Karley

ConstantineauCAREER PORTFOLIO

TABLE OF CONTENTS

TABLE OF CONTENTS

Mission Statement ______________________________________________________ 3

Elevator Speech ________________________________________________________ 4

Course Descriptions ___________________________________________________ 5-7

Transcript ____________________________________________________________ 8

Resume _______________________________________________________________ 9

Certifications ________________________________________________________ 10

Recommendations ___________________________________________________ 11-12

References ___________________________________________________________ 13

Accomplishments _____________________________________________________ 14

Volunteer Experience __________________________________________________ 15

Goals _______________________________________________________________ 16

Work/School Samples ________________________________________________ 17-24

Skills ________________________________________________________________ 25

Personallity Assesment _________________________________________________ 26

Statement of Originallity _______________________________________________ 27

In my l ife I str ive to be the best person I can be. I appreciate and

respect my parents, but sti l l remain independent. I tr y to be a good

role model for my younger sister by being a di l igent student. My

hardworking personality shows in the work that I do, and the

dedication to myself to stay away from things that my hinder my

abil it ies to reach my goals. I am thankful for al l the people in my

l ife who have guided me along my journey.

PERSONAL MISSION STATEMENT

I am a hospitality student in my junior year at Nor thwood University. I have three years of experience in this industry including…restaurant, club and hotel involvement. I am currently employed at the NADA hotel and conference center, as well as being a manager for the food service at our yearly auto show, and the Registration chair for the 40th annual Staf ford Dinner.

As much as I truly enjoy using my customer service ski l ls working at the NADA hotel , my biggest accomplishment would be while I was working at The Old Club a yacht club this past summer. I t was a Saturday night formal dinner with 180 members attending and a very understaf fed service team. I can proudly say the 6 of use served the entire dining room a fine dining meal including wine service without a problem. It took a lot of hard work , teamwork, and communication to pul l this night of f the way we did.

This made me real ize that for my next career I would l ike to be able to plan the event from beginning to end, Being an event planner would al low me the abi l ity to use my strengths in customer service, organization, and leadership ski l ls as well as insure me the continued excitement and satisfaction of putt ing together and help running big events.

ELEVATOR SPEECH

My Plan of Study

Upon completion of my four year program at Northwood University I wil l be graduating with my Business Administration Degree with a focus in Hospitality. Being a Hospitality major it is important for me to focus on specific classes that can fur ther me in my career goals working in the Hospitality field. Below is a l ist of my hospitality classes and descriptions of each.

Related Courses

Hotel and Resort Management

This course provides you with basic concepts and understandings of the hospitality industry. It is a great foot in the door class to get you open to how many job possibil ities and career paths you could take by going into this program. In this class we studies everything from hotels, restaurants, clubs, and casino resorts, island resorts, amusement parks, zoos etc. al lowing us to receive a vast amount of information about this industry.

COURSE DESCRIPTIONS

Food and Beverage Management

This class went much fur ther in depth about the restaurant and catering aspects of the food and beverage side of hospital ity. We had to open a restaurant from the ground up and pitch it to a board to get funding for our business. This included everything from the kitchen sink to the yel low l ines painted in the parking lot. It was a great way to show us hands on ski l ls about much work, t ime, and money would be needed to go into opening up your own restaurant.

Food and Beverage Management Lab

Hands on experience!! ! This is the best way to describe the food and beverage lab. We spent al l of our t ime back in the kitchen actually preparing dif ferent foods and meals for our classmates and members of our teaching staf f to taste and judge us on. Our chief does a great job of having a hand of f approach in order to let us learn by experience but is always there to give a helping hand and insure al l safety procedures are being fol lowed. This is a great way for people to get a star t in the kitchen cooking on a much bigger scale then you would at home. Also exploring with dif ferent foods and ingredients they may have never heard of before.

Sanitation

This course introduced food and alcohol sanitation and safety in the hospital ity industry. We learned how to properly handle food from the minute it is of f the food truck al l the way to when it is on the customer’s plate. Including how to hold and store items to insure proper t ime and temperature control . Also learning what is a food borne i l lness, the dif ferent ways to prevent food borne i l lnesses, and the proper procedures in case you come in contact with one. The final par t of this class taught us how to serve and handle alcohol, how to identify an underage individual, as well as deal with guest who may have become too intoxicated.

