Discussion: Leading through Crisis: Balancing Survival, Safety, and Integrity in Foodservice
Discussion topic
Title:
Prompt:
Think of a hospitality or restaurant organization (global brand or local operation) that faced a significant crisis (COVID 19, food safety, harassment scandal, labor walkout, natural disaster, social media boycott).
Analyze the leadership response using at least two theories from Northouse (e.g., transformational, authentic, servant, adaptive) and Collins Level 5 leadership.
Address the following:
What was the core leadership challenge (strategic, operational, ethical, reputational)?
How did leaders communicate with key stakeholders (employees, guests, investors, regulators)?
Where do you see evidence of humility, courage, or ethical clarityor the lack of it?
What alternative leadership moves would you recommend, and why?
Conclude with 23 lessons you would apply in your own leadership practice in a future crisis
Discussion
Rubric
Discussion
| Criteria | Ratings | Pts | ||
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This criterion is linked to a Learning OutcomePost SourcesMin. 2 sources |
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5 pts |
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This criterion is linked to a Learning OutcomeWord countMin. 300 words |
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10 pts |
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This criterion is linked to a Learning OutcomeContentQuality of your original post |
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10 pts |
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This criterion is linked to a Learning OutcomeReplyMust post min. 2 replies to peer’s original post |
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5 pts |
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This criterion is linked to a Learning OutcomeReply SourceMin. one source |
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5 pts |
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This criterion is linked to a Learning OutcomeResponse ContentMust include one original suggestion to peer’s comment: |
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5 pts |
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Total Points: 40 |
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