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									     Curriculum Alignment of Student Learning Outcomes
     Food and Beverage Management Department
     Program: Culinary Arts Management Degree, Beverage Management Major
                       →
     Assessment Coordinator: Jean L. Hertzman, CCE
                               ↓
     Required Courses
     Student Learning Outcomes

                                                                                                  FAB 101 FAB 159 FAB 160 FAB 190 FAB 361 FAB 362 FAB 364 FAB 365 FAB 367 FAB 461

1    Earn NRA ServSafe Certification                                                               I
2    Apply Foodservice Sanitation Principles                                                                I          R              R
3    Perform Cooking and Baking Tasks                                                                       I                         R
4    Perform Food and Beverage Service                                                                      I
5    Analyze Differences Between Styles of Service                                                          I
6    Use FOH Point of Sales Systems                                                                         I
7    Apply Principles of Menu Design                                                                        I                                                            E
8    Write Standardized Recipes                                                                             I
9    Perform Cost Analysis of Menu Items                                                                    I
10   Explain All Phases of the Purchasing Cycle                                                                        I                                                 E
11   Identify Various Methods of Product Sourcing                                                                      I                                                 E
12   Discuss the Use of Computers in Procurement, Acctg. & Financial Analysis                                          I                                                 E
13   Implement F & B Inventory Control Procedures                                                           I                                                            E
14   Discuss Current Dietary Guidelines and Evaluate Diets Accordingly
15   Describe the Char., Functions, and Sources of Major Nutrients, Vitamins, and Minerals
16   Demonstrate Cooking Techniques for Maximum Nutrient Retention                                                                    E
17   Discuss Contemporary Nutritional Issues                                                                I                         R
18   Analyze and Implement the General Principles of Food Chemistry                                         I                         I
19   Use Computer Software to Perform Writing, Management, and Analytical Tasks                    R        R          R              R                                  E
20   Develop Financial Statements for a F.S. Operation                                                                                                                   E
21   Conduct Cost Volume Profit Analysis,                                                                                                                                E
22   Calculate Operating, Cash, and Capital Budgets                                                                                                                      E
23   Calculate Financial Ratios and Use Them to Evaluate Financial Performance                                                                                           E
24   Perform Menu Engineering                                                                                                                                            I
25   Calculate Labor and Employee Benefit Costs                                                             I                                                            E
26   Discuss the Techniques and Applications of Job Analysis and Design
27   Discuss Recruiting, Interviewing, Orientation, Performance Appraisal, and Compensation Systems
28   Evaluate the Effectiveness of Employee Incentive and Discipline Practices                              I          I
29   Discuss the Purpose and Effects of All Significant Federal Employment Laws                             I          I
30                                                                                                          I
     Describe the Means of Effectively Preventing, Managing and Resolving Employment Related Risks and Disputes        I
31                                                                                                 I
     Describe the Mgmt. and Design of Facilities Systems Including Safety, Security, Water, HVAC, and Energy Mgmt.     I
32   Discuss Traditional Theory and Current Practices in Marketing
33   Compare and Contrast the Differences Between Internal and External Marketing                           I
34   Describe the Importance of Advertising, Promotion, and Pricing Policies                                I
35   Identify All Major Beverage Products and Their Use and Service Procedures                              I          I
36   Plan and Design an Efficient Bar Operation                                                             I
37   Discuss and Implement All Fed, State, and Local Alcohol Service Laws                                   I
38   Plan, Organize, Supervise, and Evaluate F&B Functions
39   Properly Prepare and Serve Alcoholic and Non-Alcoholic Beverages                              I        I                   I
40   Describe the Scope of the World Distilled Spirits, Wine, and Beer Markets                              I          I        I                E       E       E       E
41                                                                                                          I          I
     Discuss the Fermentation, Distillation, Aging, Bottling and Other Production Processes for Distilled Spirits, Wines, and Beers
                                                                                                                                I                E       E       E       E
42   Identify the Major Wine and Beer Styles of All Major Production Regions                                I          I        I                E       E       E       E
43   Perform Qualitative Evaluations of All Categories of Distilled Spirits, Cordials, Wines and Beers
44   Using Appropriate Sensory Perception Techniques                                                        I
45   Produce High Quality Beers and Other Fermented Beverages                                                                                                            E
46                                                                                                                  I
     Communicate With and Educate Guests and Employees Regarding Types and Uses of All CategoriesIof Alcoholic Beverages   E   E   E   E


     I = Introduced
     E = Enriched
     R = Reinforced

     FAB 101 - Foodservice Sanitation
     FAB 159 - Foodservice Operations Fundamentals
     FAB 160 - Hospitality Purchasing
     FAB 190 - Bartending
     FAB 295 - Work Experience
     FAB 361 - Principles of Quantity Food Production
     FAB 362 - Distilled Spirits and Cordials
     FAB 364 - New World Wines
     FAB 365 - Old World Wines
     FAB 367 - Beers
     FAB 450/451 - Internship
     FAB 465 - Beverage Management
     FAB 467 - Quantity Restaurant Management
     NUTR 109 - Human Nutrition - Taught by Health Science Dept.
     CCSN - Six Required Culinary Classes at Community College of Southern Nevada
     HMD - Hotel College Core Classes Taught by the Hotel Management Dept.
     TCA - Hotel College Core Classes Taught by the Tourism and Convention Dept.
FAB 465 FAB 467 NUT109 CCSN   HMD   TCA   FAB 295   FAB 450/1


