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Setting Personal and
 Professional Goals



FOR INDIVIDUALS AND
      GROUPS
Goal Setting Theory
         A group goal is “an outcome desired by
 

        members of the group as a unit (Mesch
        et al. 1994: 312).”




                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       2
Berger/Brownell
Goal Setting Theory
        Achievement goal –
 

        directs a group toward
        a major outcome or
        goal
        Maintenance goal –
 
        maintains or strengthens
        the group itself

                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       3
Berger/Brownell
Specific Goals
        Specific, difficult goals generate better
 

        performance than “do your best” goals
        or no goals at all
        A specific goal directs a group’s
 

        attention towards planning
        development that, in turn, creates a
        motivational effect to follow through
        with the plan
                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       4
Berger/Brownell
Difficult Goals
        Difficult goals create an anticipation of
 

        satisfaction that motivates extra
        intensity and duration on task
        performance
        Difficult goals prompt more
 
        spontaneous planning, larger amounts
        of planning, and higher quality planning
        than easy goals
                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       5
Berger/Brownell
3 Levels of Task
 Performance
  Simply carrying                                Determining how to      Groups must choose
  out a task - a                                 approach the task -     between many
                                                 goal setting helps
  group goal leads to                                                    available strategies -
                                                 limit the strategy      At this level, where
  improved
                                                 domain to be            performance depends
  performance                                    searched                on strategy rather than
  through an increase                                                    task effort, groups can
  in effort, diligence,                                                  use strategy
                                                                         development to
  and energy.
                                                                         overcome the negative
                                                                         effect of a
                                                                         specific, difficult goal
                                                                         (Earley et al. 1989:
                                                                         25).


                                                                   © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                                      All Rights Reserved.
                                                          6
Berger/Brownell
Warning: Specific and
           Direct Goals can be
           Debilitating




                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       7
Berger/Brownell
Formal Goal Setting Methods
        SMART
  
        (Specific, Measurable, Acceptable, Realistic, Ti
        mely)
        Management by objectives (MBO)
  

                like goal setting theory – emphasizes
           

                specific goals and feedback
                unlike goal setting theory – stresses the
           

                need for participation in goal setting
        360-degree - helps to explicitly state goals
  

          in terms of the customer’s words and
        language
                                                       © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                          All Rights Reserved.
                               8
Berger/Brownell
Goal Commitment
               External Influences -- Legitimate
        

               Authority and Peer Group
               Interactive Factors -- Participation
        
               and Competition
               Internal Factors -- Personal
        

               Goal, Self Efficacy and Internal
               Rewards

                                                           © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                              All Rights Reserved.
                                                       9
Berger/Brownell
External Influences
        Peer – beneficial or detrimental
  

        Supervisor – determine goal
  
        commitment through legitimate
        authority
                Assigned goals lead to:
           

                       Commitment
                   

                       A sense of purpose, direction, and clarity
                   

                       Improved employee beliefs of what they
                   

                       can and should do
                       The development of high quality plans
                   

                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       10
Berger/Brownell
Interactive Factors
 (Participatory Goal Setting)
        May have as great an influence as
 

        assigned goals
        Increased effectiveness attributed
 
        to motivation, cognition and
        increased self-efficacy
        Competition can enhance
 
        performance

                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       11
Berger/Brownell
Internal Factors
        Self-set goals reflect personal or group
 

        expectations for task performance
        Self-set goals tend to be higher than
 

        assigned goals
        Self-efficacy is more fundamental than
 

        rewards
        Self-administered rewards are also
 

        essential to goal commitment

                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       12
Berger/Brownell
Commitment to Difficult
 Goals
       Groups are more likely to accept easy
 
       goals that lead to low performance than
       very hard goals which lead to high
       performance
       Difficult goals require high commitment
 

       Low goals may be restricted by high
 
       commitment, they will not be raised
       Culture may also play a role in this
 
       dynamic of goal commitment
                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       13
Berger/Brownell
Increasing Goal Commitment
                                                            Persuade groups that goals
                                                            are both attainable and
                                                            important



                                                               Make goals public
                                                               rather than private


                                                              Offer appropriate
                                                              external rewards for
                                                              difficult goals



                                                                   © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                                      All Rights Reserved.
                                                       14
Berger/Brownell
Feedback and Goals




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       15
Berger/Brownell
Negative Feedback

                                                       Groups respond to
                                                       negative feedback by
                                                       setting higher goals than
                                                       groups that receive
                                                       positive feedback.



