Hospitality and Tourism Management

Program Student Learning Outcomes Assessment
(AY 2013-2014)

Program Student Learning Outcomes(PSLOs)

At the completion of Hospitality & Tourism Management Program the student will be able to:

Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, recreation management, roles of national and state visitors' authorities, marketing and sales.
Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
Explain the types and elements of food service operations.
Demonstrate front of the house technical and supervision techniques.
Describe tourism attraction support services and related business opportunities.
Describe the importance of developing the FSM as a sustainable tourism destination.
Communicate in basic Japanese for lodging, food service and tourism provider guest services.

PSLO Assessment Report Summary

What we looked at:

The Hospitality & Tourism Management Program assessment focused on the following PLOs and these selected related courses for Fall 2013, Spring 2014, and Summer 2014:

PSLOs #1 to 5
HTM110-Introduction to Hospitality & Tourism Management, HTM120-Introduction to World Tourism, HTM165-Food Fundamentals & Quantity Cooking, HTM220-Food & Beverage Management, and HTM250-Facilities Management & Practicum.

What we found:

For each PSLO and course assessed the following results represent the target success rate of 70% ("C") or better.

PSLO#1:
- HTM110 & HTM120-assessment was based on research assignments in which 95% or 37 out of 38 successfully met this PSLO.
- HTM 250-assessment was based on presentations and demonstrations in which 100% or 7 out of 7 successfully met this PSLO.
PSLO#2:
- HTM 250-assessment was based on practicum evaluation by work-site supervisors. In Fall 2013, 50% 1 out of 2 successfully met this PSLO, in Spring 2014 and Summer 2014, 100% or 9 out of 9 successfully met this PSLO.
PSLO#3:
- HTM165-assessment was presentations and demonstrations. In Fall 2013, 88% or 7 out of 8 successfully met this PSLO and in Spring 2014, 100% or 13 out of 13 successfully met this PSLO.
- HTM220-assessment was based on presentations and demonstrations in which 89% or 8 out of 9 successfully met this PSLO.
- HTM250-assessment was based on practicum evaluation by work-site supervisors in which 100% or 11 out of 11 successfully met this PSLO.
PSLO#4:
- HTM220-assessment was presentations and demonstrations in which 89% or 8 out of 9 successfully met this PSLO.
- HTM250-assessment was based on practicum evaluation by work-site supervisors in which 100% or 11 out of 11 successfully met this PSLO.
PSLO#5:
- HTM110-the assessment type was a research assignment in which 95% or 18 out of 19 successfully met this PSLO.
- HTM120-the assessment type was a research assignment in which 74% or 14 out of 19 successfully met this PSLO.
- HTM250-assessment was based on practicum evaluation by work-site supervisors in which

What are we planning to work on

Modifying scheduling of classes HTM165 and HTM220 to allow for ample hands on and practical applications. Suggested scheduling 1hr Wednesday afternoons for lecture and 2 hrs. Thursdays 10:30am to 12:30pm for practical applications and also to coincide with Thursday lunch operation of Blue Plate Café (teaching restaurant).
Maintaining target of HTM250 and increase practicum hours from 150 to 300 for more experience as recommended by students, instructor, and site supervisors. A course modification request will need to be prepared.
Coordinating with Student Services for student tutorial assistance in writing and research skills.
Setting up the Blue Plate Café as a student enterprise to be able to serve breakfast and lunch and cater to the needs of the students, staff, faculty, and the community.

Recommendations for students:

Pass EN110 and EN120a with a "C" or better.
Have good writing, research, and math skills.
Visit your academic advisor as often as possible.
Take advantage of support services provided such as tutorial, counseling, and learning resources.
Actively participate in HTM club and program activities.

Program Data Sheet
Spring 2014

Download PDF Version of the Data Sheet

Enrollment by Major and Campus

Major:	Degree	Term	Chuuk	Kosrae	National	Pohnpei	Yap	Students
Hospitality and Tourism Management	AS	Fall 2011		1	8	58	2	69
Hospitality and Tourism Management	AS	Fall 2012			7	63	2	72
Hospitality and Tourism Management	AS	Fall 2013			4	50	1	55
Hospitality and Tourism Management	AS	Spring 2011		1	7	46	1	55
Hospitality and Tourism Management	AS	Spring 2012			8	54	3	65
Hospitality and Tourism Management	AS	Spring 2013			9	54	2	65
Hospitality and Tourism Management	AS	Spring 2014			3	46	1	50