R      E              R
       E              I
E      E              I
E      E              I
E      E              I
E      E              I
E      E              I
E      E
       E
E      E
                                    E
E      E
       R      I
       R      I
       R      I
       R      I
       R
R      R      R       R       I     R
       E                            I
                                    I
                                    I
                                    I
       R                            I
                              E
R      E                      I
R      E                      I
R      E                      I
R      R                      I
R      R                      I
R      R                      I
                                    I
E      E                            I
E      E                            I
I      R
I      R
I      R                      I
I      I
       E      E
       R      R
       R      R
       R      R
E   E
     Evidence/Artifacts used to assess Student Learning Objectives over the 5 year period of this Plan
     What instruments will be used in each of the five years?
     When and where will they be administered in each of the five years?
     Which student learning outcomes will be assessed during each of the 5 years?
     How will results be reported (e.g. percentages, ranks, state or national comparisons) for each of the 5 years
     Food and Beverage Management Department


     Student Learning Outcomes for the Program


 1   Earn NRA ServSafe Certification
 2   Apply Foodservice Sanitation Principles
 3   Perform Cooking and Baking Tasks
 4   Perform Food and Beverage Service
 5   Analyze Differences Between Styles of Service
 6   Use FOH Point of Sales Systems
 7   Apply Principles of Menu Design
 8   Write Standardized Recipes
 9   Perform Cost Analysis of Menu Items
10   Explain All Phases of the Purchasing Cycle
11   Identify Various Methods of Product Sourcing
12   Discuss the Use of Computers in Procurement, Acctg. & Financial Analysis
13   Implement F & B Inventory Control Procedures
14   Discuss Current Dietary Guidelines and Evaluate Diets Accordingly
15   Describe the Char., Functions, and Sources of Major Nutrients, Vitamins, and Minerals
16   Demonstrate Cooking Techniques for Maximum Nutrient Retention
17   Discuss Contemporary Nutritional Issues
18   Analyze and Implement the General Principles of Food Chemistry
19   Use Computer Software to Perform Writing, Management, and Analytical Tasks
20   Develop Financial Statements for a F.S. Operation
21   Conduct Cost Volume Profit Analysis,
22   Calculate Operating, Cash, and Capital Budgets
23   Calculate Financial Ratios and Use Them to Evaluate Financial Performance
24   Perform Menu Engineering
25   Calculate Labor and Employee Benefit Costs
26   Discuss the Techniques and Applications of Job Analysis and Design
27   Discuss Recruiting, Interviewing, Orientation, Performance Appraisal, and Compensation Systems
28   Evaluate the Effectiveness of Employee Incentive and Discipline Practices
29   Discuss the Purpose and Effects of All Significant Federal Employment Laws
30   Describe the Means of Effectively Preventing, Managing and Resolving Employment Related Risks and Disputes
31   Describe the Mgmt. and Design of Facilities Systems Including Safety, Security, Water, HVAC, and Energy Mgmt.
32   Discuss Traditional Theory and Current Practices in Marketing
33   Compare and Contrast the Differences Between Internal and External Marketing
34   Describe the Importance of Advertising, Promotion, and Pricing Policies
35   Identify All Major Beverage Products and Their Use and Service Procedures
36   Plan and Design an Efficient Bar Operation
37   Discuss and Implement All Fed, State, and Local Alcohol Service Laws
38   Plan, Organize, Supervise, and Evaluate F&B Functions
39   Properly Prepare and Serve Alcoholic and Non-Alcoholic Beverages
40   Describe the Scope of the World Distilled Spirits, Wine, and Beer Markets
41   Discuss the Fermentation, Distillation, Aging, Bottling and Other Production Processes for Distilled Spirits, Wines, a
42   Identify the Major Wine and Beer Styles of All Major Production Regions
43   Perform Qualitative Evaluations of All Categories of Distilled Spirits, Cordials, Wines and Beers
44   Using Appropriate Sensory Perception Techniques
45   Produce High Quality Beers and Other Fermented Beverages
46   Communicate With and Educate Guests and Employees Regarding Types and Uses of All Categories of Alcoholic B
year period of this Plan



ons) for each of the 5 years




              Methods/Instruments
              (Direct/Indirect) to be used.   Expected Measures from the Methods/Instruments


