Hospitality and Tourism Management

  • PSLO
  • Data Sheet
  • Program Review
  • Assessment Report

Program Student Learning Outcomes Assessment
(AY 2013-2014)

Program Student Learning Outcomes(PSLOs)

At the completion of Hospitality & Tourism Management Program the student will be able to:

  1. Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, recreation management, roles of national and state visitors' authorities, marketing and sales.
  2. Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
  3. Explain the types and elements of food service operations.
  4. Demonstrate front of the house technical and supervision techniques.
  5. Describe tourism attraction support services and related business opportunities.
  6. Describe the importance of developing the FSM as a sustainable tourism destination.
  7. Communicate in basic Japanese for lodging, food service and tourism provider guest services.

PSLO Assessment Report Summary

What we looked at:

The Hospitality & Tourism Management Program assessment focused on the following PLOs and these selected related courses for Fall 2013, Spring 2014, and Summer 2014:

  • PSLOs #1 to 5
  • HTM110-Introduction to Hospitality & Tourism Management, HTM120-Introduction to World Tourism, HTM165-Food Fundamentals & Quantity Cooking, HTM220-Food & Beverage Management, and HTM250-Facilities Management & Practicum.
  • What we found:

  • For each PSLO and course assessed the following results represent the target success rate of 70% ("C") or better.
    • PSLO#1:
      • HTM110 & HTM120-assessment was based on research assignments in which 95% or 37 out of 38 successfully met this PSLO.
      • HTM 250-assessment was based on presentations and demonstrations in which 100% or 7 out of 7 successfully met this PSLO.
    • PSLO#2:
      • HTM 250-assessment was based on practicum evaluation by work-site supervisors. In Fall 2013, 50% 1 out of 2 successfully met this PSLO, in Spring 2014 and Summer 2014, 100% or 9 out of 9 successfully met this PSLO.
    • PSLO#3:
      • HTM165-assessment was presentations and demonstrations. In Fall 2013, 88% or 7 out of 8 successfully met this PSLO and in Spring 2014, 100% or 13 out of 13 successfully met this PSLO.
      • HTM220-assessment was based on presentations and demonstrations in which 89% or 8 out of 9 successfully met this PSLO.
      • HTM250-assessment was based on practicum evaluation by work-site supervisors in which 100% or 11 out of 11 successfully met this PSLO.
    • PSLO#4:
      • HTM220-assessment was presentations and demonstrations in which 89% or 8 out of 9 successfully met this PSLO.
      • HTM250-assessment was based on practicum evaluation by work-site supervisors in which 100% or 11 out of 11 successfully met this PSLO.
    • PSLO#5:
      • HTM110-the assessment type was a research assignment in which 95% or 18 out of 19 successfully met this PSLO.
      • HTM120-the assessment type was a research assignment in which 74% or 14 out of 19 successfully met this PSLO.
      • HTM250-assessment was based on practicum evaluation by work-site supervisors in which

    What are we planning to work on

    • Modifying scheduling of classes HTM165 and HTM220 to allow for ample hands on and practical applications. Suggested scheduling 1hr Wednesday afternoons for lecture and 2 hrs. Thursdays 10:30am to 12:30pm for practical applications and also to coincide with Thursday lunch operation of Blue Plate Café (teaching restaurant).
    • Maintaining target of HTM250 and increase practicum hours from 150 to 300 for more experience as recommended by students, instructor, and site supervisors. A course modification request will need to be prepared.
    • Coordinating with Student Services for student tutorial assistance in writing and research skills.
    • Setting up the Blue Plate Café as a student enterprise to be able to serve breakfast and lunch and cater to the needs of the students, staff, faculty, and the community.

    Recommendations for students:

    • Pass EN110 and EN120a with a "C" or better.
    • Have good writing, research, and math skills.
    • Visit your academic advisor as often as possible.
    • Take advantage of support services provided such as tutorial, counseling, and learning resources.
    • Actively participate in HTM club and program activities.

Program Data Sheet
Spring 2014

Download PDF Version of the Data Sheet

Enrollment by Major and Campus

Major:

Degree

Term

Chuuk

Kosrae

National

Pohnpei

Yap

Students

Hospitality and Tourism Management

AS

Fall 2011

 

1

8

58

2

69

Hospitality and Tourism Management

AS

Fall 2012

 

 

7

63

2

72

Hospitality and Tourism Management

AS

Fall 2013

 

 

4

50

1

55

Hospitality and Tourism Management

AS

Spring 2011

 

1

7

46

1

55

Hospitality and Tourism Management

AS

Spring 2012

 

 

8

54

3

65

Hospitality and Tourism Management

AS

Spring 2013

 

 

9

54

2

65

Hospitality and Tourism Management

AS

Spring 2014

 

