Hospitality Management - Chaffey College · PDF filetwo degree options for students in the...

Hospitality Management Needs Assessment

Hospitality Management

September 2014 Needs Assessment

Prepared by Danielle Pearson Date: September 3, 2014 Hospitality Management


Scope Data compiled in this report covers San Bernardino, Riverside, Orange, and Los Angeles counties. Data were drawn from external sources, including the Employment Development Department’s California Labor Market Information, the U.S. Department of Education’s Integrated Postsecondary Education Data System (IPEDS), O*NET OnLine, and Chaffey College’s Colleague Administrative database. Data Sources and Calculations Educational Program Data TOP Code Program of Study

1307.10 Restaurant and Food Services and Management

1307.20 Lodging Management The Taxonomy of Programs (TOP) is a standardized system used at the state level to classify programs and courses that are intended to achieve the same outcome at different colleges throughout the state. CIP Code Program of Study

12.0504 Restaurant, Culinary and Catering Management/Manager

52.0904 Hotel/Motel Administration/Management The Classification of Instructional Programs (CIP) is a standardized coding system used at the federal level to facilitate accurate tracking, assessment, and reporting of fields of study and program completion at educational institutions throughout the country. This report draws on the Restaurant, Culinary and Catering Management/Manager CIP code, which maps to the Restaurant and Food Services and Management TOP code, and the Hotel/Motel Administration/Management CIP code, which maps to the Lodging Management TOP code, to compare Chaffey College to other institutions and examine employment trends. Completions Data Degree and certificate data regarding students at Chaffey College were collected from the Colleague Administrative database. Degree and certificate data for all comparison schools were collected from the U.S. Department of Education’s Integrated Postsecondary Education Data System (IPEDS). All comparison institutions included in this report are postsecondary and have provided data to IPEDS. IPEDS defines postsecondary education as a formal program designed primarily for students beyond high school age. These include academic, vocational, and continuing professional education, and exclude avocational and adult basic education programs.


Occupational Data SOC Code Occupational Title

Restaurant and Food Services and Management

11.9051 Food Service Managers

35.1012 First-Line Supervisors/Managers of Food Preparation and Serving Workers

Lodging Management

11.9051 Food Service Managers

11.9081 Lodging Managers

39.9041 Residential Advisors The Standard Occupational Classification (SOC) system is used by federal statistical agencies to classify workers into occupational categories. The Restaurant, Culinary and Catering Management/Manager and Hotel/Motel Administration/Management CIP codes were mapped to the SOC codes listed in the table above using the crosswalk described in the paragraph below. Educational Program to Occupation Crosswalk The TOP-CIP-SOC Crosswalk (Employment Development Department, 2009) was used in this report to map TOP codes to CIP and SOC codes. This crosswalk allows the user to estimate labor market demand for California Community College program completers using SOC based projections from the Labor Market Information Division. Industry Data The North American Industry Classification System (NAICS) is used by federal statistical agencies to classify business establishments for the purpose of conducting and reporting research on the U.S. business economy. Using the Standard Occupational Classification codes listed above, associated NAICS industries were identified.


Introduction and Contents Contents Background Information 5 Regional Job Outlook 8 Largest & Fastest Growing Industry Employers 11 Regional Graduation Summary 15 Chaffey College’s Performance on Core Indicators 17 Purpose and Goals Chaffey College currently offers two certificates and two degree options for students in the Hospitality Management program. The Food Service Management option includes a 28-unit Associate of Science degree and 26-unit Certificate, while the Hotel Management option includes a 29-unit Associate in Science degree and a 30-unit Certificate. The following is a description of the Food Service Management program as outlined in the 2014-15 Catalog: “Students who receive the Associate in Food Service Management program are prepared for management positions in the rapidly growing food service industry. Graduates may assume management responsibilities in restaurants, resorts, commercial food services, institutional and owner-operated businesses, food production, and related commercial food sales and services. Students who receive the Certificate of Achievement in the Food Service Management program are prepared to work in entry-level management positions in the hospitality industry. Included among the employment opportunities are restaurants, hotels, institutional kitchens, catering operations, bed and breakfast operations, and owner-operated businesses.” The 2014-15 Catalog describes the Hotel Management program as follows: “Students who receive the Associate in Science degree or Certificate of Achievement in the Hotel Management program will be prepared to work in entry-level management positions in the hospitality Industry. Included among the employment opportunities are restaurants, hotels, institutional kitchens, catering operations, bed and breakfast operations, and owner-operated businesses.”