Credits by Major and Campus

Major:	Degree	Term	Chuuk	Kosrae	National	Pohnpei	Yap	Credits
Hospitality and Tourism Management	AS	Fall 2011		12	98	687	22	819
Hospitality and Tourism Management	AS	Fall 2012			92	724	28	844
Hospitality and Tourism Management	AS	Fall 2013			50	595	11	656
Hospitality and Tourism Management	AS	Spring 2011		13	90	579	7	689
Hospitality and Tourism Management	AS	Spring 2012			86	710	21	817
Hospitality and Tourism Management	AS	Spring 2013			109	620	20	749
Hospitality and Tourism Management	AS	Spring 2014			32	522	8	562

Credits by Program and Campus

Program	Term	Chuuk	Kosrae	National	Pohnpei	Yap	Credits
Hospitality and Tourism Management (AS)	Fall 2011			54	357		411
Hospitality and Tourism Management (AS)	Fall 2012			39	333		372
Hospitality and Tourism Management (AS)	Fall 2013			18	240		258
Hospitality and Tourism Management (AS)	Spring 2011			84	390		474
Hospitality and Tourism Management (AS)	Spring 2012			39	402		441
Hospitality and Tourism Management (AS)	Spring 2013			30	267		297
Hospitality and Tourism Management (AS)	Spring 2014				258		258

Credits Enrolled, Attempted and Earned(averages)

Major	Degree	Term	CredEnrollAvg	CredAttAvg	CredEarnAvg	TermGPAAvg
Hospitality and Tourism Management	AS	Fall 2011	11.9	9.6	8.2	2.27
Hospitality and Tourism Management	AS	Fall 2012	11.7	10.3	8.5	2.13
Hospitality and Tourism Management	AS	Fall 2013	11.9	10.6	9.8	2.46
Hospitality and Tourism Management	AS	Spring 2011	12.5	11.1	9.4	2.23
Hospitality and Tourism Management	AS	Spring 2012	12.6	11.0	8.8	1.96
Hospitality and Tourism Management	AS	Spring 2013	11.5	10.0	7.6	1.86
Hospitality and Tourism Management	AS	Spring 2014	11.2	10.6	9.7	2.40

Program Sections, Enrollment Ratio and Average Class Size

Program	Term	Section	EnrollMax	Enrollment	EnrollRatio	AvgClassSize
Hospitality and Tourism Management (AS)	Fall 2011	10	252	134	53.2%	13.4
Hospitality and Tourism Management (AS)	Fall 2012	9	196	117	59.7%	13.0
Hospitality and Tourism Management (AS)	Fall 2013	8	155	75	48.4%	9.4
Hospitality and Tourism Management (AS)	Spring 2011	9	225	150	66.7%	16.7
Hospitality and Tourism Management (AS)	Spring 2012	10	210	137	65.2%	13.7
Hospitality and Tourism Management (AS)	Spring 2013	8	140	90	64.3%	11.3
Hospitality and Tourism Management (AS)	Spring 2014	7	125	86	68.8%	12.3

Persistence and Retention (new full time students)

Major Description	Degree	New Students FT 2011_3	Students 2012_1	Students 2012_3	Persistence Spring 2012	Retention Fall 2012
Hospitality and Tourism Management	AS	16	13	8	81.3%	50.0%

Major	Degree	New FT Fall 2012	Persisted Spring 2013	Retained Fall 2013	Persistence Spring 2013	Retention Fall 2013
Hospitality and Tourism Management	AS	9	6	5	66.7%	55.6%

Major	Degree	New FT Fall 2013	Persisted Spring 2014	Retained Fall 2014	Persistence Spring 2014	Retention Fall 2014
Hospitality and Tourism Management	AS	8	5		62.5%	0.0%

Course Completion & Withdrawals (Major)

Major	Degree	Term	Students	ABCorP%	ABCDorP%	W%
Hospitality and Tourism Management	AS	Fall 2011	274	68.6%	76.3%	8.0%
Hospitality and Tourism Management	AS	Fall 2012	264	69.3%	75.4%	6.1%
Hospitality and Tourism Management	AS	Fall 2013	214	72.0%	80.8%	9.3%
Hospitality and Tourism Management	AS	Spring 2011	225	72.4%	80.0%	4.9%
Hospitality and Tourism Management	AS	Spring 2012	270	67.4%	74.4%	7.0%
Hospitality and Tourism Management	AS	Spring 2013	253	58.9%	72.3	12.3%
Hospitality and Tourism Management	AS	Spring 2014	182	74.7%	86.3$	5.5%

Course Completion & Withdrawals (Program)

