Café Laura
As a part of my coursework at Penn State, I had a unique class called Food Production and Service Management. The class was a laboratory setting stressing the integration of purchasing, menu planning, and costing in quantity production of quality food. I was involved in managing food service systems and completed management modules. As a student “employee", I was evaluated by instructors and other classmates for preparedness, attitude, job performance, personality and leadership. As groups, we took turns managing Café Laura, a food service establishment open to the community and we accepted the responsibility of being in charge of the facility.
Functioning in various roles has helped me understand the operation and how each employee position integrates in the total food service system. I worked with my team to create work schedules, recipes, costing of our foods all while utilizing proper sanitation practices, sustainability in food choices, and customer service skills. I assumed the role as head of my management team which included assigning duties and ensured the facility was running properly on our management day. My team worked well together and we exceeded expectations for goal in sales.
I demonstrated the ability to manage the technical responsibility involved in the development, production and evaluation of a food service system including: sales, recipe production, cost control, purchasing and financial management.
Functioning in various roles has helped me understand the operation and how each employee position integrates in the total food service system. I worked with my team to create work schedules, recipes, costing of our foods all while utilizing proper sanitation practices, sustainability in food choices, and customer service skills. I assumed the role as head of my management team which included assigning duties and ensured the facility was running properly on our management day. My team worked well together and we exceeded expectations for goal in sales.
I demonstrated the ability to manage the technical responsibility involved in the development, production and evaluation of a food service system including: sales, recipe production, cost control, purchasing and financial management.