ushine final presentation2

Catherine DespojadoFood Operations

uSHINE Fall 2015

California State University, Northridge (CSUN)

Major: Communication StudiesExpected Graduation: Spring 2017

Home Department: FinanceRole: Casual Lead for Central VaultManager: Jason Massiatt

Internship Department: Food OperationsManager of Shared Services: Stacy SoArea Manager: Philip Valdez

Introduction

Project BackgroundFocus: To partner with operators

and help create innovations.

Drive operational excellence

Promote consistency.

Goal: Build a strong

foundation throughout the Food Team for exponential future growth.

Venue Schematic Checklist

Ensures the

productivity of the business.

Venue Position Plotting

Project ApproachAnalyz

e

Review

Complete

Implement

Verify

Steps: Look in depth of information.

Meeting & walked through of venue.

Finished project.Applied to venue.

Follow up to ensure its usage.

Project Approach

Researched

Interviewed

Photography

Gathered details. Venue Maps Labor Hours

Partnered w/managers Toured Venues Understandin

g the behind the scenes.

Took pictures of key areas.

ProjectVenue Schematic Checklist

Example: Plaza Grill

Schematic Checklist Checklist

Venue divided into sections.

3 no’s = notify management.

Schematic Checklist

Venue Map: Walking

path for leads.

Red Circles w/numbers

Employee reference photos

ProjectVenue Position Plotting Worked on the 2016 Labor Schedule.

Position PlottingDependenc

eHours of

OperationAwarenessAttendance

Level

DetermineNumber of Employees

Position Plotting

Venue Map Identify key

locations for employees.

Colored Categories FOH- front of

house BOH- back of

house Table of Content

Easy reference

Outcomes & PurposeVenue Schematic

Checklist• Implemented to 2 food venues.

• French Street Bistro & Plaza Grill

• Ensures productivity success by:• Knowledge of stock supplies• Organization and Cleanliness

• Preventing problems.

Venue Position Plotting• Implemented towards ALL food

venues for next year, 2016.• Creates consistency:• Provides necessary

scheduling.• Helps structure employees.

Key Internship Learnings

Learning from the Food Dept.• Realization of behind the scenes.• Understanding projects’ benefits.

• Provide tools to maximize efficiency.

Computer Skills• Enhancing my skills in Microsoft Office

Communication Class

CultureDiverse

Community

Critical Thinking Creativity

Thank youQ & A