Program	Term	Students	ABCorP%	ABCDorP%	W%
Hospitality and Tourism Management (AS)	Fall 2011	137	70.8%	80.3%	2.2%
Hospitality and Tourism Management (AS)	Fall 2012	124	79.8%	83.9%	5.6%
Hospitality and Tourism Management (AS)	Fall 2013	86	66.3%	75.6%	12.8%
Hospitality and Tourism Management (AS)	Spring 2011	158	74.7%	83.5%	5.1%
Hospitality and Tourism Management (AS)	Spring 2012	147	77.6%	85.7%	5.4%
Hospitality and Tourism Management (AS)	Spring 2013	99	72.7%	76.8%	9.1%
Hospitality and Tourism Management (AS)	Spring 2014	86	75.6%	86.0%	9.3%

Graduates

Major	Degree	AY2010/11	AY2011/12	AY2012/13	AY2013/14
Hospitality and Tourism Management	AS	4	10	12

Graduate Rates

Major	Degree	Cohort	New Full Students	Graduation Rate 100%	Graduation Rate 150%	Graduation Rate 200%
Hospitality and Tourism Management	AS	Fall 2008 FT	6	0%	16.7%	50.0%
Hospitality and Tourism Management	AS	Fall 2009 FT	6	16.7%	66.7%	133.3%
Hospitality and Tourism Management	AS	Fall 2010 FT	12	0.0%	8.3%
Hospitality and Tourism Management	AS	Fall 2011 FT

Data based on SIS extracts December 2013 expect for graduates information.
Program" information is based on Dickerson's concept of a "program" as expending resoruces and is linked to courses owned by a program from TracDat
Graduation rates are based on Fall new students(full time) cohorts that are tracked at 100%, 150%, and 200%
Retention rates are based on Fall new students (full time) cohorts who return the following fall semester
Persistence rates are based on Fall new students (full time) cohorts who return the following spring semester

Program Review (Pohnpei Campus)

AP Full Official:Hospitality and Tourism Management (HTM) Program

Campus: Pohnpei Campus

Completed by: Debra W. Perman

AP Review Submission Date: 4/08/2014

AR Review Cycle: Fall 2011 to Spring 2013

Program Mission

Mission: The Hospitality and Tourism Management (HTM) AS degree program is committed to cultivating students with the fundamental concepts, knowledge, practices, and skills in hospitality and tourism for the pursuit of advanced degree(s) and/or for the purpose of employment or advancement in the industries of hospitality and/or tourism.
Program Goals

The primary goal of the HTM program is to provide students with the basic skills needed to succeed as supervisors, managers or business entrepreneurs in the food service, lodging, airline, travel provider, attraction, interpretation, and general tourism industries. The program aims to prepare students to become productive workers, owners and managers in the growing fields of hospitality and tourism within the FSM and internationally.

Program Student Learning Outcomes (PSLOs)
At the completion of the Hospitality & Tourism Management Program, the student will be able to:
1. Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, recreation management, roles of national and state visitors’ authorities, marketing and sales.
2. Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
3. Explain the types and elements of food service operations.
4. Demonstrate front of the house technical and supervision techniques.
5. Describe tourism attraction support services and related business opportunities.
6. Describe the importance of developing the FSM as a sustainable tourism destination.
7. Communicate in basic Japanese for lodging, food service and tourism provider guest services.
Program History

During the academic year 1996-1997, the program was developed and implemented to fulfill the need for qualified tourism providers as put forth by the FSM National and State governments. It officially started in the fall semester of 1998 as the Hotel Restaurant Management (HRM) program, focusing mainly on hospitality practices for hotels and restaurants. Eventually, it was modified to Hospitality and Tourism Management (HTM) program expanding the scope to include tourism. Key players of the program’s origin were former HTM Professor Howard Rice and then Campus Director Penny Weilbacher.

From the fall of 1998 to the spring of 2010, Howard Rice served as division chair for the program. To support the College’s efforts towards streamlining, the HTM division was reorganized in the summer of 2010 to merge with the Pohnpei campus Business and Computer divisions, which runs the Secretarial Science and Bookkeeping certificate programs. The division has since been renamed the Hospitality and Tourism Management/Business (HTM/BU) Division and is currently chaired by Debra W. Perman.

