HOTEL/RESTAURANT MANAGEMENT TECHNOLOGY Plan for Assessment of Student Academic Achievement

Transcription

1 HOTEL/RESTAURANT MANAGEMENT TECHNOLOGY Plan for Assessment of Student Academic Achievement From the Mission of Hocking College To prepare individuals for careers as technicians or technologists who will work with skilled craftsmen and professionals. Mission of Academic Affairs Unit To promote learning and learner success. Mission of Hotel/Restaurant To prepare students careers in the hospitality field and to provide students with a foundation for advancement and professional development through competency-based educational training and practical lab-related application. Central Objective Graduates of the Hotel/Restaurant Technology will be well prepared for entry-level employment. IP0001Hotel/RestaurantMgt/1

2 Institutional Core Competencies The following general outcomes are life and work skills cultivated in all students seeking the Associate Degree. 1. Communicates effectively. 2. Demonstrates math skills. 3. Demonstrates learning and critical thinking skills. 4. Maintains professional skills and attitudes. 5. Practices human relations skills. 6. Demonstrates knowledge of science and the environment. 7. Demonstrates community, cultural, and global awareness. 8. Maintains a code of ethics. Program Exit Competencies The following outcomes express additional, particular skills, behaviors, and attitudes cultivated in students seeking the Associate Degree in Hotel/Restaurant. 1. Practices ethical, legal, and safe professional behavior. 2. Communicates effectively with colleagues, supervisors, and guests. 3. Performs all entry-level functions in the Rooms Division area, including, but not limited to, guest reservations, guest registration, checking out, and end-of-shift procedures. 4. Performs all entry-level functions of food and beverage service, including, but not limited to: hosting, busing, serving guests, and interacting professionally with production staff. 5. Calculates food and beverage costs, and initiates standards, budgets, labor, menu planning, and inventories. 6. Attains safety and sanitation certification. 7. Practices acceptable guest service skills. 8. Uses relevant computers and software competently. 9. Practices accounting principles, including, but not limited to, budgets, labor, menu planning, and inventories. 10. Completes a market plan, including sales projections and how to use merchandising, advertising, and public relations to obtain those projections. 11. Completes a security audit. 12. Presents the image of an educated, professionally dressed, well-groomed employee with good interpersonal skills. The Institutional Core Competencies and Program Exit Competencies combine to form a single set of skills, behaviors, and attitudes determined desirable for entry-level practitioners in Hotel/Restaurant, for graduates transferring to fouryear institutions, and for educated citizens. IP0001Hotel/RestaurantMgt/2

3 Criteria for Assessing Student Academic Achievement 1. The aggregate score for each Program Exit Competency evaluated by graduates of the Hotel/Restaurant program on a survey will be 3.5 or higher (on a 5-point scale), indicating the graduates satisfaction with their Hocking College preparation for entry-level work. Data gathered for : * graduate surveys: 5. Program Exit Competency ** Aggregate Overall 3.76 **Refer to page 2 of this report for a list of Program Exit Competencies. Exit competency #8 goal was not met for Fall To facilitate improving student computer skills, a computer lab was added at the McClenaghan Center or Hospitality Training. Exit competency #9 goal was not met for Fall The department recognizes student weakness in these areas and has included practical experiences for computing inventories, and a more through look at actual budgets in the capstone course, Hospitality Development. Exit competency #10 goal was not met for Fall A refined and expanded security audit has been adapted in the Hospitality Security Class. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. We have recognized student's deficiencies in several of the exit competencies and have instituted additional training in these areas. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0001Hotel/RestaurantMgt/3

