The document is Karley Constantineau's career portfolio, which includes sections such as her mission statement, resume, course descriptions, transcripts, certifications, recommendations, and accomplishments. It shows that she is a hospitality student at Northwood University who has experience working in hotels, restaurants, and event planning. Her coursework and certifications indicate her focus on hospitality and event management. Recommendations praise her work ethic, people skills, and experience in the hospitality industry.

1. Karley
Constantineau CAREER PORTFOLIO

2. 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

3. PERSONAL MISSION STATEMENT
 In my l i fe I st r ive to be the best person I can be. I appreciate and
respect my parents, but st i l l remain independent . I t r y to be a good
role model for my younger sister by being a di l igent student . My
hardworking personal i ty shows in the work that I do, and the
dedicat ion to mysel f to stay away f rom things that my hinder my
abi l i t ies to reach my goals. I am thankful for al l the people in my
l i fe who have guided me along my journey.

4. ELEVATOR SPEECH
 I am a hospi tal i ty student in my junior year at Nor thwood Universi ty. I
h a v e t h r e e y e a r s o f ex p e r i e n c e i n t h i s i n d u s t r y i n c l u d i n g…r e s t a u r a n t ,
club and hotel involvement . I am cur rent ly employed at the NADA hotel
and conference center, as wel l as being a manager for the food ser vice
at our year ly auto show, and the Regist rat ion chai r for the 40th annual
Staf ford Dinner.
 As much as I t ruly enjoy using my customer ser vice ski l ls working at
the NADA hotel , my biggest accompl ishment would be whi le I was
working at The Old Club a yacht club this past summer. I t was a
Saturday night formal dinner wi th 180 members at tending and a ver y
understaf fed ser vice team. I can proudly say the 6 of use ser ved the
ent i re dining room a f ine dining meal including wine ser vice wi thout a
problem. I t took a lot of hard work, teamwork, and communicat ion 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 f rom beginning to end, Being an event planner would
al low me the abi l i ty to use my st rengths in customer ser vice,
organizat ion, and leadership ski l ls as wel l as insure me the cont inued
exci tement and sat isfact ion of put t ing together and help running big
events.

5. COURSE DESCRIPTIONS
My Plan of Study
 Upon complet ion of my four year program at Nor thwood Universi ty I
wi l l be graduat ing wi th my Business Administrat ion Degree wi th a
focus in Hospi tal i ty. Being a Hospi tal i ty major i t is impor tant for me
to focus on speci fic classes that can fur ther me in my career goals
working in the Hospi tal i ty field. Below is a l ist of my hospi tal i ty
classes and descr iptions of each.
Related Courses
 Hotel and Resor t Management
 This course provides you wi th basic concepts and understandings of
the hospi tal i ty indust ry. I t is a great foot in the door class to get you
open to how many job possibi l i ties and career paths you could take
by going into this program. In this class we studies ever ything f rom
hotels, restaurants, clubs, and casino resor ts, island resor ts,
amusement parks, zoos etc. al lowing us to receive a vast amount of
informat ion about this indust ry.

6.  Food and Beverage Management
 This class went much fur ther in depth about the restaurant and cater ing
aspects of the food and beverage side of hospi tal i ty. We had to open a
restaurant f rom the ground up and pi tch i t to a board to get funding for our
business. This included ever ything f rom the ki tchen sink to the yel low l ines
painted in the parking lot . I t 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 exper ience! ! ! This is the best way to descr ibe the food and
beverage lab. We spent al l of our t ime back in the ki tchen actual ly
prepar ing di f 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 exper ience 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 ki tchen
cooking on a much bigger scale then you would at home. Also explor ing
wi th di f ferent foods and ingredients they may have never heard of before.
 Sani tat ion
 This course int roduced food and alcohol sani tat ion and safety in the
hospi tal i ty indust ry. We learned how to proper ly handle food f rom the
mi n u t e i t i s o f f t h e f o o d t r u c k a l l t h e wa y t o w h e n i t i s o n t h e c u s t ome r ’ s
plate. Including how to hold and store i tems to insure proper t ime and
temperature cont rol . Also learning what is a food borne i l lness, the
di f ferent ways to prevent food borne i l lnesses, and the proper procedures
in case you come in contact wi th one. The f inal par t of this class taught us
how to ser ve and handle alcohol , how to ident i fy an underage individual , as
wel l as deal wi th guest who may have become too intoxicated.

7.  Faci l i t ies Engineering
 This course int roduced the basics of the maintenance and faci l i ties
that go into a hotel . We were taught al l of the safety procedures for
an employee at a hotel as wel l as a guest , and simple maintenance
repai rs that al l managers should know. Such as how to change a
l ight bulb, reset hotel key locks, manage the fi re alarms and
superset systems, where the water and elect r ici ty rooms are and
impor tant codes for machinery. We also received the oppor tuni ty to
take a t r ip to a local hotel cal led 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 visi t the Loons basebal l stadium and go into al l of the
cont rol panel rooms as wel l as in the basement and looked at the
st ructure of the whole bui lding.
 Hospi tal i ty Management
 This course focuses mainly on the operat ions of the Front Desk in a
hotel or other lodging faci l i ties. We are st ressed the impor tance of
the f ront desk staf f and what i t takes to keep a guest happy from
the reser vation stage al l the way through thei r depar ture. How
impor tant communication is through al l depar tments of a hotel to
insure that a guest stay is as fluent as possible and to prevent any
problems.

8. 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

10. CERTIFICATIONS
 ServSafe Cer tified
 ServSafe Alcohol
 PCI Cer tified

11. 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

12. 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

13. REFERENCES
 Professional:
Karla Spaeth
Facilities & Events Coordinator
4000 Whiting Dr.
Midland MI 48640
(989) 837-4264
speath@nor thwood.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@nor thwood.edu
 Personnel:
Rober t 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

14.  Receiving the position on the 40th annual Staf ford 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 col lage
career.
 Receiving an internship oppor tunity at The Old Club summer
of 2014.
ACCOMPLISHMENTS

15. VOLUNTEER EXPERIENCE
 Michigan Blood Drives/Donations
 Auto Show food team crewmember
 Auto Show food Manager
 Nor thwood University Style Show
 St . Ma r y ’ s o f Mi c h ig an Huma n Re s o u rc e s Vo l un te e r
 Rake a Di f ference-rake leaves for people in the community,
 Trick or Treating at Nor thwood University
 Student Advisor for recruiting event.

16. 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.

17. 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

18. PROJECT SAMPLES
 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 fami ly dining restaurant in The East
End of Midland Michigan located right next to Dow Diamond.
 We c h o s e to n ame i t…T h e Du g o u t!
 I have included examples of the introduction of the
restaurant, demographics col lected from that area, the blue
print and layout of the restaurant, and the inside of the menu
and kids menu.

19. 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.

20. 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
HOUSING INCOME HOUSEHOLDS POPULATION
Demographic Report

21. Building Floor Plan
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.

25. SKILLS
 Very Organized
 Excellent time management
 Leadership
 Personably ski l ls
 Computer ski l ls-Word, Excel, Publ isher, Excel, Access,
RezOvation GT
 Professional communicating ski lls-telephone, emai l, face to
face
 Pronounced Public Speaker
 Varity of Hospitality knowledge and Experience
 Sel f -Disciplined
 Hard Worker
 Dependable

26. PERSONALITY ASSESSMENT

27. STATEMENT OF ORIGINALITY
 Al l of the documents found in this por tfol io 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
col lected 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 mysel f.