Since the academic year 2011-2012, significant changes or activities that have taken place in the program include:
1. Remodeling of the division office space and removal of the Purple Inn (teaching hotel lobby and room) to accommodate a classroom for HTM classes as well as other classes for up to 15 students and also utilized as a student study and tutorial area;
2. HTM165 Food Fundamentals and Quantity Cooking and HTM220 Food and Beverage Management classes have a scheduled semester field trip to one of the local restaurants to provide students first-hand dining experience as they apply knowledge and skills in the teaching restaurant, the Blue Plate Café;
3. In spring 2011, the program joined the T&T annual programs exhibit scheduled every April; and
4. Annual on-island or off-island excursions (when funding is available) for top students to stay and work in all the different departments at a selected hotel or resort within the FSM: spring 2011 1st on-island excursion during spring break at the Cliff Rainbow Hotel, fall 2011 1st off-island excursion at the Kosrae Nautilus Resort, and the most recent re-visit to Kosrae Nautilus Resort last fall 2013.
Program Descriptions

The HTM program is designed to enable students to become productive workers, owners and managers in the growing fields of hospitality and tourism within the FSM and internationally. The program provides students with the basic skills needed to succeed as supervisors, manager or business owners in the food service, lodging, airlines, travel provider and general tourism industries. Students will learn the importance of building a sustainable tourism economy in the Nation and abroad. They will have the opportunity to examine how the nation fits into the international travel system and the importance of providing top quality service as a foundation for developing a vibrant industry. Specific subject areas cover all aspects of the lodging, food service and travel industries.

Source: General Catalog 2013-2014 (page 51)
Program Admission Requirements

Admissions Criteria: Applicants must meet the following admission requirements to be matriculated into a degree program:
1. Have graduated or will graduate from high school at the end of the current school year, or have a General Educational Development or GED certificate;
2. Have a minimum high school grade point average of 2.0 as measured on a 4.0 scale, or a minimal score of 35 on each section and an average score of 45 on all sections of the GED test; and
3. Be accepted by the Committee on Recruitment, Admissions and Retention.
Source: General Catalog, 2013-2014,http://www.comfsm.fm/publications/catalog-2013-2014/requirements.pdf
Program Certificate/Degree Requirements

In addition to the COM-FSM general education core course (29 credits) requirements, students must successfully complete the following required major courses in order to graduate.

HTM Core Courses (24 credits)
HTM 110 Introduction to Hospitality and Tourism Management (3)
HTM 120 Introduction to World Tourism (3)
HTM 150 Hospitality Supervision (3)
HTM 165 Food Fundamentals and Quantity Cooking (3)
HTM 170 Front Office Management (3)
HTM 220 Food and Beverage Management (3)
HTM 230 Hospitality Marketing (3)
HTM250 Facilities Management and Practicum* (3)

*Includes 150 practicum hours working in a travel, tourism, restaurant, and hotel establishment.

Business Courses (7 credits))
BU101 Introduction to Business (3)
AC 13 Accounting I (4))

Humanities (Japanese Language) (6 credits)
FL120 Basic Japanese for HTM (3)
FL160 Situational Japanese for HTM (3)

Major Requirements: 37 credits
Open Elective: 3 credits
General Education Core Requirements: 29 credits
GRADUATION REQUIREMENT: 69 credits

Program Courses and Enrollment

Spring 2014

Course	F11	Sp12	Su12	F12	Sp13
HTM 110	22/25=88%	22/25=88%	-	10/25=40%	-
HTM 110	24/25=96%	22/25=88%	-	15/25=60%	-
HTM 120	12/25 = 48%	15/25 = 60%	-	11/25 = 44%	18/25 = 72%
HTM 150	-	16/25 = 64%	-	9/25 = 36%	10/25 = 40%
HTM 165	11/15 = 73%	15/15 = 100%	-	14/15 = 93%	-
HTM 170	11/25 = 44%	-	-	20/25 = 80%	-
HTM 220	9/25 = 36%	8/25= 32%	-	13/25 = 52%	9/25 = 36%
HTM 230	-	21/25 = 84%	-	-	10/25 = 40%
HTM 250	6/10 = 60%	4/10 = 40%	2/10 = 20%	-	11/11 =100%
AC 131	-	23/25 = 92%	-	-	21/25 = 84%
BU 101	26/26 = 100%	-	-	15/15 = 100%	-
FL 120	27/27 = 100%	25/25 = 100%	-	25/25 = 100%	18/25 = 72%
FL 160	11/25 = 44%	16/25 = 64%	-	5/25 = 20%	9/25 = 36%
Mean Fill Rates:	74%	68%	-	69%	60%

HTM165 class can only accommodate a maximum of 15 students since it is situated in the Blue Plate Café kitchen.
HTM250 class is the capstone course for the program, which normally has fewer than 10 students

Source: COM-FSM Pohnpei Campus OAR and IRPO

Program Faculty

Name	Degree	Rank	Status	Note
Anna Dela Cruz	BS	Instructor	FT	12/2013-End of contract
Debra W. Perman	MBA, BBA	Assoc. Prof. & Div. Chair	FT
Joyce Roby	AS, BS (pending)	Instructor	FT
Gary Bloom	JD, BA	Instructor	PT	AY11-12
Akiko Kamikubo	MA	Instructor	PT	AY11-13
Mike Hilbert	MBA	Instructor	PT	AY11-12
Yoriko Tanigawa	MA	Instructor	PT	AY11-12

Faculty/Student Ratio Per Academic Year

AY2011-2012 Average Enrollment: 68	AY2012-2013 Average Enrollment: 69
6:68	4:69
1:11	1:17

Program Indicators

1. Assessment of course student learning outcomes of program courses

Data indicates percentage (%) of total enrollment per course that successfully met each corresponding course CSLO per semester.