                                                                © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                                   All Rights Reserved.
                                                         16
Berger/Brownell
Goal Selection
        Groups pursuing multiple goals will
 

        devote more time and effort to one goal
        than another, often trading off between
        quantity and quality goals
        Groups should focus on a small number
 
        of goals, no more than 8, and these
        goals should be prioritized by urgency
        and significance
                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       17
Berger/Brownell
How to Achieve a Goal
1.     Use Visualization
2.     Set Objectives
3.     Record Progress
4.     Make a Gantt Chart




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       18
Berger/Brownell
How to Achieve a Goal
 4. Create Goal Aids
 5. Reevaluate Goals




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       19
Berger/Brownell
When to Implement Goals
               Managers should give careful attention
         

               to when organizational goals are
               presented to employees, in order to
               establish focus on achievement at the
               appropriate time.




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       20
Berger/Brownell
Goal Conflict
              Sometimes conflict arises between
        
              individual and group goals.

                                                            VS.
              To avoid goal conflict, managers should
        
              set the individual goal so that its
              attainment facilitates the attainment of
              the group goal.
                            +     +    =
                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       21
Berger/Brownell
Creativity and Goal Setting

    Adding a dimension of creativity, in which
    individuals realize their capabilities to
    make a unique contribution to collective
    goals, helps to unleash that energy and
    commitment to excellence.



                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       22
Berger/Brownell
Group Dynamics and Goals
        Group lifecycle has a beginning, a
 

        middle and an end.
                                                       Middle



                             Beginning                                  End


                                                                © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                                   All Rights Reserved.
                                                        23
Berger/Brownell
The Beginning
                               It is during these early stages of
                        
                               development that groups begin to
                               generate plans, formulate
                               ideas, and set goals.
                               Storming is an early period
                        
                               punctuated by fears, anxieties, and
                               dissatisfaction that can lead to
                               hostility and conflict.
                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       24
Berger/Brownell
The Middle
        Time for Norming and Performing
  

                Norming is the time when alternatives are chosen
           

                and agreed upon, policies set, and goals
                established
                Performing categorizes functional role relatedness
           

                as solutions develop and members carry out the
                work
        Members align and work together toward a
  

        realistic appraisal of what they can
        accomplish
                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       25
Berger/Brownell
The End
                                                 The end is the period of
                                          

                                                 disengagement, ending and
                                                 adjournment. It is a time
                                                 concerned with
                                                 sadness, good-byes, and
                                                 self-evaluation.




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       26
Berger/Brownell
Setting Personal Goals
            Brainstorm Desires
 

            Rank Ideas
 

            Identify Methods of
 

            Achievement
            Consider Limitations
 

            Identify Risks
 




                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       27
Berger/Brownell
Achieving Personal Goals

                                                       Develop a positive attitude
                                          
                                                       and enthusiasm
                                                       Allow yourself to relax
                                          

                                                       Imagine accomplishment
                                          

                                                       Reorient, resume normal
                                          
                                                       activities


                                                                  © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                                     All Rights Reserved.
                                                            28
Berger/Brownell
Goals Into Action
        State requirements and method
  

        Set up a time frame
  

        Break down goals into smaller units
  

        Set deadlines
  

        Re-evaluate and set
  

        new deadlines


                                                            © 2009 Pearson Education, Upper Saddle River, NJ 07458.
Organizational Behavior for the Hospitality Industry
                                                                                               All Rights Reserved.
                                                       29
Berger/Brownell