The purpose of this report is to integrate and analyze data from multiple sources to determine labor market needs for the Hospitality Management program at Chaffey College. Regional Definitions Inland Empire includes the Riverside-San Bernardino-Ontario Metropolitan Statistical Area (MSA) Los Angeles County includes the Los Angeles-Long Beach-Glendale Metro Division Orange County includes the Santa Ana-Anaheim-Irvine Metro Division Key Terms and Concepts Replacement Jobs: Replacement jobs refer to the number of job openings due to workers leaving an occupation. Annual Openings: Annual openings are calculated by adding the number of new jobs to the number of replacement jobs, divided by the number of years in the projection period. Projections: Projections of employment are calculated by the Employment Development Department and are based on a mathematical formula that includes historical employment and economic indicators along with national, state, and local trends. Occupation: Jobs are grouped into occupations using the federal Standard Occupational Classification (SOC) system. Industry: Occupations are grouped into industries using the North American Industry Classification System (NAICS). Wages: Hourly wages are reported in percentiles and averages. The 25th percentile is a useful proxy of entry-level wages and the 75th percentile of experienced-level wages.


Background Information

1 California Community Colleges, Chancellor’s Office, Taxonomy of Programs, Sixth Edition (Corrected Version). 2 O*Net Online: http://www.onetonline.org/find/


Restaurant and Food Services and Management programs in California Community Colleges focus on teaching management and supervision of food and beverage service operations. This includes server and bartender training.1 The descriptions of job duties for Restaurant and Food Services and Management-related occupations are provided by the Occupational Information Network.2

Lodging Management

Lodging Management programs in California Community Colleges focus on preparation for managing places of lodging such as hotels, motels, and inns. This includes supplies purchasing and control, facilities design and planning, hospitality law, personnel and financial management, marketing, events management, and front desk operations.1 The descriptions of job duties for Lodging Management-related occupations are provided by the Occupational Information Network.2

Food Service Managers2 Food Service Managers plan, direct, or coordinate activities of an organization or department that serves food and beverages. Typical Tasks

♦ Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

♦ Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

♦ Count money and make bank deposits. ♦ Investigate and resolve complaints regarding food quality, service, or accommodations. ♦ Coordinate assignments of cooking personnel to ensure economical use of food and

timely preparation. ♦ Schedule and receive food and beverage deliveries, checking delivery contents to verify

product quality and quantity. ♦ Monitor budgets and payroll records, and review financial transactions to ensure that

expenditures are authorized and budgeted. ♦ Maintain food and equipment inventories, and keep inventory records. ♦ Schedule staff hours and assign duties. ♦ Establish standards for personnel performance and customer service.


First-Line Supervisors of Food Preparation and Serving Workers2 First-Line Supervisors of Food Preparation and Serving Workers directly supervise and coordinate activities of workers engaged in preparing and serving food. Typical Tasks

♦ Train workers in food preparation, and in service, sanitation, and safety procedures. ♦ Compile and balance cash receipts at the end of the day or shift. ♦ Perform various financial activities such as cash handling, deposit preparation, and

payroll. ♦ Supervise and participate in kitchen and dining area cleaning activities. ♦ Estimate ingredients and supplies required to prepare a recipe.

Resolve customer complaints regarding food service. ♦ Control inventories of food, equipment, smallware, and liquor, and report shortages to

designated personnel. ♦ Purchase or requisition supplies and equipment needed to ensure quality and timely

delivery of services. ♦ Observe and evaluate workers and work procedures to ensure quality standards and

service, and complete disciplinary write-ups. ♦ Specify food portions and courses, production and time sequences, and workstation and

equipment arrangements.

