Food and Beverage Cost Control Spreadsheets

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					                    Program Level Outcome Assessment Spreadsheet Instructions
                                             Applicable to the 2002/2003 Academic Year
                                                    Version 0.1 edited: 2/14/2003

Introduction
           The intent of this spreadsheet is to provide a means for each program to present the results of their
           assessment processes in a systematic fashion that is comparable to the reports of all other programs on
           campus.
           It is anticipated that the first use of this spreadsheet will be somewhat burdensome but that subsequent uses
           will involve a minimum of effort to accomplish the assessment. Please request assistance from the
           Associate Vice Provost for Academic Affairs (AVPAA) in the Office of Academic Affairs if you have questions
           or require assistance in understanding these tables.

           It is assumed that there are within your program sufficient spreadsheet skills to edit the required tables. If
           you have trouble with any part of the spreadsheets please contact the AVPAA for assistance.

           To aid you in filling out this table, comments have been scattered throughout the spreadsheets. You can get
           rid of these by right clicking on the cell the comment is attached to then either hiding or deleting the comment.
            We have also included sample data from the Civil Engineering program as an example of how the tables are
           to be used. Edit the entries to match your program.
           The edited version of this spreadsheet for each course is to be submitted to the AVPAA by June 1st of each
           year.

Instructions
           When setting up the spreadsheet, change the name of the file to reflect the program that it is being used to
           assess. Please use the same naming convention.

           Edit the information in the upper left hand corner of the sheet tabbed: Outc Results.

                                                            Instructions                                                                    Editing Frequency

                                                   Sheet tab: Outc Results

                                           Table 1: Assessment of Program Outcomes

           Published Program Outcomes:
                                                                                                                                  Edit ONLY when program outcomes in the
           Edit this part of the table to match the program outcomes that you have currently listed in your program's          assessment plan change. This should be a rare
           assessment plan. You will probably need to add and delete rows here.                                                 event that includes input from your constituent
                                                                                                                                                    groups.
           Outcome Indicators:
                                                                                                                                Edit ONLY when you add or delete assessment
           Edit this part of the table to match the assessment tools that you have currently listed in your program's           tools in your assessment plan. This should be
           assessment plan. You will probably need to add and delete columns here.                                             done only with input from the program faculty and
                                                                                                                                         possibly the constituent groups.
           Grade:
           This is the "grade" that your assessment tool would indicate for performance relative to the associated
           outcome. In some cases, this grade can be determined by some computational procedure that compares the
                                                                                                                               Edit these EVERY YEAR. This is what your tools
           results of the assessment to some expected performance value. In many cases, this will be a judgment call
                                                                                                                                       are telling you about performance.
           by the program faculty based on what they are seeing in the data and/or experience that came out of the
           application of the indicated assessment process.
           The grades enter into the spreadsheet should meet the standard listed as follows:
           A = Honor grade; indicates comprehensive mastery of the outcome. Performance is exemplary. There is no
           way to improve performance on this outcome.
           B = Indicates a high level of performance in meeting the outcome. Performance is more than acceptable but
           is not exemplary.
           C = Indicates a satisfactory level of performance in meeting the outcome. Performance relative to this
           outcome meets minimum standards.
           D = Indicates that some level of performance has been achieved but that the level achieved is not acceptable.
           F = Indicates failure to achieve this outcome in any reasonable sense.
           NG = No Grade. The assessment tools are not used to measure the associated outcome.

           Plus and Minuses may be added to the grades to indicate degrees of accomplishment.

           NOTE: A grade MUST be assigned to each cell or an error will result. All grades are upper case and
           without spaces before, within, or after.

           Values:

           The values entered here correspond the the grades entered on the line above. The scale is a 4.0 scale. The
                                                                                                                               These are automatically computed values. There
           associated values are: A = 4.0, B = 3.0, C = 2.0, D = 1.0, F = 0.0. A PLUS adds 0.3 to the grade value. A
                                                                                                                                              is no need to edit.
           MINUS subtracts 0.3 from the grade value.
Weights:
It is recognized that not all indicators are as significant as others when evaluating performance. The
"weights" allow you to give different weight to each indicator. In general a "1" should be used for any
indicator that is a strong indication of performance on a particular outcome. A "0.5" should be used for           This should not change unless your assessment
indicators that are not as strong or are anecdotal in nature. For example, if your assessment tool did not        tools change or there is a change in opinion of the
return good results for reasons such as low return, it did not measure accurately for some reason, or any         program faculty concerning the applicability of the
other reason that makes the results suspect or of lesser value, you should enter a 0.5 for that measurement.                              tool.
If you have a high degree of confidence in the correlation between the results of the assessment and the
associated outcome then enter a 1.0.
Current Year Results:

These cells contain the weighted average of all the tool results for a given outcome. Particularly verify that all These are automatically computed values. There
tools are accounted for if you added to the list of tools. These weighted averages will be mapped to the            is no need to edit unless columns were added
university outcomes and matched with similar results from other programs.                                               that do not appear in final computation.