Fall 2011 Course Student Learning Outcomes (CSLOs)
CSLO#	1	2	3	4	5	6	7	8	9	10
HTM110	81	75	75	75	70	70	70	75	60	75
HTM110	Combined results for both sections
HTM120	75	75	75	75	75
HTM165	80	80	80	80	80
HTM170	89	89	67	78
HTM220	89	89	89	89
HTM250	67	67	67	&nbps;
BU 101	92	92	92	92	92	92	92	92	92
FL 120	52	52
FL 160	67	67

Spring 2012 Course Student Learning Outcomes (CSLOs)
CSLO#	1	2	3	4	5	6	7	8	9	10
HTM110	74	74	80	58	68	80	57	80	50	74
HTM110	Combined results for both sections
HTM120	87	87	87	87	87
HTM165	100	75	50	95	75
HTM150	81	81	81	81
HTM220	100	100	67	100
HTM250	100	100	100	&nbps;
AC131	93	93	93	&nbps;
FL 120	77	77
FL 160	100	100

Fall 2012 Course Student Learning Outcomes (CSLOs)
CSLO#	1	2	3	4	5	6	7	8	9	10
HTM110	70	70	70
HTM110	100	100	100
HTM120	67	67	67	67	67
HTM150	100	87	87	87
HTM165	75	85	92	65	80
HTM170	100	95	95	95
HTM220	92	92	92	92	92	92
BU 101	79	79	79	79	79	79	79	79	79
FL 120	71	71		&nbps;
FL 160	80	80

Spring 2013 Course Student Learning Outcomes (CSLOs)
CSLO#	1	2	3	4	5	6	7	8	9	10
HTM120	83	83	83	83	83
HTM120	HTM150	73	73	73	73
HTM 220	90	90	90	90
HTM230	95	95	95	95	95
HTM 250	82	82	82
AC 131	94	94	94
FL 120	56	56		&nbps;
FL 160	89	89

Source: Program Course Level Assessment reports

2. Assessment of program student learning outcomes

Program Student Learning Outcomes Assessment
(AY 2011-2012)

What we looked at:

PLO#2 Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
PLO#3 Explain the types and elements of food service operations.
HTM 150, HTM165, HTM 170, HTM220, and HTM250 CSLOs.

Evaluation questions posed:

Q#1: Are students able to demonstrate professional lodging specific technical skills, supervisory techniques and management skills?
Q#2. Are students able to demonstrate proper food service operations skills in a restaurant setting?
Q#3. Do the courses such as HTM 150, HTM165, HTM 170, HTM220, and HTM250 have the proper allotted contact hours for successful instructional delivery?

What we found:

For PLO#2, students in the HTM170 Front Office Management class were assessed based on written quizzes, exams, and performance in the former teaching hotel, the Purple Inn. Of the 11 students assessed, 3 rated excellent, 4 good, and 4 satisfactory; and students in the HTM250 Facilities Management and Practicum class were assessed based on practice interview and field work and evaluations from supervisors at practicum sites. Of the 10 students assessed, 3 rated excellent, 4 good, 2 poor, and 1 unacceptable.
For PLO#3, students in the HTM165 Food Fundamentals & Quantity Cooking class were assessed based on written quizzes and exams and hands on practice in the HTM teaching kitchen. Of the 14 students assessed, 4 rated excellent, 6 good, and 4 satisfactory; students in the HTM220 Food and Beverage Management class were assessed based on quizzes and exams and their performance in operating the Blue Plate Café. Of the 9 assessed, 1 rated good and the rest rated fair; and students in the HTM250 class were assessed based on practice interview and fieldwork and evaluations from supervisors at practicum sites. Of the 10 students assessed, 3 rated excellent, 4 good, 2 poor, and 1 unacceptable.
In regards to Q#3 above, assessment was based on informal interviews and surveys with division faculty teaching and students enrolled in the courses. For both HTM165 and HTM220 classes, actual logged hours for preparation for each class required more than 2 hours and actual delivery about 2 hours; for HTM150 and HTM170, certain course contents tend to over lap and for the latter course, there is insufficient class time to adequately perform practical hands on activities in hotel lodgings; and for HTM250, instructors and site supervisors found that the current 150 practicum hours is not adequate enough for students in order to fully demonstrate CSLOs at a mastery level.

