Hospitality Business

Learning Outcomes/Goals:
For a complete list of instructional objectives stated by the course instructor and/or on the
syllabi for all courses currently offered through The School of Hospitality Business
please see the end of the document. For the purpose of the document 4 objectives will be
focused on.
Students should demonstrate these skills
1. Written Communication – content, mechanics and overall writing skills
2. Oral and Visual Communication Skills – specifically oral and visual
communication regarding presentation skills
3. Ethics- Specifically identify the difference between ethical and non-ethical
behavior and have tools to make decisions and behave in a way that maintains an
authentic set of standards.
4. International- be aware of global issues and responsibilities within the service
industry.

Activities in support of Goals:

1. As part of the standard process, procedure, and practice for curriculum
development, each course has specific learning outcomes.
2. Most of the courses taught through The School of Hospitality Business indicate
these learning outcomes on the course syllabus as learning or instructional
objectives.
3. Each faculty member and instructor is expected to make course content choices
based on each instructor’s individual assessment of his/her course.
4. Many instructors assess their course(s) formally or more often informally. The
following indicators of course appropriateness; classroom participation, quizzes,
exams, presentations, group projects, course surveys, SOCT’s, and anecdotal
comments are often used by instructors for individual course assessment and
continuous improvement.

Assessment Methods:

Written Communication – content, mechanics and overall writing skills

1. Capstone Course: We assessed all students in the HB 489- Business Strategy
course during spring and summer 2005. HB 489 is the capstone course for the
major. It serves as the tier two writing requirement for the university, and is
required of all Hospitality Business students. We compared the results to a similar
assessment of HB 349 spring 2002, spring 2004, and fall 2004. We compared the
results with the average grade of the tier I writing courses (ATL/WRA) of our
currently enrolled students.
2. Writing Tier Classes: The tier I writing requirement is typically taken at the
freshmen level. HB 349 is typically taken at junior level. The tier II writing
 requirement is typically taken at the senior level. Our hope is to find support for
the idea that writing skills improved from freshmen to senior year.
Oral and Visual Communication Skills – specifically oral and visual communication
regarding presentation skills
1. Student presentations: Students enrolled in the Fall 2005 Semester of HB 476 –
Applied Hospitality Marketing in Lodging were assessed by Dr. Bonnie Knutson.
Presentation skills were measured as a result of grades received for the first
presentation requirement in the HB 476 course. We compared the results with the
average grade of the introduction to Marketing course HB 375 – Hospitality
Marketing of our currently enrolled students. Student presentations were assessed
on the following criteria: written, oral and visual display. The grading scales was
then converted into an Exceeds Expectation (95% and up), Meets Expectation
(75%-94%) and Below Expectation (74% and below) format.
Ethics
1. Survey: Students were asked to complete a survey on ethics developed by Dr.
Raymond Schmidgall.
International
1. We are documenting the number of students who study abroad.
2. We are also tracking the number of students who come to The School from
countries other than the United States of America.

Assessment Results:
Written Communication – content, mechanics and overall writing skills
1. The professors responsible for the HB 349 and HB 489 courses used an
assessment tool that included rating each student’s writing mechanics, content,
and overall writing skills as either above expectation, meets expectation, or below
expectation.
The results are presented in the table in this section.

HB 349
Semester Grade Writing Mechanics Content Overall Writing Skills
Spring 2002
Above Expectation 58% 66% 66%
Meets Expectation 33% 27% 27%
Below Expectation 9% 7% 7%

Spring 2004
Above Expectation 43% 54% 52%
Meets Expectation 43% 38% 40%
Below Expectation 14% 8% 8%

Fall 2004
Above Expectation 38% 45% 41%
Meets Expectation 39% 37% 39%
Below Expectation 23% 18% 20%

HB 489
Semester Grade Writing Mechanics Content Overall Writing Skills
Spring 2005
Above Expectation 22% 33% 25.5%
Meets Expectation 48% 43% 49%
Below Expectation 30% 24% 25.5%
 Summer 2005
Above Expectation 22% 26% 26%
Meets Expectation 33% 41% 41%
Below Expectation 45% 33% 33%

2. Grades in university tier I writing course for the 716 students enrolled Fall
Semester 2005 declared HB (420) or HB preference (296). The students who had
completed their tier I writing requirement at MSU and are now Hospitality
Business majors, faired well in their ATL and WRA courses. The average grade
in the tier I course for those who completed ATL was 3.0. The average grade in
the tier I course for those who completed WRA is 3.18.
3. At first glance it appears that the writing skills of students need to be looked at
more carefully. Perhaps a more valid assessment needs to be considered. It
appears that we do not have any evidence that student’s are improving their
writing skills through our program.

