LA HARBOR COLLEGE
Student Learning Outcomes (SLOs) Assessment Report
Course Assessment
Division: Science, Family and Consumer Studies
Discipline/Program: Culinary Arts
Course Number and Name: CLN ART 136 Restaurant Management
Program Contact Person: Giovanni Delrosario
Phone: 310/233-4029
Reviewed by: Sandra Sanchez, Academic Dean
Date: Oct 2011
Attach additional pages as necessary.
Institutional
Learning Outcomes
Course Intended Outcomes
1.
Identify industry trends,
restaurant chains, and
factors for restaurant
failure or success.
5
2.
1
3.
Illustrate promotional
process, advertising
agencies, internet,
personal selling, sales
promotion, and
marketing.
Describe front of the
house layout, atmosphere,
back of the house space
requirements, and design
workplace to improve
existing layout.
4
4.
4
5.
3
Explain employee
orientation, employee
training and development,
training process,
principles of learning,
training methods, and
career development.
Describe the role of
managers in employee
motivation, theories of
Means of Assessment and Criteria for
Success
Means: Research project
Criteria: 70% of students will score a ‘C’
or better, identifying industry trends and
reasons why restaurants fail or succeed.
Summary of Data
Collected
Of 27 students, 25
students (86%)
scored 85% or above
(Spring 2011).
Use of Results
Means: Multiple choice, short answer and
essay exam
Criteria: Students will score 70% or better
on the various marketing and promotional
programs for restaurants.
Of 27 students, 25
students (85%)
scored 82% or above
(Spring 2011).
Create in-class weekly activity to practice
the various marketing and promotional
programs used by restaurant industry.
Means: Oral report presented after
performing observations at various
restaurant operations
Criteria: 70% of students will score a ‘C’
or better, comparing their various
observations on multiple restaurant
operations.
Means: Essay, multiple choice, and short
answer exams
Criteria: 70% of students will score a ‘C’
or better, explaining employee recruitment,
training, and career development.
Of 27 students, 25
students (83%)
scored 82% or above
(Spring 2011).
Observation project and oral report
effectively uses strategies including
restaurant contrast/comparison, restaurant
design, and, recognizing advantages
according to the type of operations, to foster
competency of concepts.
Of 27 students, 25
students (85%)
scored 85% or above
(Spring 2011).
Create in-class weekly activity to reinforce
skills in employee recruitment, training, and
career development.
Means: Essay, multiple choice, and short
answer
Criteria: 70% of students will score a ‘C’
Of 27 students, 25
students (84%)
scored 85% or above
Create in-class weekly activity to reinforce
employee motivation, development of
positive and productive organizational
CLN ART 136 - 1
Research project reinforces the concepts
associated with current and future trends in
the restaurant industry and identifying
factors for restaurant failure or success.
4
6.
motivation, dimensions of
organizational climate,
development of
productive organizational
climate, and as leaders
and managers.
Identify current industry
challenges including
nutrition/obesity, smoking
prohibitions, animal
rights, human resources,
food safety, food
technology, alcohol
service, and food
sustainability.
or better, describing managers role in
employee motivation, organizational
climate, and managers as leaders.
(Spring 2011).
climate, and managers as leaders.
Means: Essay and short answer
Criteria: 70% of students will score a ‘C’
or better, identifying current and future
industry challenges.
Of 27 students, 25
students (84%)
scored 85% or above
(Spring 2011).
Create in-class activity to support the
development of skills necessary for
identifying present and future industry
challenges.
CLN ART 136 - 2