Kingsborough Community College

Learning Outcomes

The student learning outcomes for the various TAH courses are listed below. Also indicated are the methods and criteria that will be used to determine achievement of the goals. At the conclusion of the term, you may be surveyed on your perception of your achievement of these outcomes.

tah 2|tah 5 tah 7 tah 12| tah 15| |tah 17| tah 18| tah 19| tah 22| tah 41 tah 43|tah 65| tah 71|tah 72| tah 73 |tah 74| tah 81 |tah 82| tah 90 tah 91|tah 92

TAH 1 - Introduction to Tourism and Hospitality
Learning Outcome	Measurement/Criteria
Appreciate the importance of the tourism/hospitality industry in the US and world economies	Chart interpretation, assessment of local tourism industry
List the characteristics of the tourism product: perishability, seasonality, intangibility, service-centered	Collaborative learning/group problem solving
Develop an understanding of the motivations of travelers (Mazlow and Plog)	Chart interpretation
Define and describe the impact of the tourism multiplier	Calculating the impact of tourist dollars spent in a community
Describe the characteristics of market segmentation and apply market segmentation principles to the tourism/hospitality product	Evaluation of hotel chain organization chart
Describe the traditional methods of distributing the travel product and compare and contrast them	Essay and Quiz on text materials
Demonstrate an understanding of the interaction of time and distance in transportation and summarize the developments in transportation over time	Construct a transportation timeline for travel over time, research project, essay
Describe the major classification of attractions and entertainment in the tourism industry	Class discussion, quiz
List the components of the hospitality industry and classify accommodation types by price, room type, level of service, location, and emphasis: resort, casino	Writing assignment, chart interpretation, walking matching column
Review the impact of deregulation on the airline business and d iscuss the immediate and long-range results of deregulation	Essay
Evaluate the cruise experience as a hospitality function	Report on cruise ship daily activity plan
Recognize the importance of the meeting/event planning function in the tourism/hospitality industry	Interpretation of CVB information
Discuss the impact of science and technology on food and beverages and explain the importance of rhythm, timing and flow in food service operations	Essay, timeline
Discuss the importance of a menu and its impact on production and service delivery	Group reports

TAH 2 - Destination Geography
Learning Outcome	Measurement/Criteria
Identify major worldwide tourism destinations.	Individual writing assignments reflecting the understanding of major travel destinations.
Identify major tourist attractions within said tourism destinations.	Videos and lab work on major tourist attractions within said tourism destinations.
Effectively read an atlas, and plot latitude and longitude coordinates.	Lab assignments to locate different travel destinations by plotting latitude and longitude coordinates.
To develop an understanding of geographic concepts as related to the tourism industry.	To find the geographical attraction of a country or area of the world, that makes that destination appealing to the tourism industry and explain in a short reaction paper why.
Feel more confident about their classroom presentations.	Oral presentations regarding subject matters of important travel destinations world-wide.
To promote an appreciation of the physical and human characteristics of places.	By researching the culture, economics, and history of the people we are studying. This will be done in lab assignments.
To develop an understanding of the primacy of place as the organizing principle of geography.	Group presentation of why geography plays such important role in the tourism industry.Each group will be given a different geographical location to research

