Western Illinois University
Division of Academic Affairs
Consolidated Annual Report, Planning Document and Budget Request
Reports Due to Provost and Academic Vice President
Directors: March 7, 2014
Deans: March 12, 2014
(Please submit electronically)
Respond to the following questions in no more than 15 pages. Attach appendices with supporting
documentation where appropriate.
CURRENT YEAR
Fiscal Year 2014
Accomplishments and Productivity for FY14
1. Give a brief review of the division’s goals and objectives for FY14.
a. Institute the new Nutrition and Foodservice Management major and evaluate outcomes of
the new major
b. Complete the site visit for Hospitality accreditation.
c. Take actions based on the outcomes of each area’s assessment exam results.
d. Orient a new chair to the department
e. Hire the replacement for Janice King’s position that has been vacant for two years.
2. List the most important divisional accomplishments for FY14 and document how these
accomplishments support the goals and objectives of the University, including specific Strategic Plan
accomplishments. List the accomplishments based on the below goal areas. Divisions may indicate “not
applicable” or “none” under a goal area as appropriate.
a. Enhanced Culture for Teaching and Learning

Maintain rigor and high academic standards
i.
Institute the new Nutrition and Foodservice Management major. The new
major was established and approved for implementation as separate degree to
meet the professional needs as identified by the results of a feasibility study.
ii.
Complete the site visit for Hospitality accreditation was not achieved.
Matrix for program learning outcomes was developed and course objectives
have been tied to student learning outcomes. However, the department
continues working to meet requirements. Commissions involved in
accrediting activities, guided by several general principles, require from an
institution or program sufficient evidence on which to make a sound judgment
about accredited status.
iii.
Take actions based on the outcomes of each area’s assessment exam
results. Assessment exams in the three options were administered and
reviewed to establish effectiveness as measures of learning outcomes.
Strategies for strengthening each area were developed.
iv.
Orient a new chair to the department. The DFMH department hired a new
chair, Professor Mary Mhango, in July in 2013 to replace Dr. Karen
Revised 11/13/13
Greathouse who retired in 2013. Dr. Mhango earned a Ph.D in Textiles and
Clothing from Iowa State University. Before coming to WIU she was a
professor and FCS Program Coordinator in the College of Education at
Marshall University (West Virginia). Dr. Mhango was also the founding Chair
of the Department of Home Economics Education at University of Botswana.
v.

Hire the replacement for Janice King’s position that has been vacant for
two years. Dr. Shanna Bruer was hired in 2013 to fill Janice King’s position
in the fashion merchandising area. She earned PhD in Textile Technology
Management, from North Carolina State University– Raleigh, NC. Her
academic and professional strengths include brand development and
management, International trade and sourcing, and apparel market trend
research.
Increase course based civic learning, internships, and service learning opportunities
i. Dietetics faculty and students participated in glucose screen, nutrition
education, cooking presentations to WIU community and Macomb.
ii. Faculty and students in visual merchandising class organized fashion show
to promote apparel merchandise from local retailers, and helped renovate a
business at the Town Square in Macomb.
iii. Faculty and students in courses like FCS251 Quantity Food in hospitality
management used the Knoblauch Café to serve lunch to the University
community weekly.
iv. DFMH student organizations such as Student Association for Nutrition
Education (SANE) and Food & Culture participated in management
functions by developing and implementing nutrition programs; Visual
Apparel and Merchandising Organization (VAMO) fund raising for cancer
victims; HAA campus initiatives; Kappa Omicron Nu (KONU)’s
mentoring program for freshmen and transfer students in DFMH.
v. In summer DFMH faculty offered Kid University program designed for
elementary school students. About 50 elementary school kids participated
in various activities such as sewing simple craft items and cooking
lessons.

Support undergraduate research opportunities
i. Faculty (Dr. Lorri Kanauss & Dr. Emily Shupe) and 15 students in
dietetics are currently involved in a nutrition-related workplace wellness
project with a large company (about 3000 employees) in Illinois. The
project includes data collection and analysis, student lead nutrition
education activities with employees, demonstrative cooking incorporating
healthy cooking, technical support through program developed web page
and app.
ii. Research projects in courses such as FCS 209, FCS 304 and FCS477
provide opportunities for undergraduate research skills. FCS304 is an
informatics course where the students focus on research in dietetics,
nutrition related web sites, and medical terminology specific to dietetics.
FCS477 is cross-listed for fashion merchandising and hospitality
management degree programs. Dr. Keist and Dr. Abdelbarry have set a
Revised 11/13/13
goal to have undergraduate research projects presented at undergraduate
research day.

