starbucks catherine simeone

I had to go work at the Starbucks in the Marriott because the restaurant i was supposed to work at closed early because lack of business. i went to Starbucks and we didn't have one single customer so we sat down with Nicole and she helped us fill out the yellow sheet about inventory.

housemen catherine simeone

i cleared a room. there was about twenty tables and about ten chairs at each. i had to stack all the chairs in piles of ten which was hard because they were taller than me. i got to work with the two house men Jimmy and Barringhton. we stacked about three hundred chairs and cleaned out the room. being a housemen is a lot of hard laboring work, but without them the hotel would,t be able to run.

c.s banquets w. barrington

i went to the Marriott, shante and i were in the same department , we worked with Barrington. t we learned a little bit about him and helped him set up tables for a meeting. he taught us how to set up the pens, paper, candy and glasses. after we were done there was nothing really to do so we went to a Marriott lunch for the employees. we just ate and talked to Barrington. he told us about where he came from and what his country is like, i learned a lot.

banquets

When i went to the Marriott Tuesday i worked with Anton, Jimmy and Anne in the banquet department, this division also works with food and beverage. The Marriott was hosting a lunch for the farmers bureau. They had a buffet and when the food ran out we filled it , i learned that the cod food , the less expensive foods are put out first and the last selection is the most expensive things. They do this so that by the time the guests get to the expensive food they're pretty full and don't eat as much and it saves the hotel money. The goals for this department is just like the others : make the guests happy and make them want to come back. The challenges just like any other job are getting along with everyone and trying to please all the people. We had some problems because some people from the convention were coming in as we were trying to clean up the banquet room. In this department i got a lot of experience. I enjoyed everything i did in the banquets department and i would like to have a job like that.

banquet cook

Yesterday when i went to the Marriott i worked with Steve who was the sous chef, which means he's the second in charge of the kitchen. when i arrived he didn't have that much work to do so he showed me how to cut vegetables. I cut onions,green and red peppers, celery, carrots. he told me when your handling vegetables you always cut the ends off first and lye the flat surface on the table and if there Isn't one then you cut the watchable and make one. If there's not a flat side the vegetable isn't stable so it might roll and you could get cut. Steve and i prepared the vegetable's for tomorrow's meals, which were soup and sausage and peppers. I had to cut the sausage which i didn't enjoy. He said the hardest part of the job was preparing the food because threes so much that needs to be prepared for every meal. Steve said it is also hard to make every guest happy.

conceirge department w/ joan

I worked in the concierge department with Joan. This department reports to the director of food and beverage and is responsible for greeting the guests, looking who is arriving and leaving ( they have a list). Joan is also responsible for dinner reservations, salon appointments, activity packages for guests and she has to know the area in case guests have questions. This department works out of the front office and it is a lot of interaction with guests so you have to be a social person. Unfortunately Joan was very busy the day we went so i didn't get to spend a lot of time with her but seeing there wasn't much for me to do i got to help Jimmy. They were setting up for a event in the ballroom so they had to take off the dirty table clothes that the last event had used. i had to pick up all the garbage off the floor and stack the blue chairs. we had to put the red chairs out in the hall for a different event(3 at each table). I really enjoyed helping Jimmy, he is very nice, he has a job that takes a lot of labor work. jimmy showed me how to correctly put a tablecloth on a table.

guest speaker Gary Miltner

Today Gary Miltner from Robison&smith textile services came to our Lodging management class to talk to us. The main focus of the presentation was what the business he works for does, he talked about when businesses rent from them they save expenses and the most important thing he talked about was customer service and good communication is the key to success in this industry.Robinson and smith services rents out chef coats, napkins,table cloths, coveralls, pillow cases.Renting saves the businesses from expenses like electric (b/c of washer and dryers), detergent expenses and expenses for buying uniforms. I think it was interesting when he talked about how he went to c college for P.E. teacher and after he got his two year degree he knew it wasn't what he wanted to do. Gary has worked at all different places like a dishwasher at the Italian community center, construction ans he operated and unloaded trucks(so therefore he has a bunch of experience). He never thought he would end up in the industry he is in today. the thing i learned from Gary which is the most important and beneficial to me is you have to love what you do or else you'll wake up every morning unhappy with going to work, but if you love your job you'll be excited to wake up every morning and go to work. when you have a job you have to give it your all. This presentation related to Lodging Management because he talked about the industry a little bit and told us working in the industry you have to be very flexible with positions and be able to work long hours. All this information he shared with our class today will help me out if i decide to get a job in the Lodging industry.