              NRA ServSafe Exam              Exam Score of 75% or better
              Lab Performance Evaluation     Percentages, Qual. Analysis
              Lab Performance Evaluation     Percentages, Qual. Analysis
              Lab Performance Evaluation     Percentages, Qual. Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
              Lab Performance Evaluation     Percentages, Qual. Analysis
              Menu Project                   Percentages, Qual. Analysis
              Lab Reports                    Percentages, Qual. Analysis
              Lab Reports                    Percentages, Qual. Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
              Lab Perf. Eval and Reports     Percentages, Qual. Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
              Lab Perf. Eval and Reports     Percentages, Qual. Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
              Assignments and Lab Reports Percentages, Qual. Analysis
                                             Percentages, Qual.
              Pre/Post Tests, Written Assignments, Lab Reports Analysis
                                             Percentages, Qual.
              Pre/Post Tests, Written Assignments, Lab Reports Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual.
              Pre/Post Tests, Written Assignments, Lab Reports Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual.
              Pre/Post Tests, Written Assignments, Lab Reports Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
              Lab Perf. Eval and Reports     Percentages, Qual. Analysis
                                             Percentages, Qual. Analysis
              Pre/Post Tests, Written Assignments
                                             Percentages, Qual. Analysis
              SAWC Certification, Lab Performance
              Lab Perf. And Reports          Percentages, Qual. Analysis
              Lab Performance Evaluation     Percentages, Qual. Analysis
                                Percentages, Qual. Analysis
Pre/Post Tests, Written Assignments
                                Percentages, Qual. Analysis
Pre/Post Tests, Written Assignments
                                Percentages, Qual. Analysis
Pre/Post Tests, Lab Perf, Lab Reports
Lab Performance and Reports Percentages, Qual. Analysis
                                Percentages, Qual. Analysis
Lab Performance Evaluation      Percentages, Qual. Analysis
                                Percentages, Qual. Analysis
Lab Perf. Evaluation, Written Assignments
When and where will the
Methods/Instruments to be
administered and data
collected.


Ea. Semester - In class
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     Dissemination of Information over the 5 Year period of the plan.
     When, where and how will the results be disseminated
     Food and Beverage Management Department


     Student Learning Outcomes for the Program

 1   Earn NRA ServSafe Certification
 2   Apply Foodservice Sanitation Principles
 3   Perform Cooking and Baking Tasks
 4   Perform Food and Beverage Service
 5   Analyze Differences Between Styles of Service
 6   Use FOH Point of Sales Systems
 7   Apply Principles of Menu Design
 8   Write Standardized Recipes
 9   Perform Cost Analysis of Menu Items
10   Explain All Phases of the Purchasing Cycle
11   Identify Various Methods of Product Sourcing
12   Discuss the Use of Computers in Procurement, Acctg. & Financial Analysis
13   Implement F & B Inventory Control Procedures
14   Discuss Current Dietary Guidelines and Evaluate Diets Accordingly
15   Describe the Char., Functions, and Sources of Major Nutrients, Vitamins, and Minerals
16   Demonstrate Cooking Techniques for Maximum Nutrient Retention
17   Discuss Contemporary Nutritional Issues
18   Analyze and Implement the General Principles of Food Chemistry
19   Use Computer Software to Perform Writing, Management, and Analytical Tasks
20   Develop Financial Statements for a F.S. Operation
21   Conduct Cost Volume Profit Analysis,
22   Calculate Operating, Cash, and Capital Budgets
23   Calculate Financial Ratios and Use Them to Evaluate Financial Performance
24   Perform Menu Engineering
25   Calculate Labor and Employee Benefit Costs
26   Discuss the Techniques and Applications of Job Analysis and Design
27   Discuss Recruiting, Interviewing, Orientation, Performance Appraisal, and Compensation Systems
28   Evaluate the Effectiveness of Employee Incentive and Discipline Practices
29   Discuss the Purpose and Effects of All Significant Federal Employment Laws
30   Describe the Means of Effectively Preventing, Managing and Resolving Employment Related Risks and Disputes
31   Describe the Mgmt. and Design of Facilities Systems Including Safety, Security, Water, HVAC, and Energy Mgmt.
32   Discuss Traditional Theory and Current Practices in Marketing
33   Compare and Contrast the Differences Between Internal and External Marketing
34   Describe the Importance of Advertising, Promotion, and Pricing Policies
35   Identify All Major Beverage Products and Their Use and Service Procedures
36   Plan and Design an Efficient Bar Operation
37   Discuss and Implement All Fed, State, and Local Alcohol Service Laws
38   Plan, Organize, Supervise, and Evaluate F&B Functions
39   Properly Prepare and Serve Alcoholic and Non-Alcoholic Beverages
40   Describe the Scope of the World Distilled Spirits, Wine, and Beer Markets
41   Discuss the Fermentation, Distillation, Aging, Bottling and Other Production Processes for Distilled Spirits, Wines, a
42   Identify the Major Wine and Beer Styles of All Major Production Regions
43   Perform Qualitative Evaluations of All Categories of Distilled Spirits, Cordials, Wines and Beers
44   Using Appropriate Sensory Perception Techniques
45   Produce High Quality Beers and Other Fermented Beverages
46   Communicate With and Educate Guests and Employees Regarding Types and Uses of All Categories of Alcoholic B
                             When, where, and how will the results be
Who will analyze the data?   disseminated to stakeholders?
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty                      conferences, listserves, website, alumni newsletters
Faculty   conferences, listserves, website, alumni newsletters

								
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