 

3

46

1

50



Credits by Major and Campus

Major:

Degree

Term

Chuuk

Kosrae

National

Pohnpei

Yap

Credits

Hospitality and Tourism Management

AS

Fall 2011

 

12

98

687

22

819

Hospitality and Tourism Management

AS

Fall 2012

 

 

92

724

28

844

Hospitality and Tourism Management

AS

Fall 2013

 

 

50

595

11

656

Hospitality and Tourism Management

AS

Spring 2011

 

13

90

579

7

689

Hospitality and Tourism Management

AS

Spring 2012

 

 

86

710

21

817

Hospitality and Tourism Management

AS

Spring 2013

 

 

109

620

20

749

Hospitality and Tourism Management

AS

Spring 2014

 

 

32

522

8

562



Credits by Program and Campus

Program

Term

Chuuk

Kosrae

National

Pohnpei

Yap

Credits

Hospitality and Tourism Management (AS)

Fall 2011

 

 

54

357

 

411

Hospitality and Tourism Management (AS)

Fall 2012

 

 

39

333

 

372

Hospitality and Tourism Management (AS)

Fall 2013

 

 

18

240

 

258

Hospitality and Tourism Management (AS)

Spring 2011

 

 

84

390

 

474

Hospitality and Tourism Management (AS)

Spring 2012

 

 

39

402

 

441

Hospitality and Tourism Management (AS)

Spring 2013

 

 

30

267

 

297

Hospitality and Tourism Management (AS)

Spring 2014

 

 

 

258

 

258



Credits Enrolled, Attempted and Earned(averages)

Major

Degree

Term

CredEnrollAvg

CredAttAvg

CredEarnAvg

TermGPAAvg

Hospitality and Tourism Management

AS

Fall 2011

11.9

9.6

8.2

2.27

Hospitality and Tourism Management

AS

Fall 2012

11.7

10.3

8.5

2.13

Hospitality and Tourism Management

AS

Fall 2013

11.9

10.6

9.8

2.46

Hospitality and Tourism Management

AS

Spring 2011

12.5

11.1

9.4

2.23

Hospitality and Tourism Management

AS

Spring 2012

12.6

11.0

8.8

1.96

Hospitality and Tourism Management

AS

Spring 2013

11.5

10.0

7.6

1.86

Hospitality and Tourism Management

AS

Spring 2014

11.2

10.6

9.7

2.40



Program Sections, Enrollment Ratio and Average Class Size

Program

Term

Section

EnrollMax

Enrollment

EnrollRatio

AvgClassSize

Hospitality and Tourism Management (AS)

Fall 2011

10

252

134

53.2%

13.4

Hospitality and Tourism Management (AS)

Fall 2012

9

196

117

59.7%

13.0

Hospitality and Tourism Management (AS)

Fall 2013

8

155

75

48.4%

9.4

Hospitality and Tourism Management (AS)

Spring 2011

9

225

150

66.7%

16.7

Hospitality and Tourism Management (AS)

Spring 2012

10

210

137

65.2%

13.7

Hospitality and Tourism Management (AS)

Spring 2013

8

140

90

64.3%

11.3

Hospitality and Tourism Management (AS)

Spring 2014

7

125

86

68.8%

12.3



Persistence and Retention (new full time students)

Major Description

Degree

New Students FT 2011_3

Students 2012_1

Students 2012_3

Persistence Spring 2012

Retention Fall 2012

Hospitality and Tourism Management

AS

16

13

8

81.3%

50.0%


Major

Degree

New FT Fall 2012

Persisted Spring 2013

Retained Fall 2013

Persistence Spring 2013

Retention Fall 2013

Hospitality and Tourism Management

AS

9

6

5

66.7%

55.6%


Major

Degree

New FT Fall 2013

Persisted Spring 2014

Retained Fall 2014

Persistence Spring 2014

Retention Fall 2014

Hospitality and Tourism Management

AS

8

5

 

62.5%

0.0%



Course Completion & Withdrawals (Major)

Major

Degree

Term

Students

ABCorP%

ABCDorP%

W%

Hospitality and Tourism Management

AS

Fall 2011

274

68.6%

76.3%

8.0%

Hospitality and Tourism Management

AS

Fall 2012

264

69.3%

75.4%

6.1%

Hospitality and Tourism Management

AS

Fall 2013

214

72.0%

80.8%

9.3%

Hospitality and Tourism Management

AS

Spring 2011

225

72.4%

80.0%

4.9%

Hospitality and Tourism Management

AS

Spring 2012

270

67.4%

74.4%

7.0%

Hospitality and Tourism Management

AS

Spring 2013

253

58.9%

72.3

12.3%

Hospitality and Tourism Management

AS

Spring 2014

182

74.7%

86.3$

5.5%



Course Completion & Withdrawals (Program)

