Competing Values in Hospitality
Competing values in the culinary arts and hospitality industry
Leadership roles and managerial competencies
Michael W. Riggs and Aaron W. Hughey
Abstract: It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from career preparation programmes. This study compared the self-assessed leadership roles and managerial competencies of hospitality students and hospitality management professionals in employment. Using the Competing Values Framework (CVF) as a theoretical framework, eight leadership roles and 24 managerial competencies were examined in an effort to identify similarities and differences between the two groups. The authors found limited significant differences between the perceptions of the two groups; overall, the ranking of leadership roles and managerial competencies by the two populations were very similar. Implications for academic culinary arts and hospitality programmes are also presented, together with recommendations for future inquiry. Keywords: leadership and managerial competencies; competing values; culinary arts; hospitality industry
Dr Michael W. Riggs is Executive Chef and Associate Professor of Culinary Arts, Bowling Green Technical College, 1845 Loop Street, Bowling Green, KY 42101, USA. E-mail: mike.riggs@kctcs.edu. Professor Aaron W. Hughey is with the Department of Counseling and Student Affairs, TPH 417-D, Western Kentucky University, Bowling Green, KY 42101, USA. E-mail: aaron.hughey@wku.edu.
The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past (Shivpuri and Kim, 2004; Umbreit, 1993). Hospitality and culinary arts educators are
Leadership roles and managerial competencies
Michael W. Riggs and Aaron W. Hughey
Abstract: It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from career preparation programmes. This study compared the self-assessed leadership roles and managerial competencies of hospitality students and hospitality management professionals in employment. Using the Competing Values Framework (CVF) as a theoretical framework, eight leadership roles and 24 managerial competencies were examined in an effort to identify similarities and differences between the two groups. The authors found limited significant differences between the perceptions of the two groups; overall, the ranking of leadership roles and managerial competencies by the two populations were very similar. Implications for academic culinary arts and hospitality programmes are also presented, together with recommendations for future inquiry. Keywords: leadership and managerial competencies; competing values; culinary arts; hospitality industry
Dr Michael W. Riggs is Executive Chef and Associate Professor of Culinary Arts, Bowling Green Technical College, 1845 Loop Street, Bowling Green, KY 42101, USA. E-mail: mike.riggs@kctcs.edu. Professor Aaron W. Hughey is with the Department of Counseling and Student Affairs, TPH 417-D, Western Kentucky University, Bowling Green, KY 42101, USA. E-mail: aaron.hughey@wku.edu.
The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past (Shivpuri and Kim, 2004; Umbreit, 1993). Hospitality and culinary arts educators are