Facilit ies Engineering

This course introduced the basics of the maintenance and facil ities

that go into a hotel. We were taught all of the safety procedures for

an employee at a hotel as well as a guest, and simple maintenance

repairs that all managers should know. Such as how to change a

l ight bulb, reset hotel key locks, manage the fire alarms and

superset systems, where the water and electricity rooms are and

important codes for machinery. We also received the opportunity to

take a trip to a local hotel called The H Hotel to see what goes on

behind the scene to keep that place running day in and day out. We

were able to visit the Loons baseball stadium and go into all of the

control panel rooms as well as in the basement and looked at the

structure of the whole building.

Hospitality Management

This course focuses mainly on the operations of the Front Desk in a

hotel or other lodging facil ities. We are stressed the importance of

the front desk staff and what it takes to keep a guest happy from

the reservation stage all the way through their departure. How

important communication is through all departments of a hotel to

insure that a guest stay is as fluent as possible and to prevent any

problems.

TRANSCRIPT

Ms. Karley L. Constantineau 6175 E M71

Corunna MI 48817-9513 COURSE Course Title CRD GRD GRDPT COURSE Course Title CRD GRD GRDPT

FALL 2012-2013 FDN1100 FIRST YEAR SEMINAR I 1.00 A 4.00 FALL 2014-2015 ENG1150 ENGLISH COMPOSITION I 3.00 A 12.00

FDN3100 CAREER DEVELOPMENT CIP ..... ECN2210 PRINCIPLES OF MICROECONOMICS 3.00 B+ 9.90 HRM3050 HOSPITALITY OPERATIONS MGT CIP ..... MTH1150 COLLEGE ALGEBRA 3.00 A 12.00 LAW3000 BUSINESS LAW I CIP .....

ESM1010 INTRO TO SPORT & ENTERTAINMENT 3.00 A 12.00 ENG3850 GLOBAL STORIES CIP ..... MGT2300 PRINCIPLES OF MANAGEMENT 3.00 A 12.00 NSC4060 SCIENCE AND TECHNOLOGY CIP ..... Term GPA 3.869 Credit 16.00

FIN3010 FINANCIAL MANAGEMENT CIP ..... Cum GPA 3.869 Credit 16.00 Term GPA 0.000 Credit 0.00 Cum GPA 3.777 Credit 66.00

SPRING 2012-2013 ESM1030 PUB REL & COMM IN SPORT & ENT 3.00 B- 8.10 SPRING 2014-2015 MIS1050 BASIC COMPUTER APPLICATIONS 3.00 A 12.00

HRM3100 RESORT AND CLUB MANAGEMENT FTR ..... ENG1200 ENGLISH COMPOSITION II 3.00 B+ 9.90 MGT4300 MGT OF INFO TECHNOLOGIES FTR ..... ECN2220 PRINCIPLES OF MACROECONOMICS 3.00 A 12.00 MIS3100 GRAPHICS AND WEB DESIGN FTR .....

MKT2080 PRINCIPLES OF MARKETING 3.00 A 12.00 PSC2010 INTRODUCTION TO AMERICAN GOV'T FTR ..... FDN1200 FRESHMAN SEMINAR II 1.00 A 4.00 SOC3500 CULTURAL ANTHROPOLOGY FTR ..... Term GPA 3.625 Credit 16.00

SPC2050 SPEECH COMMUNICATION FTR ..... Cum GPA 3.747 Credit 32.00 Term GPA 0.000 Credit 0.00 Cum GPA 3.777 Credit 66.00

FALL 2013-2014 ACC2410 FUND OF FINANCIAL ACCOUNTING 3.00 A 12.00 Cum Honor Points 249.3 HIS2100 FDNS MODERN WORLD I 3.00 A- 11.10 Cum Credits Attempted 66.00

HRM1010 INTRO TO HOTEL/RESTAURANT MGT 3.00 A- 11.10 MTH2310 STATISTICS I 3.00 A 12.00 HRM2050 FOOD AND BEVERAGE MGT 3.00 A- 11.10 HRM2050L FOOD AND BEVERAGE MGT LAB

ServSafe Certified

ServSafe Alcohol

PCI Certified

CERTIFICATIONS

RECOMMENDATION

Chris Fierke 9535 Copas Rd. Lennon, MI 48449 (989) 413-3888

To whom it may concern,

Being a friend of her mother, I have known Karley Constantineau for most of her life. She has always been a bright, wonderful person. It has been a pleasure to see her grow up into a responsible adult. In high school, she always excelled and was named homecoming queen by her classmates. In college, she has managed to maintain working and school. She has a continued eagerness to learn no matter what situation she is placed in which will take her far in her future career choices.