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TAH 5-Labor Relations and Customer Service
LEARNING OUTCOMES	MEASUREMENT/CRITERIA
Understand the importance of Customer Service Excellence in the Tourism and Hospitality	Vocabulary lists, quizzes, use of terminology in written assignments and oral presentations
Delineate the characteristics of good service and develop and appreciation of the importance of service in the industry	Classroom discussion, final examination, term project
Examine current Customer Service Standards- TRUST Hospitably Training	Term project oral and oral presentations on famous entrepreneurs, case study
Explore Ritz Carlton Credo and current standards used in ASTA, AH&LA, NREA	Classroom discussion, case study
Understanding Attitude- tone of Voice/ body language/ metamorphosis importance	Classroom discussion, DVD analysis
Identify the 15 Standards of Service Excellence and WIIFM Mentality	Classroom discussions. assignments
Explore Employee- Customer Relationship- Service Quotient self evaluation	Classroom discussions, written assignments , self assessments
Examine Diversity Issues in Tourism and Hospitality Industry. Recruitment, EOE and other legal issues	Examinations, written assignments, classroom presentations
Developing personally and professionally -to create leaders for the tourism and hospitality industry	Classroom discussions, written assignments
Identify key characteristics to Professionalism	Classroom discussion,
Evaluating ethical choices in TAH operations- code of conduct revealed	Classroom discussion, self assessment assignment
Develop the knowledge to conduct efficient research	Classroom discussions, written assignments , Trip Advisor Assignment
Discuss the responsibilities of the Human Resource Department and Labor Relations	Classroom assignments/ final
Identify Federal Laws and regulations – OSHA requirements	Classroom discussion, final examination
Familiarization of TAH labor Unions including HERE and collective bargaining agreements	Classroom discussion, final examination,

TAH 7 - Intro to Sports Management
LEARNING OUTCOMES	MEASUREMENT/CRITERIA
Recognize the potential career fields in sport management and the special qualification required of those fields.	Lecture, class discussion and labs.
Demonstrate an understanding of the unique dimensions and characteristics of sports and how these influence the management of sport.	Lecture, class discussion, labs and test.
Gain an understanding of the managerial role and the responsibilities of sport managers in a variety of sports-related organizational settings.	Lecture, class discussion, Labs.
Appreciate the major issues and problems confronting sport managers.	Lecture, class discussion and labs.
Recognize the required competencies and managerial skills for sport managers.	Lecture, class discussion, Labs and tests.
Students will be able to describe and explain the evolution and Future of sports management in society.	Lecture and class discussion
Students will be able to identify and discuss the current ethical environment inclusive of personal and moral development, theories of ethics, and ethical behavior in sports management.	Lecture, class discussion and labs.
Students will be able to describe management theories, functions of management and leadership styles in sports management.	Presentation
Students will be able to design sports organizations utilizing appropriate management theories and applications.	Lecture, class discussion and labs.
Students will be able to describe the role o labor relations in professional sports pursuant to basic principles of labor management, antitrust laws, and collective bargaining.	Lecture, class discussion, labs and tests.

TAH 12 - Tourism Entrepreneurship

Learning Outcome

Measurement/Criteria

Identify terms, thereby increasing their vocabulary related to the tourism industry

Vocabulary lists, quizzes, use of terminology in written assignments and oral presentations

Delineate the characteristics of good service and develop and appreciation of the importance of service in the industry

Classroom discussion, final examination

Identify the characteristics common to entrepreneurs

Term project oral and written presentation

List the issues, risks, and rewards facing potential entrepreneurs

Classroom discussion, final examination

Developing a knowledge of business processes related to and used in the industry

Classroom discussion, final examination

Exploring careers in tourism/hospitality

Classroom discussion, final examination

Developing entrepreneurial skills

Classroom discussions, written assignments , final examination

Developing basic skills in reading, writing, communication, computation and analysis

Examinations, written assignments, classroom presentations

Developing personally and professionally to create leaders for the tourism and hospitality industry

Classroom discussions, written assignments , final examination

Identify effective sales techniques and distinguish among the four different kind of selling

Classroom discussion, final examination

Identify the six essential steps of the sales cycle

Classroom discussion, final examination

Develop the knowledge to conduct efficient research

Classroom discussions, written assignments , final examination

Calculate D.I.T and F.I.T vacations otherwise known as the mathematics of tourism

