BM083: Evaluate, Critically Consider and Apply the Theory and Practice of Leadership: Critical Issues in Hospitality and Tourism Leadership Report, QMU, Singapore

Assessment Specification 

 DIET 1

Aims of the Module/Assessment:

Evaluate, critically consider and apply the theory and practice of leadership with specific reference to the global hospitality and tourism context.

Learning Outcomes:

Assessment Specification (question, word limit, weighting, instrument of assessment):

• Articulate a critical knowledge and understanding of leadership in hospitality and tourism in national and international contexts
• Respond creatively to a number of practical issues in relation to leadership in a variety of professional contexts
• Critically evaluate a range of problems in connection with leadership and leadership style in contemporary hospitality and tourism contexts; apply a range of evaluative techniques of theory and understanding to provide solutions to these complex issues.
• Demonstrate effective leadership at a personal level through engagement with a range of creative professional skills, communication, and originality of approach to conceptual and practical leadership issues.

Diet One:

From your research and knowledge of the hospitality and tourism industry, you are required to identify either a hospitality or tourism organization in which to investigate leadership.  You must negotiate access to the organization and to the key individuals within it, in an attempt to develop an analysis of the leadership style prevalent in the organization, the issues inherent in this style of leadership as well as the impacts that this style of leadership has upon the organization.  The assessment will take the form of a written report.