The definition of leadership has changed considerably in the past one hundred years, beginning with the "great man" concept and, more recently, focusing on "transformational leadership." The next step in leadership evolution is servant leadership, in which the leader seeks to support and empower followers. The implications are considerable for the hospitality industry, since it is based on the concept of leadership through service. Hospitality educators could take steps to instill servant leadership principles in students to equip them for this increasingly relevant leadership style.

This article develops a model of problem-based learning (PBL) and shows how PBL has been used for a decade in one graduate management program. PBL capitalizes on synergies among cognitive, affective, and behavioral learning. Although management education usually privileges cognitive learning, affective learning is equally important. By focusing on real-world problems, PBL helps students appreciate multiple perspectives, recognize nonrational elements of decision making, and confront ethical quandaries. Together, cognitive and affective learning underpin the essential third element: behavioral learning about how to implement plans, lead teams, resolve conflict, persuade others, and communicate with multiple constituencies. Specific examples of PBL projects illustrate this interrelationship.

A descriptive study was undertaken to learn more about women's career development in the hospitality industry from general managers' perspectives. The primary purpose of the study was to identify the communication skills and job-related activities that were perceived to have contributed most significantly to individuals' advancement, and to determine any differences between men's and women's perceptions regarding the most essential competencies and behaviors for advancement in the hospitality industry. Both groups rated the significance of eight potential obstacles to women's career development. Demographic information was gathered to determine whether significant differences existed between the samples of men and women.The samples of both men and women ranked listening competence as the most important communication skill for career advancement in the hospitality industry, followed by group leadership skills. Perceptions regarding the behaviors and/or circumstances that contributed to career development were also similar between the two groups; both ranked (1) hard work, (2) a positive attitude and (3) communication effectiveness as the three most essential items. The only significant difference between the two groups was with regard to the role mentoring played in mens' and womens' career development.The relative ranking of various obstacles to women's career development was similar between the samples of men and women; however, significant differences existed in the degree to which each group felt these items posed a problem to women in hospitality management.

Listening is a vital management skill. To find out more about how managers' listening is perceived in an organizational context, researchers administered a questionnaire to 144 managers and 827 of their subordinates in 6 hospitality organizations. Managers were asked to rate 26 of their own listening behaviors using a 7-point scale. Subordinates were asked to indicate their perceptions of their managers' listening behavior on each of the same 26 items. Profiles are presented of those managers who were perceived as particularly "good" or particularly "poor" listeners according to the ratings given them by their subordinates. Characteristics of those employees who gave their managers the highest and lowest ratings are also described. This information contributes to a better understanding of how managers' listening is perceived in organizational contexts.

The purpose of this study was to identify the competencies hospitality unit leaders perceived to be most critical for career development, and to determine whether perceptions of the importance of various skills and attributes/abilities varied when leaders worked in different organizational contexts. Leaders from two hospitality segments, land-based hotels and ocean-based cruise ships, participated in the study. Findings indicated notable differences between the two samples on a number of items.A background of relevant research on hospitality leadership competencies is provided. Contextual variables are examined as they contribute to better understanding differences in perceived competency requirements between land-based and ship-based leaders. Four contextual dimensions (staff composition, task requirements, organizational structure, and the external environment) are explored. A conceptual model is presented that illustrates the posited influence of organizational context on hotel and ship leadership competencies as they impact both selection processes and development activities.Results of this opinion-based study suggest that, while senior hotel and ship practitioners share a need for certain core competencies (positive attitude and effective listening), organizational context likely influences the relative importance of specific skills and attributes/ abilities required for effective leadership in each industry segment. Findings support previous research and have implications for educators, practitioners, and researchers. r

A study was conducted to relate leaching of a herbicide, atrazine [6‐chloro‐N‐ethyl‐N′‐(1‐methylethyl)‐1,3,5‐triazine‐2,4,‐diamine], and inorganic water tracers, Br− and Cl−, to the amount of deep‐percolating water produced from irrigation. Soil at the site was classified as a Dehli Loamy Sand (Mixed, Thermic, Tepic Xeropsamment) which was an unstructured sandy soil that was low in organic C content, conditions conducive to solute leaching. The relationship between depth of solute movement and amount of deep‐percolating water was measured in sprinkler, basin, and furrow irrigation methods. Soil distribution of inorganic tracers indicated that graded levels of added water treatments, which were based on reference evapotranspiration, produced corresponding increases in the depth of percolated water. Atrazine's soil distribution indicated greater downward movement in response to increases in amount of deep‐percolating water. Magnitude of leaching differed between irrigation methods and increased in the order: sprinkler < basin < furrow. Simulations using the LEACHM model provided a physically based explanation for the differences in water movement between sprinkler and basin methods. The total amount of applied water was similar at each level of percolation but sprinkler irrigations were more frequent, resulting in more evaporation and, consequently, less water available for deep percolation. Both amount and method of water application are important factors that determine pesticide movement and that, in irrigated agriculture, must be considered as integral components of pesticide management.

Part of the Hospitality Administration and Management Commons, and the Organizational Behavior and Theory Commons Recommended Citation Recommended Citation Brownell, J. (1994). Creating strong listening environments: A key hospitality management task [Electronic version].

What are the "right" personality traits for career success in hospitality management?