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Tuesday, December 6, 2011
Social media and your career
Is social media used by employers to screen candiates? You bet it is! A recent survey suggests that ninety-one percent of employers use social media to screen candidates. Seventy-six percent use Facebook while nearly half also utilize LinkedIn and Twitter during the process. Employers use these sites to confirm what is presented to them in the application/interview process. A startling sixty-nine percent have rejected a candidate's application due to what they found on social media. On the positive side, an equal amount (sixty-eight percent) have used social media to hire a candidate. What's the message for job seekers? Clean up unflattering posts/pictures and be sure what you have posted on various social media sites conforms to what is stated in your resume, vitae, and/or job application.
Friday, October 21, 2011
Food Day @JWU
Mix one part farmers market, one part Rhode Island Locavores and Chef's, a large group of culinary students and a dash of folk music and you have Food Day!
To read the complete story go to: http://dstuchel.blogspot.com/2011/10/food-day-2011.html
Wednesday, October 19, 2011
Vegas restaurant proud of 'heart attack' menu
The Video: http://www.fox5vegas.com/story/15661805/heart-attack-grill-set-to-open-in-vegas?autoStart=true&topVideoCatNo=default&clipId=6337368
LAS VEGAS (FOX5) -
A controversial restaurant is coming to the Fremont Street Experience in downtown Las Vegas. The Heart Attack Grill is set to open Wednesday and offer a bold diagnosis.
"Sin City needs The Heart Attack Grill," said Dr. Jon, the restaurant's proprietor. Although he is not recognized by the American Medical Association, Dr. Jon is keen on offering diagnoses through his costumed surgeons who cook the food and scantily-clad nurses who serve the food.
The restaurant is located at the corner of Fremont Street and Las Vegas Boulevard, with a giant neon sign atop the entrance that reads "Over 350 Lbs Eat Free."
From the moment you walk through the door, the burger joint has a clinical feel. Diners are required to wear hospital gowns, while the nurses wear stethoscopes and check your pulse before you dive into your meal.
"I make sure all patients are happy, content, well-fed," said nurse Stephanie Williams.
The Fremont Street location is the third for The Heart Attack Grill. The original restaurant in Arizona recently closed to make way for the Las Vegas venture. Another operation runs in Dallas, TX.
"There needs to be a medical clinic that reaches into the real person - the real person who wants to eat a greasy hamburger and enjoy it," Dr. Jon said.
Items on the menu include: "Bypass Burgers" which vary in size of one to four patties (single bypass-quadruple bypass). The burgers contain generous portions of cheese, tomatoes, onions, bacon and lard-covered buns. The "Flatliner Fries" are also cooked in lard, and a "Butterfat Milkshake" awaits those looking for an indulgent beverage.
While the Quadruple Bypass burger is reported to check-in at 8,000 calories, the staff admits the exact count is unknown.
"Whether it's a million calories or one calorie… we're not going to count. We're not going to care," Dr. Jon said.
One of the perks is that if you weigh over 350 pounds, you eat for free.
"If you're over 350 pounds, you got health issues. You need to go to the doctor," said one woman passing by the new establishment Monday.
When asked if he feels guilty for providing such unhealthy foods, Dr. Jon said, "I deliver to people on a day to day basis exactly what they want… A few extra calories, and a few extra pounds, but a lot of extra fun."
"Vegas is a very interesting and kooky place," Williams said. "It's the perfect place for us in general."
There are still job openings at The Heart Attack Grill, including a spokesmodel. The original spokesman for the Arizona restaurant, Blair River, died of pneumonia at the age of 29 in March 2011. He reportedly weighed 575 pounds.
<script type='text/javascript' src='http://www.fox5vegas.com/global/video/videoplayer.js?rnd=535734;hostDomain=www.fox5vegas.com;playerWidth=630;playerHeight=355;isShowIcon=true;clipId=6337368;flvUri=;partnerclipid=;adTag=Video%2520Player;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript;controlsType=overlay'></script>
Thursday, October 13, 2011
To call or not to call.
Do you live and die by your Smart Phone? If you own a Blackberry like me, you may have been affected by the world wide outage that started to occur on Monday. Take a look at the video and the article and give me your thoughts on how we rely on daily technology and how we feel when it doesn't work.