Program

Term

Students

ABCorP%

ABCDorP%

W%

Hospitality and Tourism Management (AS)

Fall 2011

137

70.8%

80.3%

2.2%

Hospitality and Tourism Management (AS)

Fall 2012

124

79.8%

83.9%

5.6%

Hospitality and Tourism Management (AS)

Fall 2013

86

66.3%

75.6%

12.8%

Hospitality and Tourism Management (AS)

Spring 2011

158

74.7%

83.5%

5.1%

Hospitality and Tourism Management (AS)

Spring 2012

147

77.6%

85.7%

5.4%

Hospitality and Tourism Management (AS)

Spring 2013

99

72.7%

76.8%

9.1%

Hospitality and Tourism Management (AS)

Spring 2014

86

75.6%

86.0%

9.3%



Graduates

Major

Degree

AY2010/11

AY2011/12

AY2012/13

AY2013/14

Hospitality and Tourism Management

AS

4

10

12



Graduate Rates

Major

Degree

Cohort

New Full Students

Graduation Rate 100%

Graduation Rate 150%

Graduation Rate 200%

Hospitality and Tourism Management

AS

Fall 2008 FT

6

0%

16.7%

50.0%

Hospitality and Tourism Management

AS

Fall 2009 FT

6

16.7%

66.7%

133.3%

Hospitality and Tourism Management

AS

Fall 2010 FT

12

0.0%

8.3%

 

Hospitality and Tourism Management

AS

Fall 2011 FT

  • Data based on SIS extracts December 2013 expect for graduates information.
  • Program" information is based on Dickerson's concept of a "program" as expending resoruces and is linked to courses owned by a program from TracDat
  • Graduation rates are based on Fall new students(full time) cohorts that are tracked at 100%, 150%, and 200%
  • Retention rates are based on Fall new students (full time) cohorts who return the following fall semester
  • Persistence rates are based on Fall new students (full time) cohorts who return the following spring semester

Program Review (Pohnpei Campus)

AP Full Official:Hospitality and Tourism Management (HTM) Program

Campus: Pohnpei Campus

Completed by: Debra W. Perman

AP Review Submission Date: 4/08/2014

AR Review Cycle: Fall 2011 to Spring 2013

  1. Program Mission

    Mission: The Hospitality and Tourism Management (HTM) AS degree program is committed to cultivating students with the fundamental concepts, knowledge, practices, and skills in hospitality and tourism for the pursuit of advanced degree(s) and/or for the purpose of employment or advancement in the industries of hospitality and/or tourism.

  2. Program Goals

    The primary goal of the HTM program is to provide students with the basic skills needed to succeed as supervisors, managers or business entrepreneurs in the food service, lodging, airline, travel provider, attraction, interpretation, and general tourism industries. The program aims to prepare students to become productive workers, owners and managers in the growing fields of hospitality and tourism within the FSM and internationally.

    Program Student Learning Outcomes (PSLOs)
    At the completion of the Hospitality & Tourism Management Program, the student will be able to:

    1. Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, recreation management, roles of national and state visitors’ authorities, marketing and sales.
    2. Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
    3. Explain the types and elements of food service operations.
    4. Demonstrate front of the house technical and supervision techniques.
    5. Describe tourism attraction support services and related business opportunities.
    6. Describe the importance of developing the FSM as a sustainable tourism destination.
    7. Communicate in basic Japanese for lodging, food service and tourism provider guest services.

  3. Program History

    During the academic year 1996-1997, the program was developed and implemented to fulfill the need for qualified tourism providers as put forth by the FSM National and State governments. It officially started in the fall semester of 1998 as the Hotel Restaurant Management (HRM) program, focusing mainly on hospitality practices for hotels and restaurants. Eventually, it was modified to Hospitality and Tourism Management (HTM) program expanding the scope to include tourism. Key players of the program’s origin were former HTM Professor Howard Rice and then Campus Director Penny Weilbacher.

    From the fall of 1998 to the spring of 2010, Howard Rice served as division chair for the program. To support the College’s efforts towards streamlining, the HTM division was reorganized in the summer of 2010 to merge with the Pohnpei campus Business and Computer divisions, which runs the Secretarial Science and Bookkeeping certificate programs. The division has since been renamed the Hospitality and Tourism Management/Business (HTM/BU) Division and is currently chaired by Debra W. Perman.

