This one-year leadership incubator course will enhance your career potential by providing you with leadership skills and insight from the following organizational perspectives: personal, team, business.
Master of Science in Hospitality Leadership
This master's degree in the field of hospitality management prepares professionals to accelerate their managerial or entrepreneurial career in hospitality, through building practical and strategic leadership expertise.
Students discover their own leadership style through academic study and continual assessment in practical and real-world assignments.
They develop leadership insight and skills in:
strategic management and organizational change
innovation, creativity and critical thinking
By the end of the course, students are able to understand, develop and lead successful teams, and drive business forward in a complex and globalized economy.
The following outline is an overview of the courses offered in the MS in Hospitality Leadership program. For precise details and course descriptions, refer to the Academic Catalog.
2 semesters, each comprising:
14 weeks of study
1 reading week
2 exam weeks
Students are required to complete and submit their dissertation at the end of the second semester.
INTRODUCTION TO HOSPITALITY LEADERSHIP
This course addresses the concept of leadership from a number of organizational perspectives. Students will focus on the complex relationships between employers, employees, owners, customers and other stakeholders, through increased insight in managerial and leadership functions. Emphasis is placed on the importance of learning in the workplace as a means of enhancing managerial and leadership effectiveness.
STRATEGIC OPERATIONAL MANAGEMENT
"Designing the strategy represents about 10% of its success, whilst implementing the strategy accounts for 90%". In the Strategic management, the students learn how to analyze the environment and design a business model. In Strategic Operational Management, students will learn how to enact their plans using new tools and methods. The aim of the course is to equip the students with a number of tools and methods that they can apply in practice when they face the task of implementing a strategy. Students will be given the opportunity to put theoretical concepts and their application to test when faced with a range of practical real life assignments from the hospitality world.
CULTURE AND ORGANIZATION
Adopting a multi-level approach to cultural influence, this course introduces participants to key theories and models of cultural difference at the societal, organizational and individual levels. These models are used firstly to develop an understanding of the different ways in which we can assess the impact of societal and organizational culture on management values and practices and, secondly, to predict key employee-related outcomes via mechanisms of cultural fit versus misfit and employee need satisfaction.
HOSPITALITY FINANCIAL MANAGEMENT
Financial knowledge and understanding is essential for managers in the hospitality industry. This course is divided into three specific parts. It first explores the fundamentals of financial accounting, focusing on the financial statements. It then looks at management accounting issues such as costs identification, cost-volume-profit analysis, full costing and activity-based-costing analyses, pricing issues, as well as the preparation and use of budgets. Finally, it assesses different capital budgeting tools and their applications in investment decision making process.
This course is designed to provide graduate students with a framework for academic and applied research. It first explores different research paradigms and approaches. Then it looks at evaluating appropriate research strategies in the hospitality and tourism industry. The course discusses in-depth different research instruments and their administration and ends with techniques to present and analyze research findings.
INNOVATION AND CREATIVITY
Innovation is not only a technical outcome, it is also a process where challenges and changes are acceptable features of the work environment. Establishing and encouraging an innovation-focused atmosphere requires flexibility on the part of management with regards to existing organizational procedures as well as having trust in the intentions and initiatives of employees. Students in this course will address a concept of creativity as a skill which the work environment can encourage and support and not as a special attribute of a few gifted employees. In addition, students will examine the challenges of establishing business processes and attaining corporate goals through the imagination and interest of creative employees. They will also have the opportunity to explore the management competencies that initiate and support organizational innovation.
This course provides an opportunity for students to explore corporate planning techniques and to build on the practice of strategic management. A major objective of this course will be to analyze the hospitality industry environment and to examine the main strategies used by the most important hospitality companies. Cases studies and examples will be used to study complex strategic issues with the hospitality world.
CONFLICT AND NEGOTIATION
This course provides an in-depth focus on different types of conflict as they manifest at the intrapersonal, interpersonal and intergroup level. Participants develop the capacity to analyze core causes of conflict and factors that influence the evolution of a conflictual situation, as well as to track the evolution of a conflict and to apply appropriate methods of conflict resolution by means of the application of theoretical principles to a wide range of conflict situations set in business, political and social contexts. The dynamics of negotiation situations and practical negotiation techniques are studied and, through the use of hands-on exercises, simulations, video-analysis and interactive presentations, participants learn the skills of successful negotiation.
This course addresses the concepts of ethical and positive leadership as well as leading change from a number of organizational perspectives. Students will focus on their own development regarding leadership skills, such as for instance social and emotional skills. Emphasis is placed on the importance of implementation and application to the workplace.
APPLIED RESEARCH PROJECT IN HOSPITALITY LEADERSHIP
In this course, students will have the opportunity to apply the skills and knowledge that they have learned in the program to real-world problems. More specifically, students will work in groups on management issues presented by hospitality companies. The process is comprised of the following steps: 1. The “client”, a hospitality company, present a management problem to the students at the beginning of the second semester; 2. Students research the problem during the semester designing appropriate strategy, using relevant research instruments, and critically evaluate the research findings; 3. At the end of the semester, students present the outcomes of their research and their solution to the client.
Age - Normally aged 21 years old or above.
Education - Applicants must hold an accredited bachelor degree (preferably in Hospitality, Tourism, Event Management or a BBA).
English Qualifications - If you are not a native English speaker, or if you have not spent the last 3 years in an English-taught school, please enclose one of the following:
TOEFL: minimum score of 550 points for the paper based test or 80 on the Internet Based Test (IBT). The TOEFL testing code number for Les Roches is 9827.
Cambridge First Certificate Exam (FCE): Grade A or Cambridge Advanced Exam (CAE): grade C. Please also send the statement of results with your detailed profile.
I.E.L.T.S : Academic Module minimum Overall Band Score of 5.5 and min. 5.0 in each part (listening, reading, writing, speaking).
Interview - The school may require a phone or personal interview before admission into the program.