Operation Management Interview Questions by irf28189

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									Program Outcomes Assessment
        Program    AAS Culinary Arts
     Department    Culinary Arts & Hosp./Dietetics & Nutri.
  College/School   CTC
  Academic Year    2004-2005
 CIP Coordinator   Tim Doebler
                                                                                                                                     TABLE 1B
                                                                                                                     PROGRAM OUTCOMES ASSESSMENT RESULTS



                                                                                                                                                                                                                                                                                         Current
                                                                                                                                                                                                                     Outcomes Indicators
                                                                                                                                                                                                                                                                                          Year




                                                                                                                                                                                                                                          CHRIE survey of employer
                                                                                                                                                                                             Serv-Safe Nat'l. Exam
                                                                                                                            Internship Interview




                                                                                                                                                                                                                                                                                           Weighted Average
                                                                                                                                                        Employer Survey



                                                                                                                                                                          Labor Statistics




                                                                                                                                                                                                                          Alumni Survey




                                                                                                                                                                                                                                                                                                                 2003/2004



                                                                                                                                                                                                                                                                                                                             2004/2005



                                                                                                                                                                                                                                                                                                                                         2005/2006



                                                                                                                                                                                                                                                                                                                                                     2006/2007




                                                                                                                                                                                                                                                                                                                                                                 2007/2008
                                                                                                                                                                                                                                                  needs
                                                                                                            Grade               B                          A              NG                 NG                          B+                   NG                     NG   NG   NG   NG     B+                 No Data        B+
                                                       Understand theory and concepts of baking
                                                  1     and implement techniques to operate or              Value          3.00                        4.00                                                              3.30                                                              3.43               Collected      3.43
                                                           function in the commecial bakery
                                                                                                            Weight         0.50                        0.05                                                              0.05

                                                                                                            Grade               B                          A              NG                 NG                          B+                   NG                     NG   NG   NG   NG     B+                                B+
                                                       Understand theory and concepts of cooking
                                                        and implement necessary techniques to
                                                  2                                                         Value          3.00                        4.00                                                              3.30                                                              3.43                              3.43
                                                         operate or function in the commercial
                                                                  foodservice kitchen
                                                                                                            Weight         0.50                        0.50                                                              0.05

                                                                                                            Grade               B                          B              NG                     A                       B+                   NG                     NG   NG   NG   NG     B+                                B+
                                                      Understand sanitation, building and fire codes
                     Published Program Outcomes




                                                  3   and procedures necessary to maintain a safe           Value          3.00                        3.00                                  4.00                        3.30                                                              3.33                              3.33
                                                          foodservice production environment
                                                                                                            Weight         0.50                        0.50                                  1.00                        0.05

                                                                                                            Grade               B                       B+                NG                 NG                             B                 NG                     NG   NG   NG   NG        B                               B
                                                      Understand the foodservice cost control cycle
                                                  4   and the controls necessary to maintain costs          Value          3.00                        3.30                                                              3.00                                                              3.10                              3.10
                                                                and ensure profitability
                                                                                                            Weight         0.50                        0.05                                                              0.05

                                                                                                            Grade               B                          B              NG                 NG                             B                 NG                     NG   NG   NG   NG        B                               B
                                                       Understand human resource management
                                                      and facility operation management concepts
                                                  5                                                         Value          3.00                        3.00                                                              3.00                                                              3.00                              3.00
                                                        to ensure safety, customer service and
                                                                        profitability
                                                                                                            Weight         0.50                        0.05                                                              0.05

                                                                                                            Grade               B                          B              NG                 NG                          B+                   NG                     NG   NG   NG   NG        B                               B
                                                       Understand, at rudimentary level, human
                                                  6    metabolism and how diet can effect health            Value          3.00                        3.00                                                              3.30                                                              3.10                              3.10
                                                                 and prevent disease
                                                                                                            Weight         0.50                        0.05                                                              0.05




                                                                                                                                                                                                                                                                                            B
                                                                                                       Blank and shaded = Tool does not measure this published outcome.                                                                                                                    3.23
                                                                                                       Weights: 0.5 = Tool gives anecdotal indication of published outcome.
                                                                                                                    1 = Tool is a good measure of the published outcome


