James Madison University Work Experience
Over the course of my second semester sophomore year, I worked for Aramark in two of JMU's top-ranking dining halls. First was E-hall, where I was able to practice food preparation as well as customer service through weekly station rotations. This exposed me to different techniques with different foods while working with all sorts of individuals. The second half of the semester, I was in Dukes, a very popular location on campus. Due to the popularity, it was always quite busy and fast-paced, which I learned to adapt to quickly. I enjoyed this atmosphere as I was continuously interacting with people.
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Student-planned themed events are a huge part of the Hospitality program at JMU. Over the past five semesters, I have worked, supervised, and managed over a dozen events. This has by far been the most valuable learning experience in the program. Due to the hands on participation, expression of creativity, and necessity of working well as a team, it has been extremely applicable in the work field. From simple tasks of properly setting a table to creating a budget, we have touched on a little bit of everything. I have been able to incorporate all of my skills learned through this experience in every work opportunity I have had since.
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Le Gourmet is the largest fundraising event for the Hart School of Hospitality. I had the opportunity to volunteer this past Fall with roughly 30 other students. We worked alongside Event Directors and Chefs of the Marriot Westfields to smoothly execute this wonderful event. Having the experience of working student-planned themed events gave us all the confidence to ensure the best service possible.
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