Academic Program Review

Target Level Achievement: Met
Further Action Planned? Yes
Measure 5: HADM 4900 Work Portfolio
Measure Full Description: As part of the work requirement, students must submit a work portfolio. The work portfolio requires students to evaluate their learning experiences throughout their work experiences.
Related Outcome(s)/Objective(s):  Obj. 1: Describe hospitality/tourism industry segments  Obj. 2: Knowledge of foodservice and culinary terms  Obj. 3: Application of human resource principles  Obj. 4: Application of service marketing theories  Obj. 5: Application of hospitality laws/regulations  Obj. 6: Knowledge of strategic management principles  Obj. 7: Hospitality Work Experience  Obj. 8: Understanding of ethical standards  Obj. 9: Understanding of applied technology in hospitality  Obj. 10: Develop industry-specific specializations
Target Level: The work portfolio must be completed at a satisfactory level to get credit for hours worked in the industry.
Findings: Students fulfilling their work hours typically show significant real-life learning experiences that support the hospitality curriculum. When there are problems with the work portfolio, it is typically involving meeting the required deadline. Work will continue in revamping the portfolio format to further compliment the School’s learning objectives.
Target Level Achievement: Partially Met
Further Action Planned? Yes
Measure 6: Complete with a passing grade in food sanitation
Measure Full Description: Complete the Training Achievement Programs` written test on food safety and sanitation with a passing score (minimum 70%)
Related Outcome(s)/Objective(s):  Obj. 2: Knowledge of foodservice and culinary terms  Obj. 5: Application of hospitality laws/regulations
Target Level: For all hospitality majors to pass this written test
Findings: For the 2006 academic year, 100% of the hospitality majors taking this written exam have passed with scores of 100.
Target Level Achievement: Met
Further Action Planned? No
ACTIONS
Action 1: Utilize guest lectures/field trips
Full Description The application of knowledge and skills is important for all of the identified learning objectives. Hearing and seeing industry representatives has been an effective way to show students how the classroom connects with industry.
Related Objectives:  Obj. 1: Describe hospitality/tourism industry segments  Obj. 2: Knowledge of foodservice and culinary terms  Obj. 3: Application of human resource principles  Obj. 4: Application of service marketing theories  Obj. 5: Application of hospitality laws/regulations  Obj. 6: Knowledge of strategic management principles
Related Measures:  M. 1: Written examinations  M. 2: Senior Exit Exam  M. 3: Written performance evaluations  M. 4: Course projects  M. 5: HADM 4900 Work Portfolio
Person/group responsible for the action All HADM faculty
Target date to implement the action Each semester
Priority Med
Action 1: Provide extended food lab experiences
Full Description The food lab will be expanded with two sections added to cover the demand, in numbers, for the course. With a dedicated food lab, planned for spring 2007, the students will have the opportunity to apply their knowledge/skills through more culinary events.
Related Objectives:  Obj. 2: Knowledge of foodservice and culinary terms
Related Measures:  M. 4: Course projects
Person/group responsible for the action Dave Pavesic and other culinary team members
Target date to implement the action By end of spring 2007
Priority High
Additional resources The completion of the dedicated food lab involving renovation of lab area and needed equipment/supplies
Action 1: Continue to utilize real-life industry situations
Full Description The application of knowledge from the classroom to one’s hospitality position is of vital importance.
Related Objectives:  Obj. 1: Describe hospitality/tourism industry segments  Obj. 2: Knowledge of foodservice and culinary terms  Obj. 3: Application of human resource principles  Obj. 4: Application of service marketing theories  Obj. 5: Application of hospitality laws/regulations  Obj. 6: Knowledge of strategic management principles
Related Measures:  M. 3: Written performance evaluations  M. 4: Course projects  M. 5: HADM 4900 Work Portfolio
Person/group responsible for the action All faculty
Target date to implement the action End of fall semester 2006
Priority High
Additional resources Continued updating of industry contacts and their areas of specialization
Action 4: Address interpersonal and other "soft skill" needs
Full Description In addition to having a sound knowledge base, it is important for students to have a high level of "soft skills" including effective interpersonal skills, problem-solving/conflict resolution, teamwork and service-related abilities.
Related Objectives:  Obj. 3: Application of human resource principles  Obj. 5: Application of hospitality laws/regulations  Obj. 7: Hospitality Work Experience
Related Measures:  M. 3: Written performance evaluations  M. 4: Course projects  M. 5: HADM 4900 Work Portfolio
Person/group responsible for the action All HADM faculty
Target date to implement the action On-going
Priority High
Action 5: Applied technology in hospitality
Full Description The Hospitality Learning Center will feature several types of state-of-the-art technology which will be utilized starting spring 2007.
Related Objectives:  Obj. 9: Understanding of applied technology in hospitality
Related Measures:  M. 4: Course projects
Person/group responsible for the action All HADM faculty
Target date to implement the action May 2007
Priority Med
Additional resources Hospitality Learning Center - slated to open late fall 2006
ANALYSIS
Strength Through a series of curriculum review meetings, the hospitality faculty have more clearly identified content areas for each course and eliminated unnecessary areas of overlap. We are trying to avoid duplicity with guest lecturers and industry projects to provide students with a wide scope of learning experiences. Our extended facilities will, in the near future, be a very important part of supporting our programmatic objectives. Hospitality majors demonstrate a combination of a sound knowledge base along with important industry work experience. Feedback from industry recruiters has been very positive about our curriculum combined with the required work experience.
Attention Needed We will increase the emphasis on "soft skills" including job searching skills through revamping the work study course to include student meetings throughout the semester the student is taking HADM 4900. We are also encouraging students to work with Career Services inside the Robinson College of Business in building their job searching skills. Starting fall semester 2006, students will have faculty available as "career advisors" who can also help with the above areas of soft skills and job searching skills. Based on the results of the assessment process, changes will also be made to the Senior Exit Exam. The exam presently addresses content from major hospitality courses. Exam items will be expanded to include material on ethics, technology and specific industry disciplines. The Work Portfolio, which is used to certify the completion of required work hours in the hospitality industry, will be also be revised to better reflect the delineated outcomes and objectives of the program.

