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2016/2017  BA-BSTHO1020U  Organizational Behavior: Tourism and Hospitality

English Title
Organizational Behavior: Tourism and Hospitality

Course information
Language English
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Quarter
Start time of the course First Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for BSc in Service Management
Course coordinator
  • Silviya Svejenova Velikova - Department of Organization (IOA)
Teacher: Roar Veiter Bovim
Main academic disciplines
  • Management
  • Organization
  • Organisational behaviour
Last updated on 18-08-2016
Learning objectives
To achieve the grade 12, students should meet the following learning objectives with no or only minor mistakes or errors: After taking this course, the students should be able to:
  • Demonstrate an understanding of concepts, theories, models and perspectives presented in the course.
  • Demonstrate an ability to analyze and explain complex organizational situations and practices, using concepts, theories, models and perspectives discussed in the course.
  • Formulate effective solutions to organizational problems or situations, using the concepts, theories, models and perspectives addressed in the course.
  • Deliver well‐structured and compelling written and oral presentations on organizational associated issues, tailored to the needs of a specific audience.
Course prerequisites
English language skills equal to B2 level (CEFR) and math skills equal to Danish level B are recommended.
Examination
Organizational Behavior: Tourism and hospitality:
Exam ECTS 7,5
Examination form Oral exam based on written product

In order to participate in the oral exam, the written product must be handed in before the oral exam; by the set deadline. The grade is based on an overall assessment of the written product and the individual oral performance.
Individual or group exam Individual exam
Size of written product Max. 3 pages
1 standard page is counted as 2,275 characters including spaces.
Assignment type Written assignment
Duration
Written product to be submitted on specified date and time.
20 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Grading scale 7-step scale
Examiner(s) Internal examiner and external examiner
Exam period Autumn
Make-up exam/re-exam Oral Exam
Duration: 20 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Examiner(s):: If it is an internal examination, there will be a second internal examiner at the re-exam.
Description of the exam procedure

20 minutes individual oral examination based on a individual written assignment, both counting in the grade assessment. The written assignment is based on a 24-hour case.

 

Re-take and make-up examinations is an individual oral examination of the whole subject. Any previous written assignment is not included in the grade assessment.

 

Writing and library skills are important aspects of the students’ overall competence as a student. Additionally to the written assignment, students will be asked to write a single paragraph (max. 200 words) for the final exam, based on sources they have found themselves using the library’s databases.
Course content and structure

This course will provide students with a fundamental understanding of the characteristics and behavior of groups and organizations. Students will be acquainted with contemporary perspectives on how organizations act and how organizations impact the actions of organizational members and vice versa. Modernist, symbolic-interpretive, critical and postmodern perspectives on organizations are presented, and it is expected that by the end of the course, students are not just familiar with differences between these perspectives, but also can see the strengths and weaknesses of the various perspectives.
 
The course will offer specific emphasis on organizational issues in the context of tourism and hospitality. It will examine group dynamics and processes, culture, leadership, power, and organizational structure, as well as how the organizational context and environment influences on the organization. Throughout the course students will explore relations between individuals (employees, managers, leaders), formal and informal groups, organizations, industries and the wider organizational context.
 
A range of teaching methods and course materials will help us introduce important approaches, concepts, and frameworks, and apply those to different types of organizations operating in diverse sectors and geographies. The course will also highlight particularities of organizational behavior in the specific case of tourism and hospitality, through a range of examples from around the world.
 
The course will allow students (1) to develop an ability to analyze, comprehend, and explain important aspects and determinants of behavior in organizations, and 2) to apply theories and approaches from the course in a practical way to competently and strategically address problems, envision and achieve organizational change, and learn what it takes to be more effective and engaging leaders and managers, especially in the context of tourism and hospitality.
Teaching methods
Case discussions, lectures, presentations, exercises, and team work
Student workload
Regular class sessions 30 hours
Readings of about 550 pages of literature 127 hours
Other preparation prior to class 20 hours
Preparation for and paerticipation in exam 30 hours
Expected literature

Books
Clegg, S., Kornberger, M. and Pitsis, T. 2016. Managing & Organizations. An Introduction to Theory & Practice. 4th Edition. London: Sage Publications Ltd.
Hatch, M. J. 2011. Organizations. A Very Short Introduction. New York: Oxford University Press.

Articles for download
Ashforth, B. E. and Mael, F. 1989. Social Identity Theory and the Organization. Academy of Management Review, 14(1): 20-39.
Katzenbach, J. R. and Smith, D. K. 1993. The Discipline of Teams. Harvard Business Review, vol. 83 (7/8), pp. 162-171.
Kotter, J. P. 1990. What Leaders Really Do. Harvard Business Review, vol. 79 (11), pp. 85-96.
Mintzberg, H. 1981. Organization design: fashion or fit? Harvard Business Review, vol. 59 (1), pp. 103-116.

Compendium
Handy, C. 1993. Chapter 1: About This Book. In Understanding Organizations, 4th edition, pp.13-25. New York: Oxford University Press.
Hatch, M. J. and Cunliffe, A. L. 2006. Chapter 4: Organizational Social Structure. In Organization Theory: Modern, Symbolic and Postmodern Perspectives. Second Edition, pp. 101-138. Oxford University Press.
Hatch, M. J. and Cunliffe, A. L. 2006. Chapter 6: Organizational Culture. In Organization Theory: Modern, Symbolic and Postmodern Perspectives. Second Edition, pp. 175-203 and 213-219. Oxford University Press.
Morgan, G. 2006. Chapter 6: Interests, Conflict, and Power: Organizations as Political Systems. In G. Morgan: Images of organization, pp.149-206. Updated edition. Thousand Oaks, CA: Sage.
Schein, E. H. 2004. The Concept of Organizational Culture: Why Bother? In J. S. Ott, J. M. Shafritz and Y. S. Yang (eds. 2011): Classic Readings in Organization Theory. 7th edition, pp. 349-360. South Melbourne, Vic.: Wadsworth, Cengage Learning.
Senior, B. and Swailes, S. 2010. Chapter 6: Leadership and change. In Organizational Change. Fourth
Edition, pp. 225-257 and 273-279. Harlow, England: Pearson.
Van Maanen, J. 1991. The smile factory: Work at Disneyland. In P. J. Frost, L. F. Moore, M. R. Louis, C. C. Lundberg and J. Martin (eds.): Reframing Organizational Culture, pp. 58-76. Newbury Park, CA: Sage.

Please note, minor changes may occur. The teacher will upload the final reading list to LEARN two weeks before the course starts.
Last updated on 18-08-2016