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Strategic Plan Initiatives:
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Institutional Priorities:
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PRO-6: Distinctive education due to urban center of international commerce, media, and government
STU-1: Learning-centered environment that support individual learning
UNI-2: Partnerships that have a positive impact on community
UNI-3: Dynamic, intellectual environment that stimulates scholarly activity
UNI-4: Service as a resource to local, state, and federal entities
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Accreditation Standards:
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ACPHA standards require coursework to include "management information systems" and "computers role in management processes."
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Related Measures:
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M. 1: Written examinations
M. 3: Written performance evaluations
M. 4: Course projects
M. 5: HADM 4900 Work Portfolio
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Outcome/Objective 10:
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Develop industry-specific specializations
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Full Description:
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Through the hospitality elective courses, students will develop specializations in industry-specific areas such as hotel management, restaurant management, event planning, tradeshow/convention services management, club management and venue management
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A Student Learning Outcome?
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Yes
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Associated General Education Outcomes:
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1: Written Communication--major
3: Oral Communication--major
5: Collaboration--major
7: Critical Thinking--major
9: Contemporary Issues--major
11: Quantitative Skills--major
13: Technology--major
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Strategic Plan Initiatives:
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A-2: Undergraduate Experience
D-4: External Relations
E-1: Financial Support
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Institutional Priorities:
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PRO-5: Global, cultural perspectives
PRO-6: Distinctive education due to urban center of international commerce, media, and government
STU-1: Learning-centered environment that support individual learning
UNI-2: Partnerships that have a positive impact on community
UNI-3: Dynamic, intellectual environment that stimulates scholarly activity
UNI-4: Service as a resource to local, state, and federal entities
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Accreditation Standards:
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ACPHA standards address providing coursework for industry specializations meeting the mission of the program.
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Related Measures:
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M. 1: Written examinations
M. 3: Written performance evaluations
M. 4: Course projects
M. 5: HADM 4900 Work Portfolio
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MEASURES
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Measure Full Description:
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Students are tested in each course using a variety of testing formats.
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Related Outcome(s)/Objective(s):
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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. 8: Understanding of ethical standards
Obj. 9: Understanding of applied technology in hospitality
Obj. 10: Develop industry-specific specializations
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Target Level:
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For hospitality majors to show, at minimum, a satisfactory level (C or higher)of understanding the major knowledge competencies required by the industry.
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Findings:
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The majority of students perform above the satisfactory level on written examinations showing comprehension of the specified areas of knowledge included in the objectives. This process is ongoing as the School strives to build a very sound business foundation in hospitality.
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Target Level Achievement:
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Partially Met
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Further Action Planned?
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Yes
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Measure Full Description:
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A Senior Exit Exam is administered to graduating Seniors in measuring learning outcomes for the required hospitality courses.
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Related Outcome(s)/Objective(s):
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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
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Target Level:
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The goal is for hospitality seniors who will be graduating within the semester to pass the exit exam with a 70 or higher score.
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Findings:
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This is an area in which almost all hospitality majors do very well. The classroom information is supplemented by guest lectures, field trips and work experience in which students get first-hand knowledge of industry segments and the importance of the interaction between the segments.
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Target Level Achievement:
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Met
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Further Action Planned?
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Yes
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Measure 3:
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Written performance evaluations
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Measure Full Description:
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Related Outcome(s)/Objective(s):
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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
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Target Level:
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For all students to receive, at minimum, satisfactory performance reviews from their hospitality work experience. The level of knowledge application will vary depending on the industry segment and type of job that the student held.
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Findings:
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To date, approximately 98% of the written supervisory evaluations have been at least at the satisfactory level. Changes have been made in HADM 4900, effective fall semester 2006, to incorporate more coaching time with students to discuss the importance of professional working behaviors such as punctuality, attendance, demeanor, etc.
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Target Level Achievement:
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Partially Met
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Further Action Planned?
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Yes
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Measure Full Description:
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Course projects reflect the application of the knowledge and skill areas covered in class. These projects range from team projects in developing marketing plans, to classes conceptually developing event themes and carrying the process through to execution.
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Related Outcome(s)/Objective(s):
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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. 8: Understanding of ethical standards
Obj. 9: Understanding of applied technology in hospitality
Obj. 10: Develop industry-specific specializations
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Target Level:
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For success in the hospitality industry, students must be able to adequately apply the knowledge learned in class. Students also must work as team members which is reflective of necessary human relations and interpersonal skills.
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Findings:
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Overall, this is a very successful approach involving students demonstrating their knowledge and skills and the majority of students are very successful in demonstrating their application ability. Being an effective team member is typically the most difficult part of the project experience. Most hospitality courses have factored in time to debrief and learn from the teams` interaction experiences. The School is consistently working on more experiential learning experiences and ways to more effectively debrief. Students are regularly involved in self-evaluations as well as critiquing team members.
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