                                                                                                                                                   965a9de4-c70d-4e88-a799-d4a470c238a3.xls Outc Results                                                                                                                                                                     1
Program Outcomes Assessment Discussion
        Program    AAS Culinary Arts
     Department    Culinary Arts & Hosp./Dietetics & Nutri.
  College/School   CTC
  Academic Year    2004-2005
 CIP Coordinator   Tim Doebler

                                                           TABLE 2B
                                           ANALYSIS OF OUTCOME ASSESSMENT RESULTS

                   Note: Alternatively, an electronic word-processing document compatible with MS Word may be substituted for this table.
                                                                                                                                                                                                                                                                            Employer Labor       Serv-Safe Nat'l. Sanitation Certification employer needs
                                                                                                                                                                                                                                                                Internship Interview Survey Statistics                  CHRIE survey of
                                                                                                                                                                                                                                                                                                            Alumni Survey                                               2003/2004 2004/2005 2005/2006 2006/2007 2007/2008
                                     Outcome                      Result                                      Understand theory and concepts of baking and implement techniques to operate or function in the commecial bakery                                  B           A                               B+                                              B+          No Data B+


                                                                            Two major indicators help us track our progress on this outcome. First, the UAA curriculum meets, and mostly exceeds the criteria set forth in the APA's
                                                                            principles for quality undergraduate programs in Psychology (McGovern & Reich, 1996). Our curriculum also appears rigorous when compared with programs
                    Understand theory and concepts of
                                                                            nationwide (Perlman & McCann, 1999). Second, graduating seniors are required to take (but not "pass") an exit exam (the Area Concentration Achievement
              1
                    baking and implement techniques to              B+      Testing or ACAT test in Psychology). (Keep in mind that UAA students simply have to take the ACAT, and there is no incentive for performing well on the exam.
                    operate or function in the commecial
                                                                            Consequently, scores on the ACAT might understimate the abilities of our students. Nonetheless, ACAT scores can shed some light on student proficiency in 8
                                   bakery
                                                                            major sub-fields of Psychology.) Last year, graduating seniors scored at or above average (50th %'ile) on 6 of the 8 areas tested by the ACAT, and scores were
                                                                            well above average in 2 of the 8 areas (Abnormal Psychology - 63rd %'ile and Human Learning and Cognition - 56th %'ile).
                                                                                                                                                                                                                                                                        3          4                                3.3                                          3.43 Collected        3.43

                                                                            Involving students in research is one of the strengths of the Psychology Department's undergraduate program. Students have opportunities to work with faculty
                                                                            on research projects, conduct their own research with faculty supervision in one of our research-based classes (PSY 420, 398, 498), or complete an empirical
                                                                            Senior Honors Thesis (PSY 499). We actively encourage our undergraduates to share their work by hosting a conference each spring where students can
                     Understand theory and concepts of
                                                                            present their research (the Behavioral Sciences Conference of the North or BSCN). In April 2004, more than 50 undergraduates presented their research at the
              2
                      cooking and implement necessary               B+      conference. Given that we graduate 35-40 students a year, this tells us that most of our advanced students are engaged in some sort of research project in their
                     techniques to operate or function in
                                                                            junior or senior years. Eight students conducted a Senior Thesis project during 2003-2004; about 15% of our seniors work on a thesis each year. We require
                     the commercial foodservice kitchen
                                                                            that the thesis be an empirical research project with an APA style report, and that students have a faculty committee that reviews and approves the final product.
                                                                            Finally, we find that our students' research experience is very helpful when applying to graduate programs; on average 20-25%% of our graduates go on to
                                                                            graduate programs in the field.
                                                                                                                                                                                                                                                                      0.5        0.05                              0.05




                    Understand sanitation, building and
              3
                   fire codes and procedures necessary              B+      Understand theory and concepts of cooking and implement necessary techniques to operate or function in the commercial foodservice kitchen
                        to maintain a safe foodservice
                           production environment