    Since the academic year 2011-2012, significant changes or activities that have taken place in the program include:

    1. Remodeling of the division office space and removal of the Purple Inn (teaching hotel lobby and room) to accommodate a classroom for HTM classes as well as other classes for up to 15 students and also utilized as a student study and tutorial area;
    2. HTM165 Food Fundamentals and Quantity Cooking and HTM220 Food and Beverage Management classes have a scheduled semester field trip to one of the local restaurants to provide students first-hand dining experience as they apply knowledge and skills in the teaching restaurant, the Blue Plate Café;
    3. In spring 2011, the program joined the T&T annual programs exhibit scheduled every April; and
    4. Annual on-island or off-island excursions (when funding is available) for top students to stay and work in all the different departments at a selected hotel or resort within the FSM: spring 2011 1st on-island excursion during spring break at the Cliff Rainbow Hotel, fall 2011 1st off-island excursion at the Kosrae Nautilus Resort, and the most recent re-visit to Kosrae Nautilus Resort last fall 2013.

  4. Program Descriptions

    The HTM program is designed to enable students to become productive workers, owners and managers in the growing fields of hospitality and tourism within the FSM and internationally. The program provides students with the basic skills needed to succeed as supervisors, manager or business owners in the food service, lodging, airlines, travel provider and general tourism industries. Students will learn the importance of building a sustainable tourism economy in the Nation and abroad. They will have the opportunity to examine how the nation fits into the international travel system and the importance of providing top quality service as a foundation for developing a vibrant industry. Specific subject areas cover all aspects of the lodging, food service and travel industries.

    Source: General Catalog 2013-2014 (page 51)

  5. Program Admission Requirements

    Admissions Criteria: Applicants must meet the following admission requirements to be matriculated into a degree program:

    1. Have graduated or will graduate from high school at the end of the current school year, or have a General Educational Development or GED certificate;
    2. Have a minimum high school grade point average of 2.0 as measured on a 4.0 scale, or a minimal score of 35 on each section and an average score of 45 on all sections of the GED test; and
    3. Be accepted by the Committee on Recruitment, Admissions and Retention.

    Source: General Catalog, 2013-2014,http://www.comfsm.fm/publications/catalog-2013-2014/requirements.pdf

  6. Program Certificate/Degree Requirements

    In addition to the COM-FSM general education core course (29 credits) requirements, students must successfully complete the following required major courses in order to graduate.

    HTM Core Courses (24 credits)
    HTM 110 Introduction to Hospitality and Tourism Management (3)
    HTM 120 Introduction to World Tourism (3)
    HTM 150 Hospitality Supervision (3)
    HTM 165 Food Fundamentals and Quantity Cooking (3)
    HTM 170 Front Office Management (3)
    HTM 220 Food and Beverage Management (3)
    HTM 230 Hospitality Marketing (3)
    HTM250 Facilities Management and Practicum* (3)

    *Includes 150 practicum hours working in a travel, tourism, restaurant, and hotel establishment.

    Business Courses (7 credits))
    BU101 Introduction to Business (3)
    AC 13 Accounting I (4))

    Humanities (Japanese Language) (6 credits)
    FL120 Basic Japanese for HTM (3)
    FL160 Situational Japanese for HTM (3)

    Major Requirements:     37 credits
    Open Elective:     3 credits
    General Education Core Requirements:     29 credits
    GRADUATION REQUIREMENT:     69 credits

  7. Program Courses and Enrollment

    Spring 2014
    Course F11 Sp12 Su12 F12 Sp13
    HTM 110 22/25=88% 22/25=88% - 10/25=40% -
    24/25=96% 15/25=60%
    HTM 120 12/25 = 48% 15/25 = 60% - 11/25 = 44% 18/25 = 72%
    HTM 150 - 16/25 = 64% - 9/25 = 36% 10/25 = 40%
    HTM 165 11/15 = 73% 15/15 = 100% - 14/15 = 93% -
    HTM 170 11/25 = 44% - - 20/25 = 80% -
    HTM 220 9/25 = 36% 8/25= 32% - 13/25 = 52% 9/25 = 36%
    HTM 230 - 21/25 = 84% - - 10/25 = 40%
    HTM 250 6/10 = 60% 4/10 = 40% 2/10 = 20% - 11/11 =100%
    AC 131 - 23/25 = 92% - - 21/25 = 84%
    BU 101 26/26 = 100% - - 15/15 = 100% -
    FL 120 27/27 = 100% 25/25 = 100% - 25/25 = 100% 18/25 = 72%
    FL 160 11/25 = 44% 16/25 = 64% - 5/25 = 20% 9/25 = 36%
    Mean Fill Rates: 74% 68% - 69% 60%
    • HTM165 class can only accommodate a maximum of 15 students since it is situated in the Blue Plate Café kitchen.
    • HTM250 class is the capstone course for the program, which normally has fewer than 10 students