Oral and Visual Communication Skills – specifically oral and visual communication
regarding presentation skills.

Exceeds Expectation Meets Expectation Below Expectation

Overall
Presentation 43% 57% 0%
Skills

1. Grades in HB 375 – Hospitality Marketing course for the 716 students enrolled
Fall Semester 2005 declared HB (420) or HB preference (296). Of the students
(369) who had completed HB 375 at MSU, the average grade was 2.5.
2. We have yet to determine what this all means. The plan is to compare student
results against prior performance in classes that assess presentation skills.
Targeted courses include HB 375 – Hospitality Marketing and HB 376 –
Hospitality Sales Process.

Ethics
The results of the responses to the questions on a survey developed by Dr. Raymond
Schmidgall, are still being tabulated as surveys are still being collected.

International
1. The number of students who are HB majors, who studied abroad has increased
over the past two years.
2. One faculty-led experience contributing to the increase is the India study abroad
opportunity available through The School. The number of students that
participated was 19 in 2005, 10 in 2004, and 13 in 2003.
3. Approximately 11% of the total undergraduate population in The School of
Hospitality Business are international students. These students come from Brazil,
Japan, Shanghai
Action Taken:
We are currently determining what to do as a result of the formal assessment process.

Results from Action Taken:

-n/a

Future Plans:
1. Under the guidance of Dr. Jeffrey Beck, we have created draft surveys for
assessment purposes. One survey will be given to graduating seniors, one to
alums 1-4 years out, and one to alums 5 or more years out. We are hopeful to
benchmark numerous outcomes connected with the strategic goals and metrics
that The School of Hospitality Business’ faculty have been engaged in creating in
an ongoing discussion for over a year now. We expect that process to produce
some additional learning outcomes and measurements that will shed light on our
academic, career, and outreach services.
2. Written Communication – content, mechanics and overall writing skills
a. We are planning to continue to assess student’s writing skills via the HB
489 course. Over a period of time, we would expect to see an increase in
the percentage of students whose writing skills are above expectation
and/or meet expectation, and a decrease in the percentage of students
whose writing skills are below expectation.
3. Oral and Visual Communication Skills – specifically oral and visual
communication regarding presentation skills
a. Students will continue to be assessed on presentation skills throughout the
remainder of the HB 476 course. The course requires two more
presentations, the latter of which is the final term project requiring
students to build on skills acquired throughout the semester. We will
continue to gather data from the HB 375, HB 376, and HB 475
4. Ethics
a. We will continue to gather surveys to more accurately determine a
benchmark.
5. International
a. We will continue to develop curriculum appropriate international
experiences on campus and abroad. We will continue to monitor the
number of students who study abroad as well as the number of students
who come to study in our School from other countries.
Course Course Title Written Oral & Visual Ethics International Team Critical
Code Communication Presentation Skills Leadership Thinking &
Problem
Solving
HB 100 Introduction Exams and Guest speakers Woven Guest speakers Emphasized
(2) to Hospitality quizzes address ethics throughout address ethics throughout
Business course content course
HB 105 Service Students present a Students participate in We have discussions of Customer service We utilize group designed to develop
(2) Management two-page reflective group activities and ethics as it relates to the concepts taught discussion to develop the customer-
paper summarizing present their conclusions development of core values, focus on the case studies and focused leadership
Principles their learning and recommendations to leadership skills and individual needs of actions plans related skills of students in
experience related to the class utilizing the customer–focused the customer and to class assignments the class. The
customer service skills taught in each principles. We utilize a understanding of and topics. group participation
practices across session. Creativity and leadership hierarchy to the personal, Leadership activities are
business and public effective expression is identify qualities, ethics and cultural and development within structured to foster
sectors. The paper encouraged. effective business regional differences the group is interaction and
focuses on their leadership practices. that effect encouraged and problem-solving
personal growth as a interaction within rewarded. skills. Case studies
result of readings, the business and situations
observation forms and environment. presented are
class activities. The Understanding the realistic and
papers must be individual needs of challenge students
concise, reflective and people fosters an to solve problems
communicate ideas appreciation and that may impede
effectively. awareness of the businesses reaching
difference of our their vision of
clientele, as well as becoming the
how to address customers’ choice.
these issues.