Support scholarly/professional activity
i. DFMH provided funds for travel for faculty to attend conferences. Carol
ii.
iii.
iv.
v.
Longley and Ahmed Abdelbary attended annual ICHLIE conference in St.
Louis, Missouri in September 2013.
The COEHS provided some matching funds for faculty expenses to attend
conferences. Dietetics faculty (Lorri Kanauss, Rita Kaul, and Emily
Shupe) attended Annual Dietetics Association Conference in Houston,
Texas in November 2013.
Food and Culture Club sponsored 6 dietetics students to attend the Annual
Dietetics Association Conference in Houston, Texas.
Two faculty (Shanna Bruer and Ahmed Abdelbary) participated in grant
writing workshop in COEHS.
DFMH have statistical software installed on computers in their offices for
data analysis.
b. Fiscal Responsibility and Accountability

Implement zero-based funding and identify further costs savings to meet challenges in the FY15
budget
i.
ii.
iii.

All expenditures continue for essential items and travel, with Dean and VP’s
approval for any items over $500.
DFMH operating budget fund is mainly spent on laboratory supplies,
stationery, and other teaching and learning essential needs.
WIU Foundation funds support students’ educational field trips in dietetics,
fashion merchandising and hospitality management.
Identify alternative funding sources
i.
Anonymous donors: In fall 2013 DFMH received $3000.00, which was used
to purchase four new stoves for the basic food preparation lab (KH 230).
ii.
Knoblauch Café is self-supporting and helps fund the current operating budget
which is inadequate to cover 2 sections of beginning food lab, food science
lab, healthy cooking lab, and dietetic student cooking demonstrations. In fall
2013 semester the Knoblauch Café made a profit of $2342.52.
iii.
Sodexo Corporation Scholarships ($150,000.00) offers freshmen scholarships
to high achieving hospitality management and dietetic students.
iv.
The National Retail Federation (NRF) Foundation travel scholarship of $2500
for 15 Fashion Merchandising majors and Dr. Shanna Bruer to attend the
annual NRF conference on September 30th, 2013. Students had extraordinary
networking experience in terms of industry perspective, peer interaction, as
well as career opportunities.
Revised 11/13/13
c. Enhance Academic Affairs Role in Enrollment Management and Student Success

Enhancement of recruitment and retention of students.
i.
ii.
iii.

Department ambassadors and faculty spoke to high school students and their
parents/guardian and gave tours of the DFMH department at several Discover
Western events.
The department continues to send Patron emails to newly admitted students
that declare their option in the B.S. in FCS. This process will be greatly
improved by the move to area specific degree programs allowing the
department to send major specific information as soon as students are
admitted.
The annual alumnae newsletter posted on the department website to showcase
students’ activities and events. The department Face book for interaction.
Develop undergraduate and international recruitment plans for each department/school.
DFMH offers a Study Abroad course FCS377, in which students and faculty tour
fashion merchandising and hospitality management facilities in major cities such as
London and Paris. The DFMH department plans to establish partnerships with
institutions of higher learning abroad, such as the University of Botswana in
Botswana, Africa.

Continue to expand Distance Learning opportunities
i.
ii.
iii.

Provide opportunities for non-degree seeking students
i.
ii.

WACS, a program on culinary techniques is offered to high school kids.
Dietetics faculty and students are currently involved in a nutrition-related
workplace wellness program which includes student lead nutrition educations,
and demonstrative cooking incorporating healthy cooking.
Increase participation in the Building Connections mentorship program
i.
ii.

