Kacmar, and Carl Borchgrevink (2007) present an analysis of restaurant management. The writer contends a number of points aptly apply to the culinary school. "Standards for service are an important part of an organization's mission because they provide the foundation on which services are produced, delivered, and evaluated." Susskind, Kacmar, and Carl Borchgrevink (2007) stress. In addition, managerial philosophies, as well as the values of an organization's internal business practices impact the actions, attitudes, well being and performance of service employees and/or students/staff members.
Intern Responsibilities
Responsibilities this writer fulfils during the intern tenure include, but may not be limited to the following:
Accepting and filling teachers' requisitions for their cooking classes;
Ensuring the store room remains organized;
Breaking down and portioning materials purchased in bulk into more manageable, smaller portions so products/ingredients will be sufficient for each class.
Monitoring quality of products purchased to ensure they are first quality; refusing to accept inferior products.
Addressing questions or concerns students present regarding particular items.
Adhering to school requirements stipulating cleanliness and sanitation.
The Intern's (the Writer's) Purpose
In "How to make an internship work for you," Amy Lindgren (2003) describes an internship as a combination of volunteer work and apprenticeships. As in volunteer work, Lindgen notes, an intern does not receive a salary and his/her commitment is usually short-term. Similar to an apprentice, the intern obtains a structured work experience, along with goals for skill development. The purpose of the writer of this paper, as an intern in a culinary school, congruent with points Lindgren (2003) recounts, is to obtain work experience and develop skills in the culinary field.
The Intern's (the Writer's) Business Along with learning culinary skills, the writer's business aims will be to utilize the time invested in the intern program to confirm exactly what career path to pursue upon graduation. This internship time will help the writer insight into what a full time career in the culinary field may involve and require.
The Intern's (the Writer's) Principles/Values
Mathis Schulte, Cheri Ostroff, and Angelo Kinicki,. (2006) relate consideration regarding attitudes and behaviors in "Organizational climate systems and psychological climate perceptions: a cross-level study of climate-satisfaction relationships." "Employee attitudes and behaviours may not only be influenced by one's personal perceptions of the work environment...
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