    Source: COM-FSM Pohnpei Campus OAR and IRPO

  8. Program Faculty

    Name Degree Rank Status Note
    Anna Dela Cruz BS Instructor FT 12/2013-End of contract
    Debra W. Perman MBA, BBA Assoc. Prof. & Div. Chair FT  
    Joyce Roby AS, BS (pending) Instructor FT  
    Gary Bloom JD, BA Instructor PT AY11-12
    Akiko Kamikubo MA Instructor PT AY11-13
    Mike Hilbert MBA Instructor PT AY11-12
    Yoriko Tanigawa MA Instructor PT AY11-12


    Faculty/Student Ratio Per Academic Year
    AY2011-2012 Average Enrollment: 68 AY2012-2013 Average Enrollment: 69
    6:68 4:69
    1:11 1:17
  9. Program Indicators

    1. Assessment of course student learning outcomes of program courses

    Data indicates percentage (%) of total enrollment per course that successfully met each corresponding course CSLO per semester.
    Fall 2011 Course Student Learning Outcomes (CSLOs)
    CSLO# 1 2 3 4 5 6 7 8 9 10
    HTM110 81 75 75 75 70 70 70 75 60 75
    Combined results for both sections
    HTM120 75 75 75 75 75          
    HTM165 80 80 80 80 80          
    HTM170 89 89 67 78            
    HTM220 89 89 89 89            
    HTM250 67 67 67 &nbps;            
    BU 101 92 92 92 92 92 92 92 92 92  
    FL 120 52 52                
    FL 160 67 67                


    Spring 2012 Course Student Learning Outcomes (CSLOs)
    CSLO# 1 2 3 4 5 6 7 8 9 10
    HTM110 74 74 80 58 68 80 57 80 50 74
    Combined results for both sections
    HTM120 87 87 87 87 87          
    HTM165 100 75 50 95 75          
    HTM150 81 81 81 81            
    HTM220 100 100 67 100            
    HTM250 100 100 100 &nbps;            
    AC131 93 93 93 &nbps;            
    FL 120 77 77                
    FL 160 100 100                


    Fall 2012 Course Student Learning Outcomes (CSLOs)
    CSLO# 1 2 3 4 5 6 7 8 9 10
    HTM110 70 70 70              
    100 100 100              
    HTM120 67 67 67 67 67          
    HTM150 100 87 87 87            
    HTM165 75 85 92 65 80          
    HTM170 100 95 95 95            
    HTM220 92 92 92 92 92 92        
    BU 101 79 79 79 79 79 79 79 79 79  
    FL 120 71 71   &nbps;            
    FL 160 80 80                


    Spring 2013 Course Student Learning Outcomes (CSLOs)
    CSLO# 1 2 3 4 5 6 7 8 9 10
    HTM120 83 83 83 83 83          
    HTM150 73 73 73 73          
    HTM 220 90 90 90 90            
    HTM230 95 95 95 95 95          
    HTM 250 82 82 82              
    AC 131 94 94 94              
    FL 120 56 56   &nbps;            
    FL 160 89 89                

    Source: Program Course Level Assessment reports

    2. Assessment of program student learning outcomes

    Program Student Learning Outcomes Assessment
    (AY 2011-2012)

    What we looked at:

    • PLO#2 Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
    • PLO#3 Explain the types and elements of food service operations.
    • HTM 150, HTM165, HTM 170, HTM220, and HTM250 CSLOs.

    Evaluation questions posed:

    • Q#1: Are students able to demonstrate professional lodging specific technical skills, supervisory techniques and management skills?
    • Q#2. Are students able to demonstrate proper food service operations skills in a restaurant setting?
    • Q#3. Do the courses such as HTM 150, HTM165, HTM 170, HTM220, and HTM250 have the proper allotted contact hours for successful instructional delivery?

    What we found:

    • For PLO#2, students in the HTM170 Front Office Management class were assessed based on written quizzes, exams, and performance in the former teaching hotel, the Purple Inn. Of the 11 students assessed, 3 rated excellent, 4 good, and 4 satisfactory; and students in the HTM250 Facilities Management and Practicum class were assessed based on practice interview and field work and evaluations from supervisors at practicum sites. Of the 10 students assessed, 3 rated excellent, 4 good, 2 poor, and 1 unacceptable.
    • For PLO#3, students in the HTM165 Food Fundamentals & Quantity Cooking class were assessed based on written quizzes and exams and hands on practice in the HTM teaching kitchen. Of the 14 students assessed, 4 rated excellent, 6 good, and 4 satisfactory; students in the HTM220 Food and Beverage Management class were assessed based on quizzes and exams and their performance in operating the Blue Plate Café. Of the 9 assessed, 1 rated good and the rest rated fair; and students in the HTM250 class were assessed based on practice interview and fieldwork and evaluations from supervisors at practicum sites. Of the 10 students assessed, 3 rated excellent, 4 good, 2 poor, and 1 unacceptable.
    • In regards to Q#3 above, assessment was based on informal interviews and surveys with division faculty teaching and students enrolled in the courses. For both HTM165 and HTM220 classes, actual logged hours for preparation for each class required more than 2 hours and actual delivery about 2 hours; for HTM150 and HTM170, certain course contents tend to over lap and for the latter course, there is insufficient class time to adequately perform practical hands on activities in hotel lodgings; and for HTM250, instructors and site supervisors found that the current 150 practicum hours is not adequate enough for students in order to fully demonstrate CSLOs at a mastery level.

