Essay about Interview preparation

The fast food industry has played a role in America’s economy. Fast food restaurants are the leaders in so many different things. They lead in marketing and jobs employed. “The tremendous success of the fast food industry has encouraged other

This book discusses the fast-food industry and seeks to describe the impact of the industry on the U.S. economy and society. Also, it talks about the guys who has been investigating the fast food industry for many years. From his broad research, he has uncovered an abundance of little-known, frequently unsettling truths about the fast food industry.

I had an interview with Helen Quelch in her office. She has been working as a volunteer engagement manager at National Jewish Health for more than 7 years. Before that, she also had worked at the Denver Hospice as volunteer manager as well for many years. She had a lot of managerial experiences of working in a healthcare field. That is a reason I want to interview her to explore the career in healthcare management.

S is a 59 year old African-American female born and raised in Anson County who has attended several institutes of higher learning. After earning a Bachelor of Science in Secretarial Administration from Barber-Scotia College, she later received special education teaching licensure from the University of North Carolina at Charlotte. Because of her love for learning, S has also taken online classes through the University of Phoenix. She has been a secondary special education teacher for three years and currently works with 8th graders at Anson Middle School.

CW is a 49-year-old female who lives in Kingston, PA. She currently lives with her husband and two children. She is employed as nurse at First Hospital, in Kingston, PA. CW recently began a new job in a different department of the hospital. CW expressed that throughout her adult life, raising her family is most important to her. She is focused on accomplishing her roles of being a wife, mother, nurse, and daughter. She likes to be social and meet new people. CW values her independence and finds every job that she is involved in to be important. She dislikes people who put other people down. Overall CW values her family and hard work ethic.

The subject of my interview is Roger Bell, CPA, and Manager at Agency for Health Care Administration. The reason Bell was chosen is because of his contributions as a Certified Public Accountant, CPA and Manager at Agency for Health Care Administration. The area of expertise of Mr. Bell’s is similar to my future goals.

Ford’s “Speedee Service System” was the driving force behind the fast food concept. In 1948 McDonalds was the first restaurant to implement this system. McDonald’s system included a standardized menu that permitted restaurants to provide consumers’ food fast(Sanna,2006). In 1993 Chipotle opened in Denver, Colorado. Over the last 24 years, Chipotle has grown into a publicly traded corporation that generates $3.2 billion in revenue. Chipotle currently operates in 43 states in the United States and several countries internationally(Thomas,Peteraf,Gamble,&Strickland,2016,p.c-141). By identifying changes in the fast food industry, the key success factors of Chipotle, Chipotle now and in the future, and recommendations for the organization

For my Human Resources perspective I interviewed Judie Crudo the Human Resource Director for St. Anthony Foundation (St. Anthony’s). She has been with the organization in that capacity for 25 years. Being a native San Franciscan being offered a position with St. Anthony’s was a calling to her, “working for the best” is what she wanted to do and felt St. Anthony’s really offered that opportunity. Prior to working at St. Anthony’s, she was worked in Human Resources for Macy’s and a small startup company.

From a study completed by Chicago-based Research International USA completed a study called “Fast Food Nation 2008. The panel consisted of 1,000 respondents of ages 16-65 who provided their inputs with an online survey which was conducted between March 13 through 2008. Which was based on results on fast food restaurants like McDonald’s, Burger King, and Wendy’s are gaining popularity even through the economic hardship and recession. Marketing strategy has become more of influence on kids and young American’s. As population grows and the demand increases of fast food restaurants are expanding their stores to capturing more consumers. Fast food chains are also willing to change their menus to continue to gain and retain repeating customers.

This source will be viable for me because I will use this interview to gain knowledge on the issue and get an understanding on what management is planning to do.

For this assignment, you will pretend that you have an upcoming interview for the job of your choice, working for the organization of your choice. You will then answer the below questions in attempt to prepare for your interview.

Fast food popularity has progressively grown throughout the years in, but let 's not forget the

In my English class 1060 with Mrs. Randolph, I had the pleasure of interviewing Jeremy Robert Callahan. Jeremy is twenty-one years of age; his birthday is December 10, 1995. Jeremey went to Kettering High School located in Waterford Township. After completing four long years; Jeremy graduated in June of 2014. While he was attending high school he was with the Captains building robots. Jeremy would love to obtain all of his goals by One year.

*For the purpose of this assignment and to keep the privacy of participates, the interviewee will be addressed as such, or as Person A.

If we look at the fast food industry today there is room for success. Based on RNCOS’ new US Fast Food Market Outlook 2010, fast food industry growth rate is strong. Especially, hamburger sales growth is reported at the healthy rate of 4.6% in 2008. The market is expected to grow to cross the $170 billion marks by 2010.It is believed that due to the economic meltdown, fast food industry is benefiting from people being more prices conscious. People who were enjoying nice means at fancier restaurants are now turning their choice of means to more economical ways.