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Setting Goals

  • 1. Setting Personal and Professional Goals FOR INDIVIDUALS AND GROUPS
  • 2. Goal Setting Theory A group goal is “an outcome desired by  members of the group as a unit (Mesch et al. 1994: 312).” © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 2 Berger/Brownell
  • 3. Goal Setting Theory Achievement goal –  directs a group toward a major outcome or goal Maintenance goal –  maintains or strengthens the group itself © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 3 Berger/Brownell
  • 4. Specific Goals Specific, difficult goals generate better  performance than “do your best” goals or no goals at all A specific goal directs a group’s  attention towards planning development that, in turn, creates a motivational effect to follow through with the plan © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 4 Berger/Brownell
  • 5. Difficult Goals Difficult goals create an anticipation of  satisfaction that motivates extra intensity and duration on task performance Difficult goals prompt more  spontaneous planning, larger amounts of planning, and higher quality planning than easy goals © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 5 Berger/Brownell
  • 6. 3 Levels of Task Performance Simply carrying Determining how to Groups must choose out a task - a approach the task - between many goal setting helps group goal leads to available strategies - limit the strategy At this level, where improved domain to be performance depends performance searched on strategy rather than through an increase task effort, groups can in effort, diligence, use strategy development to and energy. overcome the negative effect of a specific, difficult goal (Earley et al. 1989: 25). © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 6 Berger/Brownell
  • 7. Warning: Specific and Direct Goals can be Debilitating © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 7 Berger/Brownell
  • 8. Formal Goal Setting Methods SMART  (Specific, Measurable, Acceptable, Realistic, Ti mely) Management by objectives (MBO)  like goal setting theory – emphasizes  specific goals and feedback unlike goal setting theory – stresses the  need for participation in goal setting 360-degree - helps to explicitly state goals  in terms of the customer’s words and language © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 8 Berger/Brownell
  • 9. Goal Commitment External Influences -- Legitimate  Authority and Peer Group Interactive Factors -- Participation  and Competition Internal Factors -- Personal  Goal, Self Efficacy and Internal Rewards © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 9 Berger/Brownell
  • 10. External Influences Peer – beneficial or detrimental  Supervisor – determine goal  commitment through legitimate authority Assigned goals lead to:  Commitment  A sense of purpose, direction, and clarity  Improved employee beliefs of what they  can and should do The development of high quality plans  © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 10 Berger/Brownell
  • 11. Interactive Factors (Participatory Goal Setting) May have as great an influence as  assigned goals Increased effectiveness attributed  to motivation, cognition and increased self-efficacy Competition can enhance  performance © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 11 Berger/Brownell
  • 12. Internal Factors Self-set goals reflect personal or group  expectations for task performance Self-set goals tend to be higher than  assigned goals Self-efficacy is more fundamental than  rewards Self-administered rewards are also  essential to goal commitment © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 12 Berger/Brownell
  • 13. Commitment to Difficult Goals Groups are more likely to accept easy  goals that lead to low performance than very hard goals which lead to high performance Difficult goals require high commitment  Low goals may be restricted by high  commitment, they will not be raised Culture may also play a role in this  dynamic of goal commitment © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 13 Berger/Brownell
  • 14. Increasing Goal Commitment Persuade groups that goals are both attainable and important Make goals public rather than private Offer appropriate external rewards for difficult goals © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 14 Berger/Brownell
  • 15. Feedback and Goals © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 15 Berger/Brownell
  • 16. Negative Feedback Groups respond to negative feedback by setting higher goals than groups that receive positive feedback. © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 16 Berger/Brownell
  • 17. Goal Selection Groups pursuing multiple goals will  devote more time and effort to one goal than another, often trading off between quantity and quality goals Groups should focus on a small number  of goals, no more than 8, and these goals should be prioritized by urgency and significance © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 17 Berger/Brownell
  • 18. How to Achieve a Goal 1. Use Visualization 2. Set Objectives 3. Record Progress 4. Make a Gantt Chart © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 18 Berger/Brownell
  • 19. How to Achieve a Goal 4. Create Goal Aids 5. Reevaluate Goals © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 19 Berger/Brownell
  • 20. When to Implement Goals Managers should give careful attention  to when organizational goals are presented to employees, in order to establish focus on achievement at the appropriate time. © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 20 Berger/Brownell
  • 21. Goal Conflict Sometimes conflict arises between  individual and group goals. VS. To avoid goal conflict, managers should  set the individual goal so that its attainment facilitates the attainment of the group goal. + + = © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 21 Berger/Brownell
  • 22. Creativity and Goal Setting Adding a dimension of creativity, in which individuals realize their capabilities to make a unique contribution to collective goals, helps to unleash that energy and commitment to excellence. © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 22 Berger/Brownell
  • 23. Group Dynamics and Goals Group lifecycle has a beginning, a  middle and an end. Middle Beginning End © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 23 Berger/Brownell
  • 24. The Beginning It is during these early stages of  development that groups begin to generate plans, formulate ideas, and set goals. Storming is an early period  punctuated by fears, anxieties, and dissatisfaction that can lead to hostility and conflict. © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 24 Berger/Brownell
  • 25. The Middle Time for Norming and Performing  Norming is the time when alternatives are chosen  and agreed upon, policies set, and goals established Performing categorizes functional role relatedness  as solutions develop and members carry out the work Members align and work together toward a  realistic appraisal of what they can accomplish © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 25 Berger/Brownell
  • 26. The End The end is the period of  disengagement, ending and adjournment. It is a time concerned with sadness, good-byes, and self-evaluation. © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 26 Berger/Brownell
  • 27. Setting Personal Goals Brainstorm Desires  Rank Ideas  Identify Methods of  Achievement Consider Limitations  Identify Risks  © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 27 Berger/Brownell
  • 28. Achieving Personal Goals Develop a positive attitude  and enthusiasm Allow yourself to relax  Imagine accomplishment  Reorient, resume normal  activities © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 28 Berger/Brownell
  • 29. Goals Into Action State requirements and method  Set up a time frame  Break down goals into smaller units  Set deadlines  Re-evaluate and set  new deadlines © 2009 Pearson Education, Upper Saddle River, NJ 07458. Organizational Behavior for the Hospitality Industry All Rights Reserved. 29 Berger/Brownell