Fall 2007 Assessment Report
Hospitality, Recreation and Tourism Management
Prepared by: Colin Johnson
phone: ext. 43291
Date:
Email: cjohnson@casa.sjsu.edu
2/15/08
Are samples, results, rubrics, etc for this report archived in the location listed on the Cover page?
____x_________ YES
_______________ NO
Hospitality Management
The numbers for the SLOs were those from the existing SLOs determined by the departments of Hospitality
Management and Recreation and Leisure studies. New SLOs with new numbers were decided by the curriculum
committee of the merged department in Spring 2008. Some of the SLOs were retained, with an adjustment to the
numbering (for example SLO#6 in hospitality management became SLO#5.
SLO #5" "utilize information in a range of settings and abstract, analyze and reflect
upon information from a range of sources."
It was decided that data would be collected in the HSPM 108 class, Hospitality Information Systems, with an
individual research paper being assigned, combined with a class presentation.
The SLO was evaluated by a five page term project that was required from every student in HSPM 108. Students
were required to research, plan and select all the technologies to be used in “a high tech hotel in the future”
including both hardware and software. Students were also required to provide the vendor’s information, website,
product features, benefits, user training, maintenance, technical support, and cost information. A rubric was used
to evaluate student papers.
Results Fall 2007 Semester
Enrollment: 38
Number of student completed the assignment
Number of student received A:
___12____ __32____%
Number of student received B:
___17____ __45____%
Number of student received C:
____6____ __16____%
Number of student received lower than C:
____3____ ___8____%
SLO #6 Demonstrate effective customer service skills and techniques including
communication and responsive interpersonal skills.
This SLO was assessed through the internship courses 191 A & 191 B.
Specific questions were asked of the students’ supervisors related to the SLO. The data were studied by the
internship coordinator. Overall it was believed that the students performed well in their evaluations in relation to
service delivery. There was a belief from the internship coordinator that students in general lacked initiative and
accountability. Specific points addressing these issued were raised for faculty discussion.
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New departmental SLOs
Due to the merger of the Hospitality Management and Recreation and Leisure studies departments in fall 2007, a
new range of SLOs were devised at a curriculum committee meeting in Spring 2008 for the three degree
programs:
BS Recreation
Upon successful completion of this program students will be able to:
1. Identify the factors (including leisure behavior and the environment) related to the development of
sustainable communities..
2. Explain the influence of legal and political systems on the management of recreation and tourism
programs and services.
3. Articulate the importance of insuring that the leisure service delivery systems are inclusive of diverse
populations, particularly people with disabilities
4. Explain the principles of area and facility design, particularly with regard to risk management and
accommodation.
5. Explain basic principles of research and data analysis related to recreation and tourism.
MS Recreation
Upon successful completion of this program students will be able to:
1. Articulate the history and philosophical foundations of recreation and tourism
2. Articulate the key theoretical foundations of recreation and tourism.
3. Identify and articulate gaps in professional literature related to recreation and tourism.
4. Critique research articles with respect to researchable questions, research design, data collection, and
data analysis.
5. Demonstrate graduate level writing competency encompassing application of APA format and critical
analysis of concepts and issues.
BS Hospitality, Tourism and Event Management
Upon successful completion of this program students will be able to:
1. Articulate the scope of the hospitality industry including principles of lodging, food and beverage, and
event management.
2. Apply appropriate standards in executing essential sanitation requirements from receiving to service
foods and beverages.
3. Demonstrate awareness of compliance with federal and state laws in relation to human resources
management.
4. Demonstrate the ability to evaluate the profitability of various business decisions including cost-volumeprofit and break-even analyses.
5. Exhibit effective customer service skills and techniques including communication and responsive
interpersonal skills.
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