1.

LaKeyta Veasey and Tropical Smoothie Café

2. veaseyl@ferris.edu and Kathleen Marheine
3. 85 hours
4. Crew member
5. I had new training for closing the café
6. Yes, I have, what I learned from guest service and food and beverage OPS MGMT
7. Financial accounting based on know the profits and revenues sales
8. The prep list is very important to make sure produce isn’t wasted and not frozen when
it’s time for use. And the smoothie line is very important with making sure that you put
the correct amount of quantity for each smoothie that’s listed