My Interview

There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.

Restaurant managers have a long list of responsibilities both in the front and back of the house. Keeping

What do you think is the most popular job to have in the hospitality industry? I think it is a pastry chef. So what you hearing about are going to be about baking. First, you’re going to hear about educational requirements and recommendations. Second you’re going to hear about salary ranges and geographic effects and how many hours required each week and what is a typical day like in this career when you reach the career goal. Third you’re going to hear about what skills and sets are required. Then you’re going to hear about how I define success in the career option. Lastly fun facts about being a pastry chef. That is what you’re going to read about in this paper.

As many consumers and employees witness, managers tend to gain more respect when working with their team as oppose to using their position to work against their team. Manny worked side by side with the people he supervised to maintain an enjoyable eating experience for his costumers. Stewart O’Nan is able to make Manny DeLeon’s job intriguing and his character distinctive and ultimately tragic. Manny’s personal life adds an aspect of drama, but certainly the main reason why the book held charm was because of Manny’s nature. Conscientious and committed, Manny thinks of the restaurant as his own. He is also quite good at his job of managing his crew. Manny’s pride of having

Work experience is key to obtaining the lifestyle Bourdain seeks in this chapter. As he strives to work in the appropriate restaurant to his standard he learns how to visualize what it is that he wants in a kitchen. This is a skill he had obtained through the process of interviews and working in multiple restaurants. This is what sets up the hierarchy that was previously mentioned regarding standards. The importance of this is so that as a chef, you will not sell yourself short and working according to your best

In an effort to grow with and provide for his loved ones, he has traveled to where the food takes him. This unrestricted approach translates into a diversified career of industry experience, spanning over 16 years and several countries.

Today I interview Josiah. Josiah is an 8 year old African American boy in the third grade at King Elementary School. Josiah who also goes by the nickname Jojo is tall for his age; he stands about 4ft 5in and weighs close to 70 pounds. Josiah is a very happy young man throughout our interview he smiles and laughs frequently. His energy level is also very high during our interview I had to redirect his attention and allow him to take breaks to stretch. Josiah was very outgoing and open to talk with me. I felt a little hesitation at first but once his teacher gave him the ok. He relaxed and let his natural self-shine through. Josiah and I talked in the back of a third grade class room during the classroom assigned free time. The teacher is one of my good friends and allowed me to speak with Josiah after obtaining permission from his parents.

My challenged interview question which I get is "Are you a stronger working under pressure"?

For this assignment, I searched around my workplace at Gameworks for a well qualified professional who knows plenty about hospitality. I was told by the general manager that there is a manager who studied hospitality in college. The Operations manager’s name is Samantha Birsen. She has been working at Gameworks ever since it opened. I noticed that she goes to work earlier than anyone else and does a great job at keeping everyone on their feet. I asked for her email and sent a message asking when it would be best to conduct an interview with her. During our interview, I asked her 11 concise and purposeful questions. I was interested in learning more about Samantha and about hospitality as a major and a career.

I started this restaurant over 10 years ago with the help of many of the staff that are still working with me today. Before opening this restaurant I worked at many well-known restaurants here in California and France including Jiraffe's, The Whist, and Le Bistro in Paris. I received a Bachelor in Culinary Management from the Art Institute of California, Los Angeles. Before choosing a career in the kitchen I served this country as an Infantryman in the 101st Airborne.

I would like to secure my current working position as the sous chef and be promoted to a head chef within the next 6 months’ time starting from June 01 2016 to December 01 2016.

The book is highly informative and educational, and as Michael Ruhlman wrote I could feel his learned passion for the craving to become a cook. He did the greater part of the course, both preparing to be a gourmet expert and expounding on it as a writer. Ruhlman learned the fundamentals of cooking stocks, roux, vegetables, and sauces; also, he gained the experience of working the front of the house by waiting tables. Most importantly, he gained the knowledge of the meaning of being a chef to become a leader within the industry. You were expected to know the answers to all the questions in the Culinary Institute of American (CIA), and know why things happen the way they do. As chef Pardus would add, “you better know how to do it” (35).

The Executive Chef will begin working with each of his or employees individually, by focusing on their strength’s. It is critical for the Executive Chef to pay attention to the

When I started at the Hilton Daytona Beach Oceanfront Resort, I didn’t really know what to expect. One of my best friends, James, worked in the banquet department for as long as I could remember, and he helped me get a job. This was my first real job that I ended up staying at for a long time. At first, just like anybody seeking a job, I was curious, but worried at the same time, so I asked James for his perspective on the job because I was just nervous I wouldn’t fit in, or I just wasn’t the right job for me. I never would have thought I would end up spending eight years of my life in the hospitality business.

I would have improved this practicum by making sure my supervisors treated me more like an intern instead of a paid employee. My practicum was different than a traditional internship because I was hired as a seasonal employee, who also happened to be getting practicum credit by working at Tweetsie. I think that my supervisors looked at me as a normal employee and because of that I wasn’t able to get a variety of experiences. Despite the fact that I excelled at my job and took on more responsibilities I was never able to learn why processes or rules were put in place. For example, I learned how to process groups coming through the park only because they come through the ticket office. I would have loved to spend a day with the Group Sales Manager and watched how she did her job. I would have also loved to spend a day with different departments learning why they were important and what activities were specific to their departments. Part of that could have been partially my fault for not asking to be shown more things or shadow other people but I also think my supervisor could have made more of an initiative. Overall, I’d say that this practicum could have been made better by utilizing all of the departments and skills throughout the whole park instead of sticking to just my assigned department.