5 Year Trend Data:
It is important to follow trends, particularly when working with the imprecise data of assessment. This part of    Edit EVERY YEAR, including the data from the
the table should go back up to five years if you have such data available.                                                     prior assessments

                                       Sheet Tab: Outc Analysis

                            Table 2: Analysis of Outcome Assessment Results
The purpose of this table is to provide analysis on the meaning of the results listed in Table 1. As an
                                                                                                                  Edit EVERY YEAR. This is section interprets the
alternate, a word processing document can be provided (electronically) that accomplishes the same purpose.
                                                                                                                              current year's results
 This table gives the program's interpretation of the results and explains the significance of the results.

If an alternate word processing document is used, please provide it in a format compatible with the latest
version of MS Word. The discussion must be made relative to each outcome individually. Also include the
corresponding resulting numerical value and grade from table.


                                   Sheet Tab: Recommendations

                 Table 3: Program Improvement Recommendations Based on Assessment
This table is a critical part of the improvement process. After discussing the results of your assessments with
your constituent groups, it is time to recommend improvements to the program. Recommendations need to
be recorded and tracked.                                                                                                       Update EVERY YEAR.
Record all improvement recommendations based on the current year's assessment. Identify the outcomes
that the improvement recommendation is intended to enhance. Some rationale for the proposed action is
suggested to tie the recommendation to the issues discussed in Table 2.
State the resource implications associated with each suggestion.

Also include all prior year recommendations that have not been previously completed. For the
recommendations listed in prior years, indicate the action that was taken to implement the recommendation.
                    Program Outcomes Assessment
                            Program    BA Restaurant & Hospitality Management
                         Department    Culinary Arts & Hospitality/Dietetics/Nutr.
                      College/School           CTC
                     Academic Year     2006/07
                     CIP Coordinator   Amy Green
                                                                                                                                                      TABLE 1
                                                                                                                                     PROGRAM OUTCOMES ASSESSMENT RESULTS



                                                                                                                                                                                                                           Current
                                                                                                                                                                                               Indicators                                 5 Year Trend Data
                                                                                                                                                                                                                            Year




                                                                                                                                                                        Employer Survey
                                                                                                                                                        Alumni Survey




                                                                                                                                                                                                                              2006-2007
                                                                                       Understand the theory and concepts of            Grade           NG              NG                NG   NG     NG    NG   NG   NG       B
                                                                                       baking and cooking and can implement
                                                                                1                                                       Value          3.00                                                                  3.00
                                                                                      techniques to manage the operation of a
                                                                                           commercial foodservice facility.             Weight         0.50

                                                                                                                                        Grade           NG              NG                NG   NG     NG    NG   NG   NG       A
                                                                                      Understand the concepts and practice of
                                                                                2   customer service and can operate front desk         Value          4.00                                                                  4.00
                                                                                          operations for lodging venues.
                                                                                                                                        Weight         0.50
                                                                                     Understand the food, beverage and lodging          Grade           NG              NG                NG   NG     NG    NG   NG   NG       C
                                         Published ProgramObjectives/Outcomes




                                                                                     cost control cycle and accounting practices
                                                                                3                                                       Value          2.00                                                                  2.00
                                                                                    and can implement controls to maintain costs
                                                                                               and ensure profitability.                Weight         0.50

                                                                                    Understand sales, marketing and promotion           Grade           NG              NG                NG   NG     NG    NG   NG   NG       B
                                                                                     and can utilize resources to develop and
                                                                                4                                                       Value          3.00                                                                  3.00
                                                                                    implement marketing plans for foodservice,
                                                                                           lodging and tourism venues.
                                                                                                                                        Weight         0.50

                                                                                                                                        Grade           NG              NG                NG   NG     NG    NG   NG   NG       B
                                                                                    Understand the role of the ethical executive
                                                                                5    manager and can lead and inspire staff to          Value          3.00                                                                  3.00
                                                                                           achieve mission and goals.
                                                                                                                                        Weight         0.50
                                                                                                                                        Grade           NG              NG                NG   NG     NG    NG   NG   NG       B
                                                                                    Understand health, building and fire codes
                                                                                6   and can implement them to maintain a safe           Value          3.00                                                                  3.00
                                                                                              hospitality environment.
                                                                                                                                        Weight         0.50

                                                                                                                                        Grade           NG              NG                NG   NG     NG    NG   NG   NG       B
                                                                                    Understand security and safety concepts and
                                                                                7     can implement them to maintain a safe             Value          3.00                                                                  3.00
                                                                                              hospitality environment.
                                                                                                                                        Weight         0.50

                                                                                                                                        Grade           NG              NG                NG   NG     NG    NG   NG   NG

                                                                                8                                                       Value

                                                                                                                                        Weight


                                                                                                                                   Blank and shaded = Tool does not measure this published outcome.
                                                                                                                                   Weights: 0.5 = Tool gives anecdotal indication of published outcome.
                                                                                                                                                1 = Tool is a good measure of the published outcome

Submitted 6-11-07                                                                                                                                    3f2a6cb0-fff8-48e2-8078-0494c196700a.xls                                                                 Outc Results
                    Program Outcomes Assessment Discussion
                             Program    BA Restaurant & Hospitality Management
                          Department    Culinary Arts & Hospitality/Dietetics/Nutr.
                       College/School   CTC
                       Academic Year    2006/07
                      CIP Coordinator   Amy Green

                                                                            TABLE 2
                                                            ANALYSIS OF OUTCOME ASSESSMENT RESULTS

                                        Note: Alternatively, an electronic word-processing document compatible with MS Word may be substituted for this table.