Pay particular attention to the comments about Blackberry vs. Droid and Iphone.
Pay particular attention to the comments about Blackberry vs. Droid and Iphone.
Friday, September 30, 2011
The Coffee Addiction
I recently saw this documentary titled "The Coffee Addiction" on CNBC. Since it plays such a large part of our lives, and coffee houses are one of the largest growing in the hospitality industry, please read the article, the Program Highlights, the videos and give some feedback to what you have read on the "coffee" topic.
Regards,
Professor Blum
Regards,
Professor Blum
Monday, September 19, 2011
Internships
There are two junior-level internships that are particularly important- Marriott and Union Square Hospitality.
Union Square will be interviewing for their summer 2012 FOH internship on Oct 13. I know students arent thinking of next summer so could you please help them understand that this is a very competitive internship with a tight deadline. They will be competing with students across the country but if they get this internship they will have a chance to not only earn credit but have a paid experience at one the USHG restaurants such as Union Square Cafe, Shake Shack etc. They are given real projects by the Restaurant GM. Past intern projects have included writing service manuals, revenue management analysis, inventory management, and writing menu reference guides. They will have several group lunches during the internships- Danny Meyer typically attends one of the lunches. They will also attend management classes on how to run a profitable restaurant. We'd love to get 10 of our top FSM students to interview on Oct 13. Could you please direct good candidates to Ashley?
Marriott International will also be interviewing for internships on Oct 13 and 14. This could be for Winter or Spring internships within culinary and FOH. Marriott is especially interested in culinary-it's a good option for students as they could have excellent career progression opportunities in the kitchen or move into the FOH leadership eventually. Internships are typically at properties in Boston, New York, DC as well as the West coast and Southern part of the country. RI Marriotts are not an option as they arent managed by corporate. Interning with Marriott, in their junior year, will help candidates compete for the Management Development Program in their senior year. Marriott recruiters have told me that if they dont see two internships on a resume, a student is already behind the game! Please direct internship candidates to Sarah. If you have any senior level MDP candidates (again kitchen and FOH) please direct them to Carly. Last year Marriott got more candidates from Penn State and Virginia Tech... ouch!
For both internship interviews, students need to apply by Oct 3 on https://link.jwu.edu. Click on Careers and then On Campus Interviews.
Union Square will be interviewing for their summer 2012 FOH internship on Oct 13. I know students arent thinking of next summer so could you please help them understand that this is a very competitive internship with a tight deadline. They will be competing with students across the country but if they get this internship they will have a chance to not only earn credit but have a paid experience at one the USHG restaurants such as Union Square Cafe, Shake Shack etc. They are given real projects by the Restaurant GM. Past intern projects have included writing service manuals, revenue management analysis, inventory management, and writing menu reference guides. They will have several group lunches during the internships- Danny Meyer typically attends one of the lunches. They will also attend management classes on how to run a profitable restaurant. We'd love to get 10 of our top FSM students to interview on Oct 13. Could you please direct good candidates to Ashley?
Marriott International will also be interviewing for internships on Oct 13 and 14. This could be for Winter or Spring internships within culinary and FOH. Marriott is especially interested in culinary-it's a good option for students as they could have excellent career progression opportunities in the kitchen or move into the FOH leadership eventually. Internships are typically at properties in Boston, New York, DC as well as the West coast and Southern part of the country. RI Marriotts are not an option as they arent managed by corporate. Interning with Marriott, in their junior year, will help candidates compete for the Management Development Program in their senior year. Marriott recruiters have told me that if they dont see two internships on a resume, a student is already behind the game! Please direct internship candidates to Sarah. If you have any senior level MDP candidates (again kitchen and FOH) please direct them to Carly. Last year Marriott got more candidates from Penn State and Virginia Tech... ouch!
For both internship interviews, students need to apply by Oct 3 on https://link.jwu.edu. Click on Careers and then On Campus Interviews.
Job Opportunities
Starwood Hotels & Resorts, Management Trainee (application deadline: October 3rd!)