Appendix D-2: Syllabus for hospitality course selected as a “Writing Intensive Course”

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  Course Meeting - Wednesday 7:15 - 9:45 p.m.
  
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  Course Location – Online Course (First class session on 01/11/06 is in RCB 821 and the last class session on 04/26/06 is in RCB 821)
  
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  Instructor - Dr. Raymond R. Ferreira
  
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  Office - RCB 35 Broad Street, RM. 216
  

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  Office Hours – By appointment on Monday – Friday
  

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  Phone - 404-651-3671 (Office)
  

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  Website - http://www.gsu.edu/~wwwrrf/
  
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  E-mail - WEBCT e-mail address is HADM3760rrf and Wisnu Nugroho (GRA) at septahedra@yahoo.com
  

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  Prerequisites - MK 3010
  
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  Text Book - 1. Marketing for Hospitality and Tourism 4^th Edition: Kotler, Bowen, & Markens, Prentice Hall, 2006.
  

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  Describe the difference between goods and services.
  
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  List the three components of the hospitality product and explain their significance in marketing the product.
  
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  Explain the importance of relationship marketing and internal marketing in the hospitality discipline.
  
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  Identify the components in a marketing plan.
  
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  Develop a marketing plan for a hospitality business.
  
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  Explain how to calculate fair market share, actual market share, and REVPAR.
  
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  Describe the different profiles of hospitality customers.
  
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  Explain the buying decision process in the service industry.
  
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  List the common expectation gaps in hospitality purchase decisions.
  
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  Describe market segmentation in the hospitality industry and how it differs from product segmentation.
  
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  Explain positioning analysis and the different methods to position hospitality products.
  
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  Differentiate between the hospitality marketing mix and the traditional marketing mix.
  
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  Describe the application of yield revenue management in hospitality products.
  
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  List the positions and describe the responsibilities in a hospitality sales department.
  
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  Identify the unique role that the channel of distribution has in the hospitality industry.
  

Any student who because of some disabling condition, may require some special arrangements in order to meet course requirements, should contact the instructor to make necessary accommodations. The course syllabus provides a general plan for the course; changes may be necessary pending intervening circumstances that in the judgment of the instructor, require the addition or deletion of material and assignments. Any changes shall be communicated to the students on the WEBCT and in a timely fashion.

Requirements	Points
Exam	100
Quizzes (12 out of 13) 5 points each	60
Video Reviews (8) 5 points each	40
Discussion Questions, Assignments, Cases, etc. (5) 20 points each	100
Marketing project	100