    What we plan to do:

    • To address findings for PLO#2, we plan to have more hands-on applications at actual hotels to allow for real-life experiences in hotel lodgings.
    • To address findings for PLO#3, we plan to modify current scheduling of hands-on application practices of starting after midterms to commence by 4th week of instructions to allow for more time to practice front and back operations of the Blue Plate Café.
    • To address findings of Q#3, we plan to carefully review all SLOs of the said courses and determine whether there is a need for course modifications or new class scheduling strategies.

    Note: For worksheet details of the above summary, please follow this link:http://wiki.comfsm.fm/@api/deki/files/1589/=AY2011_12_PCHTM_W3.pdf

    Program Student Learning Outcomes Assessment
    (AY 2012-2013)

    What we looked at:
    HTM PSLO 7-Communicate in basic Japanese for lodging, food service and tourism provider guest services. Related courses FL120 Basic Japanese for HTM and FL160 Situational Japanese for HTM

    Evaluation question posed:
    Do HTM graduates need both FL120 and FL160 to successfully meet PSLO7?,

    What we found:

    • PSLO#7: For FL120, 62% passed with ratings above satisfactory on written exams measuring listening skills and word and phrase comprehension.
    • For FL160, only 55% of students rated exemplary, good, or satisfactory on oral and written quizzes measuring listening skills and comprehension of basic words and phrases for lodging, food service and tourism provider guest service.
    • FL120 successfully meets PSLO#7 provided that additional dialogue and phrase exercises are incorporated into the existing SLOs.
    • FL160 - In order for students to successfully carry on a conversation in Japanese for any hospitality setting, there is a need for extensive practice for both speaking and listening skills and continuous use of short dialogues in which the course does not provide for at this stage. Teaching method needs to be modified to provide for more oral practices and demonstrations such as workshops and role-playing in a restaurant setting.

    What we plan to do:

    • Course modification of FL120 to incorporate some SLOs from FL160 making FL120 the required course to fulfill PSLO7 thus reducing the program required credits. FL160 is to become an elective course for those who wish to expand their Japanese speaking skills.

    Source: http://wiki.comfsm.fm/@api/deki/files/3198/=AY12_13Unit_Assessment_Report_-_Four_Column.pdf

    http://wiki.comfsm.fm/@api/deki/files/3196/=FL160_AY12_13Unit_Course_Assessment_Report_-_Four_Column.pdf



    3. Program enrollment (historical enrollment patterns, student credits by major)

    Term F11 Sp12 F12 Sp13 Total(2yrs)
    Total Enrollment 70 65 72 65 -
    Total Credits 836 817 844 749 3,246

    4. Average class size

    Term F11 SP12 F12 SP13
    Average Class Size 13.4 13.7 13 11.3

    5. Course completion rate

    Term F11 SP12 F12 SP13
    Course Completion Rate (%) 70.8 77.6 79.8 72.7

    6. Student persistence rate (semester to semester)

    Term F11 SP12 F12 SP13
    Persistence Rate (%) 81.3 66.7

    7. Student retention rate (Fall-to-Fall for two-year programs; Fall-to-Spring for one-year programs)

    Term F11 F12
    Retention Rate (%) 50 55.6

    8. Success rates on licensing or certification exams (CTE, TP, Nursing, etc)

    N/A

    9. Graduation rate based on yearly number

    AY10/11 AY11/12 AY12/13
    4 10 12

    Source: Program Data Sheet HTM, IRPO


    • The above table shows the number of graduates per academic year.
    • The table below shows graduates that were tracked from their first semester of enrollment from fall 2008, 2009, and 2010 and the number of semesters they completed the program in terms of the following:
      • 100% = 4 semesters or 2 years.
      • 150% = 6 semesters or 3 years.
      • 200% = 8 semesters or 4 years.

