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