Starwood offers a Management Training program for graduates that exposes them to the places, people and practices that will help set the foundation for success throughout their careers. The training program combines practical experience with professional development, mentoring, and a rotation through operations and support departments. The length of training varies from 6 to 18 months depending on discipline. At the completion of the training, each participant is placed into an assistant manager, manager or comparable position at the same hotel where they trained.
Locations/Departments
Trainees concentrate in a choice of rooms, food and beverage, culinary, human resources, finance, revenue management and convention services/sales and are placed at one of our North America hotels. Management Training opportunities are available at select properties and every effort will be made to match a candidate's geographic and department preferences. Candidates are strongly encouraged to be flexible about their geographic and department preferences to increase their likelihood of placement.
Qualifications
Students graduating in the Fall 2011 from a four-year undergraduate hotel management program who have demonstrated a high level of commitment to the hospitality industry through their academic performance, practical experience, and internships are encouraged to apply. Prior experience working in a hotel is required and preference is given to students who have previously completed a successful Starwood externship or internship. Minimum GPA: 3.0. These opportunities are limited to current undergraduates attending school with work authorization in the location of the position (U.S. or Canada).
Compensation
Total compensation is very competitive and includes relocation support. Starwood offers a comprehensive benefits package to its associates including the best guest room discount program in the industry.
Starwood Hotels & Resorts, Winter/Spring Externship* (application deadline: October 3rd!)
Starwood introduced short-term externships as an innovative way to connect with and mentor students during their breaks from school. We are pleased to provide students with externship opportunities during either their Winter Break or 2012 Spring Break. Externs are immersed in the operation of a hotel department and are introduced to the culture of Starwood and one of its brands. Externs are given project experience, the opportunity to expand their professional network and exposure to a concentration area which will aid in their career planning for later internships and placement after graduation.
*If you are interested in Starwood's externship, this is a program that is not available for you to gain academic credit. However, it is a great way to spend your breaks from school to gain experience. If you are interested in applying for this externship, please apply to the Manager in Training Program, listed above.
Compass Group, Manager In Training Program (application deadline: October 5th!)
Salaried Manager in Training Program - Chartwells and Morrison
A unique opportunity for ENTRY LEVEL College graduates to enter into our Salaried Management Training Program. This is a top-level program in which you will go through 3 phases of intense training that will prepare you for "Careers for Life." Learner-based, learner-paced: At Compass we realize that each individual has their own learning style and pace. A typical timeline for completion of the program can be one year to 18 months.
Necessary Ingredients:
• Open to recent hospitality/culinary graduates
• MUST be willing to relocate anywhere within assigned region after completion of training
• Bachelor's degree in foodservice/hospitality-related field preferred
• Minimum 1 year foodservice experience and/or related internship
• Computer competency in all MS Office Applications
• Career minded
• Team Player
Union Square Hospitality Group, Summer Internship Program (application deadline: September 30th!)
At USHG we offer a competitive front of house intern program for students looking to learn more about front of house operations and the restaurant business.
What you can expect:
Interns will spend their summer working an extended period of time in one or more positions through the front of house. This is not a standard rotational, where each intern spends a finite period of time in each position of the restaurant. Rather, interns spend an extended period of time in a few positions; i.e. host, reservationist, giving them the opportunity to really learn how to do those jobs, and gain a sense of empathy for their co-workers in these roles. We steer clear of the standard rotational internship so that interns will not leave as "jacks of all trades and masters of none."
We take our internships very seriously, as they are the first impressions we can make on you: the future leaders of our industry. We hope you will have interest in our program, and invite you to ask any questions you may have. We hope this internship will excite you to apply for a full time position with USHG upon completion of schooling.
____________________________________________________________________________________________________________________________________________________
TO APPLY:
• FIRST: Make sure you have a revised, up-to-date resume that showcases your experience and skills. If you need help revising it, call our office to make an appointment with a career advisor (598-1070), or walk-in anytime during business hours and a career advisor will be available to help you.
•Once you have a revised resume, click on the 'Career' tab of JWU Link.
•On the left-hand side, click on 'Upcoming Career Events' link under Career Events section. This will bring you to the home page of the Experience website.
•Click on the 'Providence On-Campus Recruiting' link listed under One-Click Searches.
•Scroll down to the opportunity you want to apply for and then follow the directions listed.
