PART I: Might Not Change from Year to Year

Continuous Improvement Plan (CIP) Documentation

Date 2012-13______Name of Administrative or Educational t Unit: _____Hospitality and Food Service Management______

Contact name: Karen Musa _ Contact email: [email protected]______Contact phone:______Office Location:______

Mission: The mission of the Hospitality and Food Service Management program is to prepare students to qualify for a variety of mid- management positions and career advancement in the hospitality industry. The curriculum emphasizes problem-solving, creativity and industry involvement, in addition to practical on-the-job experience.

PART I: Might not change from year to year

A. Outcomes(s) B. Measure(s) C. Target(s) Results expected in this department/program The instrument or process used to measure results The level of success expected 1 Hotel/Restaurant Management or Contents of each section of the Capstone The goal will be to have students turning in Meetings & Event Planning students will Portfolio (CAP) will rate the student’s work CAP requirementsfor the 6 sections that construct a capstone portfolio which on a 4 point scale. merit an above average score, 3 to 4 illustrates basic skills and knowledge, points per course, 18-24 total points.. including, but not limited to the following: The Portfolio will include work from the  Company profile following technical courses:  Projects showing impact of CHEF 1305 or TRVM 1327 hotel/restaurant design, financial HAMG 1313 or TRVM 1323 management, and legal issues HAMG 2337 or TRVM 2355 regarding liability RSTO 1325 or TRVM 2341  Human resources management,such as HAMG 2380 or TRVM 2380 job descriptions, interviewing, hiring, HAMG 2305 or TRVM 2333 recruiting and staff discipline  Purchasing policy manual Contents of each section of the CAP will  ServSafe Certification @75% or above rate the students from average to exceptional on a 4- point scale. Continuous Improvement Plan (CIP) Documentation

A. Outcomes(s) B. Measure(s) C. Target(s) Results expected in this department/program The instrument or process used to measure results The level of success expected  Reflection paper analyzing impact of The completed CAP will be presented Front office procedures, including rooms during the Capstone course either HAMG division, concierge, uniform services, 2305 or TRVM 2333 and housekeeping  Bouus: Certified Tourism Ambassador (Certification) and American Hotel and Lodging Association certificate exams 2 Apply critical thinking and problem Case studies and written exams in various The average score that each class will solving skills hotel and restaurant management classes obtain on exams is 75% or higher

3 Demonstrate an ability to communicate Submit all course project work in a Project work turned in on time, utilizing both in writing and verbally in a professional format. Present all projects in correct spelling and grammar. The professional manner a professional manner average score that each class will obtain in the area of individual or project work is 75% or higher

4 Complete capstone: Apply skills and Collaborative student project for HAMG Students will complete all the requirements knowledge acquired in hotel and 2305 and of HAMG 2305 or TRVM 2333 with a restaurant or meeting & event planning TRVM 2333 grade of C or higher classes Completion of CAP Continuous Improvement Plan (CIP) Documentation

PART II: For academic year ______(enter year i.e. 2011-12)

A. Outcomes(s) D. Action Plan E. F. Data Results Summary G. Findings Years 5 & 2 Implement Years 2 & 4 Years 2 & 4 Action Plan Results expected in this Based on analysis of previous assessment, create an Years 1 & 3 Summarize the data collected What does data say about department/program action plan and include it here in the row of the outcome? outcomes(s) it addresses. Implement the action plan and collect data skills service learning situations critical thinking in with an average of 96.6% resolving problems and 94.5% respectively. that arose. 3 Demonstrate an ability Written CAP Guidelines were given to Implement the The presentation of the This area shows to communicate both in each faculty and associate to ensure action plan and Career Application portfolio great improvement collect data writing and verbally in a that associate faculty clearly impart was the lowest area of from the first professional manner their expectations to students performance, reflecting semester to the last, regarding the Portfolio assignments in organization and time but the verbal area the instructor syllabus. Instructors will management. needs additional use intentional coaching regarding improvement time management to help students because of its keep on top of portfolio assignments. importance to professionalism in the hospitality industry. 4 Complete capstone: See action plan for competency #3. Implement the The Career Application Being better Apply skills and action plan and Portfolio was completed by organized & staying collect data knowledge acquired in all the students; their off-site on top of the work hotel and restaurant or observation rating scores needs improvement; meeting & event averaged 96.6%. Time management planning classes is part of it.