      Cohorts AY11/12 AY12/13 100% 150% 200%
      Fall 2008 3 3 0 16.7% 50%(3)
      Fall 2009 4 2 16.7%(1) 66.7%(4) 16.7%(1)
      Fall 2010 - 1 0 8.3%(1) -
    • Although there were 12 graduates in AY12/13, only one student was part of the 3 cohort years, namely Fall 2010 and graduated within 3 years of enrollment.
    • The table below provides details of each graduate:
        Graduate Enrolled Graduated %
      1 Hadley, Ella Fall 2002 Fall 2011  
      2 Cantero, Saterina Fall 2008 Fall 2011 150%;
      3 Charley, Janet Summer 2009 Fall 2011 150%;
      4 Lawrence, Maryleen H. Fall 1999 Spring 2012  
      5 Mudong, Jennifer Fall 2003 Spring 2012  
      6 Jim, Luelen Fall 2008 Spring 2012 200%
      7 Ardos, Tiffany Fall 2009 Spring 2012 200%
      8 Hairens, Cassandra Fall 2009 Spring 2012 200%
      9 Wendolin, Alwis Fall 2009 Spring 2012 200%
      10 Pedrus, Kimberly Spring 2010 Spring 2012  
      11 Solomon, Angeleen Fall 2003 Spring 2013  
      12 Pretrick, Stephance Fall 2006 Spring 2013  
      13 Epeoseram, Arson Fall 2007 Spring 2013  
      14 John, Yumilanda Fall 2007 Spring 2013  
      15 Rafiyeoiut, Arlen Fall 2008 Spring 2013 250%
      16 Pablo, Marcia Fall 2009 Spring 2013 200%
      17 Sanots, Lewis Jr. Fall 2009 Spring 2013 200%
      18 Sanots, Lewis Jr. Fall 2009 Spring 2013 250%
      19 Lauweirig, Iolani Renee Fall 2008 Spring 2013 250%
      20 Olmos, Steniet J. Fall 2008 Spring 2013 250%
      21 Amor, Jay Joe Fall 2010 Spring 2013 150%
    • Source: PC OAR

    10. Students seat cost

    Based on the tuition rate of $105/credit, total seat cost for major course requirements is $3,885. The table below shows detailed information.

    Major Courses Cr Rate Seat Cost
    HTM110 3 $105 $315
    HTM120 3 $105 $315
    HTM150 3 $105 $315
    HTM165 3 $105 $315
    HTM170 3 $105 $315
    HTM220 3 $105 $315
    HTM230 3 $105 $315
    HTM250 3 $105 $315
    FL 120 3 $105 $315
    FL 160 3 $105 $315
    BU 101 3 $105 $315
    AC 131 3 $105 $420
    Total 37 $105 $3,885

    11. Revenue Generated by the Program

    Revenue Sources: Tuition, enrollment fees, lab fees for HTM165 & 220 classes and Blue Plate Café sales (teaching restaurant). Source Rate AY11/12 AY12/13 Total Revenue

    Source Rate AY11/12 AY12/13 Total Revenue
    Tuition Fee $105 1653 1593 $340,830
    Enrollment Fees $50 135 137 $13,600
    Technology Fees $100 135 137 $27,200
    HTM Lab Fee $25 43 36 $1,975
    Graduation Fee $36.50 10 12 $803
    BPC Sales   $968.05 $1,773.55 $2,742
    TOTAL       $387,150

    12. Cost of duplicate or redundant courses, program, or services.

    NONE

    13. Students’ satisfaction rate

    Of the 36 survey answer options, only 5 were selected as a sampling for students’ responses.

    N = 12     SA=Strongly Agree; A=Agree; D=Disagree; SD=Strongly Disagree

    Answer Options SA A D SD
    1. Internships or practical experiences are provided in the HTM program 5 5 2  
    2. Faculty are fair and unbiased 1 10 1  
    3. Classes are scheduled at times that are convenient 3 6 3  
    4. Faculty provide timely feedback about student 2 9 1  
    5. Nearly all classes deal with practical experiences 1 9 2  

    Source: IRPO Compiled Student Survey

    14. Alumni data and Employment data and employer feedback (employer survey)

    Alumnus Graduated Status (Employed/School)
    Cantero, Saterina Fall 2011 US Embassy, Kolonia
    Charley, Janet Fall 2011 2nd deg COM-FSM
    Hadley, Ella Fall 2011 2nd deg COM-FSM
    Ardos, Tiffany Spring 2012 2nd deg COM-FSM
    Hairens, Cassandra Spring 2012 2nd deg COM-FSM
    Jim, Luelen Spring 2012 2nd deg COM-FSM
    Lawrence, Maryleen H Spring 2012 FSM Banking Board
    Mudong, Jennifer Spring 2012 EPA, Pohnpei
    Pedrus, Kimberly Spring 2012 Sheraton Laguna Guam Resort
    Wendolin, Alwis Spring 2012 Unknown
    Epeoseram, Arson Spring 2013 Cupid’s Bar & Grill, Pohnpei
    John, Yumilanda Spring 2013 Unknown
    Pablo, Marcia Spring 2013 Unknown
    Pretrick, Stephance Spring 2013 Unknown
    Rafiyeoiut, Arlen Spring 2013 2nd deg COM-FSM
    Sanots, Lewis Jr. Spring 2013 UOG
    Solomon, Angeleen Spring 2013 Unknown
    Amor, Jay Joe Spring 2013 Unknown
    Edward, Cynthia Spring 2013 2nd deg COM-FSM
    Lauweirig, Iolani Renee Spring 2013 UOG
    Olmos, Steniet J. Spring 2013 Namiki Store

