Family And Consumer Sciences BA/BS (Food Service Management)
Goal
Student Knowledge Of Content Area
Students will be able to demonstrate knowledge of food service management.
Objective
Demonstration Of Content-Area 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
Knowledge And Skills
For many years, Food Service Management students completed an Exit Survey consisting of demographic data, professional goals, and a series of multiple choice and short-answer questions, all designed to determine whether the student had retained information from the courses over the four-year Food Service Management program. However, the department decided that this survey did not discriminate well and therefore a rubric was designed that could be applied to internship logs with the goal of determining what students had retained from their course work and used during the internship experience.
Criterion
80% Of Students Will Pass The Analysis Of Logs To Determine Knowledge And Skills
At least 80% of students who complete the food service management program will score a grade of Low Pass, Pass or High Pass on the analysis of internship logs to determine retention of program knowledge and skills.
Finding
Knowledge And Skills
100% of Food Service Management graduates scored a High Pass (2 or 50%), Pass (1 or 25%), or Low Pass (1 or 25%) using the rubric developed for the analysis of internship logs. Therefore, this criterion was met.
Action
Knowledge And Skills
Although the department was seeking a better way to collect data to determine whether students retained content-area knowledge and skills over the course of the program, the method developed was not particularly satisfactory. To begin with, it was hoped that only three weeks' worth of logs would be adequate for review for the analysis, but that small sample of logs was worfully inadequate. The department needs to regroup and decide how to handle the assessment from this time forward. The search for a satisfactory method of assessing this objective needs to continue.
Goal
Internship
Food Service Management majors will develop knowledge and skills to perform well in positions of employment within the food service and restaurant industries.
Objective
Demonstration Of Applied Professional Competence
Food service management interns will demonstrate applied skills worthy of recruitment for entry-level management positions by their internship supervisors.
Indicator
Employer/Supervisor Evaluation Data
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-yes with reservations-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 (FACS 4369). The other programs that use this same form are interior design, general family and consumer sciences (without a teaching certificate), and fashion merchandising.
Criterion
80% Employers/Supervisors Evaluate Interns At 3.5 Or Higher
At least 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.
Finding
80% Employers/Supervisors Ratings Of 3.5 Or Better
The employer/supervisor ratings of the four Food Serivce Management graduates for the 2014-2015 assessment cycle were: one rating of 2 (25%), one rating of 4 (25%), two ratings of 5 (50%). Ratings of 3.5 or better (the 4 and 5 ratings) made of 75% of the ratings. Therefore, this criterion was not met.
Finding
80% Employers/Supervisors Would Hire Student Interns
For the four (4) Food Service Management graduates for the 2014-2015 assessment cycle, three (3 or 75%) of business supervisors indicated that they would hire the intern for their company if a suitable opening existed. Therefore, this criterion was not met.
Action
80% Of Employers/Supervisors Ratings Of 3.5 Or Better
Given the small number of graduates during this assessment cycle, it is still evident that the majority of supervisors are satisfied with the quality of Food Service Management students who intern with them. The department will continue to use this important assessment and work toward recruiting students for this program so that the numbers will not be so skewed due to the small number of program graduates.
Goal
Student Knowledge Of Content Area
Students will be able to demonstrate knowledge of food service management.
Objective
Demonstration Of Content-Area 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
Knowledge And Skills
For many years, Food Service Management graduating seniors completed an Exit Survey consisting of demographic data, professional goals, and a series of multiple choice and short-answer questions, all designed to determine whether the student had retained information from the courses over the four-year Food Service Management program. However, the department decided that this survey did not discriminate well and therefore a rubric was designed that could be applied to internship logs with the goal of determining what students had retained from their course work and used during the internship experience.
Criterion
Analysis Of Logs To Determine Student Knowledge And Skills
Based on a rubric developed in-house, 80% of Food Service Management graduates will score a High Pass, Pass, or Lower Pass on an analysis of their internship logs designed to determine student knowledge and skills.
Finding
Analysis Of Logs To Determine Student Knowledge And Skills
100% of Food Service Management graduates scored a High Pass (2 or 50%), Pass (1 or 25%), or Low Pass (1 or 25%) using the rubric developed for the analysis of internship logs. Therefore, this criterion was met.
Action
Content-Area Knowledge And Skills
Although the department was seeking a better way to collect data to determine whether students retained content-area knowledge and skills over the course of the program, the method developed was not particularly satisfactory. To begin with, it was hoped that only three weeks' worth of logs would be adequate for review for the analysis, but that small sample of logs was woefully inadequate. The department needs to regroup and decide how to handle the assessment from this time forward. The search for a satisfactory method of assessing this objective needs to continue.
Goal
Internship
Food Service Management majors will develop knowledge and skills to perform well in positions of employment within the food service and restaurant industries.
Objective
Demonstration Of Applied Professional Competence
Food service management interns will demonstrate applied skills worthy of recruitment for entry-level management positions by their internship supervisors.
Indicator
Employer/Supervisor Evaluation Data
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 as to 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 (FACS 4369). The other programs that use this same form are interior design, general family and consumer sciences (without a teaching certificate), and fashion merchandising.
Criterion
80% Employers/Supervisors Evaluate Interns At 3.5 Or Higher
At least 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.
Finding
80% Employers/Supervisors Evaluate Interns At 3.5 Or Better
This goal, objective, etc., is a duplicate. See above for findings.
Action
80% Employers/Supervisors Evaluate Interns At 3.5 Or Better
This goal, objective, etc., is a duplicate. See above for action.