Hospitality & Tourism Management Program

Program Student Learning Outcomes Assessment
(AY 2015-2016)

Program Student Learning Outcomes(PSLOs)

At the completion of the 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:

PSLOs 1, 2, & 3 focusing our assessments on students’ writing and math skills in the following courses:

HTM110-Introduction to Hospitality & Tourism Management; HTM120-Introduction to World Tourism; HTM150-Hospitality Supervision; HTM165-Food Fundamentals & Quantity Cooking; HTM170-Front Office Management; HTM220-Food & Beverage Management;HTM250-Facilities Management & Practicum (Capstone Course).

What we found:

PSLO#1: [TARGET: 70% to achieve a good rating (70-79%) or better.]

HTM110- Written essay assignment on the student’s perspective on tourism development and the cultural and environmental impacts in the FSM, 87% or 20/23 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%). Fall 2015.
HTM120- Written assignment explaining how the food service industry is part of the component that interrelates to the improvement to the FSM tourism sector, 100% or 19/19 achieved a rating of ‘good’ (70-79%), ‘satisfactory’ (80-89%), or exemplary (90-100%). Spring 2016.
HTM150-Written assignment showing how interdependence is acknowledged, managed, and utilized in the operations of the multifunction lodging facility, 91% or 10/11 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%). Fall 2015.
HTM 250-Written report of the functions or duties performed in the different departments at the student’s work-sites including hotel/lodgings, restaurant/food services, and travel/tourism agencies, 100% or 2/2 received an unsatisfactory rating due to incompletion in Fall 2015;100% or 4/4 achieved a rating of ‘satisfactory’ (80-89%) in Spring 2016. [TARGET: 100% to achieve at least satisfactory (80-89%) rating.]

PSLO#2:

Review a case study on the application of yield management in the lodging industries. HTM 150 (Fall 2015)-100% or 11/11 achieved a score of 35/50 (70%) or better. [TARGET: 70% to achieve 70% or better.]
Demonstration exercise on calculation of guest accommodation charges, receipt of payments, and reconciling the accounts receivables. [TARGET: 70% to achieve at least 70% accuracy.]

PSLO#2:

HTM 250- Practicum student performance evaluation at work site for lodging skills. Student produced a brief summary of work experience in correspondence to time sheets and supervisor's evaluation form; Fall 2014 (1/1) incomplete hours; 100% achieved 80% or better-Spring 2015 (3/3); Summer 2015 (4/4). [TARGET: 100% to achieve 70% or better]
Participating service providers included Cliff Rainbow Hotel, 7Stars Inn, Sea Breeze Hotel, Yvonne’s Hotel, and Mangrove Bay Hotel.

HTM150 (Fall 2015)- 91% or 10/11 achieved at least 70% accuracy in calculations.
HTM170 (Spring2016) 100% or 9/9 achieved at least 70% accuracy in calculations.

Case scenario activities to perform the night audit functions. [TARGET: 60% to achieve at least a good rating (70-79%).]

HTM150 (Fall 2015)- 91% or 10/11 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%).
HTM170 (Spring 2016)- 100% or 9/9 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%).

PSLO#3:

Demonstration of learned knowledge on basic culinary techniques and skills in a full service public teaching restaurant setting; including food costing, menu planning, quantity cooking, portioning, guest check calculating, and cashiering.

HTM150 (Fall 2015)- for food costing only: 91% or 10/11 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%). [TARGET: 60% to achieve a rating of good (70-79%) or better.]
HTM170 (Spring 2016)- 100% or 9/9 achieved a rating of ‘good’ (70-79%) or ‘satisfactory’ (80-89%).
HTM250 (Spring 2016)-100% or 4/4 achieved a rating of ‘satisfactory’ (80- 89%) or ‘exemplary’ (90-100%). [TARGET: 100% to achieve a rating of good (70-79%) or better.]

Laboratory exercises demonstrating proper food handling safety with regards to storage and cooking temperatures; and illustrating the common standard meat cuts, poultry cuts, and seafood portioning standards.

HTM250 (Spring 2016)-100% or 4/4 achieved a rating of ‘satisfactory’ (80- 89%) or ‘exemplary’ (90-100%). [TARGET: 100% to achieve a rating of good (70-79%) or better.]

What are we planning to work on

Increasing target ratings to achieve 100% accuracy for calculation activities dealing with cashiering, guest accommodation charges, receipt of payments, and reconciling the accounts receivables through more practical applications in courses HTM150, HTM170, HTM220 and HTM250.

Recommendations for students:

Students are advised to successfully complete EN110, EN120, and at least MS099 by the first semester.
Students are advised to successfully complete AC131 prior to taking HTM150 or HTM170.

Download PDF Version of the Data Sheet Spring 2016

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

College of Micronesia - FSM

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Program Student Learning Outcomes Assessment (AY 2015-2016)