Karen Trinkle has over 6 years of experience in event planning and management. She is currently the Executive Coordinator for the Indiana State Fair Commission, where she manages schedules and assists in preparing for commission meetings. Previously she held roles as Event Services Coordinator and Intern for the Indiana State Fair, coordinating contracts and sales. Trinkle also has over 5 years of experience in food service management as a supervisor and associate at Cary Knight Spot Grille. She is pursuing an MBA from Anderson University and holds certifications in emergency response and sommelier training.

1. Karen Trinkle
9311 Jutland Court, Apartment E, Indianapolis, Indiana 46250
ktrinkle@anderson.edu
317.224.4978
Education
Purdue University, Bachelors of Science in Hospitality and Tourism Management
Anderson University, Masters of Business Administration, Expected Graduation: Summer of 2016
Professional Experience
Indiana State Fair Commission; Indianapolis, IN
Executive Coordinator April 2014-Present
 Manage the schedule of the Executive Director and Vice Presidents.
 Assist in preparing for the monthly Commission Meetings, including the staff report.
 Coordinate Commission members and the Executive Director activities during the Indiana State Fair.
 Coordinate and compile organization-wide reports or public documents.
Event Services Coordinator September 2013-April 2014
 Prepare contracts for year-round events.
 Utilized Ungerboeck Event Business Management software.
 Assist in finalizing the needs of event producers.
 Sell Exposition Hall vendor space for the 2014 Indiana State Fair.
Event Services Intern May 2013-September 2013,May 2012-August 2012
 Complete concessionaire contracts for 2012 and 2013 Indiana State Fairs.
 Record food vendor daily sales for 2012 and 2013 Indiana State Fairs.
 Assist in planning Pepsi Coliseum renovation fundraising event, Denim & Dirt (2012).
Cary Knight Spot Grille; West Lafayette, IN
Supervisor September 2012-May 2013
 Oversee 5-10 employees.
 Expedite customer orders.
 Ensure sanitation within food preparation.
Student Associate August 2010-September 2012
 Prepare and serve menu items.
 Cash handing in both counting daily drawers and cash register.
 Take customer orders.
Leadership Experience
HTM 291: Quantity Food Production and Service
Teaching Assistant January 2013-May 2013
Purdue Black Tie Dinner
Wine Service Team March 2013
Desserts Team March 2011
Boiler Throw-down Culinary Competition
Team Member February 2013
2012 HTM Career Day Board
Publicity Director November 2011-September 2012
Certifications
Community Emergency Response Team (CERT) Training March, 2015
Introductory Course of the Court of Master Sommeliers November 2012