Classroom assignments/midterm and final examination

Evaluate Willingham buyer types

Classroom discussion, final examination

Knowledge of how tourism/hospitality products are marketed and sold

Classroom discussion, final examination

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TAH 15 - Cruises and Specialty Markets
Learning Outcome	Measurement/Criteria
Describe the contemporary cruise experience	Students will write a 2-4 page paper on the trends in cruise travel (from trade magazines)
Distinguish among different types of itineraries and describe the typical clients onboard cruises of different lengths	Lab reports using the internet as tool to answer questions about CLIA, different cruise lines, layouts of cruise ships, pricing, marketing, and matching clients.
Show how to overcome clients’ objections to cruise purchase and relate what typically takes place on a day at sea and a day at port Classify cruise jobs	Writing assignments to students
Define nautical cruise terminology	Quiz
Define the world's major cruise regions and itinerary patterns	Written report with a map outlining a summer and winter cruise
Compare mainstream cruises with special interest cruises	Oral presentations
Show how the concepts of adventure and tourism combine to form adventure tourism	Analysis of case study, Rock Climbing in Spain
Identify the components of adventure tourism-travel, location, activities, adventure	Verbal presentation and Written report demonstrating expertise in one area of adventure travel
Identify adventure tourism entrepreneurs and the evolution of small enterprises in adventure tourism	Written project-create a new adventure tour company. Students write a short business plan or marketing plan for their individual company
List types of eco-tourism ventures: nature-bases, culture-bases, historical, educational, adventure-based. Give examples	Two-four page paper outlining a potential eco-tourism destination (area) in New York using “The Ecotourism Society Fact Sheet Collection”
Compare eco-tourism adventures in three different countries	Selling exercise-each student presents their most exotic eco-tourism trip to the class. A winner is selected by votes.
Relate the impact of sustainable tourism to the change and growth of tourism markets	A short paper-2-4 pages-comparing two eco-tourism vacations with two mainstream type vacations

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TAH 17 - Tourism Technology

Learning Outcome

Measurement/Criteria

Create a Passenger Name Record Assignment to use the proper Apollo GDS formatting in creating accurate PNR entries.

Book a PNR which includes 5 different characteristics of a specific itinerary. Confirmation numbers will be generated by the program for each correct entry.

Construct a proper food service spreadsheet for a specific event Student paper to include correct mathematical formulas in spreadsheet.

Use MS Excel to create spreadsheets to track expenditures in all phases of the foodservice operation.
Student spreadsheet assignment.

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TAH 18 - Case Studies in Tourism and Hospitality
Learning Outcome	Measurement/Criteria
Read and comprehend cases related to tourism/ hospitality businesses	Case logs indicating analysis of cases, writing assignments
Identify terms, thereby increasing their vocabulary related to the tourism industry	Vocabulary lists in case log, quizzes, use of terminology in written assignments and oral presentations
State the main issue(s) in the case	Writing assignments, oral arguments, case log entries, student cases, final examination
Write case summaries	Case logs
Analyze cases by writing reactions and questions related to cases	Case logs, student cases, final examination
Discuss the issues related to cases	Classroom discussion, written case analysis, case logs
Perform a SWOT analysis, identifying the strengths, weaknesses, opportunities and threats inherent in the case	Case logs, classroom discussion, final examination
Formulate and defend alternative recommendations	Case logs, classroom discussion, position papers, explanation of recommendations
Identify and evaluate the performance of stakeholders in the cases	Case logs, classroom discussion, position papers, writing assignments
Develop hypotheses to explain actions and outcomes described in the case studies	Case logs, classroom discussion, position papers, writing assignments
Draw conclusions regarding the understandings learned from the case	Written assignments, oral arguments
Delineate the characteristics of good service	Service diary, classroom discussion
Identify characteristics of business leadership	Evaluations of business leaders in several cases, written assignment
Identify the principles and practices of market segmentation	Analysis of Ritz Carlton case in case logs and classroom discussion
Identify the characteristics common to entrepreneurs	Analysis of Temple case
List the issues, risks and rewards facing potential entrepreneurs	Written assignment, analysis of Temple case

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TAH 19 - The Business of Tourism
Learning Outcome	Measurement/Criteria
Read and comprehend current articles related to the business of tourism	Writing assignments; classroom discussion
Identify and understand vocabulary used throughout the tourism industry	Quizzes and use of vocabularyin both written and oral assignments
Write business plans for different hospitality companies	Written assignments and oral tourism presentations
Define and evaluate the importance of service in business	Classroom discussion, written Customer assignments
Identify issues, such as economic, political Terrorism, etc. that affect the business of Tourism	Analysis of current industry articles, classroom discussion and written assignments

