Family And Consumer Sciences BS (Food Service Management)
Goal
Student Satisfaction
The Department of Family and Consumer Sciences will graduate students who are satisfied with a degree in Food Service Management.
Objective
Program Content For FSM Major
The faculty will provide a department curriculum viewed by the students as satisfactory in regard to the program content for the major.
Indicator
Student Survey Data - Program Content
Exit survey data that includes a rating of the program content for the major will be extracted and analyzed.
Criterion
Student Survey Rating - Program Content
80% of graduating seniors in the Food Service Management major will rate the program content in the major with a score of 3.0 or greater on a 4.0 scale.
Finding
Program Content
The one student who graduated with the BS in the program for 2007-2008 rated program content as a 3.0 on a 4.0 scale.
Action
Program Content
All responses from students and prospective employers (i.e., business supervisors) indicate that the program content is appropriate. Therefore, no major changes in program content are recommended at this time (last year''''s change to require FCS 131 Intro. to Hospitality Industry continues to be in effect).
Objective
Faculty
The faculty will provide a department viewed by the students as satisfactory in regard to the faculty.
Indicator
Student Survey Data - Faculty
Exit survey data that includes a rating of the faculty in the program will be extracted and analyzed.
Criterion
Student Survey Rating - Faculty
80% of graduating seniors in the Food Service Management major will rate the faculty in the program with a score of 3.0 or greater on a 4.0 scale.
Finding
Faculty
The one student who graduated with the BS for the 2007-2008 year rated faculty in the program as 3.0 on a 4.0 scale.
Action
Faculty
At the end of the 2007-2008 year, there has been a major change in faculty with the retirement of Dr. Zaheer Kirmani, but this decision was not part of the OATdb process. A new faculty member has been hired on a temporary basis while a job search is ongoing.
Objective
Opportunities For Networking
The faculty will provide a department viewed by the students as satisfactory in regard to opportunities for networking.
Indicator
Student Survey Data - Networking
Exit survey data that includes a rating of the opportunities for networking provided to the student will be extracted and analyzed.
Criterion
Student Survey Rating - Networking
80% of graduating seniors in the Food Service Management major will rate opportunities for networking with a score of 3.0 or greater on a 4.0 scale.
Finding
Opportunities for Networking
The one student who graduated with the BS for the 2007-2008 academic year rated opportunities for networking as a 3.0 on a 4.0 scale.
Action
Opportunities for Networking
Opportunities for networking were rated as adequate by the one student who graduated with the BS for 2007-2008; therefore, faculty will be encouraged to continue with the activities in place at this time.
Objective
Professional Organizations
The faculty will provide a department viewed by the students as satisfactory in regard to professional organizations.
Indicator
Student Survey Data - Organizations
Exit survey data that includes a rating of the professional organizations will be extracted and analyzed.
Criterion
Student Survey Rating - Organizations
80% of graduating seniors in the Food Service Management major will rate the student organizations for the major with a score of 3 or greater on a 4.0 scale.
Finding
Professional Organizations
The one student who graduated with the BS for the 2007-2008 academic year rated professional organizations in the department as a 4.0 on a 4.0 scale.
Action
Professional Organizations
The professional organizations were given a high rating by the one student who graduated with the BS in the program for 2007-2008; therefore, faculty will be encouraged to continue the same course of action.
Objective
Building/Facilities
The faculty and staff will provide a department viewed by the students as satisfactory in regard to the building and its facilities.
Indicator
Survey Data - Building/facilities
Exit Survey data that includes ratings of the building/facilities used by the department will be extracted and analyzed.
Criterion
Student Survey Rating - Building/Facilities
80% of graduating seniors in the Food Service Management major will rate the building/facilities used by the department with a score of 3.0 or greater on a 4.0 scale.
Finding
Building/Facilities
The one student who graduated with the BS for the 2007-2008 academic year rated the building and facilities as a 3.0 on a 4.0 scale.
Action
Building/Facilities
The one student who graduated with the BS for 2007-2008 at this time rated the building/facilities as adequate. Therefore, no action will be required specifically for this program.
Goal
Employer Satisfaction
The Department of Family and Consumer Sciences will graduate Food Service Management majors who perform well in positions of employment within the food service and restaurant industries.
Objective
Employer Satisfaction With FSM Interns
Employers of food service management interns will view them as worthy of recruitment for entry-level management positions in their companies.
Indicator
Evaluation Data
The supervisor evaluation form contains a question regarding the intern's potential as an employee of the business the answers to which will be extracted and reported as a percentage.
Criterion
Evaluation Data
70% of business supervisors of food service management majors will indicate that they would hire the intern given the availability of a suitable entry-level management position in the company.
Finding
Employer Satisfaction With FSM Interns
The one student who graduated with the BS in the program for the 2007-2008 academic year received a suitable job offer from his employer. He chose to stay with the company and has been very happy with his decision.
Action
Employer Satisfaction With FSM Interns
No major change in program content or organization is recommended based on the job offer that was made to this student from his internship experience.
Objective
Employer Rating
Employers will rate Food Service Management interns as "above average" or higher on the business supervisor evaluation forms.
Indicator
Evaluation Rating Data
The supervisor evaluation form for Food Service Management interns includes a supervisor rating of the intern that will be extracted and averaged.
Criterion
Evaluation Rating Data
80% of business supervisors of Food Service Management interns would give the intern a rating of 3.5 or better on a 5.0 scale.
Finding
Employer Rating
The one student who graduated with the BS in the program for the 2007-2008 year received a rating of 4.5 on a 5.0 scale from his business supervisor for his work as an intern.
Action
Employer Rating
This finding of a satisfactory employer/supervisor rating indicates that the program is sound and no major changes in content or organization are recommended.
Goal
Student Knowledge Of Content Area
The Department of Family and Consumer Sciences will graduate Food Service Management majors who have an in-depth knowledge of the content area of the major.
Objective
Knowledge And Skills
students graduating from the Food Service Management program will demonstrate the knowledge and skills necessary for entry-level management in food service/restaurant positions.
Indicator
Survey Data
The Exit Survey for Food Service Management majors includes a section that tests retention of course material; it is graded on a pass/fail basis.
Criterion
Survey Data
80% of students who complete the Food Service Management program's Exit Survey will score a grade of Pass or High Pass according to the standardized grading rubric.
Finding
Knowledge and Skills
The one student who graduated with the BS for the 2007-2008 academic year scored a grade of Pass on the program''''s Exit Survey according to the standardized grading rubric.
Action
Knowledge and Skills
The student''''s performance on the program''''s Exit Survey indicates that his knowledge and skills are appropriate. Therefore, no change is recommended at this time.