Leadership profiles for the new millennium

Greger, Kenneth R.; Peterson, John

doi:10.1016/s0010-8804(00)88882-5

Cited by 13 publications

(10 citation statements)

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“…The majority of research has focused on characteristics/traits (Tracey & Hinkin, 1994;Worsford, 1989) and skills of leaders (Greger & Peterson, 2000). Little work has been done in the area of leadership behaviors.…”

Section: Introductionmentioning

confidence: 99%

Leadership Behaviors In Hospitality Management Students

Arendt

Gregoire

2005

Journal of Hospitality & Tourism Education

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The importance of leadership in the hospitality field is recognized by industry professionals and educators. This study assessed self-reported leadership behaviors and leadership context of 345 undergraduate hospitality management students at eight universities in the United States. Students reported class and work as the context areas where they most frequently exhibited leadership behaviors. Mean leadership scores were higher for students who had held a position in a club, had leadership coursework, were junior or senior classification, or were female. No significant differences for mean leadership practice scores were seen based on age or having supervisory experience. Suggestions for integrating leadership into hospitality management curricula are provided. Keywords leadership behaviors, hospitality management curricula Disciplines Curriculum and Instruction | Educational Methods | Hospitality Administration and Management CommentsThis is an Accepted

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Section: Introductionmentioning

confidence: 99%

Leadership Behaviors In Hospitality Management Students

Arendt

Gregoire

2005

Journal of Hospitality & Tourism Education

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“…The entire public education arena is experiencing a shortage of administrators and that problem is exacerbated by a growing number of retirements (Cardman, 2003). It is a growing challenge to find educators with skills necessary to become strong administrators (Greger & Peterson, 2000). Some think administrators only need general leadership skills rather than training specific to education (Cardman, 2003).…”

Section: Administrator Shortagementioning

confidence: 99%

“…Some think administrators only need general leadership skills rather than training specific to education (Cardman, 2003). Although others agree leadership skills are important, they also argue that along with vision, good communication, and attention to detail, it is imperative for leaders to have specialized training related to their administrative position (Greger & Peterson, 2000).…”

Section: Administrator Shortagementioning

confidence: 99%

Factors influencing the effectiveness of school foodservice programs

Thornton

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“…Partlow and Woods (1995) and Greger and Peterson (2000) suggest that the guidelines for hotel management has shifted from the emphasis on institution to that on humanity, flexibility, creativity, sharing with employees, and communication between the labor and the management. Chung-Herrera et al (2003) also indicate competency in self-management is the most important factor of hospitality leadership, especially ethics and integrity dimension.…”

Section: Affective Domainmentioning

confidence: 99%

Needs Assessment of Professional Competencies of F&B/Hospitality Management Students at College and University Level

Horng

Lu²

2006

Journal of Teaching in Travel & Tourism

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The purposes of this study were to (1) construct the factors of Food and Beverage (F&B) management professional competency in terms of cognition, skill and affection for F&B/hospitality management students at college and university level, (2) analyze the perceived level of requirement and the self-assessed level of preparedness of F&B management professional competency of students and conduct a students' needs assessment, and (3) explore possible correlations between the per-Jeou-Shyan Horng ARTICLES Downloaded by [UNAM Ciudad Universitaria] at 07:35 23 December 2014ceived level of requirement and the self-assessed level of preparedness in F&B management professional competencies of students.A census survey by questionnaire was conducted with F&B/hospitality management senior students at college and university levels in Taiwan. The number of subjects totaled 927, with a response rate of 73.21% and a valid response percentage of 91.2%, or 618 valid questionnaires. The data were analyzed using methods including descriptive statistics, factor analysis, and the Pearson product-difference correlation. The major findings of this study were as follows:1. Five cognitive factors in the F&B management professional competencies were identified: planning and management, F&B design, product and service, environmental protection and safety, organization and operation, and relevant knowledge. Seven skill factors were identified: efficiency management, transaction and personnel management, control competence, emergency management, executive competence, interpersonal communication, and international service. Three affective factors were identified: job commitment, self-sentiment, and macroview. 2. All factors, except relevant knowledge, which was perceived "should possess," were ranked as "essential" by students; however, the students all considered themselves as not well prepared in all these competency factors as evidenced in their self-assessed level of these competencies, which were consistently ranked "ordinary" in the questionnaires. 3. Students' needs for the various F&B management professional competencies under survey are shown in the "Relativity Need Coordinates Grid" (RNCG). 4. There was a significant positive correlation between the perceived level of requirement and the self-assessed level of preparedness in the F&B management professional competency of students. This means the higher the level of requirement perceived by the students, the higher the level of preparedness in students' selfassessment.

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Leadership profiles for the new millennium

Cited by 13 publications

References 0 publications

Leadership Behaviors In Hospitality Management Students

Leadership Behaviors In Hospitality Management Students

Factors influencing the effectiveness of school foodservice programs

Needs Assessment of Professional Competencies of F&B/Hospitality Management Students at College and University Level

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