Hospitality Management Program Consumer Sciences & Design Technologies Dept.

Transcription

1 Hospitality Management Program Advisory Board Meeting Minutes, February 11 th, :00 A.M. to 1:00 P.M. Bldg. 4 Room 2460 Present: Dr. Fawaz Al-Malood Professor & Coordinator, Mt.SAC Prof. Mee Shum, Adjunct Faculty & Work Experience Supervisor, Mt.SAC Robert Anama (Mt. SAC Alumnus) Owner, Brody's Hawaiian BBQ Amairany Garcia (Mt. SAC Alumnae) Former President, Hospitality Management Club Operations Supervisor- Marriott Courtyard Hacienda Heights Michael Frederick Varias, (Mt.SAC Alumnus) President, Restaurant & Food Service Professionals Cathy Davis-Dickey Human Resource Manager, Double Tree Ontario Paul Aoun Managing Partner, Chilis Diamond Bar Daniel Paz General Manager Sodexo-Mt.SAC Sean Young (Student Representative) Former President of Foodies United, Mt.SAC Agenda Item Introduction and Lunch Curriculum Program Update Discussion/Recommendations Curriculum Review: HRM91 is due for 4-Year review. Advisory recommends maintaining the current curriculum. No change necessary. APPROVED New full-time faculty position: After several years of requesting the college hire another full-time faculty in our discipline due to the growth of the program and student demand, the college has finally approved the hiring of one full-time position in our area. The position is currently open until Feb. 17 th, and the compensation will roughly be between $50-$90K depending of academic qualifications and experience. We re seeking a candidate with dual hospitality management and culinary art specialization. New Cohort Model (grant-funded) The Culinary Arts program launched the Culinary Arts Cohort that was funded through the Title V grant last fall. The intensive culinary arts cohort program guarantees seats to students accepted into the program, and it allows them to complete a Certificate in Culinary Arts in 1 semester (four months). We ve learned that students in the culinary area are very successful in the traditional class and less so in strictly online classes. We find this to be especially true in Food Safety & Sanitation class, which is why we ll be offering the course in future as a hybrid option. We re also considering addressing the low success on the ServSafe exam by exploring alternative ANSI accredited Food Manager Certification providers like the National Registry of Food Service Professionals (NRFSP) or Prometric. One of the complaints we ve been receiving from students and faculty is that the exam provided by the National Restaurant Association bears very little resemblance to the practice exams and curriculum content in their textbooks and training materials. This course articulates with Cal Poly Pomona only for students who complete the program actually pass the ServSafe manager exam. However, we ve contacted Cal Poly Pomona, and they stated 1

2 Program Update (continued) that they would accept any food protection manager exam that is accepted by the health department. Both NRFSP or Prometric are accepted by the health department. New CTE Enhancement Fund We were asked to participate in the one-time $50 million CTE enhancement fund grant that was authorized by Gov. Brown in SB 852. The grant is specific to top priority sector CTE programs such as Hospitality Management. The funding is to help expand existing CTE programs to serve local/regional demand for trained employees. We were successful receiving a very small portion of that grant, which will allow us to: purchase some of the equipment for the new building, provide professional development for faculty and students, develop cohort models for Hospitality Management, and develop an AS-T degree. New Building: Student Run Restaurant & Culinary Arts Facility: PROS The Hospitality Management & Culinary Arts facility project has been progressing steadily since our last advisory board meeting. Fortunately, the student run restaurant and the culinary facility are being built to faculty specification. CONS Unfortunately, while the student-run restaurant and kitchen will be state-of-the-art, the new building does not include any traditional instructional lecture space for the hospitality management program. Three lecture classrooms were requested, but none are provided. The college is expecting faculty to use the restaurant in-lieu of a classroom. The dining room was originally planned to be a service lab and instructional space for a few classes that need to be in a dining room, such as: HRM53-Dining Room Service Management and HRM61-Menu Planning, as well as some of the culinary art lectures. It was never intended to replace any traditional lecture classrooms. The hospitality management program offers numerous management lecture courses such as: Intro to Hospitality, Lodging, Cost Control, Accounting, Supervision and Hospitality Law that need to be taught in a traditional-smart classroom. The business division has indicated that hospitality management may share a traditional classroom with the Family & Consumer Sciences (FCS) discipline, but given that FCS already requires a minimum of two classrooms to offer their 12 sections/classes, it would be logistically impossible to assign all FCS classes to only one classroom and expect them to share it with the hospitality management program. While the new building has more classrooms spaces than its current inventory, none have been assigned to the hospitality management program. Recommendations: The advisory board recommends that the college assign regular lecture classrooms to accommodate the hospitality management courses. The advisory board recommends re-sizing the kitchen, if necessary, to provide space for a classroom space. The advisory board recommends exploring the possibility of re-sizing the dining space and installing air-walls to allow the dining room to be converted into a regular lecture classroom, if necessary. 2

