Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

BACKGROUND ON STUDY-SPECIFIC COMPETENCIES 
The author Kay in a 
Cornell Hotel and Restaurant Administration Quarterly
study on hospitality-
management competencies identified 18 core essential competencies (CECs) determined to be important for entry- 
and middle-level management success in food and beverage, front office and sales (Kay and Russette, 2000). These 
identified CECs were derived primarily from four earlier studies on hospitality competencies and general 
management: 1) Tas, 1988, 2) Okeiyi, Finley and Postel, 1994, 3) Tas, LaBrecque and Clayton, 1996 and
4) Sandwith, 1993). The studies ranged from Tas’ lodging GM-trainee and property management competencies to 
Sandwith’s hierarchy of general management requisites. The 18 CECs identified in the 2000 
Cornell Quarterly
paper fell under four of Sandwith’s five competency domains of leadership, interpersonal, conceptual-creative, 
technical and administrative as follows:

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