Learning Objective

Expected Outcome

Assessment Method

1.  Students will be able to describe the different hospitality and tourism industry segments and how these segments work together in providing services and products to internal and external guests/customers. 

Students will be expected to complete the following:

1. Delineate the major sectors of the hospitality and tourism industries

2.  Explain the  interactions that occur between the varied hospitality sectors

3.  Explain the economic impact of the hospitality and tourism industries on the international, national, regional and local levels

4. Delineate potential career paths in the varied hospitality and tourism industry sectors

1. Written examinations administered in conjunction with HADM 3010

2.  A combination of written and oral individual and group projects completed in HADM 3010

3.  Analysis of foundation information as students progress to higher-level major hospitality courses

4.  Performance on the senior exit exam required of hospitality majors

2. Students will demonstrate an operational understanding of foodservice and culinary principles to oversee a profitable restaurant business

Students will be expected to:

1. Describe the operational divisions of a restaurant/foodservice businesses of various kinds from quick service restaurants to fine dining

2. Demonstrate sanitation principles in buying, storing, preparing and holding food products;

3. Explain major pieces of kitchen equipment and the appropriate purposes

4. Discuss menu design and the application of cost control principles related to food and beverage costs, labor and other overhead expenses

5. Analyze restaurant service and develop continuous improvement plans for restaurant/foodservice service

1. Written examinations in conjunction with the Food Production course and lab (HADM 3401/3402) as well as foodservice electives including Restaurant/Foodservice Management and Wine Management;

2.  Demonstration of food production skills through the Food Production lab;

3. Performance on the senior exit exam required of hospitality majors;

4. Feedback from restaurant/foodservice recruiters and employers who hire hospitality students and graduates

5. Feedback from alumni surveys

3. Students will demonstrate an understanding of human resource principles applied in a hospitality service-oriented work environment

Students will expected to:

1. Explain employment law principles and the major federal and state laws that pertain to human resource practices;

2. Delineate the planning processes integral to proper employee recruiting and selection;

3.  Describe the training, professional development and coaching processes important to service delivery and employee retention;

4. Explain the application of laws and HR practices specific to salary and benefit administration, employee safety, union activities, unemployment and wrongful discharge procedures

1. Written examinations and written/oral individual and group projects completed as part of the required HADM 3750, “Hospitality Human Resources”

2.  Feedback from employers who hire hospitality interns and graduates

3.  Performance on the senior exit examination required of hospitality majors

4. Feedback from alumni surveys

5. Performance in other hospitality major courses that reflect and include human resource applications

4. Students will demonstrate the application of marketing theories and principles for in promoting hospitality services and products

Students will be expected to:

1. Describe the components of a hospitality product for various industry segments and explain their marketing significance

2. Explain how relationship marketing and internal marketing can be maximized

3. Develop a marketing plan for a hospitality business

 4. Describe how to apply marketing segmentation and marketing mix theories and principles and positioning analysis

5. Discuss the most effective use of Internet marketing, database marketing and direct marketing for various hospitality products and services

1.  Written exams and projects for HADM 3760, Hospitality Service Marketing which is a required course for hospitality majors

2.  Performance on the senior exit examination required for hospitality majors

3. Feedback from hospitality employers and alumni

 4. Performance in  hospitality courses that incorporate hospitality marketing information such as Hospitality Human Resources (internal marketing),

electives that focus on specific hospitality segments (Hotel Management; Restaurant/Foodservice Management; Private Club Management; Fairs, Festivals and Entertainment Management; Meetings and Tradeshow Management, etc.), and the capstone hospitality course, Strategic Hospitality Management

5. Students will demonstrate  knowledge of various facets of hospitality law aimed at minimizing business liabilities

Students will expected to:

1. Discuss contractual law as applied to the hospitality such as hotel contracts, convention center and catering contracts;

2. Describe proactive managerial practices in avoiding/minimizing personal/property injury lawsuits in hospitality businesses;

3. Delineate proactive managerial practices in avoiding/minimizing food and beverage liabilities including lawsuits from foodborne illnesses, food allergies, contaminated food, misrepresented food items, improper alcohol service

4. Describe precautions hospitality industries take against varied forms of terrorism and other types of liabilities 

1. Written exams and projects for HADM 3720, “Hospitality Law,” a required major course;

2. Performance in other hospitality courses in which an understanding of the law is expected;

3.  Performance on the senior exit examination;

4.  Feedback from employers regarding interns and graduates hired

5. Feedback from alumni

6. Students will demonstrate knowledge of the theories and principles of strategic planning in a hospitality business and will be able to describe the importance of ongoing strategic management of a business

Students will be able to:

1. Describe the essential planning stages of a strategic plan;

2. Delineate the components of a strategic plan;

3. Develop a strategic plan for a hospitality business

4. Analyze and critique a hospitality business’ strategic plan and the degree to which it is utilized

1. Written exams and projects for HADM 4800, Hospitality Strategic Management Seminar;

2. Performance on the hospitality exit examination;

3. Feedback from hospitality employers and alumni

7.  Students will demonstrate knowledge of theories and principles of financial analysis and the application of these to a hospitality for-profit business

Students will be able to:

1. Define pricing strategies for various hospitality segments;

2.  Discuss forecasting techniques and pros/cons of each;

3. Describe scheduling techniques as related to labor cost control;

4. Describe the evaluation of worker productivity and how to perform a labor cost analysis;

5.  Prepare both income statements and balance sheets according to the appropriate Uniform Systems of Accounts

6. Compute and interpret balance sheet and income statement ratios to assess operational efficiency and financial condition;

7. Compute break-even and closing points and apply to budgeting decisions

1. Written examinations and projects for HADM 4100, “Hospitality Cost Control and Financial Analysis,” a required major course;

2.  Performance in HADM 4800, Hospitality Strategic Management;

3. Performance on the senior exit examination required for hospitality majors;

4. Feedback from employers including those that hire interns and/or graduates;

5. Feedback from alumni through alumni surveys and contacts