What we plan to do:

To address findings for PLO#2, we plan to have more hands-on applications at actual hotels to allow for real-life experiences in hotel lodgings.
To address findings for PLO#3, we plan to modify current scheduling of hands-on application practices of starting after midterms to commence by 4th week of instructions to allow for more time to practice front and back operations of the Blue Plate Café.
To address findings of Q#3, we plan to carefully review all SLOs of the said courses and determine whether there is a need for course modifications or new class scheduling strategies.

Note: For worksheet details of the above summary, please follow this link:http://wiki.comfsm.fm/@api/deki/files/1589/=AY2011_12_PCHTM_W3.pdf

Program Student Learning Outcomes Assessment
(AY 2012-2013)

What we looked at:
HTM PSLO 7-Communicate in basic Japanese for lodging, food service and tourism provider guest services. Related courses FL120 Basic Japanese for HTM and FL160 Situational Japanese for HTM

Evaluation question posed:
Do HTM graduates need both FL120 and FL160 to successfully meet PSLO7?,

What we found:

PSLO#7: For FL120, 62% passed with ratings above satisfactory on written exams measuring listening skills and word and phrase comprehension.
For FL160, only 55% of students rated exemplary, good, or satisfactory on oral and written quizzes measuring listening skills and comprehension of basic words and phrases for lodging, food service and tourism provider guest service.
FL120 successfully meets PSLO#7 provided that additional dialogue and phrase exercises are incorporated into the existing SLOs.
FL160 - In order for students to successfully carry on a conversation in Japanese for any hospitality setting, there is a need for extensive practice for both speaking and listening skills and continuous use of short dialogues in which the course does not provide for at this stage. Teaching method needs to be modified to provide for more oral practices and demonstrations such as workshops and role-playing in a restaurant setting.

What we plan to do:

Course modification of FL120 to incorporate some SLOs from FL160 making FL120 the required course to fulfill PSLO7 thus reducing the program required credits. FL160 is to become an elective course for those who wish to expand their Japanese speaking skills.

Source: http://wiki.comfsm.fm/@api/deki/files/3198/=AY12_13Unit_Assessment_Report_-_Four_Column.pdf

http://wiki.comfsm.fm/@api/deki/files/3196/=FL160_AY12_13Unit_Course_Assessment_Report_-_Four_Column.pdf

3. Program enrollment (historical enrollment patterns, student credits by major)

Term	F11	Sp12	F12	Sp13	Total(2yrs)
Total Enrollment	70	65	72	65	-
Total Credits	836	817	844	749	3,246

4. Average class size

Term	F11	SP12	F12	SP13
Average Class Size	13.4	13.7	13	11.3

5. Course completion rate

Term	F11	SP12	F12	SP13
Course Completion Rate (%)	70.8	77.6	79.8	72.7

6. Student persistence rate (semester to semester)

Term	F11	SP12	F12	SP13
Persistence Rate (%)	81.3	66.7

7. Student retention rate (Fall-to-Fall for two-year programs; Fall-to-Spring for one-year programs)

Term	F11	F12
Retention Rate (%)	50	55.6

8. Success rates on licensing or certification exams (CTE, TP, Nursing, etc)

N/A

9. Graduation rate based on yearly number

AY10/11	AY11/12	AY12/13
4	10	12

Source: Program Data Sheet HTM, IRPO

The above table shows the number of graduates per academic year.
The table below shows graduates that were tracked from their first semester of enrollment from fall 2008, 2009, and 2010 and the number of semesters they completed the program in terms of the following:
- 100% = 4 semesters or 2 years.
- 150% = 6 semesters or 3 years.
- 200% = 8 semesters or 4 years.
Cohorts AY11/12 AY12/13 100% 150% 200%

Fall 2008 3 3 0 16.7% 50%(3)

Fall 2009 4 2 16.7%(1) 66.7%(4) 16.7%(1)

Fall 2010 - 1 0 8.3%(1) -
Although there were 12 graduates in AY12/13, only one student was part of the 3 cohort years, namely Fall 2010 and graduated within 3 years of enrollment.

