Auburn University, Senior in Hospitality
EDUCATIONAL EXPERIENCE
Explore My Work at Auburn
Since beginning my journey in Hospitality Management, my studies have helped focus my interests and passions into many memorable assignments with impactful lessons and experiences. In my courses I learned the specifics of marketing, business analytics, event management, and much more. I am incredibly grateful to have had the opportunity to learn about a profession that I am so enthusiastic about and am proud to present some examples of my work.
WORK SAMPLES
INTRO. TO HOSPITALITY MANAGEMENT
This paper gives a brief overview of the functions performed by each department within The Hotel at Auburn University, as well as the responsibilities of the managers of these departments. This was the first course I took in the hospitality program; taught by Hanz van der Reijden, this was the course that inspired me to officially change majors.
BEVERAGE APPRECIATION & PRACTICUM
A Summer of Fun! A Hands-on Approach
After transferring into hospitality, I enrolled in the Hotel Practicum and Beverage Appreciation courses for the following summer. The Hotel Practicum taught me several tangible and applicable lessons about the daily procedures of a large-scale hotel. Beverage Appreciation was taught by Dr. Martin O'Neill, departmental head of Nutrition, Dietetics, & Hospitality Management. This valuable course was transparent and informative about the impact that wine, coffee, and beer have on the hospitality industry, and the nuances of these iconic beverages.
HOSPITALITY MARKETING
Group Project: Re-Branding Piccolo; Presentation & Written Report
This assignment was a semester long team project that required my team to critically assess the current marketing strategy presented by Piccolo, and then assess its weaknesses and strengths. At the end of the semester we presented a new marketing strategy with a detailed explanation and description that we believed from our studies would improve their marketing as well as their overall performance.
SENIOR LECTURE SERIES: LEADERSHIP
This semester, I have had the benefit and extreme pleasure of attending multiple lectures presented by inspirational leaders from the hospitality industry. I have enjoyed this class for its experiential grasp on reality and insight into the lifestyles associated with these professionals. With a strong focus on effective leadership styles and practices, this course continually adds to my perception of what qualities make an effective leader.
Food Production in Hospitality - Fall 2018
In the course Food Production in Hospitality, I was given insights into the many procedures and behind-the-scenes inner workings involved with planning and hosting a professional event or banquet. Throughout the semester, we learned the skills required to properly function within the confines of a large scale kitchen (Ariccia at AUHCC). In doing so, we used the help and resources provided by the ServSafe National Restaurant Association. For the final assessment, students were split into two groups and for two nights, one group would present their final meal while the other group acted as their servers and waiters.
