Review Assessment Report
Part 1: Contact & Program Identification
| Report Year and Contact Information | ||
|---|---|---|
| Academic Year | Modified By | Date Modified |
| 2022-2023 | [email protected] | 2023-10-24T18:11:42.456Z |
| School | Name of Program | Courses |
|---|---|---|
| BIT | Hospitality and Tourism AAS Degree | ACCT 2110,BCIS 1110,BUSA 1115,BUSA 1130,BUSA 1180,BUSA 2460,CULN 1003,HT 1101,HT 1111,HT 2201,HT 2215,HT 2230,HT 2232,HT 2235,HT 2240,HT 2242,HT 2999,MKTG 2110 |
Part 2: Program Summary
| Provide a high level review of the program to include highlights, successes, challenges, significant changes, and significant resources needed to support the program |
|---|
The current state of the Hospitality and Tourism programs generally reflect those of other higher-education hospitality programs and the hospitality industry at large: people are reevaluating their relationship with their workplace, and the hospitality industry has been hit particularly hard, with about 1.8 million jobs lost between February 2020 and the end of 2021 (https://www.usnews.com/news/best-states/florida/articles/2022-03-05/thousands-of-people-leaving-restaurant-industry). As we are still in the process of reverting back to pre-pandemic modes of operation, faculty and students are eager to explore how our graduates can impact the industry by putting in to practice some of tenets we address in the classroom: sustainable work/life balance, equitable wages, and more responsive human resource practices. |
Part 3: Data Review
| 2020-2021 | 2021-2022 | 2022-2023 | |
|---|---|---|---|
| Annual number of graduate awards is greater than 10 | 6 | 1 | 9 |
| Number of declared majors | 28 | 28 | 27 |
| Average Class Size | 19 | 17.1 | 17.3 |
| Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | 11% | 11% | 12% |
| Annual C-Pass rate for coursework is 60% or above | 72% | 71% | 70% |
| Average class fill rate at 60% or above capacity within a term or over a year | 69% | 62% | 63% |
| Graduate Transfer to 4-year Schools | n/a | n/a | n/a |
| Full-time Faculty Coverage by Section | 48% | 39% | 16% |
| Summarize how your program met or did not meet the target measures based on the data above |
|---|
Graduate targets have not been met , however, they have improved significantly since last year. The number of declared majors is consistent with the last couple of years. Average class size is similar to last year. We are still well below the average class withdrawal rate and continue to be 10% higher than the annual c-pass rate for coursework. Our full-time faculty coverage is lower than previous years. |
Part 4: Program Learning Outcome Analysis
| Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
|---|---|---|---|
| 1. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations | HT 2201. |
| 75% of students met standards on the ManageFirst Hospitality Human Resources Standardized exam 81% of students met standards on the final paper |
| 2. Identify the role of specific leadership qualities in successful hospitality operations management | HT 2235. |
| For Spring 2023 (only term course was offered), no students took the certification exam |
| 3. Describe and evaluate procedures for proper receiving, storage, and control of food and non-food items | CULN 1003, and HT 2215. |
| For the ServSafe exam (CULN 1003): For the past academic year the percentage of students passing the ServSave exam rose to 71.1%. Also, their achievement on Domain 3 was higher, at 78.5%. |
| Interpretation of Assessment findings |
|---|
For HT 2201, not many students are taking the certification exam, but the standards for the paper are being met above the expectation. For HT 2235, it was offered once last year, and had only 5 students; none of which chose to certify in that topic. As for CULN 1003, about a 3% increase in pass rate for the Sersvsafe exam as well as a 10% increase in achievement for domain 3 since last year. |
Part 5: Additional Action Plan in Support of Student Learning (If Appropriate)
| Upcoming Year | Changes Planned for the upcoming year | Data Motivating this change |
|---|---|---|
| 2022-2023 | New full-time faculty were added to the program beginning spring 2023. A full-time Faculty more dedicated specifically to our hospitality program rather than splitting time between hospitality/culinary/beverage programs was added. As a new faculty, she is giving it a year to learn more about the program and needs, to facilitate overall program growth and allow for development of better materials and tools that might better reflect actual student achievement. This plan of action will likely extend beyond one year before we see results. The plan for next year is to examine the tools used for assessment as well as review textbook options for changes.
There are still several courses requiring further development after the creation of the Hospitality AAS degree. Completing and launching these courses will make for a more fully-functional AAS program to better compete or even replace the AA program.
| Only a handful of students take the ManageFirst exams for HT 2201 and no one took the exam for HT 2235 last year; it may be time to change assessment tools. |
| 2022-2023 | ||
| 2022-2023 |