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TAH 22 - Front Office Operations
Learning Outcome	Measurement/Criteria
Identify and develop the terms and jargon	Midterm and Final exam, of the hotel industry. Class discussion
Utilization of hotel property management systems	Weekly lab assignments and exercises
Increased presentation and oral skills. Communication skills	Oral presentation
Analytical, and writing skills	Term paper
Knowledge of products and services offered by hotels	Class discussion, Internet research; tests
Research skills	Class discussion
Career exploration	Term paper, class discussion

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TAH 41- Introduction to Meeting Planning
Learning Outcome	Measurement/Criteria
Define meetings, events, conferences, associations, meeting facilities	Class discussion of the scope of the meeting market and the types of meetings hosted by the convention and meetings market
Recognize the role of the meeting planner professional in the tourism and hospitality industry	Internet search of job descriptions and industry professional accreditations for meeting planners
Comprehend factors that corporate meeting planners and association meeting planners consider when making a site selection	Group discussion and presentation of selected venues for marketing specific types of meetings
Identify SMERF organizations and how to sell meeting services and products to it	Elevator sales pitch to a SMERF organization presented by a meeting/convention venue sales manager
Negotiate sleeping rooms, meeting rooms and equipment, food and beverage, services	Class evaluation of individual student suggested negotiated items with hotels or convention venues
Evaluate the ROI for a meeting or event	Measure objectives, goals and results of an actual meeting, conference or special event
Recognize meeting software used for RFP (Request for Proposal), Room Calculators, Budget Planning, F&B Planning	Plan a group meeting using a RFP, a property room calculator, meeting planning software for room calculations, budget planning and F&B planning
Identify the elements of a contract for meeting and convention sales	Write a contract for a small meeting in a conference center
Define the importance of the Convention & Visitors Bureau in securing group/convention business	Written assignment
Understand the requirements for successful group events including registration, program planning, guest/companion programs, travel discounts	Assess a current association meeting or convention program
Determine the significance of planning an agenda for a meeting/special event	Create an agenda with group consensus
Grasp insight into the types of meeting and conventions, the types of organizations that orchestrate these events and how to market and sell to these groups	Quizzes to prepare for the American Hotel & Lodging Association Certificate in Convention and Management Service
Learn the protocol for planning special events	Plan a special event (party/gala/product launch) by selecting venue, timeline, entertainment, F&B, sound, video

TAH 43 - Event Catering Management
Learning Outcome	Measurement/Criteria
Define “catering”; distinguish between “on-premise” and “off-premise” catering and give examples. Name at least 3 advantages of off-premise catering as a business.	Test questions. In-class discussion. In class oral response.
Name at least 5 important considerations in planning a catered event, including the most important one: pleasing the client.	In class oral response. Test question
Self-evaluate characteristics/skills needed to operate a successful catering business.	Worksheet, in-class discussion.
Identify their own food background (ethnic, cultural, preferential, experiential)	In-class writing exercise, interviews and discussion.
Competently and safely slice, dice and julienne a raw vegetable using a chef's knife.	In-class performance and practice per instructor by each student.
Name at least 5 marketing tools for a catering business.	In-class discussion, test question, activity.
Work with others on a group project, arrive at consensus and delegate tasks.	Weekly in-class virtual catering company activities.
Identify three important facts to ascertain during the initial interview with a client.	In-class discussion, role-playing exercise, test.
Plan and critique menus using the following concepts: cost, appropriate dishes for the season, type of event, tastes of the client, limitations of the venue, variation in ingredients, colors, flavors, party theme.	In-class activity, test questions, oral response, case study.
Identify at least 3 popular grape varieties used for wine and pair at least three wines with appropriate food choices.	Discussion, in-class activity, test.
Discuss the legal ramifications of caterers buying and serving alcohol.	Discussion, test, portfolio.
Schedule preparation activities for a planned actual party as well as the virtual party outlined in the portfolios. Also, diagram a layout for actual and virtual parties including cooking and prep areas, serving tables with platter and chafing dish arrangements, electrical outlets, staging and cleanup areas.	Class discussion, activities, test, portfolio actual party.
Name the 3 sources of food contamination (bacterial, chemical, physical) Also, Identify the safe temperatures for cooking, chilling and holding foods.	Discussion/case study/test.
Calculate the cost of a recipe based on costs of bulk quantities of ingredients.	Discussion, in-class worksheet, tests, portfolios.
Identify the 4 categories of expense for caterers: food, beverages, labor and equipment.	Discussion, portfolio, test.
Name 5 line items thatshould be included in a catering company's budget and name at least one way to build profit into a proposal for a catering job.	Discussion, in-class activity, test.
Use a formula to determine the break-even point of a catering company with defined fixed costs, and critique the actual party and suggest improvements in menu, layout, and schedule.	Discussion, worksheet, essay test question.