                                                                                                                                                                                                                                                                B           A                                 B+                                            B+                    B+
                                                                            There are two typical career paths for Psychology graduates: pursue a graduate degree (the terminal degree in Psychology is the Ph.D.) or look for work in the
                                                                            human or social services. Right now, the department has a few indicators of how well we are doing in terms of careers advising. The most direct measure
                                                                            comes from the "Student Satisfaction Survey" which is administered about once every other year in upper division Psychology classes (the most recent survey
                      Understand the foodservice cost                       was in Fall 2002). One of 16 items on the survey measures satisfaction with "career advising" on a 5-point scale (where 1=least satisfied and 5=most satisfied).
              4
                       control cycle and the controls                B
                                                                            The satisfaction rating for "career advising" in Fall 2002 was 3.52 out of 5, or only somewhat satisfied. We also look to students entering and completing
                      necessary to maintain costs and                       graduate programs as a measure of success in career advising. An analysis of data over the past five years indicates that nearly 1 in 4 of our graduates is
                            ensure profitability                            admitted to a graduate program, and that the vast majority of these students have completed or will complete their degrees in a timely manner. Finally, a 2002
                                                                            survey* of recent UAA graduates in the social sciences and human services found that 83% of the Psychology graduates who responded were employed, that it
                                                                            took an average of 3.5 months after graduation to find a job, and the median salary was $35,000 per year. Most of the emplyed respondents worked in social
                                                                            service settings.                                                                                                                                                                           3          4                                3.3                                          3.43                  3.43
                                                                            The Psychology Department adminsters a "Student Satisfaction Survey" once every other year in its upper division Psychology classes to gather satisfaction
                                                                            ratings on 16 aspects of the undergraduate program. All items are rated on a 5-point scale, where 1=least satisfied and 5=most satisfied. In Fall 2002, the
                       Understand human resource                            average satisfaction rating across all items was 3.9 out of 5. High satisfaction ratings (above 4) were given to: 1) current degree requirements, 2) quality of
                     management and facility operation                      Psychology classes, 3) size of Psychology classes, 4) written information from the Department, 5) academic advising, 6) accessibility of Psychology faculty, 7)
              5      management concepts to ensure                   B      helpfulness of secretarial staff, 8) chances to interact with fellow majors, and 9) general feelings about the Psychology department. The department's lowest
                       safety, customer service and                         ratings concerned the adequacy of the Psychology lab (3.25) and computer facilities (3.14). Psychology Department faculty recognize the need for improvement
                                profitability                               in these areas, and recently upgraded 8 of the 11 computers in the Psychology Lab. The department is also working on acquiring a "mobile" computer lab for
                                                                            use in our research-based classes. A "mobile" lab is basically a cart with laptop computers that can be wheeled into a classroom for use. Finally, this past
                                                                            Spring (2004), the Undergraduate Studies Committee implemented a plan to conduct exit interviews with our graduating seniors. Seniors who had applied for                                 0.5         0.5                              0.05




                     Understand, at rudimentary level,
              6     human metabolism and how diet can                B      Understand sanitation, building and fire codes and procedures necessary to maintain a safe foodservice production environment
                     effect health and prevent disease



                                                                                                                                                                                                                                                                B           B                    A            B+                                            B+                    B+

                                                                            In 2002-2003, we implemented a new major requirement that students complete one of four courses involving a major "capstone" or integrative experience. The
                                                                            requirement may be fulfilled with a major empirical research project of the student's own design in PSY 420 (Conducting Research in Psychology) or PSY 499
                     Have a senior capstone experience                      (Senior Thesis), a more applied practicum in Field Experience (PSY 427), or a major academic review of Psychological foundations in PSY 412 (Foundations of
              7
                        that requires a major project              0.00
                                                                            Modern Psychology). In the Spring of 2004, we attempted to conduct exit interviews with all of our graduates to help evaluate the capstone experience. As
                     integrating course knowledge and                       mentioned above, we received a very poor response rate to letters that we sent out to students who had applied for graduation asking them to schedule an
                        skills gained in the program.                       interview with an assigned faculty member to complete a 20-minute interview about their experience with the program. The interviews that were completed
                                                                            suggested that the capstone course was an important senior year experience. In Spring 2005, however, we will attempt to increase the response rate so that we
                                                                            may more fully evaluate the capstone experience.
                                                                                                                                                                                                                                                                        3           3                     4         3.3                                          3.33                  3.33
                                                                                                                                                                                                                                                                      0.5         0.5                     1        0.05
                                                                         Understand the foodservice cost control cycle and the controls necessary to maintain costs and Hamilton.
                   *Cunningham, P, Madigan, R., Mann, C., & Ward, K. (2003). The 2002 Social Services Job Survey: Final Report to University of Alaska President Mark ensure profitability                                                                      B           B+                                B                                             B                     B
                                                                                                                                                                                                                                                                        3         3.3                                 3                                           3.1                   3.1
                                                                                                                                                                                                                                                                      0.5        0.05                              0.05
                                                                            Understand human resource management and facility operation management concepts to ensure safety, customer service and profitability                                                B           B                                 B                                             B                     B
                                                                                                                                                                                                                                                                        3           3                                 3                                             3                    3
                                                                                                                                                                                                                                                                      0.5        0.05                              0.05
                                                                            Understand, at rudimentary level, human metabolism and how diet can effect health and prevent disease                                                                               B           B                                 B+                                            B                     B
                                                                                                                                                                                                                                                                        3           3                               3.3                                           3.1                   3.1
                                                                                                                                                                                                                                                                      0.5        0.05                              0.05