3 Student Activities Fundraisers: The hospitality management club raised nearly $6,000 through fundraisers and Associated Student Appropriations to fund help pay for six student to participate in the upcoming National Restaurant Association Show in Chicago. Community Service: Twelve students volunteered at the Santa Anita Breeders Cup as well as the Claremont College International Festival. Industry Recommendations Recommendations/Trends: Danny: There s a need to focus on Front-Of-House (FOH) procedures, especially with regards to credit card handing methods. These methods are changing due to technology, security, and new laws. Culinary students need to have an understanding of nutrition, health, wellness, and knowledge of special diets such as gluten-free diets. Robert: Introducing the marketing aspect of social media is important in today s market. Incorporating some component that would teach students the step needed to open a business and work with the local health department, fire department, city, etc Amairany: From a hotel industry perspective, there needs to be an emphasis on working with international guests. Learning a second language is very helpful. Learning to be patient when dealing with international guests and finding creative ways to communicate with guests who do not speak any English. Mobile apps are being used now for checking in guests, so the checking process starting to change. While more technologies being introduced into hotel operations, employees need to be cautious because there is a lot of fraud that it can occur as a result. Cathy: Sean: E-Check-in process is becoming more common, and in future, the front office might disappear in some hotels and be completely replaced with automated systems. Guests will be able to check in using their phones. Technology security is becoming a major issue especially since some credit cards can now be stored on smart phones. Some guests are no longer carrying wallets, which means if they lose their phones, they ve lost their ID and credit cards. Post-meeting written-addendum: o Keep hybrid classes. o Increase faculty to increase student exposure to different teaching styles. o Allow guest lecturers from industry to teach a day to increase information retention. 3

4 Sean: (Continued) Post-meeting written-addendum: o Advertise classes around campus/public transit stops. o Introducing industry mentoring program/capstone project. o Introduced easier to use network for classes. Paul: Students need to learn to adapt to change. There are a lot of changes within the industry such as: online ordering, self-pay, coupons, and food innovation. Students must also not forget the human connection that is a part of this particular industry. Students need to understand and embrace the concept of ownership. They must be creative, be effective at planning their time, and understand that leadership is about being able to tell a story and inspire others with it. Embrace strong work-ethics to excel and avoid legal issues. Michael: It's important for students to learn how to network and to manage their connections. Cal Poly Pomona requires all students to have a professional headshot taken and a LinkedIn account created. Having a Cal Poly ed. plan for students to receive before they transfer would be helpful. For some reason students are expected to have their ed. plan completed before they meet with their advisors. Have students who are currently in the industry serve as ambassadors for the companies that they work for and provide them with an opportunity to recruit their classmates when a job opening is available at an ambassador s workplace. Community Leader Service Roles Due to the increased interest from industry partners in becoming more actively engaged in serving the community through the Hospitality Management Program at Mt.SAC, we ve developed a Community Leader Service Role table that outlines the various ways that community leaders can be of service. The table lists the roles, description, and time commitment (See attached). 4

5 Community Leader Service Roles Role Descriptions Time Commitment Advisory Board Member: As a community member with knowledge and experience in the Hospitality Management field, your expertise will help to ensure that our program is operating effectively and meets the needs of our students and our local business community. The goal of our programs (certificates and degree) are to programs provide appropriate training to our students, as well as a reasonable expectation of employment within the community. Review our current performance and let us know how we are doing. Review all curriculum changes and provide feedback and approval on existing offerings. Provide input on what is currently happening in the industry and what we can do to prepare our students. Class Guest Speaker Attend a hospitality class relevant to your area of expertise and discuss one of the topics in the curriculum from your perspective and experience. Panel Guest Speaker Participate in a panel with a group of other employers from different segments of the hospitality industry to share your professional experience with students and Hospitality Club Tour Site visit answer any questions they may have. Provide a tour of your restaurant/hotel/club (front and back of the house) to the Hospitality Management Club. These are the most actively engaged students and some of our strongest future graduates. Many of our students never get a chance to see what a really professional facility looks like. This would be an opportunity for them to see and learn directly from you how your business operates and what the roles of each of your team members are and how important each one of them is to the company. Job Shadowing Allow a student interested in your industry segment to shadow you to see first-hand what it is like to be in your professional shoes. Internship Offer internship positions to students in the Hospitality Management Program (paid or non-paid) Students gain valuable skills and work experience that they can document on their resume, which makes them more marketable. You get to identify potential stars that you may want to recruit permanently. You also get a pair of extra hands to help. Meet once a year in person on campus (2hr meeting). Your advice and/or expertise may also be sought via phone or . Invited to attend the Carl Perkins Grant Advisor Meeting (Once a year- 2-3 hr meeting): Optional Flexible Once a year (2hrs) Once or Twice a year 1 or 2 days (could be longer-you determine length) Minimum 3 months (2 days per 8 hrs for 12 weeks) or equivalent Students must be supervised At least 3 OJT learning objectives must be defined before they begin 5