The table below provides details of each graduate:

	Graduate	Enrolled	Graduated	%
1	Hadley, Ella	Fall 2002	Fall 2011
2	Cantero, Saterina	Fall 2008	Fall 2011	150%;
3	Charley, Janet	Summer 2009	Fall 2011	150%;
4	Lawrence, Maryleen H.	Fall 1999	Spring 2012
5	Mudong, Jennifer	Fall 2003	Spring 2012
6	Jim, Luelen	Fall 2008	Spring 2012	200%
7	Ardos, Tiffany	Fall 2009	Spring 2012	200%
8	Hairens, Cassandra	Fall 2009	Spring 2012	200%
9	Wendolin, Alwis	Fall 2009	Spring 2012	200%
10	Pedrus, Kimberly	Spring 2010	Spring 2012
11	Solomon, Angeleen	Fall 2003	Spring 2013
12	Pretrick, Stephance	Fall 2006	Spring 2013
13	Epeoseram, Arson	Fall 2007	Spring 2013
14	John, Yumilanda	Fall 2007	Spring 2013
15	Rafiyeoiut, Arlen	Fall 2008	Spring 2013	250%
16	Pablo, Marcia	Fall 2009	Spring 2013	200%
17	Sanots, Lewis Jr.	Fall 2009	Spring 2013	200%
18	Sanots, Lewis Jr.	Fall 2009	Spring 2013	250%
19	Lauweirig, Iolani Renee	Fall 2008	Spring 2013	250%
20	Olmos, Steniet J.	Fall 2008	Spring 2013	250%
21	Amor, Jay Joe	Fall 2010	Spring 2013	150%

Source: PC OAR

10. Students seat cost

Based on the tuition rate of $105/credit, total seat cost for major course requirements is $3,885. The table below shows detailed information.

Major Courses	Cr	Rate	Seat Cost
HTM110	3	$105	$315
HTM120	3	$105	$315
HTM150	3	$105	$315
HTM165	3	$105	$315
HTM170	3	$105	$315
HTM220	3	$105	$315
HTM230	3	$105	$315
HTM250	3	$105	$315
FL 120	3	$105	$315
FL 160	3	$105	$315
BU 101	3	$105	$315
AC 131	3	$105	$420
Total	37	$105	$3,885

11. Revenue Generated by the Program

Revenue Sources: Tuition, enrollment fees, lab fees for HTM165 & 220 classes and Blue Plate Café sales (teaching restaurant). Source Rate AY11/12 AY12/13 Total Revenue

Source	Rate	AY11/12	AY12/13	Total Revenue
Tuition Fee	$105	1653	1593	$340,830
Enrollment Fees	$50	135	137	$13,600
Technology Fees	$100	135	137	$27,200
HTM Lab Fee	$25	43	36	$1,975
Graduation Fee	$36.50	10	12	$803
BPC Sales		$968.05	$1,773.55	$2,742
TOTAL				$387,150

12. Cost of duplicate or redundant courses, program, or services.

NONE

13. Students’ satisfaction rate

Of the 36 survey answer options, only 5 were selected as a sampling for students’ responses.

N = 12 SA=Strongly Agree; A=Agree; D=Disagree; SD=Strongly Disagree

Answer Options	SA	A	D	SD
1. Internships or practical experiences are provided in the HTM program	5	5	2
2. Faculty are fair and unbiased	1	10	1
3. Classes are scheduled at times that are convenient	3	6	3
4. Faculty provide timely feedback about student	2	9	1
5. Nearly all classes deal with practical experiences	1	9	2

Source: IRPO Compiled Student Survey

14. Alumni data and Employment data and employer feedback (employer survey)

Alumnus	Graduated	Status (Employed/School)
Cantero, Saterina	Fall 2011	US Embassy, Kolonia
Charley, Janet	Fall 2011	2nd deg COM-FSM
Hadley, Ella	Fall 2011	2nd deg COM-FSM
Ardos, Tiffany	Spring 2012	2nd deg COM-FSM
Hairens, Cassandra	Spring 2012	2nd deg COM-FSM
Jim, Luelen	Spring 2012	2nd deg COM-FSM
Lawrence, Maryleen H	Spring 2012	FSM Banking Board
Mudong, Jennifer	Spring 2012	EPA, Pohnpei
Pedrus, Kimberly	Spring 2012	Sheraton Laguna Guam Resort
Wendolin, Alwis	Spring 2012	Unknown
Epeoseram, Arson	Spring 2013	Cupid’s Bar & Grill, Pohnpei
John, Yumilanda	Spring 2013	Unknown
Pablo, Marcia	Spring 2013	Unknown
Pretrick, Stephance	Spring 2013	Unknown
Rafiyeoiut, Arlen	Spring 2013	2nd deg COM-FSM
Sanots, Lewis Jr.	Spring 2013	UOG
Solomon, Angeleen	Spring 2013	Unknown
Amor, Jay Joe	Spring 2013	Unknown
Edward, Cynthia	Spring 2013	2nd deg COM-FSM
Lauweirig, Iolani Renee	Spring 2013	UOG
Olmos, Steniet J.	Spring 2013	Namiki Store