HB 201 Hospitality Occupational Group team Ethics Survey, Globalization, Work groups are Emphasized
(1) Business Outlook Report, presentations discussion and Cultural emphasized throughout
Professional personal mission reflective exercise Competency, course
Development statement and and Diversity
I resume. Profiles
HB 237 Management Exams and Guest speakers Appreciate Situational
(3) of Lodging quizzes address ethics lodging as an examples from
Systems international the lodging
sector of the industry are
service industry discussed
HB 265 Food Write restaurant Food safety ethics Discuss Case studies
(3) Management: reviews discussed difference used.
Safety and between Codex
Nutrition and Food Code
HB 267 Management Write restaurant Four team Discussion in class, Discuss Team projects Discussion of
(3) of Food and reviews, extra presentations purchasing, HR international articles from
Beverage credit article development Nation’s
Systems review. Restaurant
News
HB 302 Hospitality Required Ethics in the industry Emphasized
(3) Managerial homework are covered as it throughout
Accounting relates to accounting course
practices and policies
HB 307 Hospitality Exams and Class participation Guest speakers Woven Team projects Emphasized
(3) Human quizzes address ethics throughout throughout
Resources course content course
HB 311 Hospitality Required Emphasized Emphasized
(3) Finance homework throughout course throughout
course
HB 337 Hospitality Required Several visual and Woven Work groups are Emphasis on
(3) Information homework one presentation throughout emphasized both in
Systems required course content applications
HB 375 Hospitality Several Ethics at all levels of Group Emphasized
(3) Marketing presentations marketing discussed. presentations throughout
course
HB 401 Hospitality Self-marketing Several Ethics as it relates to Emphasized
(1) Business professional presentations professional throughout
Professional development plan development course
Development and varies discussed.
II** reflective
assignments
HB 447 Hospitality Required Ethics discussed Emphasized
(3) Business Law homework throughout the course. throughout the
course.
HB 489 Hospitality Required papers Ethics discussed Emphasized
(3) Business emphasizing the throughout the course. throughout
Strategy quality of writing course
(W)** mechanics and
content
HB 475 Applied Individually, Student teams have We cover ethics by Covered Each team elects This is the
(3) Hospitality students complete oral/visual integrating the concept through a leader. underpinning of
Marketing in two written requirements in each of “truth in modules and We also the course. In
Food Service assignments: of their three advertising” laws discussion on incorporate the each project,
“Think projects: Movie, throughout all market concept of they are
Tank/Trend” and Spartan, Term marketing/promotional opportunities leadership expected to
“Advertising in Marketing Plan. In activities. from through “market draw from past
which they write addition, they do international segment experiences,
an analysis paper. “mini” presentations travelers/guests. leadership” and integrate new
In teams, students in their individual Also covered corporate social research,
turn in synthesis projects. through responsibility. analyze the
reports for a discussion on situation and
“Movie project” global trends in develop
and a “Spartan customer innovative
Spirit” project. demands for answers to a
They also produce international market problem.
two copies of a foods and
complete unique/native
marketing plan lodging
along with their experiences
research. One
copy is for the
client.
HB 476 Applied  Individually, Student teams have We cover ethics by Covered Each team elects This is the
(3) Hospitality students oral/visual integrating the concept through a leader. underpinning of
Marketing in complete two requirements in each of “truth in modules and We also the course. In
Lodging written of their three advertising” laws discussion on incorporate the each project,
assignments: projects: Movie, throughout all market concept of they are
“Think Spartan, Term marketing/promotional opportunities leadership expected to
Tank/Trend” and Marketing Plan. In activities. from through “market draw from past
“Advertising in addition, they do international segment experiences,
which they write “mini” presentations travelers/guests. leadership” and integrate new
an analysis paper. in their individual Also covered corporate social research,
 In teams, projects. through responsibility. analyze the
students turn in discussion on situation and
synthesis reports global trends in develop
for a “Movie customer innovative
project” and a demands for answers to a
“Spartan Spirit” international market problem.
project. They foods and
also produce two unique/native
copies of a lodging
complete experiences
marketing plan
along with their
research. One
copy is for the
client.
HB 482 Advanced Required Emphasized Emphasized
(3) Hospitality homework throughout course throughout
Finance course
HB 485 Hospitality Extensive Oral presentation Syllabus addresses Class is a team Important
(3) Food Service portfolio of prior to holding the ethical concerns for based project component of the
Operations Events held and event and lengthy running an event with with teams course due to
conducted by presentation that student teams. Issues running each having students
students may include power like firing for poor event and using design menus
point performance and class members and after the
concerns about for all positions event conduct a
responsible conduct. in front and financial analysis
back of the and “what if”
house and
marketing
HB 210 Introduction Ethics of the gaming Discussion of Emphasized Emphasized
(3) to Casino industry, suppliers, international throughout throughout
Industry and contractors development course course
HB 320 Casino Ethics of the gaming Discussion of Emphasized Emphasized
(3) Operation and industry, suppliers, international throughout throughout
Management and contractors development course course
HB 321 Club Three written Team projects Addressed by guest Team projects
(3) Operations course projects presented in class speakers
and
Management
HB 345 Quantity Food Students have the Lab provides visual Lecture on ethical International In labs, the
(3) Production opportunity for presentation skills considerations in food cuisines and students work in
Systems extra credit by by students working operations like truth in culture is a teams to produce
writing a research “hands on” to menu and conflict component of foods and also
paper in APA produce menu items resolution the lecture area are required to be
style with of the course student sous
citations. chefs for clean
up
HB 349 Facilities Management Team case studies Ethics of service Discussion of Team case Team case
(3) Maintenance decision position presented in class suppliers and international project studies
and Systems paper contractors development
HB 370 Hospitality Two required Required projects Guest speakers Many Work groups are Emphasized
(3) Business v- projects with are presented and address ethics multinational emphasized throughout
Commerce papers video taped in class issues discussed course