                                                        Outcome                       Result                                                                            Explanation of the Results
                                     Understand the theory and concepts of                     Indicators for all program outcomes were the Alumni Survey and the Employer Survey. A low response rate for the Alumni Survey (16%) and the Employer Survey (0%)
                                     baking and cooking and can implement                      indicate a need for additional tools to measure data. The first year transition to on-line surveys showed the importance of tracking current alumni email addresses after
                                   1                                                    B
                                     techniques to manage the operation of                     graduation. Survey responses showed that alumni rated their understanding of cooking and baking "good". An overall grade of "B+" indicates this outcome is being met
                                        a commercial foodservice facility.                     at a high level, but not exemplary.

                                        Understand the concepts and practice
                                        of customer service and can operate                    Alumni rated their understanding of customer service and front desk operations as "excellent". An overall grade of "A" indicates this outcome is being met at an
                                   2                                                    A
                                          front desk operations for lodging                    exemplary level.
                                                       venues.
                                       Understand the food, beverage and
                                          lodging cost control cycle and
                                                                                               Alumni rated their understanding of the cost control cycle and accounting practices as "fair" . An overall grade of "C" indicates this outcome is being met at the minimum
                                   3      accounting practices and can                  C
                                                                                               standards with potential areas of improvement.
                                      implement controls to maintain costs
                                             and ensure profitability.
                                        Understand sales, marketing and
                                     promotion and can utilize resources to
                                   4   develop and implement marketing                  B      Alumni rated their understand of sales, marketing and promotion as "good" resulting in an overall grade of "B" for this outcome.
                                        plans for foodservice, lodging and
                                                  tourism venues.
                                           Understand the role of the ethical
                                         executive manager and can lead and
                                   5                                                    B      Alumni rated their understanding of ethics in management and employee motivation as "good" resulting in a grade of "B" for this outcome.
                                          inspire staff to achieve mission and
                                                           goals.

                                         Understand health, building and fire
                                   6     codes and can implement them to                B      Alumni rated their understanding of health, building and fire codes as "good" resulting in a grade of "B" for this outcome.
                                        maintain a safe hospitality environment.


                                            Understand security and safety
                                   7     concepts and can implement them to             B      Alumni rated their understanding of security and safety within hospitality organizations as "good" resulting in a "B" for this outcome.
                                        maintain a safe hospitality environment.



                                   8                                                           *Indicates 1-5 years after graduation



                                   9




                                  10




                                  11




                                  12




Submitted 6-11-07                                                                                                       3f2a6cb0-fff8-48e2-8078-0494c196700a.xls                                                                                                            Outc Analysis
 Program Improvement Recommendations Based on Assessment
         Program    BA Restaurant & Hospitality Management
      Department    Culinary Arts & Hospitality/Dietetics/Nutr.
   College/School   CTC
   Academic Year    2006/07
  CIP Coordinator   Amy Green


                                                                          TABLE 3
                                                  PROGRAM IMPROVEMENT RECOMMENDATIONS BASED ON ASSESSMENT

         Rec. No.                                                Recommendation                                                 Outcome(s)       Rationale for the Recommendation           Resource Implications   Action Taken
            1              Maintenance of alumni emails in a database would to result in a better return rate for surveys           All      increase response for data collection   None

            2              Re-introduce the exit interview as an additional tool to gather data                                     All      increase response for data collection   None

            3              Maintain contacts with employers of alumni to increase the potential for data collection                 All      increase response for data collection   None

            4

            5

            6

            7

            8

            9

            10

            11

            12

            13

            14

            15

            16

            17

            18

            19

            20

            21

            22

            23

            24

            25

            26




Submitted 6-11-07                                                                                                           3f2a6cb0-fff8-48e2-8078-0494c196700a.xls                                                         Recommendations
Grade Table
     A         4     0    F
    A-        3.7   0.2   F+
     B         3    0.7   D-
    B-        2.7   0.9   D
    B+        3.3   1.2   D+
     C         2    1.6   C-
    C-        1.7   1.9   C
    C+        2.3   2.2   C+
     D         1    2.6   B-
    D-        0.7   2.9   B
    D+        1.3   3.2   B+
     F         0    3.6   A-
    F+        0.3   3.9   A
    NG

				
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