•You will be contacted by either EE&CS or the employer if you have secured an interview.
Starwood offers a Management Training program for graduates that exposes them to the places, people and practices that will help set the foundation for success throughout their careers. The training program combines practical experience with professional development, mentoring, and a rotation through operations and support departments. The length of training varies from 6 to 18 months depending on discipline. At the completion of the training, each participant is placed into an assistant manager, manager or comparable position at the same hotel where they trained.
Locations/Departments
Trainees concentrate in a choice of rooms, food and beverage, culinary, human resources, finance, revenue management and convention services/sales and are placed at one of our North America hotels. Management Training opportunities are available at select properties and every effort will be made to match a candidate's geographic and department preferences. Candidates are strongly encouraged to be flexible about their geographic and department preferences to increase their likelihood of placement.
Qualifications
Students graduating in the Fall 2011 from a four-year undergraduate hotel management program who have demonstrated a high level of commitment to the hospitality industry through their academic performance, practical experience, and internships are encouraged to apply. Prior experience working in a hotel is required and preference is given to students who have previously completed a successful Starwood externship or internship. Minimum GPA: 3.0. These opportunities are limited to current undergraduates attending school with work authorization in the location of the position (U.S. or Canada).
Compensation
Total compensation is very competitive and includes relocation support. Starwood offers a comprehensive benefits package to its associates including the best guest room discount program in the industry.
Starwood Hotels & Resorts, Winter/Spring Externship* (application deadline: October 3rd!)
Starwood introduced short-term externships as an innovative way to connect with and mentor students during their breaks from school. We are pleased to provide students with externship opportunities during either their Winter Break or 2012 Spring Break. Externs are immersed in the operation of a hotel department and are introduced to the culture of Starwood and one of its brands. Externs are given project experience, the opportunity to expand their professional network and exposure to a concentration area which will aid in their career planning for later internships and placement after graduation.
*If you are interested in Starwood's externship, this is a program that is not available for you to gain academic credit. However, it is a great way to spend your breaks from school to gain experience. If you are interested in applying for this externship, please apply to the Manager in Training Program, listed above.
Compass Group, Manager In Training Program (application deadline: October 5th!)
Salaried Manager in Training Program - Chartwells and Morrison
A unique opportunity for ENTRY LEVEL College graduates to enter into our Salaried Management Training Program. This is a top-level program in which you will go through 3 phases of intense training that will prepare you for "Careers for Life." Learner-based, learner-paced: At Compass we realize that each individual has their own learning style and pace. A typical timeline for completion of the program can be one year to 18 months.
Necessary Ingredients:
• Open to recent hospitality/culinary graduates
• MUST be willing to relocate anywhere within assigned region after completion of training
• Bachelor's degree in foodservice/hospitality-related field preferred
• Minimum 1 year foodservice experience and/or related internship
• Computer competency in all MS Office Applications
• Career minded
• Team Player
Union Square Hospitality Group, Summer Internship Program (application deadline: September 30th!)
At USHG we offer a competitive front of house intern program for students looking to learn more about front of house operations and the restaurant business.
What you can expect:
Interns will spend their summer working an extended period of time in one or more positions through the front of house. This is not a standard rotational, where each intern spends a finite period of time in each position of the restaurant. Rather, interns spend an extended period of time in a few positions; i.e. host, reservationist, giving them the opportunity to really learn how to do those jobs, and gain a sense of empathy for their co-workers in these roles. We steer clear of the standard rotational internship so that interns will not leave as "jacks of all trades and masters of none."
We take our internships very seriously, as they are the first impressions we can make on you: the future leaders of our industry. We hope you will have interest in our program, and invite you to ask any questions you may have. We hope this internship will excite you to apply for a full time position with USHG upon completion of schooling.
____________________________________________________________________________________________________________________________________________________
TO APPLY:
• FIRST: Make sure you have a revised, up-to-date resume that showcases your experience and skills. If you need help revising it, call our office to make an appointment with a career advisor (598-1070), or walk-in anytime during business hours and a career advisor will be available to help you.
•Once you have a revised resume, click on the 'Career' tab of JWU Link.
•On the left-hand side, click on 'Upcoming Career Events' link under Career Events section. This will bring you to the home page of the Experience website.
