Committees composed of faculty members from the different concentrations, as well as general education faculty, are responsible for portfolio evaluation. Students receive an overall grade for the portfolio and must receive a passing grade in order to graduate from the College.

For Bachelor of Applied Science in Hospitality (B.A.S.) the portfolio includes:

• Paper reflecting different genres as well as final paper for Composition I and II, Public Speaking, and Literature. Final project for Humanities I & II.
• Final project for Theology.
• Final paper for Rational Psychology and Ethics.
• Final project for Computer Science and for Computer Application in Hospitality.
• Projects completed in the following classes: Principles of Business, Principles of Marketing, Human Resource Management, Purchasing, Entrepreneurship, Hospitality Strategic Marketing, Financial Management for Hospitality Institutions, Hospitality Management, Essentials of Service, Place and Home, and Hospitality Law.
• Pictures of culinary productions in which the student has participated, written documentation (reviews) of performances in outside service events, a summary evaluation of projects in which she has participated, and an analysis of integration of culinary performance into hospitality management curriculum.
• Resumé.
• Copies of the Internship I & II Supervisor’s Performance Evaluation and two letters of recommendation. Students graduating with a Hotel/Restaurant Management Specialization and working in a hotel should obtain recommendations from the Housekeeping Executive and from the Front Office Manager or Rooms Division Manager. Someone other than the student’s immediate supervisor should write the recommendations.
• A copy of the poster presentation of the Internship I & II (PowerPoint outline).
• A list of the professional events in which the student was involved during the years at Lexington, describing her involvement and her evaluation of the events, which should include positive points and aspects where things could have been improved. A list of the Service Hours earned should also be included.
• Certifications: Safety and Sanitation certificate (required from ALL students enrolled in the Bachelor’s degree). Students graduating with a Hotel/Restaurant Management concentration need also to include a copy of the Front Desk, Housekeeping Management, and Computer Applications in Hospitality Certifications administered by the American Hotel & Lodging Educational Institute. Students graduating with an Event Planning concentration should include the Certified Meeting Planning (CMP) exam application administered by the Convention Industry Council.
• Students graduating with a Culinary Concentration should also include: Pictures and reviews of culinary projects.
• Students concentrating in Event Planning should also include the projects carried out in each of the Event Planning courses taken. This will allow for evaluation of growth and appropriateness of the student’s professional skills.
• Students graduating with a Hotel/Restaurant Management concentration should also include the projects carried out in each of the concentration classes and include an Occupancy Report, Daily Summary Report, Cashier Shift Report, Room Status Report, Arrival and Departure Report, Rooms Discrepancy Report, Post Room and Tax Report, a Par Level Project, a Night Audit, and an analysis of the End-of-Day Reports.

For Associate of Applied Science in Hospitality (A.A.S.) the portfolio includes:

• Paper reflecting different genres as well as final paper for Composition I and II.
• Final project for Humanities I.
• Final project for Theology.
• Final paper for Rational Psychology and Ethics.
• Final project for Computer Science.
• Projects completed in the following classes: Principles of Business, Principles of Marketing, and Human Resource Management.
• Final projects prepared in the two elective classes taken.
• Pictures of culinary productions in which the student has participated, written documentation (reviews) of performances in outside service events, a summary discussion of projects in which she has participated, and an analysis of integration of culinary performance into hospitality management curriculum.
• Resumé.
• Copies of the Internship I Supervisor’s Performance Evaluation.
• A copy of the poster presentation of the Internship I (PowerPoint outline).
• A list of the professional events involved during the student’s time at Lexington describing her involvement and her evaluation of the events, which should include positive points and aspects where things could have been improved. A list of the Service Hours earned should also be included.