Pacific International Hotel Management School

Assessment Brief

Course Name Managing Hospitality Organisations

Programme & Diploma in Hotel Management – Semester 5

Semester

Assessment 2
Number

Title Management Analysis Report

Semester July 2010

Week 17 Thursday 18 November 4.00 PM – this can be
Due Date
emailed 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, all
assignments must be completed.

Word Length 1500 – 2000 words

Weighting 30%
Questions and answers
Style / Format

Individual / Group Individual

Email me the assignment by the due date and I will put this through
Turn-it-in
turnitin.
Requirement

This assignment will use your research skills and you will be
Background /
expected to show originality and an understanding of the
Scenario
management process.

Referencing for this assignment must be in accordance with the

Refer 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

 answer is expected for each.

1. ‘Control is just a technique improvised by managers who are

Task(s)
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 no
why?

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

turnover in the hospitality industry. What are the costs
involved and what actions would you recommend be taken to
help reduce staff turnover. What considerations should
underlie the recruitment and selection of staff? Outline the
basic stages in a planned and systematic approach to staff
recruitment. Discuss to what extent the basic stage of
recruitment and selection are followed within the hospitality
industry 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. Do

technological advances impact on both strategy and
structure? 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 is
an important focus.

Course Outcomes
Assessed 1. Critically examine concepts, theories and practices of
management within a hospitality and hotel framework
3 Conceptually apply organisational theories extended to
change management, problem solving and decision making
4 Apply organisational and management concepts to working
with teams, people and managing diversity.
5 Understand the complexity of managing organisations
 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 and
contrast 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; the
consequences for which are outlined in Section H of the PIHMS
Student Handbook.

See attached Marking Guide

Assessment This assignment should be returned to you within 2 weeks of the

Return date of submission.
Feedback will be given with the assignment
 Management Analysis Marking Schedule
Criteria / Marking Guide % Actual
Weighting Mark
Discussed the statement by giving your opinion and reinforcing
this with literature. Included the following. 20
• Organisational control?
• Advantages and disadvantages of organisational control?
• Can organisations survive without control? Discussed why
or why not using references to reinforce answere

Discussed and explained why there is generally a high staff

turnover in the hospitality industry. Included the costs involved 20
and recommendations for action to be taken to help reduce staff
turnover. Considered what should underlie the recruitment and
selection 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 hospitality
organisation of your choice.

Discussed the effectiveness of the following concepts in

motivation – included applied examples: 20
• Positive reinforcement
• Negative reinforcement
• Punishment
• Extinction

Compared and contrasted the three levels of management.

Discussed whether technological advances impact on both 20
strategy and structure and explained how.

Discussed two arguments for social responsibility and two

arguments 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 of

reliable and valid sources. 30

Total Marks 150

Allocated Marks

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