    15. Program added or cancelled at nearby regional institutions (PCC, GCC, Hawaii schools, UOG, CMI, NMC)

    Institution Program Degree Certificates
    Palau Community College Tourism & Hospitality AAS  
    Kapiolani Community College 1. Hospitality
    2. Tourism & Travel
    3. Culinary Arts
    AS
    AS
    AS
    COA, COC, & CC
    Guam Community College 1. Culinary Arts
    2. Hotel Operations
    3. Food & Beverage Management
    4. Travel & Tourism
    AA
    AS
    AS
    AS
     
    Northern Marianas College Hospitality & Tourism AS
    BS pending
     
    University of Guam Business Administration (International Tourism & Hospitality Mgt) BBA  
    University of Hawaii-Manoa Travel Industry Mgt BS  

    16. Transfer rate

    Semester graduated Total graduates Working In school No Information
    Fall 2011 3 3 1  
    Spring 2012 7 3 3 1
    Fall 2012 0 - - -
    Spring/Su 2013 11 2 4 5
  10. Analysis

    Findings:

    This section provides discussion of information discovered as a result of the evaluation such as problems or concerns with the program and what part of the program is working well and meeting expectation.

    1. Assessment of CSLOs:

    • HTM110-In AY11-12, less than 70% of students enrolled in both semesters successfully met by CSLOs 4, 5, 7, & 9.
    • HTM120-Fall 2012 revealed only 67% successfully met all CSLOs.
    • HTM165-In Sp12 and F12 less than 70% met CSLO 4.
    • HTM170-Fall 2011 revealed only 67% successfully met CSLO 3.
    • HTM220-Spring 2012 revealed only 67% successfully met CSLO 3.
    • HTM250-Fall 2011 revealed only 67% successfully met all CSLOs.
    • FL120-Fall 2011 revealed only 52% successfully met all CSLOs and Spring 2012 only 56%.
    • FL160-Fall 2011 revealed only 67% successfully met all CSLOs.

    2. Assessment of PSLOs:

    • Based on instructors' comments and observations in AY11/12 worksheet #3, HTM165 needs to be a lecture/lab based course;
    • As a result of AY12/13 assessment, FL120 is adequate to fulfill PLO#7;

    3. Enrollment:

    • There is a slight increase of 3% in enrollment.

    4. Class Average size:

    • The average class size for most HTM courses is 13.

    5. Course completion

    • Rates are at an average of 70%.

    6 &7. Persistence and Retention:

    • Persistence rates dropped from 81.3% to 66.7%. Of the 16 full-time enrolled in fall 2011, 13 persisted to the next semester and half retained through fall 2012. Of the 9 enrolled in the fall 2012, 6 persisted to the next semester and 55.6% or 5 retained through fall 2013.

    Graduates complete the program ready to work at entry to mid-level positions and not at supervisory or management level as indicated in program description.

    Growing trend with graduates coming back for 2nd degree due to lack of jobs directly related to this field;

    Students' completion of program exceeding 100% or 2 years.

    Recommendations:

    This section provides recommendations from the program on what to do to improve or enhance the quality of program and course learning outcomes as well as program goals and objectives. This section should also include suggestions that describe how the program might be able to create opportunities for a better program in the future. Some examples are exploring alternate delivery mechanisms, forming external partnerships, or realigning with other programs.

    • Program description, goals, and learning outcomes need to be modified and updated to address CSLO rates below 70%.
    • Explore the possibility of converting HTM165 and 220 into 3 credit each lecture/lab-based courses.
    • Propose to change FL160 course as an elective since FL120 fulfills PLO#7 according to PAS 2012/2013. This will address the need to reduce program credits required for graduation.
    • Modification of course structure, outline, and textbook for FL120;
    • Students are strongly recommended to take FL120 before (or at the same time) they take HTM220 since they can utilize Japanese phrases that they have learned in a practical situation.
    • Implement job-shadowing program for HTM students who have completed at least 50% of HTM core courses to gain work experience in the areas of tourism, travel, and hotel lodgings prior to performing capstone practicum.

Unit Assessment Report

Report Period: 2013-2014

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