Summer 2011

  

Job Description:
I rotated to different food service facilities to learn the differences and similarities between residential dining, retail dining and catering.


Learning Objective:
To learn the skills needed to manage different dining service facilities – from catering to residential and retail dining and explore the career options available within college food service facilities. 

Activities/Resources:
1.    Work at different locations for “hands-on” experience
2.    Interview managers to learn the difference between retail, residential and catering
3.    Attend different planning meetings
4.    Attain certification in allergy awareness
5.    Plan a menu for residential dining.

Evaluation/Verification:         
1.    Present a poster or PowerPoint on key concepts to supervisor
2.    Keep and maintain a journal of new skills and understandings

Harvard University of Hospitality and Dining Services (HUHDS)

Rudolf Gautschi - Director for Residential Dining