•Click on the 'Providence On-Campus Recruiting' link listed under One-Click Searches.
•Scroll down to the opportunity you want to apply for and then follow the directions listed.
•You will be contacted by either EE&CS or the employer if you have secured an interview.
Sunday, September 11, 2011
Should Food Stamps be allowed for restaurant purchases?
The following is an article from USA Today.
Undated -- Four states allow food stamps to be used at restaurants. Now, the restaurant parentcompany of Taco Bell, Pizza Hut, KFC and Long John Silvers is lobbying the government to make the practice more widespread.
According to USA TODAY, the number of businesses approved to accept food stamps grew by a third from 2005 to 2010, U.S. Department of Agriculture records show, as vendors from convenience and dollar discount stores to gas stations and pharmacies increasingly joined the growing entitlement program.
Now, restaurants, which typically have not participated in the program, are lobbying for a piece of the action.
Louisville-based Yum! Brands, whose restaurants include TacoBell
, KFC, Long John Silver's and Pizza Hut, is trying to get restaurants more involved, federal lobbying records show.
That's a prospect that anti-hunger advocates welcome, but one that worries some current food stamp vendors and public health advocates.
Federal rules generally prohibit food stamp benefits, which are distributed under the USDA's Supplemental Nutrition Assistance Program (SNAP), from being exchanged for prepared foods. Yet a provision dating to the 1970s allows states to allow restaurants to serve disabled, elderly and homeless people, USDA spokeswoman Jean Daniel said.
Between 2005 and 2010, the number of businesses certified in the SNAP program went from about 156,000 to nearly 209,000, according to USDA data.
There is big money at stake. USDA records show food stamp benefits swelled from $28.5 billion to $64.billion in that period.
Four states accept restaurants, with Florida the most recent to begin a program.
"It makes perfect sense to expand a program that's working well in California, Arizona and Michigan, enabling the homeless, elderly and disabled to purchase prepared meals with SNAP benefits in a restaurant environment," Yum! spokesman Jonathan Blum said.
The National Restaurant Association supports Yum!, said spokeswoman Katie Laning Niebaum, but the National Association of Convenience Stores does not.
"If the pie's only so big, nobody's going to want to see the pie sliced thinner," said Convenience Stores spokesman Jeff Lenard. "I'm not sure that's in the best interest of public health."
Kelly Brownell, director of Yale's Rudd Center for Food Policy and Obesity, says encouraging more fast-food consumption is not good for people's health. "It's preposterous that a company like Yum! Brands would even be considered for inclusion in a program meant for supplemental nutrition."
"They think going hungry is better?" counters Edward Cooney of the Congressional Hunger Center. "I'm solidly behind what Yum! is doing."
USA TODAY
- What is your professional opinion?
- How will it impact the restaurant industry?
Undated -- Four states allow food stamps to be used at restaurants. Now, the restaurant parent
According to USA TODAY, the number of businesses approved to accept food stamps grew by a third from 2005 to 2010, U.S. Department of Agriculture records show, as vendors from convenience and dollar discount stores to gas stations and pharmacies increasingly joined the growing entitlement program.
Now, restaurants, which typically have not participated in the program, are lobbying for a piece of the action.
Louisville-based Yum! Brands, whose restaurants include Taco
That's a prospect that anti-hunger advocates welcome, but one that worries some current food stamp vendors and public health advocates.
Federal rules generally prohibit food stamp benefits, which are distributed under the USDA's Supplemental Nutrition Assistance Program (SNAP), from being exchanged for prepared foods. Yet a provision dating to the 1970s allows states to allow restaurants to serve disabled, elderly and homeless people, USDA spokeswoman Jean Daniel said.
Between 2005 and 2010, the number of businesses certified in the SNAP program went from about 156,000 to nearly 209,000, according to USDA data.
There is big money at stake. USDA records show food stamp benefits swelled from $28.5 billion to $64.billion in that period.
Four states accept restaurants, with Florida the most recent to begin a program.
"It makes perfect sense to expand a program that's working well in California, Arizona and Michigan, enabling the homeless, elderly and disabled to purchase prepared meals with SNAP benefits in a restaurant environment," Yum! spokesman Jonathan Blum said.