4 2. The aggregate score for each Institutional Core Competency evaluated by graduates of the Hotel/Restaurant program on a survey will be 3.5 or higher (on a 5-point scale), indicating the graduates satisfaction with their Hocking College preparation in life/job skills. Data gathered for : * graduate surveys: 6. Institutional Core Competency** Aggregate Overall 4.10 **Refer to page 2 of this report for a list of Institutional Core Competencies. Institutional Core Competency #2 (Demonstrates Math Skills) goal was not met. Judging from the other scores, we conclude that the student s self-evaluations of their math abilities are under rated. The , graduate surveys resulted in an aggregate score of 4.18 (See IP9900, p. 4) for Institutional Core Competency #2. The math requirements have not changed for our degree requirements. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. On-site practicum supervises in rated this same group of students at 3.8 for Demonstrates Math Skills (See IP9900, p.9, item 35). This aggregate was above goal but was based upon a small sample of 11 surveys. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0001Hotel/RestaurantMgt/4

5 3. The aggregate score for each Program Exit Competency evaluated by employers of Hotel/Restaurant graduates on a survey will be 3.5 or higher (on a 5-point scale), indicating better-than-satisfactory to superior performance. Data gathered for *: employer surveys: 0 Program Exit Competency ** Aggregate Overall **Refer to page 2 of this report for a list of Program Exit Competencies. Unfortunately, no employer surveys were received. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0001Hotel/RestaurantMgt/5

6 4. The aggregate score for each Institutional Core Competency evaluated by employers of Hotel/Restaurant graduates on a survey will be 3.5 or higher (on a 5-point scale), indicating better-than-satisfactory to superior performance. Data gathered for *: employer surveys: 0 Institutional Core Competency** Aggregate Overall **Refer to page 2 of this report for a list of Institutional Core Competencies. Unfortunately, no employer surveys were received. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0001Hotel/RestaurantMgt/6

7 5. Ninety percent of Hotel/Restaurant Technology graduates responding to a survey will report employment in a hospitality-related field or pursuit of additional education within one year of graduation. Data gathered for *: Total number of graduates: 41 Graduates available for employment: 37 Number employed related to technology: 29 Number furthering education: 6 The goal was met. Ninety-five percent (95%) of our graduates are employed or pursuing additional education. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. Employment opportunities in the hospitality industry were very lucrative for that year s graduating class. Many of the students had participated in a cooperative work experience while at Hocking College, making the student more employable. Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0001Hotel/RestaurantMgt/7

8 6. The aggregate score for each skill evaluated by on-site practicum supervisors for Hotel/Restaurant students will be 3.5 or higher indicating good to excellent performance. Data gathered for : students: 105 (Aggregates are based upon a random sampling of 15 evaluations.) Skill Aggregate 1. Practices ethical, legal, safe professional behavior Communicates effectively with colleagues, supervisors, and guests Performs all entry-level functions in the Rooms Division area, including, but not limited to, guest reservations, guest registration, checking-out, and cleaning and maintaining guestrooms Performs all entry-level functions of food and beverage service, including, but not limited to hosting, busing, serving guests, and interacting professionally with production staff Practices acceptable guest service skills Uses relevant computers and software competently Practices proper cash handling techniques Practices the property s internal marketing strategies Practices proper security practices in accordance with the property s policies Presents the image of an educated, self-confident employee with good interpersonal skills and professional appearance Quantity of work Quality of work Initiative Team Work Ability to cope with stress Leadership qualities Guest service skills Communicates effectively Demonstrates math skills Demonstrates learning and critical thinking skills Maintains professional skills and attitudes Practices human relations skills Demonstrates community, cultural, and global awareness Maintains a code of ethics Overall rating of performance Overall aggregate 3.61 Our goal was met. Employers rated Hocking College students participating in the cooperative work program with an aggregate score of However, individual areas #4, #16, #17, and #20 fell below goal. We believe the reason for falling below goal is reflective of the random sample size (15 out of 105) that was chosen. Next year we will select a larger sample size and continue to monitor the results. Program change planned for as a result of this analysis: We will continue to maintain employer expectations. This Criterion will be changed to read as follows in our Plan: This criterion will not be changed. IP0001Hotel/RestaurantMgt/8

