Karley 
Constantineau CAREER PORTFOLIO
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
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.
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.
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.
 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.
 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.
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
CERTIFICATIONS 
 ServSafe Cer tified 
 ServSafe Alcohol 
 PCI Cer tified
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
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
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
 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
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.
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.
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
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.
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.
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
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.
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
PERSONALITY ASSESSMENT
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.

Career portfolio-Karley Constantineau

  • 1.
  • 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 MyPlan 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 andBeverage 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 li 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. KarleyL. 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
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    CERTIFICATIONS  ServSafeCer tified  ServSafe Alcohol  PCI Cer tified
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    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
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    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
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    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
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     Receiving theposition 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
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    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.
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    GOALS 1 YearGoal: 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.
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    WORK SAMPLES TeresaSullivan  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
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    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.
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    Introduction: The Dugoutis 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.
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    215 State St1 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
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    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.
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    SKILLS  VeryOrganized  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
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    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.