The National Restaurant Association supports Yum!, said spokeswoman Katie Laning Niebaum, but the National Association of Convenience Stores does not.
"If the pie's only so big, nobody's going to want to see the pie sliced thinner," said Convenience Stores spokesman Jeff Lenard. "I'm not sure that's in the best interest of public health."
Kelly Brownell, director of Yale's Rudd Center for Food Policy and Obesity, says encouraging more fast-food consumption is not good for people's health. "It's preposterous that a company like Yum! Brands would even be considered for inclusion in a program meant for supplemental nutrition."
"They think going hungry is better?" counters Edward Cooney of the Congressional Hunger Center. "I'm solidly behind what Yum! is doing."
USA TODAY
Written by
Tanya RiveraTuesday, August 30, 2011
New Faculty Advisor
Dear FSM Students,
I hope that you will please help me welcome Doug Stuchel as full time faculty in the Hospitality College and new CAFSM/BPAFSM Programs Advisor.
Professor Stuchel obtained his masters degree from Johnson & Wales and most recently served as the Senior Experiential Education Coordinator, responsible for culinary and hospitality employer relations as well as advising culinary, baking & pastry and culinary nutrition internships students
We will be working together to share in the Advising responsibilities for sophomore students entering into the CAFSM/BPASFM programs. With Professor Stuchel joining the team we will be able to offer extended advising hours at Culinary during the entire week, along with classroom visits, Skype Advising, and the new Lunch with the Advisor Program. Together we will be teaching the incoming Juniors in Food Service Management, and Professor Stuchel will also be sharing the open house responsibilities throughout the year.
With Professor Stuchel's wealth of knowledge and experience with the students, I truly feel that he is a great fit for the CAFSM/BPAFSM Advisor position. I look forward to a great upcoming year.
Below please find our schedule for advising in the Fall Term. Please feel free to contact either one of us for advising purposes.
Regards,
Professor Blum
Ron Blum
Advising at CCE: Monday/ Wednesday 10-12
Xavier: Tuesday/Thursday 1:30-2:30
And by appointment or via Skype
Doug Stuchel
Advising at CCE Tuesday/Thursday 10-12
Xavier: Monday Wednesday 1:30-2:30.
And by appointment or via Skype
I hope that you will please help me welcome Doug Stuchel as full time faculty in the Hospitality College and new CAFSM/BPAFSM Programs Advisor.
Professor Stuchel obtained his masters degree from Johnson & Wales and most recently served as the Senior Experiential Education Coordinator, responsible for culinary and hospitality employer relations as well as advising culinary, baking & pastry and culinary nutrition internships students
We will be working together to share in the Advising responsibilities for sophomore students entering into the CAFSM/BPASFM programs. With Professor Stuchel joining the team we will be able to offer extended advising hours at Culinary during the entire week, along with classroom visits, Skype Advising, and the new Lunch with the Advisor Program. Together we will be teaching the incoming Juniors in Food Service Management, and Professor Stuchel will also be sharing the open house responsibilities throughout the year.
With Professor Stuchel's wealth of knowledge and experience with the students, I truly feel that he is a great fit for the CAFSM/BPAFSM Advisor position. I look forward to a great upcoming year.
Below please find our schedule for advising in the Fall Term. Please feel free to contact either one of us for advising purposes.
Regards,
Professor Blum
Ron Blum
Advising at CCE: Monday/ Wednesday 10-12
Xavier: Tuesday/Thursday 1:30-2:30
And by appointment or via Skype
Doug Stuchel
Advising at CCE Tuesday/Thursday 10-12
Xavier: Monday Wednesday 1:30-2:30.
And by appointment or via Skype
Monday, March 14, 2011
Economic Turmoile of the Japan Earthquake and Tsunami
As Japan tries to recover from the devastating disaster of the earthquake it is quite apparent that the economy will be drastically effected in this country.
Discuss how you feel this world leader will be effected. Discuss how it my effect other areas of the world, and how long it may take to recover.
Discuss how you feel this world leader will be effected. Discuss how it my effect other areas of the world, and how long it may take to recover.
