HADM 1150 - Organizational Behavior and Leadership Skills

Fall, spring. 3 credits. Letter grades only.

Required.

J. Brownell, K. Walsh, K. Workman.

This course provides students with the theoretical lenses and interpersonal skills required to become effective leaders of themselves and others at all organizational levels. With a particular emphasis on the hospitality industry, students develop an understanding and appreciation of the complexities of leading and managing individuals, teams and organizations, and acquire practical tools for accomplishing personal leadership and organizational goals within a service-based framework. Topics include understanding individual differences, leveraging conflict management, applying team-based problem-solving, understanding power and influence dynamics, principles of motivation, coaching and leadership, understanding of group process, and ethics. The course emphasizes practical application of all concepts to students’ personal and professional lives and goals, with particular emphasis on work-life in hospitality and broadly, service contexts. Students learn through the use of case studies, self-assessments, experiential exercises, readings, discussions, papers, and group activities.

Outcome 1: PLO 1.1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.

Outcome 2: PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.

Outcome 3: PLO 2.3: Students will demonstrate productive team behaviors.

Outcome 4: PLO 3.1: Students will identify the ethical dimensions of a business decision.

Outcome 5: PLO 4.1: Students will describe their personal strengths and development needs related to hospitality management.

Outcome 6: PLO 4.2: Students will identify the personal goals and learning opportunities required for continued personal and professional development.