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TAH 52 - Hospitality Technology
Learning Outcome	Measurement/Criteria
The ability to run a front office of a hotel by creating profiles, reservations, and conducting check-in and check-out procedures	Through the use of in-class assignments, role plays and exams, confirmation numbers are generated and graded.
The ability to create corporate, transient, and group reservations, modify and reserve group blocks	Through the use of in-class assignments, role plays and exams, confirmation numbers are generated and graded.
The ability to create reservation confirmation letters, and registration cards	Students create confirmation letters and registration cards in class, and are graded on their accuracy and attention to detail.
The ability to conduct a night audit and analyze various hotel management reports	Students must run an "end of day"/night audit, and be able to process and analyze associated reports.
Problem solving skills for front office employees	Students are put through, and graded in, various front office scenarios and role plays.
Opera, Property Management Systems software skills.	A thorough, comprehensive final exam.

TAH 65- Airport and Aviation Management
Learning Outcome	Measurement/Criteria
Read and be able to discuss the history and development of the Aviation industry in the United States	Writing assignments, team oral presentations, PowerPoint presentation
Identify aviation industry terms, thereby increasing vocabulary related to the tourism industry	Use of terminology in written assignments oral presentations and exams
Identify the pioneers of the aviation industry and discuss their impact on transportation and global development	Class Paper Writing Assignment, midterm and final examination
Analyze the developmental governmental intervention in terms of regulation and the resulting benefits and detractions of deregulation versus regulation of US air transportation	Team oral arguments and presentations, SWOT Analysis of Effectiveness, Midterm and Final Exam Essays
Identify the governmental agencies that have an impact on US aviation and their roles and responsibilities to the public and industry i.e., FAA, DOT, NTSB	Classroom discussion, SWOT Analysis, team oral arguments and presentations, Midterm and Final Exam Essays
Perform a SWOT analysis, identifying the strengths, weaknesses, opportunities and threats inherent in the Jet Blue case	Classroom discussion, team PowerPoint presentation (oral and technological) midterm and final examination
Analyze the events of 9/11 and be able to develop hypotheses, and draw Conclusions regarding airline safety. Formulate and defend alternative recommendations learned as an outcome of engaging in critical analysis	Classroom discussion, position paper, team and individual explanation and defense of recommendations
Identify characteristics of business leadership and characteristics of entrepreneurs in studying airline CEO’s. List the issues, risks and rewards facing potential entrepreneurs	Evaluations of business leaders in several cases, oral presentations, written assignment
Discuss the major issuesand steps in making and keeping an airline successfully competitive.	Reading assignments, Classroom discussion, Team oral and PowerPoint presentation with analysis of leading American commercial airlines. Exams
Identify the impact of 9/11 on US Aviation as it pertains to the development of the Airline Security Act, the NTSB, Dept. of Homeland Security	Analysis of historical texts, governmental Acts of Congress, classroom discussion, Formal essays on Midterm and final Examination
Delineate the characteristics of good service through the study of Southwest Airlines and Jet Blue	Free write, classroom discussion, formal essays on Midterm and Final Exam

