Spring 2013 Course SLO Review

CAHS 42 - hotel and restaurant accounting - Stage 5 - bob marshall

Assessment

Assessment Methods	Analysis of exam, quiz, or homework items linked to specific SLOs Direct observation of performances, practical exams, group work
Assessment Description	SLO 1) testing via final exam SLO 2) testing via final exam SLO 3)testing via final exam
Learning Outcomes	1)To be able to apply the "gross profit method" in estimating restaurant ending inventories 2)To be able to explain the depreciation process and understand why it is termed a "non-cash" expense 3).To be able to critically analyze the components of a restaurant's income statement with regard to the overall operating performance of the restaurant
Number of Sections	1
Number of Instructors	1
Number of Students	40

Data Analysis

Data Shared With	Faculty and staff within our department Students
Data Sharing Methods	Face-to-face meetings
Data Summary	1)50% of students scored "B" or better and 93% scored "C" or better 2.70% of students scored "B" or better and 95% scored" C" or better 3)50% of students scored "B" or better and 93% "C" or better
Analysis Summary	1), 2) and 3)....At least 50% of student s will score a "B" or better and 90% a "C" or better
Next Steps Planned	1), 2),3)...I plan to better show how the SLOs apply to actual restaurant operations with ADDITIONAL real examples provided by restaurant managers/owners. 2. I have updated the "text" ( my own accounting handbook) used in the course with improved text, added learning tools( questions and answers at end of most pages), and pie chart used specially in critically analyzing restaurant operating results, including new concept of a restaurant's normal"prime cost" percentage
Learning Outcomes	All

Changes

Details	1. I have more clearly explained the SLOs to the students at the beginning of the class and will also do so at the start/end of each major section of the class 2. The "text" (my own created hotel/restaurant accounting handbook) was upgraded/revised before the start of the Spring semester with improved text, added learning tools (questions/answers used for basis of class discussion), and new pie chart used in facilitating SLO via a picture for student critical analysis of restaurant operations
Learning Outcomes	All

Details

1. I have more clearly explained the SLOs to the students at the beginning of the class and will also do so at the start/end of each major section of the class

2. The "text" (my own created hotel/restaurant accounting handbook) was upgraded/revised before the start of the Spring semester with improved text, added learning tools (questions/answers used for basis of class discussion), and new pie chart used in facilitating SLO via a picture for student critical analysis of restaurant operations

Learning Outcomes

All

Tentative Future Plans

Term	Fall 2013
Activities	Assessment (measurement) of outcomes
More Details	Rather than review of more restaurant-related SLOs in the Spring 3013 semester, I plan to asses more hotel-related SLOs in the Fall2013 semester...specifically testing student competency in understanding/calculating a hotels average daily room rate, occupancy percentage, and RevPar.

SLO Details Storage Location

HARD COPY - In my personal filing system (my office)
HARD COPY - In a department filing system (department office)

Additional Highlights

It was a major factor contributing to my revision of the "text" (my own created restaurant/hotel accounting handbook) for the 2013 Spring semester. Alignment of course SLOs with course content, lecture, and assessments is increasing.

Back to Department Overview