Artifacts

Accounting I had many elements within the course that would become the foundation of my financial and business literacy. With this knowledge and coursework, I was able to take my experience from the class room and apply it to this internship by being able to read and understand financial documents such as Profit and Loss statements. 

I chose this course as an artifact because it is crucial that food and beverage service workers have knowledge about major allergens, portioning, nutrition and planning out menus. I was able to apply this course throughout my internship by simply knowing what to do when a guest has severe allergies in terms of preparing, cooking and serving special food items. Anna's House is considered a health restaurant and we cater to vegan diets as well as people who have allergies to certain foods. 

I chose Anna's House's inventory sheet as one of my artifacts because it is the foundation of what I learned when I started to check inventory and make delivery truck orders. Having a par list allowed me to get an idea of what we go through on a given week day and weekend and gave me a reference of what the store will need. This also allowed me to order accurately and not spend too much or too little. 

Marketing (GRCC BA 270) was a very helpful book and course that placed major emphasis on advertising, market insights, making responsible decisions and customer service. This course helped me with making responsible decisions (i.e. always catering to our customers no matter what, comping food items, and promoting seasonal food and beverage specials.)

For this next artifact, I have chosen a page from my course book for Hospitality Cost Controls. This page specifically talks about how technology can create revenue for restaurants. I was able to apply many of the chapters of this book to my internship by being able to manage and control the food and other items we receive, store and issue, control how much we spend on truck deliveries, organizing what certain employees do, predict revenue and read income statements. 

This next artifact has helped me grow into a leadership role at Anna's House and I am always applying this chart to what I do at work whether I realize it or not. While I am currently working on my business acumen at Ferris and GRCC, I have learned to be a servant leader, team coach and execute what Anna's House practices. Bill Hogan has always told me to lead by example and this model has laid the foundation of being a leader at Anna's. Both Bill and Sharlet are excellent examples of each of these four categories and they are leaders that I can look up to.