9 7. Seventy-five percent of students attempting the twenty-one terminal certification exams of the Educational Institute of the American Hotel/Motel Association (E.I.) will pass. Ten percent will pass with honors. (The passing score for Serving Alcohol with Care is 84 percent; there is no honors designation. For all other exams, the passing score is 69 percent, and the honors score is 90 percent.) Course Number Data gathered for Course Name Attempting Passing Failing Passing with Honors Percentage of Passing 244 Quality Sanitation % 251 Hospitality Supervision % 260 Basic Accounting for the Hospitality Industry % 280 Facilities % 303 Managing for Quality in the Hospitality Industry % 313 Contemporary Club % 321 Tourism and the Hospitality Industry % 332 Front Office Procedures % 338 Housekeeping % 355 Hospitality Industry Training % Hospitality Human Resource Hotel/Motel Security International Hotel Development and % % % 448 Bar & Beverage % 465 Food and Beverage Controls % 468 Hospitality Industry Computer Systems % 472 Hospitality Sales and Marketing % 479 Convention and Service % Not 969 Care for Servers Observed Totals % Overall, our goal of 75% was met since 79.2% (623 out of 787)of the students attempting the certification exams passed. In addition, 26% of the students (205 out of 787) passed with honors. In examining each certification area, ten individual areas also achieved these goals. However, nine individual certification areas fell below goal. It is believed that the scores are impacted by the circumstances in which the exams are given. All students are required to take the exams but not everyone sits for certification. It appears that the scores of students not sitting for certification may have a negative impact on the individual exam results. Program change planned for as a result of this analysis: Our department has decided to encourage retakes of the exam. Each student is allowed one free retake of the exam. This Criterion will be changed to read as follows in our Plan: This criterion will not be changed. IP0001Hotel/RestaurantMgt/9

10 8. Fifty percent of students attempting on-line courses will pass the E.I. certification exam upon completion of the course. (The target percentage of students meeting this criterion (50 percent) is lower than the target for students taking on-campus courses (see Criterion 7)). We have found that the self-paced format of the on-line course requires a level of self-discipline and time management that some students are not able to master. Course Number Data gathered for Course Name Attempting Passing Failing Passing with Honors Percentage of Passing 251 Hospitality Supervision % 303 Managing for Quality in the Hospitality Industry % 313 Contemporary Club % 321 Tourism and the Hospitality Industry % 332 Front Office Procedures % 338 Housekeeping % 355 Hospitality Industry Training % 356 Hospitality Human Resource % 387 Hotel/Motel Security % 448 Bad & Beverage % 465 Food and Beverage Controls % 479 Convention and Service % Totals The goal was not met since only 41.4% (24 out of 58) students passed the exam. The second goal was also not met since no one passed with honors. It is believed that not all students who have chosen this course option have the self-discipline required to be successful. Program change planned for as a result of this analysis: The online courses are all scheduled for including further enhancements in the course work to improve student retention and learning. This Criterion will be changed to read as follows in our Plan: This criterion will be eliminated. The online classes offer an alternative for educational deliverance and the results of the exams will be reported in Criterion 7. IP0001Hotel/RestaurantMgt/10

11 9. Fifty percent of students will be eligible to receive at least one area of specialization certification (Food and Beverage, Accounting and Financial, Rooms Division, Marketing and Sales, Human Resource, or Club ). (This criterion excludes transfer students because transfer credit often substitutes for the E.I. certification.) Data gathered for : Specialization Certificate Number receiving certification 1. Food and Beverage Accounting and Financial 0 3. Rooms Division Marketing and Sales 0 5. Human Resource 0 6. Club 0 It was impossible to meet goal as the information needed to calculate the percentage was not available. are not required to complete the certification form required for certification by the Education Institute of the American Hotel and Motel Association. Many students do not certify because of financial restraints. Program change planned for as a result of this analysis: We will encourage students to purchase a new textbook with the certification form for each class. This Criterion will be changed to read as follows in our Plan: We will eliminate this criterion. We do not believe it provides data that is useful to improve learning and learner success. We do believe that it speaks to a lack of individual students financial resources. IP0001Hotel/RestaurantMgt/11