Lodging Managers2 Lodging Managers plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations Typical Tasks

♦ Inspect guest rooms, public areas, and grounds for cleanliness and appearance. ♦ Greet and register guests. ♦ Answer inquiries pertaining to hotel policies and services, and resolve occupants’

complaints. ♦ Monitor the revenue activity of the hotel or facility. ♦ Train staff members. ♦ Observe and monitor staff performance to ensure efficient operations and adherence to

facility’s policies and procedures. ♦ Coordinate front-office activities of hotels or motels, and resolve problems. ♦ Participate in financial activities such as the setting of room rates, the establishment of

budgets, and the allocation of funds to departments. ♦ Collect payments and record data pertaining to funds and expenditures. ♦ Manage and maintain temporary or permanent lodging facilities.


Residential Advisors2 Residential Advisors coordinate activities in residential facilities in secondary and college dormitories, group homes, or similar establishments. They order supplies and determine need for maintenance, repairs, and furnishings. They may maintain household records and assign rooms and may assist residents with problem solving or refer them to counseling resources. Typical Tasks

♦ Enforce rules and regulations to ensure the smooth and orderly operation of dormitory programs.

♦ Provide emergency first aid and summon medical assistance when necessary. ♦ Mediate interpersonal problems between residents. ♦ Make regular rounds to ensure that residents and areas are safe and secure. ♦ Observe students to detect and report unusual behavior. ♦ Communicate with other staff to resolve problems with individual students. ♦ Counsel students in the handling of issues such as family, financial, and educational

problems. ♦ Collaborate with counselors to develop counseling programs that address the needs of

individual students. ♦ Develop and coordinate educational programs for residents. ♦ Develop program plans for individuals or assist in plan development.


Regional Job Outlook Projected Regional Job Outlook The table below displays 2010 employment estimates and 2020 projections for the occupational groups associated with Restaurant and Food Services and Management programs and Lodging Management programs. High growth is expected statewide, as well as in the Inland Empire and Los Angeles County, for Food Service Managers, although slower growth is expected in Orange County. High growth (> 20%) is expected in all regions of interest for First-Line Supervisors/Managers of Food Preparation and Serving Workers. Growth is also expected for both Lodging Managers and Residential Advisors in the areas of interest, although lower growth is expected for Lodging Managers in Los Angeles County than in other areas.

Total

Estimated 2010 Jobs

Total Projected 2020 Jobs

Projected Growth (%)

Ave. Annual New Job Openings

Ave. Annual Replacement Job Openings

Ave. Annual Total Job Openings

Food Service Managers

State of California 48,200 62,800 14,600 (30.3%) 1,460 890 2,350

Inland Empire 3,890 4,950 1,060 (27.2%) 106 73 179

Los Angeles CO 11,600 15,090 3,490 (30.1%) 349 214 563

Orange CO 5,610 6,030 420 (7.5%) 42 104 146

First-Line Supervisors/Managers of Food Preparation and Serving Workers

State of California 90,800 114,100 23,300 (25.7%) 2,330 1,930 4,260

Inland Empire 8,820 10,840 2,020 (22.9%) 202 187 389

Los Angeles CO 23,690 29,540 5,850 (24.7%) 585 502 1,087

Orange CO 9,040 11,160 2,130 (23.6%) 213 192 405

Lodging Managers

State of California 6,600 8,000 1,400 (21.2%) 140 180 320

Inland Empire 490 590 100 (20.4%) 10 13 23

Los Angeles CO 1,210 1,310 100 (8.3%) 10 33 43

Orange CO 630 790 160 (25.4%) 16 17 33

Residential Advisors

State of California 2,800 3,200 400 (14.3%) 40 110 150

Inland Empire 210 250 40 (19.0%) 4 8 12

Los Angeles CO 920 1,090 170 (18.5%) 17 35 52

Orange CO -- -- -- -- -- --

“--“ Indicates there are no data available.

Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: http://www.labormarketinfo.edd.ca.gov/ (visited September 3, 2014).

http://www.labormarketinfo.edd.ca.gov/


Projected Job Growth by Region The graphs below show the projected growth from 2010 to 2020 of occupations that employ completers of Restaurant and Food Services and Management programs and Lodging Management programs. Growth is expected across all areas for all four occupations.


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Hourly Wages by Region This table displays the first quarter 2014 hourly wage statistics of individuals employed in occupations that employ completers of Restaurant and Food Services and Management programs and Lodging Management programs. Food Service Managers and Lodging Managers can expect to earn more than First-Line Supervisors/Managers of Food Preparation and Serving Workers or Residential Advisors. Pay across regions is fairly even, with variations of up to approximate $2 - $4 dependent on occupation and region.

Mean Hourly Rate 25th Percentile Median Hourly Rate 75th Percentile


State of California $25.40 $18.91 $23.04 $29.42

Inland Empire $23.90 $18.82 $22.64 $27.51

Los Angeles CO $23.68 $17.62 $21.76 $27.54

Orange CO $26.87 $18.31 $21.82 $32.80



Inland Empire $14.52 $10.74 $13.16 $17.66

Los Angeles CO $15.12 $11.12 $13.81 $17.62

Orange CO $16.71 $11.46 $15.87 $20.83

Lodging Managers


Inland Empire $24.17 $17.49 $20.87 $24.77

Los Angeles CO $28.50 $19.86 $23.97 $29.18

Orange CO $27.29 $17.42 $22.65 $32.36



Inland Empire $15.25 $11.55 $14.11 $17.79

Los Angeles CO $15.67 $11.75 $14.66 $19.41

Orange CO $13.81 $10.80 $12.06 $14.92




Largest and Fastest Growing Industry Employers

Largest Industry Employers of Hospitality Management-Related Occupations The graphs below display the 2010 staffing patterns of the industries employing completers of Hospitality Management programs. The primary industries employing Food Service Managers and First-Line Supervisors/Managers of Food Preparation and Serving Workers are limited-service eating places and full service restaurants. Lodging managers are employed in the accommodation industry while Residential Advisors are employed in a range of industries.

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Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: http://www.labormarketinfo.edd.ca.gov/iomatrix/staffing-patterns1.asp (visited September 3, 2014).

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Change Over Time of the Largest Industry Employers of Hospitality Management-Related Occupations The graphs below display projections of change over time from 2010-2020 of the largest industries employing Hospitality Management-related occupations in the state of California. Growth of all four occupations is projected, although declines of Food Service Managers in elementary and secondary schools and Residential Advisors in other residential care facilities are expected.

29.8% 28.4%

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Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: http://www.labormarketinfo.edd.ca.gov/iomatrix/staffing-patterns1.asp (visited September 3, 2014).

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Regional Graduation Summary

Education and Training3 Education and training requirements for Food Services Management-related occupations vary. Food Service Managers require training in vocational schools, related on-the-job experience, or an associate's degree. Previous work-related skill, knowledge, or experience is required. Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations. These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. First-Line Supervisors/Managers of Food Preparation and Service Workers usually require a high school diploma. Some previous work-related skill, knowledge, or experience is usually needed. Employees in this occupation need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with this occupation. This occupation often involves using your knowledge and skills to help others.

Training for Lodging Management positions typically revolves around work experience and on-the-job training. Employers of Lodging Managers are usually looking for candidates with work experience in a related occupation. Employers of Residential Advisors usually expect an employee in this occupation to be able to do the job after moderate-term on-the-job training (1 – 12 months). Regional Completers in Hospitality Management Programs The table below displays the number of program completers in the 2012-13 academic year at regional institutions offering Restaurant, Culinary, and Catering Management/Manager programs and Hotel/Motel Administration/Management programs. Besides Chaffey College, there are 9 institutions offering degrees and/or certificates below the baccalaureate level in Restaurant, Culinary, and Catering Management/Manager programs across the four-county region, and 3 offering degrees and/or certificates in Hotel/Motel Administration/Management.

