SACSCOC Fifth Year Interim Report
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Assessment : 2011 - 2012 : Educational Programs :
Family and Consumer Sciences BA (Food Service Management)
Family and Consumer Sciences BA (Food Service Management)
3 Goals 3 Objectives 3 Indicators 3 Criteria 3 Findings 3 Actions
| GOAL: Computer Literacy |
| Objective |
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| Students will demonstrate computer literacy through assignments in two courses that are required of all undergraduate majors in the department: FACS 2368 (a written assignment requiring use of a word-processing program and a budget assignment requiring the use of a spreadsheet) and FACS 4362 (a presentation using PowerPoint). |
| Indicator |
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| Indicators are three assignments in courses: a word-processed assignment and a budget prepared using a spreadsheet in FACS 2368 Consumer Education and a presentation involving use of PowerPoint in FACS 4362 Presentation Techniques. |
| Criterion |
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| 90% of program majors who take the courses FACS 2368 and FACS 4362 during the 2011-2012 academic year will score 3 or better on a 5-point scale with 5 being the highest score and 1 being the lowest score on the three assignments that are required to meet this computer literacy competency. Examples of assignment sheets for these three assignments and rubrics for grading them are attached. |
| Finding |
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There was only one food service management major who took FACS 2368 during the 2011-2012 academic year. That student scored extremely well on both word-processed assignments and the budget assignment using the Excel spreadsheet. Therefore, this criterion was met at 100%. |
Actions for Objective:
| Action |
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In general, instructors who teach the course FACS 2368 believe that additional work in the area of database management was needed. The department is planning to convene a meeting of those faculty who make the budget assignment to see how student performance could be improved. However, the food service management program also needs to recruit program majors who are pursuing the BA degree. |
| GOAL: Student Knowledge Of Content Area |
| Objective |
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| 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 |
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| 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 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. |
| Criterion |
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| 80% of students who complete the food service management program's Exit Survey will score a grade of Low Pass, Pass or High Pass on the content portions of the exam. |
| Finding |
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| There were no program graduates for the BA in Food Service Management for the 2011-2012 cycle, although there are some BA students in process (see "Computer Literacy" section above). This program needs an enhanced recruitment effort. |
Actions for Objective:
| Action |
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| There were no program graduates for the BA in food service management for the 2011-2012 cycle. Therefore, the appropriate action is to recruit for this program. (There are some students in the pipeline for future cycles. See the "Computer Literacy" section above.) |
| GOAL: Internship |
| Objective |
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| Food service management interns will demonstrate applied skills worthy of recruitment for entry-level management positions by their internship supervisors. |
| Indicator |
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| 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. |
| Criterion |
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| 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 |
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| There were no students who graduated with the BA in Food Service Management for the 2011-2012 cycle, so there are no findings associated with this criterion. |
Actions for Objective:
| Action |
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There were no findings associated with this program, so the appropriate action is to recruit students into this program so that findings and actions will be available for future cycles. |
| Closing the Loop |
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This program is a "free ride," requiring no additional resources, faculty, or courses to stay in operation. It is important to be able to offer it as an option for students with language proficiency who begin a study of food science and nutrition but for whom the rigor of that program is greater than they can manage, sometimes due to lack of resources such as time. The new program marketing initiative through Enrollment Management may be helpful in increasing number of students enrolled. While there are no graduates from this program for this cycle, there are at least a few (2-3) who are in-process.
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