SACS Reaffirmation
| Objective | Employer Rating | |
| Employers will rate Food Service Management interns as "above average" or higher on the business supervisor evaluation forms. Associated Goals: Employer Satisfaction |
| Indicator | Evaluation Rating Data The supervisor evaluation form for Food Service Management interns includes a supervisor rating of the intern that will be extracted and averaged. |
| Criteria | Evaluation Rating Data 80% of business supervisors of Food Service Management interns would give the intern a rating of 3.5 or better on a 5.0 scale. |
| Finding | Employer Rating The one student who graduated with the BS in the program for the 2007-2008 year received a rating of 4.5 on a 5.0 scale from his business supervisor for his work as an intern. |
| Action | Employer Rating This finding of a satisfactory employer/supervisor rating indicates that the program is sound and no major changes in content or organization are recommended. |
| Objective | Employer Satisfaction With FSM Interns | |
| Employers of food service management interns will view them as worthy of recruitment for entry-level management positions in their companies. Associated Goals: Employer Satisfaction |
| Indicator | Evaluation Data The supervisor evaluation form contains a question regarding the intern's potential as an employee of the business the answers to which will be extracted and reported as a percentage. |
| Criteria | Evaluation Data 70% of business supervisors of food service management majors will indicate that they would hire the intern given the availability of a suitable entry-level management position in the company. |
| Finding | Employer Satisfaction With FSM Interns The one student who graduated with the BS in the program for the 2007-2008 academic year received a suitable job offer from his employer. He chose to stay with the company and has been very happy with his decision. |
| Action | Employer Satisfaction With FSM Interns No major change in program content or organization is recommended based on the job offer that was made to this student from his internship experience. |
| Objective | 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. Associated Goals: Student Knowledge Of Content Area |
| Indicator | Survey Data The Exit Survey for Food Service Management majors includes a section that tests retention of course material; it is graded on a pass/fail basis. |
| Criteria | Survey Data 80% of students who complete the Food Service Management program''s Exit Survey will score a grade of Pass or High Pass according to the standardized grading rubric. |
| Finding | Knowledge and Skills The one student who graduated with the BS for the 2007-2008 academic year scored a grade of Pass on the program''''s Exit Survey according to the standardized grading rubric. |
| Action | Knowledge and Skills The student''''s performance on the program''''s Exit Survey indicates that his knowledge and skills are appropriate. Therefore, no change is recommended at this time. |
| Objective | Building/Facilities | |
| The faculty and staff will provide a department viewed by the students as satisfactory in regard to the building and its facilities. Associated Goals: Student Satisfaction |
| Indicator | Survey Data - Building/facilities Exit Survey data that includes ratings of the building/facilities used by the department will be extracted and analyzed. |
| Criteria | Student Survey Rating - Building/Facilities 80% of graduating seniors in the Food Service Management major will rate the building/facilities used by the department with a score of 3.0 or greater on a 4.0 scale. |
| Finding | Building/Facilities The one student who graduated with the BS for the 2007-2008 academic year rated the building and facilities as a 3.0 on a 4.0 scale. |
| Action | Building/Facilities The one student who graduated with the BS for 2007-2008 at this time rated the building/facilities as adequate. Therefore, no action will be required specifically for this program. |
| Objective | Faculty | |
| The faculty will provide a department viewed by the students as satisfactory in regard to the faculty. Associated Goals: Student Satisfaction |
| Indicator | Student Survey Data - Faculty Exit survey data that includes a rating of the faculty in the program will be extracted and analyzed. |
| Criteria | Student Survey Rating - Faculty 80% of graduating seniors in the Food Service Management major will rate the faculty in the program with a score of 3.0 or greater on a 4.0 scale. |
| Finding | Faculty The one student who graduated with the BS for the 2007-2008 year rated faculty in the program as 3.0 on a 4.0 scale. |
| Action | Faculty At the end of the 2007-2008 year, there has been a major change in faculty with the retirement of Dr. Zaheer Kirmani, but this decision was not part of the OATdb process. A new faculty member has been hired on a temporary basis while a job search is ongoing. |
| Objective | Opportunities For Networking | |
| The faculty will provide a department viewed by the students as satisfactory in regard to opportunities for networking. Associated Goals: Student Satisfaction |
| Indicator | Student Survey Data - Networking Exit survey data that includes a rating of the opportunities for networking provided to the student will be extracted and analyzed. |
| Criteria | Student Survey Rating - Networking 80% of graduating seniors in the Food Service Management major will rate opportunities for networking with a score of 3.0 or greater on a 4.0 scale. |
| Finding | Opportunities for Networking The one student who graduated with the BS for the 2007-2008 academic year rated opportunities for networking as a 3.0 on a 4.0 scale. |
| Action | Opportunities for Networking Opportunities for networking were rated as adequate by the one student who graduated with the BS for 2007-2008; therefore, faculty will be encouraged to continue with the activities in place at this time. |
| Objective | Professional Organizations | |
| The faculty will provide a department viewed by the students as satisfactory in regard to professional organizations. Associated Goals: Student Satisfaction |
| Indicator | Student Survey Data - Organizations Exit survey data that includes a rating of the professional organizations will be extracted and analyzed. |
| Criteria | Student Survey Rating - Organizations 80% of graduating seniors in the Food Service Management major will rate the student organizations for the major with a score of 3 or greater on a 4.0 scale. |
| Finding | Professional Organizations The one student who graduated with the BS for the 2007-2008 academic year rated professional organizations in the department as a 4.0 on a 4.0 scale. |
| Action | Professional Organizations The professional organizations were given a high rating by the one student who graduated with the BS in the program for 2007-2008; therefore, faculty will be encouraged to continue the same course of action. |
| Objective | Program Content For FSM Major | |
| The faculty will provide a department curriculum viewed by the students as satisfactory in regard to the program content for the major. Associated Goals: Student Satisfaction |
| Indicator | Student Survey Data - Program Content Exit survey data that includes a rating of the program content for the major will be extracted and analyzed. |
| Criteria | Student Survey Rating - Program Content 80% of graduating seniors in the Food Service Management major will rate the program content in the major with a score of 3.0 or greater on a 4.0 scale. |
| Finding | Program Content The one student who graduated with the BS in the program for 2007-2008 rated program content as a 3.0 on a 4.0 scale. |
| Action | Program Content All responses from students and prospective employers (i.e., business supervisors) indicate that the program content is appropriate. Therefore, no major changes in program content are recommended at this time (last year''''s change to require FCS 131 Intro. to Hospitality Industry continues to be in effect). |