Nesha Robertson INT 256 L. Williams Journal During my internship I have had the opportunity to watch and learn from those around me. I was able to learn about different leadership styles and how people reacted to the managers. My internship offered a couple different challenges. The most difficult challenge was learning to work with difficult people. There were many times that I wanted to just give up‚ but I had to learn that no matter where I work I am likely to encounter at least one person
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This internship provides the chance to apply the theories I have learned from my major subjects specifically in psychological testing and administration and guidance and counseling. In line with psychological testing and administration‚ my experience focuses on tagging names to student’s personal data inventory‚ tallying student’s personal data‚ administering and interpreting a psychological test. From these experiences‚ I was able to recognize and understand how a psychological test as an instrument
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Abstract The research study entitled “Comparison between Bachelors Degree in Hospitality Management in Lyceum of the Philippines University-Manila and Diploma in Culinary Arts in Magsaysay Institute for Hospitality and Culinary Arts” prepared by Pinky Arlanza‚ Ian Karlo S. Chavez‚ Ma. Theresa Katrina V.Umengan and Maverick Ann Valleros. Bachelor’s Degree course in Hospitality Management such as BS Hotel and Restaurant Management and Hotel and Restaurant Management major in
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Local Internship Report Submitted by: Maria Terosa Cassian T. Temprosa 31 January 2013 TABLE OF CONTENTS Introduction ……………………………………………………………………………. 3 Overview of the restaurant ……….……………………………………………. 3 Job Description ……………………………………………………………………….. 4 Summary of Daily Activities …………………………………………………… 5 Time Record …………………………………………………………………………… Evaluation Report ………………………………………………………………….. Conclusion Reference Introduction The objective of this report is to highlight the practical
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Taylor’s University School of Hospitality‚ Tourism & Culinary Arts Bachelor’s Degree INTERNSHIP REPORT GUIDELINE BaCHELOR’S DEGREE The present document aims to propose a structure for the redaction of the Internship Report‚ that must be submitted after the completion of the first internship in all the Bachelor’s Degree programme (Hospitality‚ Tourism and Culinary Arts). These guidelines take into consideration the requirements from the jury that will be evaluating the training report submitted
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CONTENTS CHAPTER CONTENTS PAGE NO EXECUTIVE SUMMARY 2 Chapter I 1.1 1.2 INTRODUCTION Industry Profile Company Profile 3 4 5 Chapter II 2.1 2.2 2.3 2.4 STRUCTURE OF THE ORGANISATION Organizational Structure Organizational Chart Organizational Outlook Duties and Responsibilities of Dept. Heads 11 12 12 13 13 Chapter III 3.1 3.2 3.3 3.4 3.5 3.6
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Case Study On HSBC Profits rise for 2013 by Cost Cutting Submitted by: Aupo Shamuel D Costa ID: 2013110004055 Program: MBA (1 year) Batch: 15 th Sec: B Sub: Investment Theory Course Code: Fin 6161 Submitted to: MD. Khairul Alom Lecturer of School of Business Southeast University of Bangladesh Q. 1 Why HSBC cope with cost cutting strategy? Answer: HSBC (Hong Kong and Shanghai Bank Corporation) reported 9 % rise in profit for last year‚ boosted by cost cuts
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my dream; my mother always encouraged me to do my best in life‚ and as a result I was the first person in my family of six to graduate from high school. I can recall her saying how proud she was on the first day I headed off to culinary arts school. Why culinary arts? During my senior year I applied for several nursing programs‚ I was accepted at Essex County Community College and put on the waiting list at the University of Medicine & Dentistry of New Jersey. Shortly thereafter I found out
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Internship Report Internship May – July 2010 Internship Providing Organization: Centre for International Cooperation‚ VU University Amsterdam Supervisors: Anna Bon and Wendelien Tuyp Nienke Akkermans S1575619 Email: Nienke.Akkermans@gmail.com Master International Relations / International Organizations Faculty of Arts‚ University ofGroningen‚ the Netherlands Contents 1. Introduction 2 2
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effort should be made to promote any dishes that are unique to the area for tourists to enjoy at least trying the local cuisine. Wider consumption of local cuisine helps to grow national economic since it’s optimally utilizing local produces. The culinary journey will gave visitors an insight into the lifestyle‚ culture and tradition of people.Pizam has identified the impacts related between the characteristics of modern society and the characteristics of the tourism industry on the work environment
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