In 2013 faculty in dietetics (Lorri Kanauss & Emily Shupe) developed and
offered FCS450G Healthy Eating/Weight Management online courses.
DFMH continued to offer FCS109, FCS300 and FCS321 online courses
sponsored by the WIU Distance Learning unit.
Development of FCS375 Diversity in Dress online course by Susan Creasey
has been submitted for approval by the WIU Distance Learning unit.
Practicum courses (FCS159, FCS278, and FCS409) in each major that allow
students field experiences in their respective field of study.
Food and Culture events where the students have the opportunity to learn
nutritional facts of other cultures.
Implementation of revised FYE
DFMH offered multiple FYE sections (6 FCS109Y, and 2 FCS170Y) in spring and fall
2013 semesters.

Review campus-wide advising procedures
Revised 11/13/13
A fulltime academic advisor helped DFMH students plan and enroll in appropriate courses
to meet degree requirements. The advisor’s office is located in KH 140. Faculty members
in each degree major are developing a 4-year plan of study for each major that will be
posted on the DFMH website.

Enhance access, equity, and multicultural initiatives for entire campus community
Focus on International Recruiting and Education Opportunities

Increase the number of international students
DFMH website provides information about degree programs offered, available
scholarships in the three degree options, and visual presentation of students’
activities.

Increase number of study abroad participation and opportunities
DFMH offers FCS377, which includes students’ tour of fashion merchandising and
hospitality management facilities in major cities such as London, Paris, and Florence.

Develop academic partnerships with international institutions of higher learning
DFMH is currently considering establishing a partnership with the FCS department at
the University of Botswana. Activities will include service learning, research
collaboration, and study abroad exchange.

Strengthen relationships with embassies and host countries
WIU was visited by the Ambassador of Botswana in spring 2013.
d. Facilities Enhancement and Technology Support
 Renewed funding for classroom renovation
Elmo placed in the food preparation lab (KH 230)



Support major capital budget initiatives
Obtain approval, and implement University Technology Strategic Plan
Continue computer replacement as funds are available
A new printer to replace an old dysfunctional printer for the office of DFMH chair
2. Indicate measures of productivity by which the unit’s successes can be illustrated.

The enrollment and retention has been steady and student credit hour production is
consistently above both the COEHS and WIU. Tables 1 and 2 reflect the enrollment and
degrees conferred, and student credit hour production trends of the last 5 years.
Table 1. Undergraduate Enrollments by Major & Minor and Degrees Conferred in BS in FCS, 2008-12
Enrollment
B.S. in FCS Majors
Dietetics
Fashion Merchandising
Hotel/Restaurant
Management
Minors
2008
326
87
108
2009
286
76
91
2010
294
80
78
2011
280
72
76
2012
287
84
70
131
120
119
137
136
137
132
129
133
157
Degrees Conferred
85
75
66
66
62
Revised 11/13/13
Table 2: Student Credit Hour Production in Fiscal Years 2008 through 2012
FY 2008
FY 2009
FY 2010
FY 2011
FY 2012
Percent Change
2011-2012
Percent Change
2008-2012
DFMH
9,609
9,343
9,236
9,764
10,107
3.5%
5.2%
COEHS
105,232
100,376
99,241
99,003
95,423
-3.6%
-9.3%
WIU
348,052
334,786
329,351
328,589
326,326 -
0.7%
-6.2%
Source: WIU Institutional Research & Planning http://www.wiu.edu/IRP/irppdfs/TotalsFY08_12.pdf

Faculty scholarly achievement
o Peer Reviewed Journal
Keist, C. N., & Marcketti, S. B. (2013). “The new costumes of odd sizes:”
Plus-sized women’s fashions, 1920-1929. Clothing and Textiles Research
Journal, 31(4), 259-274.
o Refereed Presentations
Garrin, A., Keist, C., & Milio, M. Teaching social justice topics in dress
history courses. Proceedings from the 39th Annual Symposium of The
Costume Society of America, May 29-June 1, Las Vegas, NV.
o Local Scholarly Presentations
Keist, C. Exploring fashion as art. Presented at Western Illinois University,
Knoblauch Hall, Macomb, IL, April 10, 2013
Boston, C. (2013). Teaching Soft Skills in Hospitality Management without
the Hard Nosed Approach: a seminar in professionalism. Western Federation
of CHRIE

