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dc.contributor.authorMarnburg, Einar
dc.date.accessioned2014-12-11T13:50:44Z
dc.date.available2014-12-11T13:50:44Z
dc.date.issued2007-03
dc.identifier.citationMarnburg, E. (2007) Management principles in hospitality and tourism : freshman students' preferences. Journal of Human Resources in Hospitality & Tourism, 6(2), pp. 79-107nb_NO
dc.identifier.urihttp://hdl.handle.net/11250/227042
dc.descriptionThis is an Accepted Manuscript of an article published by Taylor & Francis in "Journal of Human Resources in Hospitality & Tourism" in March 2007, available online: http://wwww.tandfonline.com/10.1300/J171v06n02_05.nb_NO
dc.description.abstractResearch into implicit leadership theories has revealed that people’s conceptualizations of good and bad leadership, based on their experiences, have impacts on how they perceive leadership. This paper presents results from a study of 148 freshman Hospitality and Tourism Management students’ preferences of management principles. It focuses on dichotomy principles in three dimensions, how tasks are defined (Functionalism vs. Idealism), how decisions are reached (Conflict vs. Harmony), and how organizational resources are utilized (Organic vs. Mechanic). The main findings were that there were large differences in the students’ preferences and four characteristic groups were identified, though explaining the differences by mainly demographic variables was problematic. The findings and their implications are discussed with regard to industrial and educational implications and further research.nb_NO
dc.language.isoengnb_NO
dc.publisherTaylor & Francisnb_NO
dc.subjecthospitality industrynb_NO
dc.subjecttourismnb_NO
dc.subjectstudentsnb_NO
dc.subjecteducationnb_NO
dc.subjectmanagement principlesnb_NO
dc.titleManagement principles in hospitality and tourism: freshmen students' preferences.nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.subject.nsiVDP::Social science: 200::Economics: 210nb_NO
dc.subject.nsiVDP::Social science: 200::Education: 280nb_NO
dc.source.pagenumber79-107nb_NO
dc.source.volume6nb_NO
dc.source.journalJournal of Human Resources in Hospitality & Tourismnb_NO
dc.source.issue2nb_NO
dc.identifier.doi10.1300/J171v06n02_05


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