Institution Name Award Level

< 1 year Certificate 1 to < 2 year Certificate

Associate’s Degree

2 to < 4 year Certificate

Restaurant, Culinary, and Catering Management/Manager

Chaffey College 2 0 6 --

College of the Canyons -- -- 0 --

Cypress College 10 3 7 --

Le Cordon Bleu College of Culinary Arts-Pasadena -- -- 7 --

Los Angeles Mission College 0 -- 12 --

Los Angeles Trade Technical College -- -- 5 --

Mt San Antonio College 7 -- -- --

Orange Coast College 6 -- 1 --

San Bernardino Valley College -- 6 4 --

Victor Valley College -- 3 1 --

Total 25 12 43 0

3 Labor Market Info, Employment Development Department, California Occupational Guides, on the Internet at: http://www.labormarketinfo.edd.ca.gov/occguides (visited September 4, 2014).


Hotel/Motel Administration/Management

Chaffey College -- 0 4 --

College of the Canyons -- -- 1 --

Cypress College 8 3 8 --

Orange Coast College 0 3 -- --

Total 8 6 13 0 Note: “--“ indicates that this type of degree is not offered. “0” indicates that this degree is offered but no degrees or certificates were granted. Source: National Center for Education Statistics, U.S. Department of Education, Integrated Postsecondary Education Data System, on the Internet at: http://www.nces.ed.gov/collegenavigator/


Chaffey College’s Performance on Core Indicators

The Perkins IV Career and Technical Education Improvement Act of 2006 mandates that all state and local postsecondary institutions provide data on six core performance indicators for their career and technical education programs. These indicators are: 1) Technical Skill Attainment; 2) Completions; 3) Persistence and Transfer; 4) Employment; 5a) Nontraditional Participation; and 5b) Nontraditional Completion. Performance goals are set at the state and local levels and progress is monitored based on a comparison between the actual percentage of students who master each performance area and the negotiated levels of performance. 2012-2013 Chaffey College Performance on Core Indicators The table below displays negotiated and actual core performance indicator levels for all Chaffey College students classified under the Restaurant and Food Services and Management and Lodging Management TOP codes. CTE Cohort is defined by the Chancellor’s Office as those with 12+ CTE units in the discipline in 3 years. Low sample sizes and privacy restrictions limited outcome information.

Core Performance Indicators Negotiated Level

Chaffey College Performance

Percent Above or Below District

Negotiated Level State District


Core 1 – Technical Skill Attainment 89.50% 89.50% 97.73% 8.2

Core 2 – Completions- Credential, Certificate, Degree, or Transfer Ready 81.50% 75.61% 44.44% N/A

Core 3 – Persistence and Transfer 86.50% 83.24% 86.36% 3.1

Core 4 – Employment 80.85% 77.65% DR N/A

Core 5a – Non-traditional Participation 22.60% 20.29% N/R N/R

Core 5b – Non-traditional Completions 26.50% 22.49% N/R N/R

Lodging Management

Core 1 – Technical Skill Attainment 89.50% 89.50% 40.00% N/A

Core 2 – Completions- Credential, Certificate, Degree, or Transfer Ready 81.50% 75.61% 100.00% N/A

Core 3 – Persistence and Transfer 86.50% 83.24% 60.00% N/A

Core 4 – Employment 80.85% 77.65% DR N/A

Core 5a – Non-traditional Participation 22.60% 20.29% N/R N/R

Core 5b – Non-traditional Completions 26.50% 22.49% N/R N/R

DR indicates privacy requirements. N/A (Not Applicable) indicates denominators < 10. N/R (Not Reported) indicates categories where no participants were reported. Source: CA Community Colleges Reporting Services, Restaurant and Food Services and Management, Lodging Management, College Core Indicator Information by 6-Digit TOP (2014-2015 Fiscal Year Planning).

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