Marie Frausto Instructor: Randy Grippe March 09 Introduction to Hospitality Industry rush Path For most college students they have a tough succession figuring out what they would care their career to be, I would like to say I know what I call for to do. whole though I may not know what my hereafter has for me exactly the choice I am making for my career soon is what I feel I can outgo at and be great in. At the moment I am functional in the restaurant business as a hostess, working my way up at the belatedly opened AGAVE` GRILLE in Brookfield. I do as much as I can to ease out, beyond what was not in my prank description or responsibilities I knew I had to fulfill when I was hired. I as well as have my availability as open as possible. Flexibility, I believe, is key to have. If I am showing I am willing to be there as much as I can, when needed, and learn more than I believe I can move up into a higher more respectable status. I have worked in various job positions at other restaurants previously and ended up where I am at today, and now working on where I want to be in the near future. As for my short-run goals I had already mentioned briefly how I am working my way up in the restaurant I currently work at.
Also just more knowledge approximately how centering works in a restaurant, and the responsibilities that goes along with data track a successful business. I chose WCTCs culinary management for that exact reason. I plan on doing my best and acquirement as much as I can with this broadcast in helping achieve these goals. In the long baffle of things I hope to have worked in more restaurants in all the various positions restaurants offer ending in a top chef respectable position. Possibly being a usual manager or an executive chef one day. Traveling is a huge goal, to say I have worked at contrary restaurants across the country and maybe even the world would be my greatest goal in life. As for achieving those goals I am going on to a four-year school after this program.... If you want to get a full essay, order it on our website:
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