SES HSM
Q1.1 Please tell us how well you think that the Culinary Science program (CLSC) has prepared
you in the following areas.
Very well
prepared (1)
Well
prepared (2)
Acceptably
prepared (3)
Inadequately
prepared (4)
Not at all
prepared (5)
An ability to
demonstrate
an operational
understanding
of a range of
basic to
advanced
food service
and culinary
principles to
operated
successfully
and profitably
in the food
industry (1)
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Critical
thinking and
problemsolving skills
for active and
integrated
learning (2)
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The ability to
apply
principles
from the
various facets
of culinary
science and
related
disciplines to
solve
practical, real
world
problems (3)
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The skills for
integration of
formal, nonformal and
informal
education so
as to create
the ability for
continuous
lifelong
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development
of quality of
life (4)
Knowledge,
skills,
attitudes and
ethics
necessary to
begin or to
grow
professionally
in a global
marketplace
(5)
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Q1.2 Which aspects of the Culinary Science program really worked and should be continued?
Q1.3 Which aspects of the B.S. in Culinary Science program could use improvement?
Q1.4 Do you have any advice for new or transfer students entering the Culinary Science
program?
Q1.5 On the whole, how would you characterize your experiences at Drexel?
Q1.6 Do you feel comfortably prepared for your next step? Why or why not?
Q2.1 Please tell us how well you think that the Culinary Arts program (CULA) has prepared you
in the following areas.
Very well
prepared (1)
Well
prepared (2)
Acceptably
prepared (3)
Inadequately
prepared (4)
Not at all
prepared (5)
Culinary and
professional
skills to be
effective in
commercial
and academic
environments
(1)
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A capacity for
aesthetic
expression
and
appreciation
of global
cuisines (2)
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The skills to
think critically,
independently
and creatively
to
successfully
solve
complex
problems in
culinary arts
(3)
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Becoming a
self-directed
lifelong
learner (4)
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The
possession of
strong work
ethics and
teamwork
skills
appropriate
for a diverse
business
environment
in Culinary
Arts (5)
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Q2.2 Which aspects of the Culinary Arts program really worked and should be continued?
Q2.3 Which aspects of the B.S. in Culinary Arts program could use improvement?
Q2.4 Do you have any advice for new or transfer students entering the Culinary Arts program?
Q2.5 On the whole, how would you characterize your experiences at Drexel?
Q2.6 Do you feel comfortably prepared for your next step? Why or why not?
Q3.1 Please tell us how well you think that the Hospitality Management program (HOSP) has
prepared you in the following areas.
Very well
prepared (1)
Well
prepared (2)
Acceptably
prepared (3)
Inadequately
prepared (4)
Not at all
prepared (5)
An advanced
knowledge of
hospitality
management
theory and
applied topics
(1)
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High order
skills in
analysis,
critical
evaluation
and/or
professional
application in
hospitality
through
planning and
execution of
project work,
scholarship or
research (2)
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Creativity and
flexibility in
the
application
and skills
gained in
hospitality to
new
situations (3)
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The ability to
solve
complex
problems in
hospitality
and think
rigorously
and
independently
(4)
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Q3.2 Which aspects of the Hospitality Management program really worked and should be
continued?
Q3.3 Which aspects of the B.S. in Hospitality Management program could use improvement?
Q3.4 Do you have any advice for new or transfer students entering the Hospitality Management
program?
Q3.5 On the whole, how would you characterize your experiences at Drexel?
Q3.6 Do you feel comfortably prepared for your next step? Why or why not?
Q4.1 Please tell us how well you think that the Sport Management program (SMGT) prepared
you in the following areas.
Very well
prepared (1)
Well
prepared (2)
Acceptably
prepared (3)
Inadequately
prepared (4)
Not at all
prepared (5)
Understand of
legal concepts
in areas that
you are most
likely to
encounter
within the sport
management
environment (1)
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Understand and
apply
fundamental
marketing
concepts to the
sport industry and understand
the unique sport
product and
consumer
markets (2)
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Understand the
principles of
interpersonal
and mass
communications
and understand
interaction with
internal and
external sport
publics (3)
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Q4.2 Please briefly list 2-3 aspects of the Sport Management Program that, in you experience,
worked well and should be continued.
Q4.3 What can the Sport Management program do better?
Q4.4 Do you feel prepared for the next step in your career?
Q4.5 Do you know about the Sport Management Facebook page and Twitter feeds?
 Yes (1)
 No (2)
Answer If Do you know about the Sport Management Facebook page and Twitter feeds? Yes Is
Selected
Q4.6 Have you visited either of the Sport Management Facebook or Twitter pages?
Yes (1)
No (2)
Facebook (1)
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Twitter (2)
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Q5.1 As a member of the Drexel alumni network, what would you like to get back from the
Center for Hospitality and Sport Management?