement?

Punishment?

Extinction?

4. Compare and contrast the three levels of management. Dotechnological advances impact on both strategy andstructure? If so how?

5. Discuss two arguments for social responsibility and two

arguments against social responsibility.

6. List the three reasons, and a short explanation of each

reason, giving examples, why management development isan important focus.

Course OutcomesAssessed

1. Critically examine concepts, theories and practices of

management within a hospitality and hotel framework

3 Conceptually apply organisational theories extended tochange management, problem solving and decision making

4 Apply organisational and management concepts to workingwith teams, people and managing diversity.

5 Understand the complexity of managing organisations


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6 Understand the framework of the local legal system

7 Understand the roles of the various legal structures an

organization can take

8 Understand how to manage employee health and safety

systems

9 Understand the framework and structure of the local

employment/industrial relations system and compare andcontrast with an international perspective.

10 Appreciate ethical, cultural and behavioural complexity within

a hospitality context.

Marking Criteria Your assignment will be marked on content, research scale and

quality, referencing, structure and grammar.

Referencing for this assignment must be in accordance with APA

Guidelines.

Note: Not referencing appropriately constitutes Academic

Dishonesty. This is deemed as Serious Misconduct; theconsequences for which are outlined in Section H of the PIHMS

Student Handbook.

See attached Marking Guide

AssessmentReturn

This assignment should be returned to you within 2 weeks of thedate of submission.

Feedback will be given with the assignment


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Management Analysis Marking Schedule

Criteria / Marking Guide %

Weighting

Actual

Mark

Discussed the statement by giving your opinion and reinforcing

this with literature. Included the following.

Organisational control?

Advantages and disadvantages of organisational control?

Can organisations survive without control? Discussed whyor why not using references to reinforce answere

20

Discussed and explained why there is generally a high staff

turnover in the hospitality industry. Included the costs involvedand recommendations for action to be taken to help reduce staff

turnover. Considered what should underlie the recruitment andselection of staff. Outlined the basic stages in a planned and

systematic approach to staff recruitment. Discussed to what

extent the basic stage of recruitment and selection are followed

within the hospitality industry by using a specific hospitalityorganisation of your choice.

20

Discussed the effectiveness of the following concepts in

motivation included applied examples:

Positive reinforcement

Negative reinforcement

Punishment

Extinction

20

Compared and contrasted the three levels of management.Discussed whether technological advances impact on both

strategy and structure and explained how.

20

Discussed two arguments for social responsibility and twoarguments against social responsibility. 20

Listed and discussed the three reasons, giving examples, why

management development is an important focus. 20

Referencing as per PIHMS Referencing Guide. Wide variety ofreliable and valid sources. 30

Total Marks 150

Allocated Marks

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