DFMH students academic achievement measures include:
o Final assessment examination for each degree option (Dietetics, Fashion
Merchandising, and Hotel/Restaurant Management).
o Undergraduate research projects and e-portfolios.
o Internship evaluation rubric for Fashion Merchandising and Hotel/Restaurant
Management majors.
4. Describe how the division used any of the following categories of funds to enhance accomplishments
and productivity:
a.
Western Illinois University Foundation funds
These funds are used almost exclusively for student enhancement such as field trips.
b. Funds available due to vacant positions or dollars saved through hiring of new personnel at whatever
level those funds reside
c. Grants, contracts, or local funds
d. Internal Reallocations: For reallocations over $20,000, identify the amount, area that was reallocated
from, and the priority that funds supported
e. Other funding sources
Revised 11/13/13
BUDGET YEAR
Fiscal Year 2015
Major Objectives and Productivity Measures for FY15
1. List the most important goals and objectives the division will pursue in FY15, and how these actions will
be measured/assessed.
a. Attain approval and implement the four separate discipline-specific undergraduate degree
programs to be offered by DFMH: Apparel & Textile Merchandising; Dietetics;
hospitality Management; and Nutrition & Foodservice Management.
b. Complete the eight-year program review of the B.S. in Family and Consumer Sciences.
c. Revise the DFMH Internship Handbook to align with curricula changes in the DFMH
degree programs.
d. Complete self-study for Hospitality Management for accreditation.
e. Hire faculty in the areas of Dietetics and Apparel & Textile Merchandising to replace Dr.
McArthur and Dr. Noh.
3. Of the objectives identified above, please indicate which are directly related to Strategic Plan action items.

Attain approval of curricula changes and implement four separate B.S. degree
programs (Apparel & Textile Merchandising, Dietetics, Hospitality Management, and
Nutrition & Foodservice) in DFMH. The four separate degree programs will be
implemented beginning fall 2014. These discipline-specific degrees will be a step in
the right direction toward professional accreditation by professional organizations in
each area.

Complete the eight-year program review of the B.S. in Family and Consumer
Sciences. The program review provides insights about the program and the way
forward based on trends in the field. The program review helps to make careful
analysis and appraisal of its practices in given areas, with due recognition of
achievements and areas for improvement.

Revise the DFMH Internship Handbook to align with individual area-specific degree
programs. The handbook will specify DFMH internship process including the
purpose of internship, experiential learning, responsibilities of stakeholders (students,
faculty, coordinator, and on-site supervisor), and assessment measures.

Submit self-study for Hospitality Management for accreditation. Professional
recognition/certification is very helpful in recruitment and retention of students.

Recruit additional faculty in the areas of Dietetics and Apparel & Textile Merchandising.
This would help reduce teaching load so that faculty can engage in scholarly activities
that enhance curricula.
3. For Strategic Plan action items noted above, indicate whether you intend to have the action completed in
the short-term (next 12 months), mid-term (2-4 years), or long term (5+ years).
Revised 11/13/13


Obtain the approval of curricula changes and implement four separate B.S. degrees
programs (Apparel & Textile Merchandising, Dietetics, Hospitality Management, and
Nutrition & Foodservice) in DFMH. The four separate discipline-specific degree
programs will be implemented beginning fall 2014.
A self-study for the eight-year program review of the B.S. in Family and Consumer
Sciences is almost complete, providing insights to strengthen DFMH programs. On-site
program review by external program reviewers will be completed by March 2014
Technology Goals and Objectives
1. List the most important technological goals and objectives the division will pursue in FY15, and how
these will be measured/assessed.
 Continue to replace faculty computers that are over 4 years old.
 Support faculty training in technological innovations to enhance DFMH graduates’
ability to compete in the job market by providing them the tools to gain the
background and experience needed to successfully enter the dietetics/fashion
merchandising/hospitality industry.
2. Describe how these objectives build upon goals in divisional and/or institutional strategic plans.
Students in all degree majors will learn how to develop digital portfolios using Weebly.
3. For each technology item, indicate whether you intend to have the action completed in the short-term
(next 12 months), mid-term (2-4 years), or long term (5+ years).

