Docsity
Docsity

Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity


Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan


Guidelines and tips
Guidelines and tips

Fall 2005 Semester Assessment Report Form - Exam | FAB 101, Exams of Nutrition

Material Type: Exam; Class: FOOD SERVICE SANITATION I; Subject: Food & Beverage; University: University of Nevada - Las Vegas; Term: Spring 2006;

Typology: Exams

2009/2010

Uploaded on 02/24/2010

koofers-user-fig
koofers-user-fig 🇺🇸

5

(1)

10 documents

1 / 9

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
Date Received
Fall 2005 Semester Assessment Report Form
DUE March 31st, 2006
Directions: Please complete a form for each of the programs within your department. This
form was designed to provide a format for assessment reporting and should not be used to limit
the amount of information provided. Each box that is attached to each of the sections is designed
to adjust to varying lengths. If you have any questions, please contact Dr. Bea Babbitt at x51506
or via email at: bea.babbitt@unlv.edu.
1. Program Information:
Program Culinary Arts Management-Beverage Management Major, B.S.
Department FAB
College Hotel Administration
Program
Assessment
Coordinator
Jean Hertzman, CCE
Semester Data
Collected
Fall 2005
Report
Submitted by
John Stefanelli
Phone/email 53298/john.stefanelli@unlv.edu
Date Submitted March 31, 2006
2. According to the Assessment Plan for this program, what were the planned assessments to be
conducted during the 2005-2006 Academic Year? You may want to copy and paste from this
program’s assessment plan.
Which outcomes for
this program were
measured?
How did you measure
the outcomes?
What results did you expect? If the
students performed well what would
their performance look like, i.e.
percentages, means, or comparisons to
a national standard?
_42_outcomes out of a total of _46_ outcomes evaluated this semester.
1. Earn NRAEF
ServSafe Certification.
1. Pretest v. grade in
FAB 101. Score on
National Restaurant
Association Education
Foundation (NRAEF)
standardized ServSafe
exam.
1. All students should pass FAB 101
with a C grade or better. Need a score
of 75% or better on the standardized
exam in order to earn the ServSafe
certificate. Superior performance if
students pass the standardized exam
with 90% or better, as they are
considered worthy of teaching the
pf3
pf4
pf5
pf8
pf9

Partial preview of the text

Download Fall 2005 Semester Assessment Report Form - Exam | FAB 101 and more Exams Nutrition in PDF only on Docsity!

Date Received Fall 2005 Semester Assessment Report Form DUE March 31st, 2006 Directions: Please complete a form for each of the programs within your department. This form was designed to provide a format for assessment reporting and should not be used to limit the amount of information provided. Each box that is attached to each of the sections is designed to adjust to varying lengths. If you have any questions, please contact Dr. Bea Babbitt at x or via email at: bea.babbitt@unlv.edu.