15. Program added or cancelled at nearby regional institutions (PCC, GCC, Hawaii schools, UOG, CMI, NMC)

Institution	Program	Degree	Certificates
Palau Community College	Tourism & Hospitality	AAS
Kapiolani Community College	1. Hospitality 2. Tourism & Travel 3. Culinary Arts	AS AS AS	COA, COC, & CC
Guam Community College	1. Culinary Arts 2. Hotel Operations 3. Food & Beverage Management 4. Travel & Tourism	AA AS AS AS
Northern Marianas College	Hospitality & Tourism	AS BS pending
University of Guam	Business Administration (International Tourism & Hospitality Mgt)	BBA
University of Hawaii-Manoa	Travel Industry Mgt	BS

16. Transfer rate

Semester graduated	Total graduates	Working	In school	No Information
Fall 2011	3	3	1
Spring 2012	7	3	3	1
Fall 2012	0	-	-	-
Spring/Su 2013	11	2	4	5

Analysis

Findings:

This section provides discussion of information discovered as a result of the evaluation such as problems or concerns with the program and what part of the program is working well and meeting expectation.

1. Assessment of CSLOs:
- HTM110-In AY11-12, less than 70% of students enrolled in both semesters successfully met by CSLOs 4, 5, 7, & 9.
- HTM120-Fall 2012 revealed only 67% successfully met all CSLOs.
- HTM165-In Sp12 and F12 less than 70% met CSLO 4.
- HTM170-Fall 2011 revealed only 67% successfully met CSLO 3.
- HTM220-Spring 2012 revealed only 67% successfully met CSLO 3.
- HTM250-Fall 2011 revealed only 67% successfully met all CSLOs.
- FL120-Fall 2011 revealed only 52% successfully met all CSLOs and Spring 2012 only 56%.
- FL160-Fall 2011 revealed only 67% successfully met all CSLOs.
2. Assessment of PSLOs:
- Based on instructors' comments and observations in AY11/12 worksheet #3, HTM165 needs to be a lecture/lab based course;
- As a result of AY12/13 assessment, FL120 is adequate to fulfill PLO#7;
3. Enrollment:
- There is a slight increase of 3% in enrollment.
4. Class Average size:
- The average class size for most HTM courses is 13.
5. Course completion
- Rates are at an average of 70%.
6 &7. Persistence and Retention:
- Persistence rates dropped from 81.3% to 66.7%. Of the 16 full-time enrolled in fall 2011, 13 persisted to the next semester and half retained through fall 2012. Of the 9 enrolled in the fall 2012, 6 persisted to the next semester and 55.6% or 5 retained through fall 2013.
Graduates complete the program ready to work at entry to mid-level positions and not at supervisory or management level as indicated in program description.

Growing trend with graduates coming back for 2nd degree due to lack of jobs directly related to this field;

Students' completion of program exceeding 100% or 2 years.

Recommendations:

This section provides recommendations from the program on what to do to improve or enhance the quality of program and course learning outcomes as well as program goals and objectives. This section should also include suggestions that describe how the program might be able to create opportunities for a better program in the future. Some examples are exploring alternate delivery mechanisms, forming external partnerships, or realigning with other programs.
- Program description, goals, and learning outcomes need to be modified and updated to address CSLO rates below 70%.
- Explore the possibility of converting HTM165 and 220 into 3 credit each lecture/lab-based courses.
- Propose to change FL160 course as an elective since FL120 fulfills PLO#7 according to PAS 2012/2013. This will address the need to reduce program credits required for graduation.
- Modification of course structure, outline, and textbook for FL120;
- Students are strongly recommended to take FL120 before (or at the same time) they take HTM220 since they can utilize Japanese phrases that they have learned in a practical situation.
- Implement job-shadowing program for HTM students who have completed at least 50% of HTM core courses to gain work experience in the areas of tourism, travel, and hotel lodgings prior to performing capstone practicum.

Unit Assessment Report

Report Period: 2013-2014

Cohorts	AY11/12	AY12/13	100%	150%	200%
Fall 2008	3	3	0	16.7%	50%(3)
Fall 2009	4	2	16.7%(1)	66.7%(4)	16.7%(1)
Fall 2010	-	1	0	8.3%(1)	-

College of Micronesia - FSM

COMFSM Menu

Program Student Learning Outcomes Assessment (AY 2013-2014)