                                                                                                                                                                                                                                                                                                                                                            B
                                                                                                                                                                                                                                                                                                                                                                 3.23




                                                                                                                                                                                                       965a9de4-c70d-4e88-a799-d4a470c238a3.xls Outc Analysis                                                                                                                                                               2
        2007/2008




965a9de4-c70d-4e88-a799-d4a470c238a3.xls Outc Analysis   3
Program Improvement Recommendations Based on Assessment
        Program    AAS Culinary Arts
     Department    Culinary Arts & Hosp./Dietetics & Nutri.
  College/School   CTC
  Academic Year    2004-2005
 CIP Coordinator   Tim Doebler


                                                                                   TABLE 3
                                                           PROGRAM IMPROVEMENT RECOMMENDATIONS BASED ON ASSESSMENT

       Rec. No.                                                Recommendation                                        Outcome(s)                                                                                                  Internship Interview                                 Employer Survey                      Serv-Safe Nat'l. Sanitation Certification employer needs
                                                                                                                                                                                                                                                                                                               Labor Statistics       Alumni SurveyCHRIE survey of                                2003/2004 2004/2005 2005/2006 2006/2007 2007/2008
                                                                                                                     Understand                 Research analysis skills, including statistical computer literacy
                                                                                                                      theory and                (e.g., use of SPSS and EXCEL) are a critical component of an
                                                                                                                      concepts of               undergraduate education in Psychology. The Psychology
                                                                                                                      baking and                Department Lab in CAS 218 is currently a very limited data
                          Secure funds for a mobile computer lab, a moveable cart with 25 laptop computers that can   implement                 collection space with a small number of computers. The
          1                                                                                                                                                                                                       B                                                              A
                          be wheeled into classrooms and the Psychology Lab for instruction.                        techniques to               Psychology Department needs to have better computers for use in
                                                                                                                       operate or               teaching our research-based classes (PSY 260, PSY 261, PSY 355,
                                                                                                                    function in the             PSY 398, PSY 420, PSY 498, PSY 499). We need computers for
                                                                                                                      commecial                 classroom inctruction that can accomodate at least 25 students at
                                                                                                                        bakery                  one time.                                                                                                                                                                              B+                                             B+          No Data   B+

