Course Learning Report

Transcription

1 Course: HOST 290 Hospitality Management (three of three sections) Fall 2011/Spring 2012 Author Course Learning Report PROGRAM OUTCOME Competency Assessment hod Expected Level of Achievement SLO s 1,3,5 Competency 1 WHAT: The Define fundamental Supervisor and the supervisory Management Process responsibilities (ch.1) case study I. never wanted to be a supervisor anyway HOW: group submission includes key concepts as listed in manual Results of Assessment Next Steps * Assignment: 87% (39/45) received a 70% or higher two students were absent No Action or WHAT: Written inclass assignment HOW: Students identify key concepts as listed in pages 7 through 16 in Supervision in the Hospitality Industry

2 WHEN: Week two SLO s 1,3,4,5 Competency 2 Identify the steps supervisors can take to communicate effectively on the job What: Case Study on the importance of communication. How: Group Work and Discussion Guidelines/Rubric Who : Instructor SLO s 1,2,3,4,5,6,8 Competency 3 Plan an orientation and training session When: Week Four WHAT: Training plan; training presentation; training evaluation, Orientation plan HOW: Rubric WHEN: Week five gher Expectations were met for face to face classes. ACTUAL: Orientation Plan: Faculty1:78% (18/23) students higher and five students were absent. Recommend creating/assessing training or orientation assignment for online class Spring 2012 Faculty 2:Online class did a learning style quiz and paper. 83 % (20/24) students

3 higher. SLO s 1,3,5 Competency 4 Forecast business volume using the base adjustment forecasting method and the moving average forecasting method What: Case Study on Developing a Productivity Standard and Staffing Guide How: Group Work and Discussion Guidelines/Rubrc Who : Instructor When: Week 6 Faculty 3 had students create a training plan, a training session, and a evaluation of a training session: 91 % (20/22) passed with a 70% or hi SLO s 1,3,4,5,6 Competency 5 Describe the important laws and legal concerns that affect hospitality supervisors WHAT: Case Study on Sexual Harassment HOW: Group Work and Discussion Guidelines/Rubric When: Week nine SLO s 1,3,4,5 Competency 6 Explain conflict management styles and evaluate What: Case Study on Supervisor/Employee and Supervisor/Supervisor

4 situations when to apply them SLO s 1,3,4,5 Competency 7 Analyze time usage to create more effective procedures and reduce time robbers. Conflicts How: Group Work and Discussion Guidelines/Rubric Who : Instructor When: Week 11 WHAT: Time management assignment: HOW: Time management log; b) Time management matrix : WHEN: Week eight SLO s 1,3,4,5,6 Competency 8 Describe actions that supervisors can take to minimize employee resistance to change What: Case Study on Change How: Group Work and Discussion Guidelines/Rubric Who : Instructor When: Week 13 SLOs 1,3,4,5, Competency 9 Explain the importance of, and develop a personal career advancement plan WHAT: Professional Development Plan Assignment HOW: Established (rubric) 83% (57/69) received a 70% or higher. No Action

5 WHEN: By end of semester SLO s 1,2,3,4,5,6,7,8 Competency 10 Relate Hawaiian values in management practices WHAT: Managing with Aloha reflection paper HOW: Rubric 77% (53/69) higher. : No Action WHEN: Week six, nine, fifteen SLO s 1,3,4,5 Competency 11 Explain leadership styles, factors affecting them, and how to apply them in a hospitality organization WHAT: Written inclass assignment HOW: Students identify key concepts as listed in pages 7 through 16 in Supervision in the Hospitality Industry. Assignment: 82% (37/45) higher Two students were absent No Action WHEN: Week two SLO s 1,3,5 Competency 12 Explain various motivational theories WHAT: Leadership styles assignment; What do employees want from Assignment: 82% (37/45) achieved a No Action

6 their job assignment HOW: Students identify key concepts as listed in pages 301 through 308 in Supervision in the Hospitality Industry. 70% or higher, two students were absent SLO s 1,3,4,5 Competency 13 Differentiate between management and leadership, and describe issues supervisors should be aware of as they assume the role of a team leader. WHEN: Week eleven WHAT: Leadership styles assignment; management vs. leadership checklist Leadership styles expert teams HOW: Student engagement activity; key concepts included in written responses.. Assignment: 82% (37/45) achieved a 70% or higher, two students were absent No Action WHEN: Week eleven SLO s 1,3,5 Competency 14 Describe the process of effective employee recruitment and selection. WHAT: Case study: Hobson s Choice: Finding the best server for the job Case Study Assignment: 83% No Action

7 Conduct group training or orientation session HOW: Group submission for case includes key concepts pertaining to employee selection, recruitment, placement, appraisal, and discipline. (57/69) achieved a 70% or higher, six students were absent. Training session: 91% (20/22) passed with a 70% or higher Rubric for training or orientation session. SLO s 1,3,4,5 Competency 15 Explain the different approaches to performance evaluation and describe appropriate situations to apply to each approach WHEN: Week three, five WHAT: Case study (ch 6): Raising the Performance Bar HOW: Submission includes key concepts as listed in manual (rubric) SLO s 1,3,4,5 Competency 16 Define the WHEN: Week seven WHAT: Discipline (ch.7) case study--

8 components of a progressive disciplinary program and determine the appropriate responses to various infractions Explosion in the kitchen HOW: Submission includes key concepts as listed in manual (rubric) WHEN: Week eight SLO s 1,3,4,5 Competency 17 Describe the role unions play within the hospitality industry and define what strategies and actions are appropriate or inappropriate during union organizing activities and how to manage in a union environment WHAT: Special supervisory concerns unions case study HOW: In-class group submission includes key concepts as listed in Supervision in the Hospitality Industry pages 243 to 252 Progress Test 77% (53/69) higher. No Action WHEN: Week eight

9 HOST Program Student Learning Outcomes 1. Use knowledge and skills associated with problem solving, creative and critical thinking, reflection and decision making to function effectively in the classroom, community and industry. 2. Apply the concepts and skills necessary to achieve guest satisfaction. 3. Demonstrate leadership and teamwork to achieve common goals. 4. Conduct him/herself in a professional and ethical manner, and practice industry defined work ethics. 5. Communicate effectively and confidently in the classroom, community and industry. 6. Demonstrate knowledge of multicultural perspectives to meet the needs of the guests and employees. 7. Lead with the knowledge that the foundation of tourism is based on the respect for the host culture with the responsibility to perpetuate the unique values, traditions, and practices of that place. 8. Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry. 9. Demonstrate ability to perform basic and supervisory level job functions in travel/tourism and hotel/restaurant careers Next steps can include revision to syllabi, curriculum, teaching methods, student support, and other.