UCF Hospitality Management program graduates will demonstrate the ability to:

Discipline Specific Knowledge, Skills, Behaviors, and Values Outcomes

1. Use terminology appropriate to the discipline

Measure 1.1: All students will demonstrate 70% proficiency in the identification and application of hospitality management terminology in the test in HOM2120. (This test may be taken more than once.)

Measure 1.2: Hospitality Management students will demonstrate at least 80% proficiency in the terms and used in reports prepared, as rated by Hospitality Management faculty, using a scoring rubric.

2. Integrate the elements particular to excellence in guest services management.

Measure 2.1: All students will demonstrate 70% proficiency in the integration of elements particular to excellence in guest services management in the final examination in HOM3600.

Measure 2.2: All students will score 70% or higher on their responses to a hypothetical guest services scenario that requires them to integrate elements of excellence in guest services. A scoring rubric will be used to rate each of the targeted areas.

3. Apply concepts in the major areas of hospitality management:

• Management
• Finance
• Human Resources
• Accounting
• Information Systems

Measure 3.1: All students will score at least 80% proficiency on each of the minute papers in HOM1880 requiring them to describe the core concepts in the major areas. (A random sample of half of the papers will be assessed for each.)

Measure 3.2: All students will achieve at least 80% proficiency on questions in the 5 major areas on the final exam in Capstone Course HOM4300.

4. Understand and apply financial theories and information sources relevant to hospitality industry decisions.

Measure 4.1: All students will score at least 70% proficiency on embedded questions asking students to identify and apply financial theories and information sources to hospitality industry decisions on the final exam in HOM3200.

Measure 4.2: All students will achieve a rating of “satisfactory” or higher on the embedded test questions related to financial theories and information sources relevant to hospitality industry decisions in the capstone course HOM4300. A scoring rubric will be used.

Critical Thinking Outcomes

5. Identify and analyze key elements that comprise hospitality management problems and opportunities for improvement.

Measure 5.1: All students will demonstrate at least 70% proficiency on their ability to analyze and draw conclusions on the key elements that comprise hospitality management problems and opportunities for improvement. Faculty evaluators will use a common scoring rubric.

Measure 5.2: Students will achieve a rating of “satisfactory” or higher on the application of key elements in the management simulation in HOM3123 as assessed by a faculty panel using a scoring rubric.

6. Select and apply appropriate discipline frameworks to address hospitality management problems and opportunities for improvement.

Measure 6.1: All students will score 80% proficiency or higher on embedded test questions asking them to select and apply Management, Finance, Human Resources, Accounting and Information Systems frameworks to hypothetical hospitality management issues and strategies for improvement.

Measure 6.2: All students will score at least 70% proficiency on embedded questions asking students to identify and apply financial theories and information sources to hospitality industry decisions on the final exam in HOM3200.

7. Select and apply appropriate problem-solving techniques to hospitality management problems and opportunities for improvement.

Measure 7.1: All students will demonstrate at least 80% proficiency in responses to hypothetical hospitality management issues projects that require active inquiry and problem solving strategies for improvement. This will be part of the assessment in HUM3200. A scoring rubric will be used.

Measure 7.2: All students will score at least 70% proficiency on embedded questions asking students to identify and apply financial theories and information sources to hospitality industry decisions on the final exam in HOM3200.

8. Integrate knowledge across business disciplines to formulate defensible strategic managerial decisions.

Measure 8.1: All students will demonstrate 70% proficiency in the integration of knowledge across business disciplines using information sources to formulate strategic hospitality managerial decisions as part of the final examination in HOM 3600. A scoring rubric will be used.

Measure 8.2: All students will score at least 70% proficiency on the portion of their final project that demonstrates knowledge of business finance, management, and marketing to formulate rational strategic managerial decisions. A scoring rubric will be used

Communication Outcomes

9. Create and deliver effective oral presentations for specific customers or clients.

Measure 9.1: All students will receive satisfactory on the delivery of their oral presentations for their project in HOM 3600. This will be demonstrated by a score of “satisfactory” or higher on the section of the scoring rubric that addresses effective oral presentations skills.

Measure 9.2: All students will earn at least “satisfactory” on their internship communication skills. Within the Hospitality Management program, students are required to take 9 semester hours of internship hours. Employers complete a checklist of written communication skills observed for each intern.

10. Develop effective written presentations for specific purposes appropriate to hospitality management.

Measure 10.1: All students will receive satisfactory for their written presentations for their project in HOM 3600.This will be demonstrated by a score of “satisfactory” or higher on the section of the scoring rubric that addresses effective written presentations.

Measure 10.2: All students will score 70% or higher on the two essays assigned on the major theoretical principles appropriate to hospitality management. A scoring rubric will be used to score each essay.

11. Contribute effectively in multiple roles in decision making processes.

Measure 11.1: All students will demonstrate at least 70% proficiency in the simulation of hospitality management issues project required in HOM3200. Faculty evaluators will use a common scoring rubric.

Measure 11.2: All students will receive 70% proficiency on their oral presentation addressing the appropriate problem-solving techniques for hospitality management problems and opportunities for improvement for specific customers or clients. A scoring rubric will be used to identify and rate decision making skills.