HB 376 Hospitality Several Ethics at all levels of Group Emphasized

(3) Sales Process presentations promotion discussed. presentations throughout
course
HB 380 Meeting and Milestone Team efforts deliver Emphasized Each team has an Emphasized
(3) Event assignments, Peer an event. throughout course event leader. throughout
Planning evaluations, and a Additional course. The
Management final event leaders emerge course is
portfolio as the group designed as a
identifies tasks to course that
be completed. presents an
integrated
approach to
critical thinking
and problem
solving.
HB 382 Hospitality Emphasized
(3) Business Real throughout
Estate course
Development
HB 405 Advanced As members of a As members of the The syllabus notes the Students interact Student teams
(3) Management project group, project group, MSU ethics statement with must work
of Food and students: students: approximately together to,
Beverage o o three team peers first, identify a
Systems -Modify an - on a project that real world
extensive is worth 25% of operating
shopper’s report o their course problem at a
o - grade food/beverage
-Develop a operation,
detailed outline o develop an
of a consultant’s - extensive list of
report resolution
o alternatives,
-Write 15 page select (and
(appropriate) defend the
report selection) a
o resolution
-Supplement the alternate and
report with produce
applicable alternative
website source implementation
information suggestions.
HB 411 Hospitality Course content
(3) Beverages includes the
wines of the
world. The
students are
tested on their
grasp of such
HB 415 Managing 1. As owners As owners of the We have a discussion The resort has, Students actively 2. HB 415 is
(3) Quality in resort, students are of ethics as it relates to in part, targeted learn in several + Students are
of a $40M2
Hospitality required to present the development of an international distinct team required to
(annual
Business their Strategic core values, vision, guest base settings in HB form and name
revenues)
Quality Business and mission of the 415. All our company;
Colorado
Plan sections as resort by the students. students are develop the
Resort,
members of Action We also discuss ethics members of the core values,
students are
Group Teams. They within the framework Senior Quality vision, and
required to:
are required to of the supplier-owner Improvement mission of the
a. D
utilize each team relationship in the Team (SQIT) resort; conduct
e
member in the resort. which owns the AGT
v
development of the resort and meetings; use
e
team presentations develops the the managing
l
as well as in the resort’s long- for quality
o
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p
Quality Business trade; develop
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n
are also assigned assessing the
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w
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ri
interdepartmental impacts of
t
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e
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a
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S
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tr
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a
eliminate hassles written,
t
(problems, comprehensive
e
barriers to Strategic
g
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i
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c
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Q
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u
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li
work on in-class eight written
t
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B
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u
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s
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i
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HB 460 International Required Students will

(3) Lodging homework gain a global
Development appreciation for
and the lodging
Management industry and the
challenges with
starting a
business
overseas
HB 490 Independent Some IS include a Several IS have Some IS include
(1-6) Study written report. been inter- a written report.
Part of the grade nation Part of the grade
depends on the comparative depends on the
students’ writing. studies. Food, students’
(Grammar, flow, beverage and written
logic, reasoning) management reasoning and
approaches are proposed
the three solutions.
content domains
my students
have used.
HB 491 Hospitality Required projects Discussion of Emphasized
(3) Business are presented international throughout
Current development course
Topics