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TAH 69 – Aviation & Airport Security
Learning Outcome	Measurement/Criteria
To be able to comprehend the nature of international terrorism & aviation related criminal activity.	Chart interpretation, assessment of local tourism industry
To appreciate t he political difficulties of securing cooperation of diverse governments in order to thwart international terrorism & skyjacking.	Collaborative learning/group problem solving
Develop an understanding of the motivations of travelers (Mazlow and Plog)	Chart interpretation
Define and describe the impact of the tourism multiplier	Calculating the impact of tourist dollars spent in a community
Describe the characteristics of market segmentation and apply market segmentation principles to the tourism/hospitality product	Evaluation of hotel chain organization chart
Describe the traditional methods of distributing the travel product and compare and contrast them	Essay and Quiz on text materials
Demonstrate an understanding of the interaction of time and distance in transportation and summarize the developments in transportation over time	Construct a transportation timeline for travel over time, research project, essay
Describe the major classification of attractions and entertainment in the tourism industry	Class discussion, quiz
List the components of the hospitality industry and classify accommodation types by price, room type, level of service, location, and emphasis: resort, casino	Writing assignment, chart interpretation, walking matching column
Review the impact of deregulation on the airline business and d iscuss the immediate and long-range results of deregulation	Essay
Evaluate the cruise experience as a hospitality function	Report on cruise ship daily activity plan
Recognize the importance of the meeting/event planning function in the tourism/hospitality industry	Interpretation of CVB information
Discuss the impact of science and technology on food and beverages and explain the importance of rhythm, timing and flow in food service operations	Essay, timeline
Discuss the importance of a menu and its

TAH 71 - Introduction to Professional Food Service
Learning Outcome	Measurement/Criteria
Examine ten major moments in the development of the foodservice industry	Quiz/ in class discussion
Describe major types of foodservice operations	Quiz
Discuss and evaluate trends in the foodservice industry	Worksheet
Develop an understanding of different types of menus	Worksheet/ in class discussion
Evaluate five factors influencing menu planning	Worksheet
Discuss 12 ways of marketing the menu	Mini project
Demonstrate pricing and designing the menu.	Quiz
Describe 10 purchasing considerations and purchasing methods	Test/ in class discussion
Examine product selection using selected criteria . Explain process of receiving, storage and inventory of restaurant supplies and equipment	Test/ in class discussion
Identify and demonstrate ten sanitation guidelines	Worksheet/quiz
Develop a HACCP program	Project
Recognize how food poisoning happens	Quiz/case studies
Evaluate and demonstrate proper food handling techniques	Food labs/test
Explain major principles of quantity food preparation	Food labs/test
Demonstrate production planning and quality controls	Food labs/test
Evaluate production equipment	Food labs/test
Demonstrate four types of service and proper place settings for restaurant and banquet.	Demonstration
Evaluate and demonstrate good customer service techniques.	Demonstration and case study
Discuss proper front of the house management techniques	Discussion, case study
Evaluate career opportunities in the foodservice industry	Interview/in class discussion
Recognize the importance of time management	Test/in class discussion
Develop an awareness of the staff recruitment, orientation and training process	Test/in class discussion
Explain keys to developing effective communication skills	Test/in class discussion

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TAH 72 - Restaurant and Foodservice Operations
Learning Outcome	Measurement/Criteria
To be able to state 5 reasons for going into the foodservice business and 5 liabilities or drawbacks for doing so	Essay test question and/or in class oral response.
Distinguish among four foodservice career and investment options: buy, build, franchise and manage.	Fill in risk/return graph. Recommend and defend option for operator in a case study
Define “foodservice concept	Test
Evaluate various foodservice concepts per the readings and instructor guidelines.	Written response paper Case study.
Describe at least ten elements that comprise a foodservice concept.	Essay tesat. In class oral response
Discuss at least one example of successful foodservice concepts in each of the following areas: fast food, chain, fine dining.	Take home writing assignment
Distinguish among the following types of foodservice concepts: fast food, chain and fine dining.	Written report.
Describe the steps in formulating a foodservice concept.	Case study

