Elizabeth Hendricks July 29, 2013 PRT 3800-078 Goals and Objectives Goal: Learning organizational staff hierarchy

& what each position entails Work with my supervisor and also with other supervisors in other departments for at least ten minutes. (One supervisor per week, ten weeks, 6 supervisors) Have a discussion with each head of Utah Food Services when I work with them (one a week) on how they came to their position and what their positions entail.

Goal: Learn management techniques and skills Work one on one with my supervisor at least a half hour per every shift and ask her questions from my observances on management calls. Observe in my daily duties different department heads and their management techniques Be put in situations as banquet captain, at least three times, where I implement what I learn and then follow-up with my supervisor on pros and cons of my skills used.

Goal: Understand and learn the catering business Be assigned catering contracts each shift where I assist the banquet captain or followthrough till the end Watch an assignment from beginning to end, from the sales pitch, the contract creation, how employees are scheduled for event, and the event day of at least once this summer.