Karley is very experience and well-rounded in the hospitality industry and has a knack to work with all kinds of people. She has been involved with many hospitality groups throughout school, as well as being on the executive board for the 40th annual Stafford Dinner. Due to all of these experiences she is able to work in many kinds of working environments, as well as striving under pressure.

Overall, Karley is a very responsible woman who can do anything she sets her mind too. With her relentless motivation I highly recommend her for the position that you have available. Her positive attitude will take her far in your company, as well as her personable skills making her a very easy person to get along and work with.

Best Regards,

Chris Fierke

Z January 13, 2014 To Whom It May Concern: We have had the pleasure of knowing Karley Constantineau for the past thirteen years as not only our babysitter, but as a part of our family. We have found Karley to be an outstanding student, athlete and all-around kind person. She has become part of our family. Karley is a positive role model. Our kids look up to her and try harder because of her. She is a tremendous individual and is successful in everything she pursues. We feel confident she will continue to succeed in her studies. Karley is a dedicated student and has consistently demonstrated a strong work ethic and the ability to juggle school, sports and work successfully. If you have any questions regarding Karley, please contact us. Sincerely, Robert and Rose Zachar 5555 S. State Road Durand, MI 48429 rzachar@corunna.k12.mi.us

REFERENCES

Professional:

Karla Spaeth

Facilities & Events Coordinator

4000 Whiting Dr.

Midland MI 48640

(989) 837-4264

speath@northwood.edu

Ann Wilber

Dining Room Manager

9900 S. Channel Dr.

Harsens Island MI 48028

1(810)-794-2224

Christopher Wakeman

Midland MI 48640

(419) 283-0465

wakmanc@northwood.edu

Personnel:

Robert Zachar

5555 S. State St.

Durand MI 48429

(989) 721-1247

rzachar@corunna.k12.mi.us

Jennifer Chapman

6530 E. M-71

Corunna MI 48817

(989) 288-6612

jjjchappy@aol.com

Receiving the position on the 40 th annual Stafford Dinner

board as the Registration Chair.

Being selected to be a Food Manager for the 2014 annual

Auto Show

Holding a cumulative GPA of 3.77 throughout my collage

career.

Receiving an internship opportunity at The Old Club summer

of 2014.

ACCOMPLISHMENTS

Michigan Blood Drives/Donations

Auto Show food team crewmember

Auto Show food Manager

Northwood University Style Show

St. Mary’s of Michigan Human Resources Volunteer

Rake a Dif ference-rake leaves for people in the community,

Trick or Treating at Northwood University

Student Advisor for recruiting event.

VOLUNTEER EXPERIENCE

GOALS

1 Year Goal:

In one year I would like to be finishing

up my college career at Northwood

University and be graduating with my

Bachelor’s degree in Business

Administration Management, as well as

getting an entry level job out in the

hospitality industry to gain more

knowledge and experience.

2 Year Goal:

In two years I would like to be hopefully

finding my place in a company and

working on gaining more experience to

hopefully soon start to move my way up

the career ladder. At this time I would also

like to be getting my student loan

payments under control and ideal paid off

as soon as possible.

5 Year Goal:

In five years I see myself being in a

management positon in a well-

established company continuing to

work and strive for bigger goals.

WORK SAMPLES

Teresa Sullivan

Marquee Request

x-74227

Yellow Copy

NU Event

Maint. Request

Griswold Upper Lobby

Emerging Leaders Mock Awards

ACTIVITY: Snacks

DATE: Monday, April 8, 2013

TIME: 7:00pm-9:00PM

COUNT: 100

Set Up:

Need plastic ware, paper plates & napkins

Please place the food on existing tables.

Please make sure there is a table on the stage for awards,

the podium can stay and there will be a PowerPoint

Menu: Charge TBD

Bulk Chex Mix

Assorted Cookies

Ice Water

Punch

This project samples are taken form a project I was assigned

in my Food and Beverage class where myself and three other

students had to design a restaurant from the ground up.