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TAH 73 - Cultural Foods
Learning Outcome	Measurement/Criteria
Learning about the characteristics of destinations (culture, history, geography, food, attractions, etc.)	Weekly student presentations, preparation and tasting of representational foods; discussion of flavor palettes, socio-historical and geographical context; final exam
Knowledge of products and services offered by various segments of the tourism/hospitality industry	Hands-on experience cooking and tasting various food products; individual field research and in-class discussion; final exam.
Knowledge of how tourism/ hospitality products are marketed and sold	Individual field research and in-class discussion of how cultural ethnic foods are adapted by industry; readings and discussion of local and global culinary tourism; final exam
The importance of place in destinations	Readings and discussion of culinary tourism; mapping exercise; menu exercise
Developing a specialized vocabulary used by industry professionals	Hands-on experience with various foods and food practices; recipes, discussions, readings, and tastings incorporating food and wine vocabulary used in the industry; final exam
Developing and using research skills	Individual field exercises and follow-up reports; interviews of family/friends; in-class presentations; hands-on experiences; sensory evaluation
Exposing students to current events in the industry and the world	Weekly reading assignments, in-class exercises, presentations; discussions of food systems, fusion, industry needs
Developing psycho-social skills	In-class presentations; collaboration with others; teamwork; diplomacy; communicating sensory experiences
Having students use a variety of learning strategies including traditional lecture, experiential learning, active learning, applied learning and collaborative learning	Lecture/introduction to topics; student presentations; hands-on, team-based food preparation; sensory evaluation; written reviews, reflection, and research; practical/written final exam

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TAH 74 - Menu Management and Professional Table and Wait Service
Learning Outcome	Measurement/Criteria
Describe the following segments of the foodservice industry: commercial, institutional, transportation, health service, clubs, and central commissaries feeding.	Essay test question, in house oral response
Discuss how the economy, society, labor force, employee turnover, eating habits, government regulations, and technology are likely to affect the future of the industry.	Demographics project
Explain how the menu functions as both a sales tool and a production sheet	In class discussion of steps to menu planning
Examine how the physical factors of the facility, labor considerations, guest expectations, and the appearance and variety of food influences menu planning	Evaluate menus from different establishments and discuss the type of décor, cuisine, clientele, and type of management they see from the menus
Describe how customers’ value perception; pricing psychology, and market research influences menu prices.	Take home writing assignment
Discuss institutional and commercial cost control, and controlling food, labor and budget costs.	Food labs students will read and produce menu items until end of semester.
a) Explain the importance of menu presentation and format. b) Consider factors such as menu type size and spacing, the weight and texture of paper, items emphasis, menu color, and cover design. c) Analyze menus using item counts, subjective evaluation, and popularity index.	a-c Evaluation of menus
Demonstrate different ways to present liquor menus Describe typical elements of wine and spirits, and how to merchandise items. Describe proper wine and beverage service.	Lab activity wine and beverage service
Explain controls used in purchasing, receiving, issuing, production, and service of beverages.	Test
Explain how the trend toward health foods developed, including ethnic, natural, and vegetarian foods; having menu items approved for healthfulness; and offering nutritional information about menu items.	Worksheet
Analyze how food service may be perceived as a high-risk business.	Case study
Discuss the benefits and drawbacks of owning, renting, and leasing an establishment.	Quiz

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TAH 81 - Independent Studies in Food Service Operations

Learning Outcome

Measurement/Criteria

Developing and using research skills

Develop a project with guidance from their instructor including identifying appropriate research methods (field work, surveys, primary and secondary interviews, surveys, primary and secondary reading, statistics, participant observation);learn/use proper citation methods; research presented as final project

Developing psycho-social skills

One-on-one interaction with faculty; communication is face-to-face and online; students are encouraged to do fieldwork and/or interviews that require students to interact with the world at large

Assisting students to develop personally and professionally to create leaders for the tourism and hospitality industry

Initiate and maintain communication with instructor; design project according to individual interests; responsible for staying on schedule, managing time, asking for help/ guidance/direction

Assisting students to develop basic skills in reading, writing, communication, computation and analysis

All projects incorporate some degree of reading and writing including submission of project descriptions, updates and drafts

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TAH 82 - Cruiseline Marketing & Sales

Learning Outcome

Measurement/Criteria

Students will have a working knowledge of the cruise line endustry, the cruise experience, and how to sell cruises efficiently and effectively. Passing grade on the CLIA certification exams.

