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.

Employers of food service management interns will view them as worthy of recruitment for entry-level management positions in their companies.

The supervisor evaluation form for food service management interns evaluates three skill areas (personal skills, interpersonal skills, and professional characteristics including appropriate use of knowledge from the program content). Both questions from this form used as indicators are essentially overall supervisor ratings of the intern. One of them rates the interns on a Likert-type scale of 1 to 5, with 1 being the lowest rating and 5 being the highest rating. The other is a "yes-no" indicator whether the employer would hire the intern in the company for an entry-level management position. Internship is a requirement for degree completion in this program, so all food service management students are evaluated in this way. The instrument, which includes the supervisor rating of the intern that will be extracted and reported, was developed by the department faculty as a whole. Instruments used by other family and consumer sciences/food service management colleges and departments were reviewed in the development of the instrument. The attached instrument was designed to be generic for all programs in the Department of Family and Consumer Sciences that require this type of internship and is published in the Internship Handbook, which serves as the textbook for the internship courses (FCS 469). The other programs that use this same form are interior design, general family and consumer sciences (without a teaching certificate), and fashion merchandising.

80% of business supervisors of food service management interns will give the intern a rating of 3.5 or higher on a 5.0 scale and 80% of business supervisors will indicate that they would hire the intern given the availability of a suitable entry-level management position in the company.

There was one student who graduated with a BS in Food Service Management for the 2008-2009 academic year.  Her employer rating was 4 on a 5-point scale and her employer stated that he would hire her for a suitable entry-level management position in his company.  Therefore, these criteria were met at the 100% level.

While the one graduate of this program obviously performed very well for internship, recruitment for this program is a priority for the department.  It is worth noting that there are several students at the senior level who will be graduating in the coming academic year (2009-2010).

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.

Students graduating from the food service management program will demonstrate the knowledge and skills necessary for entry-level management in food service/restaurant positions.

The Exit Survey for food service management majors includes multiple-choice and short-answer sections that test retention of course material and a case study that applies directly to food service management; it is graded on a pass/fail basis. (Each program area has multiple-choice, short answer, and other questions that are specific to that program content.) To develop this instrument, faculty in the content area reviewed course and program objectives and chose questions from exams that reflected important concepts that students should retain. The test is used repetitively and the scoring is holistic and, we believe, consistent. For security reasons, the "test" portion (multiple-choice questions, short essay questions, and case study) is not attached. However, this document is available in the chair's office. For 2009-2010, a standardized grading rubric will be developed.

80% of students who complete the food service management program's Exit Survey will score a grade of Pass or High Pass on the content portions of the exam. Exams are being graded holistically to this point, but for the next assessment period (2009-2010), a standardized grading rubric will be developed.

There was one student who graduated with a BS in Food Service Management for the 2008-2009 academic year.  She made a score of Pass on the content portion of the Exit Survey for that program.  Therefore, this criterion was met at the 100% level.

This criterion was exceeded.  However, it is acknowledged that the content portion of the Exit Survey needs to be updated, and a standardized grading rubric needs to be developed.

The Department of Family and Consumer Sciences will graduate students who are satisfied with a degree in Food Service Management.

Students will evaluate and express their satisfaction with the degree program learning experiences such as program content provided in degree program course work, opportunities for networking, and participation in professional organizations provided by degree program activities. While student evaluation of program-related learning experiences is a performance outcome, rather than a student learning outcome, it does provide degree program faculty with very valuable feedback based upon students' abilities to reflect upon the value of their educational activities.

The comprehensive Family and Consumer Sciences Exit Survey includes a student rating of the program content in the major and student rating of opportunities that were provided by the program to network and engage with professional organizations. Student ratings of these items will be extracted and analyzed to determine the level of student satisfaction with their learning experiences in these areas. A higher score indicates a higher level of satisfaction. The Exit Survey is a comprehensive instrument collaboratively developed, several years ago, by faculty of FCS degree programs, and also to test student knowledge in their program's content area. Although it is periodically reviewed for improvement by current faculty, most of the Exit Survey items remain stable from year to year. The Exit Survey is administered in paper form to students in several FCS Departmental degree programs. Student feedback pertaining to different degree program majors are differentiated and analyzed separately. A copy of the section of the Exit Survey which pertains to the student feedback has been attached.

80% of graduating seniors who complete an Exit Survey will rate the program content and opportunities for networking and professional organization participation in the major with a score of 3.0 or greater. A 4.0 point scale will be used for rating, where a higher score indicates a higher satisfaction rating.

The one student who graduated from this program during the 2008-2009 academic year rated the program as a 3 on a 4-point scale, rated quality of professional organizations as a 3 on a 4-point scale, and rated networking opportunities as a 2 on a 4-point scale.  Therefore, this criterion was met for two of the three areas of student evaluation, but was not met for the third.

The one student who graduated with a BS in Food Service Management during the 2008-2009 academic year cited an area of weakness in terms of networking opportunities.  This weakness can be addressed through speakers being invited to speak on various topics in courses appropriate to this major.  This weakness is somewhat related to the departmental goal of hiring a person in the area of food preparation and service, and a request for a full-time faculty person in that area already has been submitted for the 2009-2010 academic year.