Wednesday, January 12, 2011
Donna lee Food Writing Scholarship
The Donna Lee
Food Writing Scholarship
Amount: $2,500
Information/Application Packets are available through public folders:
Providence Campus Campus Administration Donna Lee Scholarship
...Please submit completed applications to:
donnaleescholarship.pvd@jwu.edu
Food Writing Scholarship
Amount: $2,500
Information/Application Packets are available through public folders:
Providence Campus Campus Administration Donna Lee Scholarship
...Please submit completed applications to:
donnaleescholarship.pvd@jwu.edu
Monday, January 10, 2011
Job Fair
Thursday January 13th, 10am - 3pm at the Crown Plaza Hotel in Warwick.
Job fair featuring local jobs in Rhode Island.
Job fair featuring local jobs in Rhode Island.
Post Office Cafe Closes
Per Channel 12 Six O'Clock news the Post office Cafe in East Greenwhich is closing.
FSM 3001 Please Comment
Please view the video and the article then comment with your thoughts.
Article:
http://thelede.blogs.nytimes.com/2010/10/04/airline-defends-dancing-flight-attendants/
Article:
http://thelede.blogs.nytimes.com/2010/10/04/airline-defends-dancing-flight-attendants/
Study Abroad Deadline
The Deadline for applications is Feb. 1st. Still several openings for South Africa and Peru.
Visit: http://www.jwu.edu/content.aspx?id=20004#fbid=KupswqX86yq
Visit: http://www.jwu.edu/content.aspx?id=20004#fbid=KupswqX86yq
Thursday, January 6, 2011
Starting January 18, 2010 ALL ELIGIBLE students can register for INTERNSHIP TERM for the 2011-2012 academic year!
Use these 3 simple steps:
Log onto http://link.jwu.edu
Click on Registration and Grades tab, and Look Up Classes :
Subject: Your major (example: if you are Sports/Entertainment/Event Management choose SEE; if you are Marketing choose MRKT; Accounting, choose ACCT, etc.)
Course Number: 4099 (same for most majors)*
Campus: Providence Downcity Course
*Make sure to choose the course associated with the correct number of internship credits you are taking (4.5 credits, 9 credits, or 13.5 credits)
*Baking & Pastry students, select BPA 4199
*Nutrition students, select CUL 4198
Choose your internship term and register!
Questions? Contact Experiential Education & Career Services at 401.598.1070
Use these 3 simple steps:
Log onto http://link.jwu.edu
Click on Registration and Grades tab, and Look Up Classes :
Subject: Your major (example: if you are Sports/Entertainment/Event Management choose SEE; if you are Marketing choose MRKT; Accounting, choose ACCT, etc.)
Course Number: 4099 (same for most majors)*
Campus: Providence Downcity Course
*Make sure to choose the course associated with the correct number of internship credits you are taking (4.5 credits, 9 credits, or 13.5 credits)
*Baking & Pastry students, select BPA 4199
*Nutrition students, select CUL 4198
Choose your internship term and register!
Questions? Contact Experiential Education & Career Services at 401.598.1070
Tuesday, January 4, 2011
FOH and BOH Management Seeks Staff to work with Chef Daniel Boulud and his restaurant professionals of the Dinex Group
The Dinex Group seeks dedicated and passionate front of house and back of house managers for positions in New York City and beyond.
The ideal candidates will have substantial restaurant experience and in depth knowledge of French cuisine, wine and service standards.
The Dinex Group is a rapidly growing restaurant group with locations in New York, Vancouver, Palm Beach, Miami, London, Beijing and Singapore. If you are interested in joining a company who values dedication, hard work and a commitment to genuine hospitality, then we encourage you to submit a resume.
Additional Instructions:
To apply online:
www.danielnyc.com/careers.html.
The Dinex Group seeks dedicated and passionate front of house and back of house managers for positions in New York City and beyond.
The ideal candidates will have substantial restaurant experience and in depth knowledge of French cuisine, wine and service standards.
The Dinex Group is a rapidly growing restaurant group with locations in New York, Vancouver, Palm Beach, Miami, London, Beijing and Singapore. If you are interested in joining a company who values dedication, hard work and a commitment to genuine hospitality, then we encourage you to submit a resume.
Additional Instructions:
To apply online:
www.danielnyc.com/careers.html.
Monday, January 3, 2011
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