Students will learn to effectively manage travel activities for the handicap niche market. Completion of experiential activities and passing grade on the SATH certification exam.

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TAH 9096 – Virtual Enterprise
Learning Outcome	Measurement/Criteria
Communication Skills (reading, writing, speaking and listening)	Students make interim and final presentations. Students write business plans.
Global Awareness (understanding the global marketplace, culture and diversity) Technology Skills (computer literacy, Internet skills, retrieving and managing information via technology)	Students place simulated transactions using the MarketMaker global market application.
Critical Thinking and Problem Solving Skills (analysis, synthesis, evaluation, decision-making, creative thinking) Information Management Skills (collecting, analyzing, and organizing information from a variety of sources) Entrepreneurship/Business Knowledge (developing business plans, developing marketing and sales strategies, accounting skills, etc.)	Students write a business plan that designs a business venture. The plan must include research about the state of the industry and the existing competition.
Interpersonal Skills (teamwork, relationship management, conflict resolution)	Students write a final assessment of their role in developing the team business and how interactions with peers did and did not work.
Intrapersonal Skills (ability to understand and manage self, management of change, learning to learn, personal responsibility)	Students maintain a written activity log of goals and accomplishments throughout the semester.
Motivational Outcomes (understanding the connection between academic skills and attainment of career goals, career self-efficacy expectations)	Students develop a staffing plan for the business that includes career pathways, salaries and educational requirements.

TAH 91 - Professional Portfolio
Learning Outcome	Measurement/Criteria
Define and comprehend the importance of a Portfolio	Personal statements, resumes and writing assignments
Identify career skills	Classroom discussion as well as comparison analysis of one's individual skills
Resume writing and formats	Final resume and cover letter
Identify the potential job market. Evaluate the types of positions available that relate to individual's qualifications.	Written assignments, job charts, job descriptions analysis
Practice and understand interview techniques	Class discussion and role
Research	Evaluate the potential job market for tourism

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TAH 92- Field Experience and Internship
Learning Outcome	Measurement/Criteria
Comprehend the impact of a resume and its value in a job/internship search	Reading and Writing assignments, class discussion and experiential learning in creating and revising a resume, PowerPoint presentation
Identify tourism and hospitality industry terms, thereby increasing vocabulary related to the tourism industry	Use of terminology in written assignments oral presentations and exams
Identify the personal and communication skills required to succeed in an interview	Writing Assignment, midterm and final examination formal essay
Analyze the various career opportunities available in the tourism and hospitality industry	Team oral presentations, internet research, Free Write, Midterm and Final Exam Formal Essays
Utilize technology (internet and KCC job boards) as a tool for career development and opportunity	Classroom discussion, team Power Point presentations, Midterm and Final Exam Essays
Evaluate the strengths, weaknesses, opportunities and threats of being an entrepreneur. Formulate and defend alternative recommendations learned as an outcome of engaging in critical analysis	Team oral arguments and presentations, Classroom discussion, position paper, team and individual explanation and defense of recommendations
Identify the principles and practices of economic and fiscal responsibility	Reading assignments, Classroom discussion, Team oral and PowerPoint presentation with analysis of Midterm and Final examination
Identify the impact of career assessment testing as a tool for self knowledge	Analysis of Strong Arm Testing Assessment held in conjunction with the KCC Career Development Center
Develop an appreciation of the value of good service as a career builder in the Tourism and Hospitality industry	Free write, classroom discussion, formal essays on Midterm and Final Exam
Industry field experience in chosen career	100 hour internship in the field with evaluation by a supervisor.

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