Hospitality Management's Academic Learning Compacts

Hospitality Management's Academic Learning Compacts.
Degree Program Student Learning Outcomes	Direct Assessment Measures	Data Collection and Analysis Plan
Content/Discipline Knowledge	See examples below this matrix	(Who Collects? Who Analyzes? When?)
1. Demonstrate proficiency in federal employment	1. The faculty will use quizzes with appropriately	The School of Hospitality and Tourism Manage-
law and its impact on human resources	designed questions to assess proficiency.	ment has established a very thorough process
management policies and practices in the	2. The faculty will use quizzes to assess	with specific, detailed, written procedures that
hospitality industry.	proficiency in information technology.	are followed to complete the Academic Learn-
2. Demonstrate proficiency in accounting, finance		ing Compacts for this degree.
and information systems management	3. The faculty will use embedded questions in	Each faculty member teaching a core course
as they are applied in the hospitality industry.	examinations to assess proficiency.	is responsible for data collection and analysis
3. Demonstrate proficiency in marketing,	4. The faculty will use written Menu Planning and	as it relates to the Student Learning Outcomes
management and human resources support	Evaluation sheets to assess proficiency in the	and Direct Assessment Procedures for each core
services as they are applied in the hospitality	foodservice laboratories.	course they teach.
industry.
4. Demonstrate a general knowledge of food		At the beginning of each three semester reporting
production techniques and skills in producing		period Student Learning Outcomes and Direct
and managing food functions in lodging		Assessment Procedures are determined by the
and foodservice industries.		Lead Professor in conjunction with all faculty
Critical Thinking		members teaching sections of the same course
1. Analyze problems generally found in the	1. The faculty will use embedded questions on	for the upcoming reporting year. The new
hospitality field using quantitative and qualitative	midterm and final examinations to assess	assessment measures are then uploaded to the
reasoning.	critical thinking skills.	School’s Student Learning Outcome (SLO) web site.
2. Recognize and solve problems generally
found in the hospitality field using quantitative		At the end of each semester all professors upload
and qualitative reasoning.		their section’s results to the School’s SLO web site.
3. Apply analytical tools to solve financial and
managerial accounting problems encountered		An analysis of those data is conducted by
in the hospitality industry.		the Lead Professor in conjunction with all
Oral and Written Communication		faculty members teaching sections of the course for
1. Demonstrate the ability to review and	1. The faculty will use a scoring rubric to assess	that reporting year. Improvements based upon
summarize research findings from the hospitality	content knowledge and elocution during oral	this analysis are determined and incorporated
literature.	presentations.	into the core course for the next reporting
2. Demonstrate the ability to thoroughly respond	2. The faculty will use a scoring rubric to assess	year, and, if required, changes are made to the
to contemporary hospitality management issues	organization and visual materials during oral	next reporting year’s assessment plans.
found in the hospitality industry.	presentations.
3. Demonstrate the ability to effectively	3. The faculty will use a scoring rubric to assess	These procedures are distributed to all School
summarize key points and communicate them	content quality and usefulness of ideas of	of Hospitality and Tourism Management faculty
effectively through oral presentations on	research papers.	members and training sessions are provided to
contemporary hospitality management issues.	4. The faculty will use a scoring rubric to assess	assist with data collection and analysis as well as
4. Demonstrate the ability to effectively present	thoroughness and specificity of content of	other stages of the ALC process. All ALC data
information on contemporary hospitality	research papers.	is preserved on the School’s SLO web site and is
management issues in a logical, interesting		transmitted to the office of Institutional Effectiveness
sequence with relevant visual material.		in the form of reports based on their requirements.

Example of Quiz Used to Assess Knowledge Proficiency:

HFT 4464 - Financial Analysis in the Hospitality Industry

Answer all three questions in the space provided.

Please show your work as partial credit may be given.

Question 1

a. Paulette’s Clutter has sales of $67,300. The costs of goods sold are $41,000 and the other costs are $13,000. Depreciation is $8,500 and the tax rate is 34%. What is the net income of the firm?

b. Explain the importance of managing short term assets (current assets) and short term liabilities (current liabilities) for a small restaurant business.