We decided to design an family dining restaurant in The East

End of Midland Michigan located right next to Dow Diamond.

We chose to name it…The Dugout!

I have included examples of the introduction of the

restaurant, demographics collected from that area, the blue

print and layout of the restaurant, and the inside of the menu

and kids menu.

PROJECT SAMPLES

Introduction:

The Dugout is a family restaurant located on the East side of downtown Midland

Michigan across for the Dow Diamond. We are a casual dining family restaurant, including a

host that will great you at the door and seat you at the proper table where a wait staff will meet

you for your meal services. Our menu includes a variety of healthy food options for all types.

This can be comparable to an Applebee’s menu, with a food choice to fit everyone’s needs in one

spot. The hours of operation will be Monday-Thursday 11am-10pm, Friday-Saturday 11am-

11pm and Sunday 10am-9pm. The Dugout is co-owned between Krysta Wiess, Kassie Laponsie,

Kevin Stolzenfeld, and Karley Constantineau. Together we make all of our decisions regarding

the restaurants, and discuss anything we think needs to be different. Some might not agree with

our choice to have four owners because we might but heads when it comes to making decisions.

This is not the case at all, after all four minds are better than one. We created The Dugout as

restaurant that parents can bring their kids to without the worry of people drinking two tables

away. There are plenty of “sports bars” in down town Midland so we wanted to create a children

friendly atmosphere. The location is ideal for families who are looking for a nice moderately

priced place to bring their family, anyone looking for a nice meal after a Loons game, or just a

great night out with family and friends.

215 State St 1

Mile Radius

215 State St 3

mile radius

215 State St 5

mile Radius

2013 Etimated Population 4,475 32,247 50,737

2018 Projected Population 4,469 32,452 51,433

2010 Census Population 4,469 32,047 50,163

2000 Census Population 4,964 33,033 49,935

Growth 2010-2013 12% 62% 114%

Growth 2013-2018 -12% 64% 137%

2013 Estimated Median Age 36.29 39.28 38.99

2013 Estimated Average Age 39.50 40.02 39.53

2013 Estimated Housholds 2,161 13,688 21,083

2018 Estimated Households 2,188 13,942 21,587

2010 Census Households 2,130 13,455 20,657

200 Census Households 2,265 13,343 19,750

Growth 2010-2013 144% 173% 206%

Growth 2013-2018 128% 183% 239%

2013 Estimated Average Household size 2.08 2.29 2.36

2013 Est. Median Household Income 37,023$ 48,789$ 50,086$

2018 Prj. Median Household Income 37,955$ 50,489$ 52,067$

2000 Cen. Median Household Income 30,237$ 47,694$ 49,413$

2013 Est. Average Household Income 53,559$ 73,520$ 77,022$

2013 Estimated Per Capita Income 25,863$ 31,207$ 32,006$

2013 Estimated Houseing Units 2,338 14,522 22,301

2013 Estimated Occupied Units 2,161 13,688 21,083

2013 Estimated Vacant Units 177 834 1,218

2013 Est. Owner Occupied Units 1,229 9,631 14,974

2013 Est. Renter Occupied Units 931 4,057 6,109

2013 Est. Median Housing Value 95,823$ 127,916$ 134,794$

2013 Est. Average Housing Value 126,953$ 154,357$ 166,362$

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Demographic Report

Here is the blueprint of the first floor of the

East-End where the restaurants will be

found. The section with the red outline will

be where The Dugout is located. We chose

this spot because we saw it as the best fit for

the medium to large sized restaurant that we

are looking to have and one of the outer

sections on this floor to make an easy access

for our customers.

Building Floor Plan

Very Organized

Excellent time management

Leadership

Personably skills

Computer skills-Word, Excel, Publisher, Excel, Access, RezOvation GT

Professional communicating skills-telephone, email, face to face

Pronounced Public Speaker

Varity of Hospitality knowledge and Experience

Self-Disciplined

Hard Worker

Dependable

SKILLS

PERSONALITY ASSESSMENT

All of the documents found in this portfolio have been written

and prepared by Karley Constantineau or in a group setting.

Permission has been granted for me to use data that I had

collected and designed in a work setting. Permission has been

granted for me to use these documents as a display of my

talents.

None of this information is to be used or copied without prior

written approval from myself.

STATEMENT OF ORIGINALITY