Catherine Despojado Food Operations uSHINE Fall 2015
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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
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