  1. Program Information: Program Culinary Arts Management-Beverage Management Major, B.S. Department FAB College Hotel Administration Program Assessment Coordinator Jean Hertzman, CCE Semester Data Collected Fall 2005 Report Submitted by John Stefanelli Phone/email 53298/john.stefanelli@unlv.edu Date Submitted March 31, 2006
  2. According to the Assessment Plan for this program, what were the planned assessments to be conducted during the 2005-2006 Academic Year? You may want to copy and paste from this program’s assessment plan. Which outcomes for this program were measured? How did you measure the outcomes? What results did you expect? If the students performed well what would their performance look like, i.e. percentages, means, or comparisons to a national standard? _ 42 _outcomes out of a total of _ 46 _ outcomes evaluated this semester.
  3. Earn NRAEF ServSafe Certification.
    1. Pretest v. grade in FAB 101. Score on National Restaurant Association Education Foundation (NRAEF) standardized ServSafe exam.
      1. All students should pass FAB 101 with a C grade or better. Need a score of 75% or better on the standardized exam in order to earn the ServSafe certificate. Superior performance if students pass the standardized exam with 90% or better, as they are considered worthy of teaching the
  1. Apply foodservice sanitation principles.
  2. Perform cooking and baking tasks.
  3. Perform food and beverage service.
  4. Analyze differences between styles of service.
  5. Use FOH Point of Sale Systems.
  6. Apply principles of menu design.
  7. Write standardized recipes.
    1. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. Pretest v. grade in capstone course (FAB 467), grade in FAB 465, and satisfactory customer comment cards.
    2. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. Pretest v. grade in FAB 461, FAB 465, and capstone course (FAB 467), and satisfactory customer comment cards.
    2. Pretest v. grade in FAB 465 and capstone course (FAB 467), and satisfactory customer comment cards. material.
      1. All students should pass with a C grade or better.
      2. All students should pass with a C grade or better.
      3. All students should pass with a C grade or better.
      4. All students should pass with a C grade or better.
      5. All students should pass with a C grade or better.
      6. All students should pass with a C grade or better.
      7. All students should pass with a C grade or better.
  1. Demonstrate cooking techniques for maximum nutrient retention.
  2. Discuss contemporary nutrition issues.
  3. Analyze and implement the general principles of food chemistry.
  4. Use computer software to perform writing, management, and analytical tasks.
  5. Develop financial statements for a foodservice operation.
  6. Conduct cost volume profit (CVP) analysis.
  7. Calculate operating, cash, and capital budgets.
  8. Calculate financial ratios and use them to evaluate financial performance.
  9. Perform menu engineering.
    1. Pretest v. grade in FAB 361.
    2. Pretest v. grade in FAB 361 and capstone course (FAB 467), and satisfactory customer comment cards.
    3. Pretest v. grade in FAB 361 and capstone course (FAB 467), and satisfactory customer comment cards.
    4. Pretest v. grade in FAB 461.
    5. Pretest v. grade in FAB 461 and capstone course (FAB 467), and satisfactory customer comment cards.
    6. Pretest v. grade in FAB 461.
    7. Pretest v. grade in FAB 461.
    8. Pretest v. grade in FAB 461.
    9. Pretest v. grade in capstone course (FAB
    1. and satisfactory
    1. All students should pass with a C grade or better.
    2. All students should pass with a C grade or better.
    3. All students should pass with a C grade or better.
    4. All students should pass with a C grade or better.
    5. All students should pass with a C grade or better. Superior performance if students have little to no variance between actual costs and expected (budgeted) costs and if their forecasts are very accurate.
    6. All students should pass with a C grade or better.
    7. All students should pass with a C grade or better. Superior performance if students’ forecasts are very accurate.
    8. All students should pass with a C grade or better.
    9. All students should pass with a C grade or better. Superior performance if students’ recommendations generate increased profits.
  1. Calculate labor and employee benefit costs.
  2. Discuss the techniques and applications of job analysis and design.
  3. Discuss recruiting, interviewing, orientation, performance appraisal, and compensation systems.
  4. Evaluate the effectiveness of employee incentive and discipline practices.
  5. Discuss the purpose and effects of all significant federal employment laws.
  6. Describe the means of effectively preventing, managing, and resolving employment related risks and disputes.
  7. Describe the management and design of facilities systems including safety, security, water, HVAC, and energy management.
  8. Discuss traditional customer comment cards.
    1. Pretest v. grade in FAB 461.
    2. Pretest v. grade in FAB 461.
    3. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. Pretest v. grade in capstone course (FAB
    1. and satisfactory customer comment cards.
    1. N/A (See HMD Department.)
    2. Pretest v. grade in FAB 465 and capstone course (FAB 467), and satisfactory customer comment cards.
    3. N/A (See HMD Department.)
    4. N/A (See TCA
    5. All students should pass with a C grade or better.
    6. All students should pass with a C grade or better.
    7. All students should pass with a C grade or better.
    8. All students should pass with a C grade or better.
    9. N/A (See HMD Department.)
    10. All students should pass with a C grade or better.
    11. N/A (See HMD Department.)
    12. N/A (See TCA Department.)
  1. Discuss the fermentation, distillation, aging, bottling, and other production processes for distilled spirits, wines, and beers.
  2. Identify the major wine and beer styles of all major production regions.
  3. Perform qualitative evaluations of all categories of distilled spirits, cordials, wines, and beers.
  4. Use appropriate sensory perception techniques.
  5. Produce high quality beers and other fermented beverages.
  6. Communicate with, and educate, guests and employees regarding types and uses of all categories of alcoholic beverages.
    1. Grade in FAB 362, FAB 364, FAB 365, and FAB 367.
    2. Grade in FAB 364, FAB 365, and FAB
    3. Grade in FAB 362, FAB 364, FAB 365, and FAB 367.
    4. Grade in FAB 362, FAB 364, FAB 365, and FAB 367.
    5. Grade in FAB 367.
    6. Grade in FAB 362, FAB 364, FAB 365, and FAB 367. grade or better.
    7. All students should pass with a C grade or better.
    8. All students should pass with a C grade or better.
    9. All students should pass with a C grade or better.
    10. All students should pass with a C grade or better.
    11. All students should pass with a C grade or better.
  7. Results, conclusions, and discoveries. What are the results of the planned assessments listed above? What conclusions or discoveries were made from these results? Describe below or attach to the form. RESULTS: A. ServSafe Certificate: Approx. 77% of students taking the standardized exam earned the ServSafe certificate, including students who earned the certificate after retaking the standardized exam (only one retake allowed).

B. FAB 101: Pre-test results are approx. 53%. Average grade for the course is approx. 2.90. Of the 328 students enrolled, 84% earned a C grade or better. FAB 190: Average grade for the course is 4.00. All 29 students earned an A. FAB 361: Pre-test results are approx. 60%. Average grade for the course is approx. 3.48. Of the 36 students enrolled, 97 % earned a C grade or better. FAB 362: N/A, class was not offered in Fall, 2005. FAB 364: Average grade for the course is 3.80. Of the 63 students enrolled, 98% earned a C grade or better. FAB 365: Average grade for the course is 3.13. Of the 69 students enrolled, 88% earned a C grade or better. FAB 367: Average grade for the course is 3.64. All 62 students enrolled earned a C grade or better. FAB 461: Pre-test results are approx. 52%. Average grade for the course is approx. 2.73. Of the 174 students enrolled, 90% earned a C grade or better. FAB 465: Pre-test results are approx. 37%. Average grade for the course is 4.00. All 15 students earned an A. FAB 467: Pre-test results are approx. 55%. Average grade for the course is approx. 3.51. Of the 41 students enrolled, 100% earned a C grade or better. Customers are asked to complete customer comment cards and to make qualitative judgments in each one of the following 9 areas:

  1. Quality of food
  2. Food presentation
  3. Menu item price
  4. Quality of alcoholic drink service
  5. Friendliness of staff
  6. Service times
  7. Cleanliness of facility
  8. Ambiance of restaurant
  9. Overall experience Each comment card included 1 question for each of the above areas, a total of 9 questions. Respondents were given four numerical choices: from (1) dissatisfied to (4) satisfied. A sampling of completed customer comment cards (73 completed cards out of 95 guests) showed that the means for the 9 questions ranged from 3.34 to 3.82, and the standard deviations ranged from .407 to 1.699. The lowest mean was for question