                                                                                                                                                Research analysis skills, including data collection skills and
                                                                                                                                                computer literacy are a critical component of an undergraduate
                          Improve the Psychology Lab (CAS 218) as a data collection facility for students taking
                                                                                                                                                education in Psychology. The Psychology Department Lab in CAS
                          research-based classes and conducting research projects. Presently, the Lab serves too
                                                                                                                                                218 is currently a very limited data collection space with a small
                          many functions. It is an instructional facility for classes, a computer lab for student use, and
          2                                                                                                                                     number of computers. The Psychology Department needs to have
                          a data collection facility for student and faculty research. The goal should be to have a             1, 2, 3, 7                                                                                                                                   3                            4
                                                                                                                                                a larger facility for use in teaching our research-based classes
                          separate mobile computer lab for classroom instruction on computer and statistical
                                                                                                                                                (PSY 260, PSY 261, PSY 355, PSY 398, PSY 420, PSY 498, PSY
                          techniques (as specified in Rec. 1), so that the Psychology Lab in CAS 218 can be a
                                                                                                                                                499). We need a lab available for classroom inctruction that can
                          dedicated research space for data collection and student research use.                                                accomodate at least 25 students, and the data collection facilities
                                                                                                                                                and equipment need to be upgraded.
                                                                                                                                                                                                                                                                                                                                             3.3                                           3.43 Collected        3.43
                                                                                                                                                In Spring 2004, all students who had applied for graduation were
                                                                                                                                                sent a letter in the mail asking them to call a particular faculty
                                                                                                                                                member and schedule an appointment to complete a 20-minute
          3                                                                                                                                     interview. Students were also given information about the
                          Decide on a new strategy for implementing the exit interview.                                         4, 5, 6, 7                                                                                                                                 0.5                          0.05
                                                                                                                                                interview questions. The response rate (about 10%) was very low.
                                                                                                                                                The Undergraduate Studies Committee should work on a new
                                                                                                                                                strategy to increase the response rate, with the goal of conducting
                                                                                                                                                interviews with all graduating seniors.                                                                                                                                                     0.05
                                                                                                                              Understand
                                                                                                                               theory and
                                                                                                                               concepts of
                                                                                                                              cooking and
                                                                                                                               implement
                                                                                                                                necessary
                                                                                                                                                                                                                      B                                                          A
                                                                                                                             techniques to
                                                                                                                                operate or
                                                                                                                             function in the
                                                                                                                              commercial
                                                                                                                              foodservice
                                                                                                                                 kitchen                                                                                                                                                                                               B+                                             B+                    B+
                                                                                                                                                                                                                                                                             3                             4                                 3.3                                           3.43                  3.43
                                                                                                                                                                                                                                                                           0.5                           0.5                                0.05
                                                                                                                               Understand
                                                                                                                                sanitation,
                                                                                                                               building and
                                                                                                                             fire codes and
                                                                                                                               procedures
                                                                                                                                                                                                                      B                                                          B                                        A
                                                                                                                              necessary to
                                                                                                                             maintain a safe
                                                                                                                               foodservice
                                                                                                                                production
                                                                                                                               environment
                                                                                                                                                                                                                                                                                                                                       B+                                             B+                    B+
                                                                                                                                                                                                                                                                             3                             3                       4         3.3                                           3.33                  3.33
                                                                                                                                                                                                                                                                           0.5                           0.5                       1        0.05
                                                                                                                             Understand the
                                                                                                                               foodservice
                                                                                                                               cost control
                                                                                                                              cycle and the
                                                                                                                                 controls                                                                             B                                                          B+                                                    B
                                                                                                                              necessary to
                                                                                                                             maintain costs
                                                                                                                               and ensure
                                                                                                                                profitability                                                                                                                                                                                                                                         B                     B
                                                                                                                                                                                                                                                                             3                           3.3                                   3                                            3.1                   3.1
                                                                                                                                                                                                                                                                           0.5                          0.05                                0.05
                                                                                                                              Understand
                                                                                                                                human
                                                                                                                               resource
                                                                                                                             management
                                                                                                                              and facility
                                                                                                                               operation
                                                                                                                                                                                                                      B                                                          B                                                     B
                                                                                                                             management
                                                                                                                              concepts to
                                                                                                                             ensure safety,
                                                                                                                               customer
                                                                                                                              service and
                                                                                                                              profitability                                                                                                                                                                                                                                           B                     B
                                                                                                                                                                                                                                                                             3                             3                                   3                                             3                     3
                                                                                                                                                                                                                                                                           0.5                          0.05                                0.05
                                                                                                                             Understand, at
                                                                                                                               rudimentary
                                                                                                                              level, human
                                                                                                                               metabolism
                                                                                                                              and how diet                                                                            B                                                          B
                                                                                                                                can effect
                                                                                                                                health and
                                                                                                                                 prevent
                                                                                                                                 disease                                                                                                                                                                                               B+                                             B                     B
                                                                                                                                                                                                                                                                             3                             3                                 3.3                                            3.1                   3.1
                                                                                                                                                                                                                                                                           0.5                          0.05                                0.05



                                                                                                                                                                                                                                                                                                                                                                                      B
                                                                                                                                                                                                                                                                                                                                                                                           3.23




                                                                                                                                                                                                                          965a9de4-c70d-4e88-a799-d4a470c238a3.xls Recommendations                                                                                                                                                                    4

								
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