Question 2

Cost of Food Sold	$360,500	Net Income	$104,050
Current Assets	$107,750	Total Assets	$456,000
Current Liabilities	$111,750	Total Equity	$143,750
Food Sales	$1,030,000	Total Long-term Liabilities	$200,500

Mahoney’s Irish Restaurant Financial Information is shown below:

A- Compute the following ratios

(i) current ratio.

(ii) food cost percentage.

(iii) return on assets.

B- Given the following industry averages, comment on Mahoney’s financial performance

Ratios	Industry Averages
Current Ratio	1.84
Food cost percentage	33.5%
Return on Assets	4.6%

Question 3

Dorian Industries’ projected sales for the first six months of 2004 are given below.

Jan	$200,000	April	$400,000
Feb	$240,000	May	$320,000
March	$280,000	June	$320,000

25% of sales is collected in cash at the time of the sale, 50% is collected in the month following the sale, and the remaining 25% is collected in the second month following the sale. Cost of goods sold is 75% of sales. Purchases are made in the month prior to the sale, and payments for purchases are made in the month of sale. That is, purchases April’s sales are made in March and paid for in April. Total other cash expenses are $60,000 per month. The company’s cash balance as of February 28 will be $40,000. The company must maintain a minimum cash balance of $25,000 at the beginning of each month.

a. What are Dorian’s total cash receipts for March & April.

b. What are Dorian’s total cash disbursements for March & April.

c. What is Dorian’s ending cash balance in March?

d. Dorian is expected to make a tax payment of $20,000 in March. Will it be able to do so? What advise can you give to Dorian?

Example of Critical Thinking Embedded Questions:

HFT 4474

Example of Oral Presentation Evaluation Rubric:

Oral Presentation Rubric-HFT 4221

Student Name:___________________ Topic:_____________________ Date:____________

			Criteria			Points
	5	4	3	2	1
Appearance/ Professionalism	Dress and appearance completely in character for a professional presentation.	Dress and appearance almost in character for a professional presentation.	Attempt made in dress and appearance for a presentation.	Dress and appearance no different than what student would wear to class.	No attempt was made in dress and appearance for presentation.
Organization/ Visuals	Student presents information in logical, interesting sequence which audience can follow; outstanding visuals that reinforce information.	Student presents information in logical sequence which audience can follow; well done visuals that frequently relate to presentation.	Student jumps around during presentation making it difficult for audience to follow; visuals cannot be seen clearly.	Student presents very little information; poorly developed visuals that rarely relate to information and is too detailed.	Student presents information that cannot be understood; there is no sequence of information or visuals.
Content Knowledge	Student demonstrates full knowledge (new, innovative) of the topic; able to discuss easily with audience and answers all class questions with explanations.	Student demonstrates full knowledge of the topic; is able to discuss with audience; answers all class questions, but fails to elaborate.	Student demonstrates knowledge of topic; is able to talk about it with the audience; answers most class questions.	Student does not present information much outside of the textbook; barely able to answer questions.	Student does not have a grasp of subject matter; cannot answer questions correctly.
Preparedness/ Eye Contact	Student well prepared; presentation rehearsed; holds complete attention of audience; maintains eye contact; does not need notes; does not read but presents.	Student adequately prepared; presentation rehearsed; holds attention of audience most of time; maintains eye contact; seldom refers to notes; reads very little.	Student prepared: presentation somewhat rehearsed; attention of audience held about half the time; maintains eye contact half the time; refers to notes half the time; reads at times.	Student barely prepared; presentation not rehearsed; occasional eye contact; reads most the report; reads much of the time	Student not prepared; presentationnot rehearsed; read entire presentation from paper or notes; not have attention of audience; no eye contact; could not present without notes.
Elocution/ Clarity	Student uses a clear voice and is very articulate; projects voice so that all audience members can hear; adheres to timeframe.	Student uses a clear voice with satisfactory use of inflection; majority of audience members can hear; adheres to timeframe.	Student uses voice with only some level of inflection throughout delivery; half the audience has difficulty hearing; goes over the timeframe.	Student uses a constant monotone voice; many audience members cannot hear; well over timeframe.	Student mumbles; speaks so quietly that members of audience in back cannot hear; no adherence to timeframe.
					Total→	/25
Creativity	Presentation is one of a kind and will be remembered long after.	Presentation is very innovative.	Attempt was made at some creativity in presentation