Replacement of faculty computers that are over 4 years old will be short-term.
Internal Reallocations and Reorganizations
1. What are planned FY15 reallocations or reorganizations, including the movement of positions, the
upgrade of positions, the creation of new positions, or the reallocation of personnel or operating funds?
2. How do these reallocations and reorganizations further Strategic Plan goals and objectives?
3. Describe how all reallocations, permanent and temporary, will affect the unit’s standard performance
measures.
4. How are you planning to find new funds?
a.
Describe divisional strategies to seek additional resources (e.g., grants, Foundation)


Identify potential donors to update lab equipment (for food lab and textile labs)
and apply for grants to obtain software such as Hotel Operations Training
Simulation (HOTS). Four stoves were bought in 2013 from anonymous donor.
Secure grants to fund partnership initiatives with other institutions abroad.
b. Provide an explanation of how additional resources would be used to enhance divisional objectives
c. Summarize long-term external funding goals which extend beyond FY15
Grant writing to secure external funding from field-related organizations. Examples: the
U.S. Agency for International Development USAID (FEED FUTURE), and Academy
International Nutrition Care Process www.eatright.org/ncp
d. Develop indicators/benchmarks to track attainment of goals
Types and number of grants secured, and assessment of learning outcomes.
5. What is the current status of the long-term funding goals established last year?
Revised 11/13/13
Western Illinois University Quad Cities
1. Briefly describe programs or course offerings in the Quad Cities and the current success of those
programs in terms of majors, minors, enrollment/SCH production, and completability.
2. How many faculty do you currently have located in the Quad Cities? How many Macomb-based faculty
deliver courses in the Quad Cities? How many adjuncts did you use last year to teach in the Quad Cities?
Will you be requesting additional faculty/staff next year (explain)?
3. Will you be asking for new programs or offerings in the Quad Cities next year? Will you be offering
fewer programs or courses next year (if so, explain why)?
4. Summarize your short-term (2-4 years) and long-term (5 years or more) plans for Quad Cities in your unit
(if applicable).
5. Explain additional resources (grants, foundation, etc.) derived from or located in the Quad Cities.
New Funding Requests
1. New Academic Degree/Option/Certificate/Concentration Development Requests
Complete a Request for New Academic Degree/Option/Certificate/Concentration Development form
(Attachment B) for each new degree, option, certificate, or concentration program to be submitted through
the University curricular approval process in FY15, including enrollment projections and required resource
requirements. Attach a copy of the feasibility study approved by the Provost.
2. New Operating/Base Resources Not Included in #1.
Complete an FY15 Budget Request form (Attachment C) for each new operating/base funding request not
associated with new academic program development requests identified in #1 above. Also, please include any
previous unfunded requests which remain as priorities.
3. Facilities Requests
Complete an FY15 Budget Request form (Attachment D) for each facility enhancement request over
$100,000.
Summary—New Funding Requests
1. Identify, in priority order, requests for additional funding in a spreadsheet (Attachment E). Include all
funds requested for new academic programs (#1), operating/base (#2), and facilities (#3).
2. On this spreadsheet, please be sure to indicate whether you are seeking one-time or continuous funding.
If you are seeking continuous funding, identify whether it is for a period of years or a permanent base
increase.
Revised 11/13/13
Scholarly/Professional Activities
1. For the calendar year January 1, 2013, to December 31, 2013, provide the total number of
scholarly/professional activities in your area for the following categories:
a. Book publications
b. Chapter/monograph/refereed article publications
Keist, C. N., & Marcketti, S. B. (2013). “The new costumes of odd sizes:” Plus-sized
women’s fashions, 1920-1929. Clothing and Textiles Research Journal, 31(4),
259-274.
Garrin, A., Keist, C., & Milio, M. Teaching social justice topics in dress history courses.
Proceedings from the 39th Annual Symposium of The Costume Society of
America, May 29-June 1, Las Vegas, NV
c. Creative activities—Please provide total creative activities and international subtotal
d. Conference presentations—Please provide total conference presentations and international subtotal
Keist, C. Exploring fashion as art. Presented at Western Illinois University, Knoblauch Hall,
Macomb, IL, April 10, 2013
Boston, C. (2013). Teaching Soft Skills in Hospitality Management without the Hard Nosed
Approach: a seminar in professionalism. Western Federation of CHRIE
Revised 11/13/13