In the 1992-93 academic year, the Hospitality and Food Sciences Department at South Seattle Community College conducted surveys of current and former students and local foodservice employers to determine the level of satisfaction with Department programs. Specifically, the surveys focused on four key outcomes: determining the extent to which programs met training and upgrading needs of the commercial food and hospitality industry; determining the feasibility of a restaurant management program; activating an Alumni Association; and assessing the extent to which students feel their training is valid, useful, and leads to professional advancement. Surveys were administered or mailed to 53 current students mid-way through their certificate program, 500 alumni and former students, and 750 hospitality industry establishments. Survey results, based on responses from all 53 current students, 79 former students, and 148 businesses, included the following: (1) 81% of current students felt that the training they had received so far was useful to at least an adequate extent; (2) only 23% felt that program complexity was adequately explained upon entry to the program; (3) 66% of the former students were working in the food service industry, with 89% indicating that they had achieved their goals to some extent; and (4) for food service employers, the most important skills for employees were communication skills. The study concluded that the Department was meeting the initial training needs of industry, but not its upgrade needs; that there was not conclusive evidence for the restaurant management program; and that there was support for the Alumni Association. (KP)