Example of Written Communication Evaluation Rubric:

EVALUATION OF THE PAPER WILL CONSIST OF THE FOLLOWING:

Qualities & Criteria	Low	Middle	High
Point Value	0 to 1	2 to 3	4 to 5
Writing Skills: The student's work reflects the ability to: Effectively transmit written data to others by addressing the following areas: 1. Content Development · Problem statement is identified · Key elements are established · Major points are clearly stated	Little to no evidence of content development. Problem statement is not identified. No statements of major points or key elements.	Areas of content development are provided but context and purpose of writing is unclear.	Problem statement is appropriately identified. Engages the reader with a clear overview of issues to be discussed in a clear and concise manner.
2. Organization · Content is comprehensive, accurate, and substantive · Paragraphs and ideas transition logically · Sentence and paragraph structure is clear and concise. · Relevant literature is integrated throughout paper · Conclusion reviews major points	Lack of evidence relating to organization of thought. Structure of paper is disconnected with no logical flow of ideas. Little to no use of relevant literature to topic. No concluding paragraph.	Content is organized but lacks some clarity and accuracy. Flow of paper is basic but some disconnect between ideas. Minimal use of relevant literature. Conclusion lacks ability to draw together major points of paper.	Material is well organized, comprehensive, accurate, and substantive. Logical order to ideas and natural transition of paragraphs. Strong conclusion to paper.
3. Format · APA style utilized throughout paper · Correct use of references and in-text citations · Correct grammar, spelling and punctuation	Poor to no use of correct APA format. Improper use of in-text citation and reference page. Many errors in spelling, grammar and improper punctuation. Writing is difficult to understand due to grammatical errors.	Inconsistent use of proper APA format. Minimal errors in grammar, spelling, and punctuation. Some errors in sentence structure and paragraphing.	Consistent use of proper use of APA format. Few, if any, errors in grammar, spelling, punctuation, sentence structure, and paragraphing.
Use the work of others appropriately through utilization of: · High quality resources, including current practice guidelines, if appropriate. · Diverse resources, including current research-based journal articles. · Primary resources for the majority of citations. · Paraphrasing for the majority of resources.	Minimal to no use of quality resources. Frequent use of quotes. Lack of or incorrect formatting of reference page and in-text citations. Insufficient number of references.	Evidence of some use of quality resources. Adequate paraphrasing but some quote usage. Inconsistent citing of appropriate sources.	Quality, diverse resources used as primary sources of information. The in-text citations match the reference page and are properly formatted. Paraphrasing used for majority of resources
Computer/Technology Skills: The student's work reflects the ability to: Utilize a word processing program for written work.	Inability to provide a paper written in a word processing program or one with multiple formatting errors.	Ability to provide paper in a word processing program. Some formatting errors.	Paper is professionally presented in a word processing format with minimal to no errors.
Access/use information retrieval data bases/internet sites by: · Evaluating the quality of resources. · Integrating resources references into written work.	No evidence of correctly accessing internet/database sites for retrieving information related to paper topic. Site addresses unavailable for confirmation	Evidence of accessing internet/database information but resources is poor to average in quality. Some formatting errors for in-text and reference page citations of sites.	Advanced skill in accessing quality internet/database sites. Resources are utilized in written work in correct format.
		TOTAL	_______/30 points
COMMENTS

FSS 3230 Menu Planning Evaluation Worksheet

Management Team Members: Date______

Name Position

1.________________________________________ ______________________

2.________________________________________ ______________________

3.________________________________________ ______________________

4.________________________________________ ______________________

5.________________________________________ ______________________

6.________________________________________ ______________________

Course	Color	Texture	Flavor	Temperature
First Course
Main Course 1
Starch
Vegetables
Sauce
Main Course 2
Starch
Vegetables
Sauce
Dessert