Spring 2013 Course SLO Review

CAHS 30 - Restaurant Operations - Stage 5 - Vince Paratore

Assessment

Assessment Methods	Direct observation of performances, practical exams, group work
Assessment Description	Students were observed daily at the cashier station and evaluated based on a checklist of cashier points and procedures.
Learning Outcomes	Proficiently use a point of sale system as a cashiering and managerial tool
Number of Sections	2
Number of Instructors	2
Number of Students	45

Data Analysis

Data Shared With	Instructors of the same course (at CCSF) Faculty and staff within our department Faculty and staff from related programs/departments Students
Data Sharing Methods	Face-to-face meetings Shared document files
Data Summary	Out of 34 students, 27 performed at a level of 80% or higher.
Analysis Summary	79% achieved a B grade in cashier assessment; the original goal was 75%. I will strive to achieve an 85% competency next semester.
Next Steps Planned	This semester, I learned that using the rubric daily was not feasible so I reverted back to a more general checklist method. Next semester, a more detailed assessment will occur by using a rubric once a week and calculating the results over the entire semester. Also, I plan to develop more assessments related to the managerial functions of POS use. Assessment will be through written tests.
Learning Outcomes	Proficiently use a point ofsale system as a cashiering and managerial tool

Changes

Details	Used a rubric in direction observation of cashiering
Learning Outcomes	Proficiently use a point of sale system as a cashiering and managerial tool

Tentative Future Plans

Term	Fall 2013
Activities	Revision of outcomes and assessment methods (measurements) Assessment (measurement) of outcomes Analysis and discussion of assessment data and next steps
More Details	I will be tweeking, assessing and analyzing data from assessments related to the following course SLOs: F. Proficiently use a point of sale system as a cashiering and managerial tool B. Interpret profit and loss statements and understand their use as a management and cost control tool C. Design and create room configurations and assess their impact on operational efficiency

SLO Details Storage Location

ELECTRONIC COPY - In my electronic filing system (hard drive or web server)
ELECTRONIC COPY - On a department web server or shared document system

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