Program Student Learning Outcomes Assessment
(AY 2018-2019)
Program Student Learning Outcomes(PSLOs)
At the completion of the Hospitality & Tourism Management Program, the student will be able to:
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.
Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
Explain the types and elements of food service operations.
Demonstrate front of the house technical and supervision techniques.
Describe tourism attraction support services and related business opportunities.
Describe the importance of developing the FSM as a sustainable tourism destination.
Communicate in basic Japanese for lodging, food service and tourism provider guest services.
PSLO Assessment Report Summary
What we looked at:
PSLO #6- Describe the importance of developing the FSM as a sustainable tourism destination;Focusing our assessments on students’ writing and math skills in course HTM110-Intoduction to Hospitality and Tourism Management HTM120-Intoduction to World Tourism, HTM165-Food Fundamentals and Basic Cookery, HTM220-Food and Beverage Management, HTM230-Hospitality Marketing and; and their math skills in courses HTM150-Hospitality Supervision, HTM170-Front Office Management, and HTM250-Facilities Management & Practicum (Capstone Course).
What we found:
HTM110- 22 (16 females and 6 males) out of 23 students or (96%) successfully completed this PSLO as measured by group and class discussions, quizzes, class works and research assignments in Fall 2018.
HTM120- 15 (12 females; 3 males) out of 17 students (88%) successfully completed this PSLO as measured by group research and class discussions and quizzes in Spring 2019.
HTM165-
*90% or 9/10 students (9 females and 0 male) successfully completed this PSLO as measured by quiz, kitchen laboratory, research, food preparation and methods of cooking, food cost and selling price computation and final exam in Spring 2019. *100% or 9/9 students (8 females and 1 male) successfully completed this PSLO as measured by quiz, kitchen laboratory, research, food preparation and methods of cooking, food cost and selling price computation and final exam in Fall 2018.
HTM150- 14(12 females and 2 male) out of 15 students or (93%) successfully completed this PSLO as measured by group and class discussions, quizzes, oral group presentation, calculations of ARR, Occupancy percentage, RevPar and TrevPar and research assignment in Fall 2018.
HTM170-100% or 18/18 students achieved a rating of 70% or higher based on a classwork activity, performing video presentation for check-in and check-out in Spring 2019.
HTM220-
*7(6 females and 1 male) out of 7 students (100%) successfully completed this PSLO as measured by group and class discussions, role playing, practical demonstration and actual food and beverage operations in BPC in Spring 2019.
* 18(15 females and 3 male) out of 18 students (100%) successfully completed this PSLO as measured by group and class discussions, role playing, practical demonstration and actual food and beverage operations in BPC in Fall 2018.
HTM230- 20 (17 females; 3 males) out of 20 students (100%) successfully completed this PSLO as measured by group and class discussions, quizzes and midterm in Fall 2018.
HTM 250-100% 5(3 Females; 2 Males) out 5 students or 100% successfully completed this PSLO as measured through evaluations by site supervisors and as well as performing basic calculations such as food costing, menu planning, quantity cooking, food portioning, guest check calculation, and cashiering in Fall 2018
HTM250-100% 4 (4 Females) out of 4 students or 100% successfully completed this PSLO as measured through evaluations by site supervisors and as well as performing basic calculations such as food costing, menu planning, quantity cooking, food portioning, guest check calculation, and cashiering in Spring 2019.
HTM250- 100% 10 (10 Females, 0 male) out of 10 students or 100% successfully completed this PSLO as measured through evaluations by site supervisors and as well as performing basic calculations such as food costing, menu planning, quantity cooking, food portioning, guest check calculation, and cashiering in Summer 2019.
What are we planning to work on
Continue assessing all the program core courses focusing on the same criteria: writing and math skills;
Course modification of HTM220 into lecture/lab course; and
Finalizing PSLO modification request.
Recommendations for students:
Students are advised to successfully complete EN110, EN120, and at least MS099 by the first semester.
Students are advised to successfully complete AC131 prior to taking HTM150 or HTM170.
