Summary of qualifications for a career in Animal Science.

1. EMMA
GLANZER
1009
DOGWOOD
STREET
SW,
DEMOTTE,
IN
46310
EMMAGLANZER@GMAIL.COM
!
(608)
535-­‐2154
EDUCATION
RELEVANT
COURSEWORK
University
of
Wisconsin
-­‐
Madison
"
Animal
Handling
College
of
Agricultural
and
Life
Sciences
"
Meat
Science
and
Technology
Degree:
Bachelor
of
Science,
May
2014
"
Commercial
Meat
Processing
Major:
Animal
Science
"
Comparative
and
Evolutionary
Physiology
PROFESSIONAL
EXPERIENCE
Farmhouse
Restaurant
at
Fair
Oaks
Farms
Fair
Oaks,
IN
Interim
Director
of
Private
Dining
Sales
July
2015
-­‐
November
2015
"
Coordinated
and
executed
seamless
events
by
developing
floorplans
and
timelines,
creating
menus,
anticipating
and
neutralizing
challenges,
orchestrating
service,
and
supervising
operations
on
the
day
of
the
event.
"
Composed
and
distributed
weekly
detailed
banquet
event
order
documents
to
disseminate
event
information
and
foster
communication
between
management,
culinary,
and
service
staff.
"
Updated
event
menus
to
bring
into
alignment
with
food
cost
and
maximize
profit
margins.
"
Increased
Total
Private
Dining
sales
and
Private
Dining
Percent
of
Net
sales
to
the
previous
year
by
221
and
177
percent.
"
Cultivated
unparalleled
guest
relations
with
transparent,
genuine
communication
and
sincere
motivation
to
deliver
results.
"
Attained
status
of
preferred
public
liaison
to
guide
campus
tours
for
prospective
investors
and
potential
business
partners.
"
Demonstrated
natural
leadership
ability
in
management
by
promoting
equal
contribution,
exemplifying
integrity
and
commitment
to
results,
recognizing
the
value
of
respectful
interactions,
and
successfully
motivating
employees
to
behave
as
a
cohesive
unit.
Administrative
Assistant
December
2014
-­‐
July
2015
"
Designed
and
implemented
an
employee
training
session
to
educate
staff
about
the
restaurant’s
dry
aged
beef
program.
"
Improved
accuracy
of
the
restaurant’s
financial
statement
by
calculating
inventory
value
of
beef
in-­‐cooler
and
determining
outstanding
value
of
beef
in-­‐transit.
"
Restructured
the
employee
database
to
systematize
and
streamline
new
hire
processing,
determination
of
benefits,
and
maintenance
of
licensing,
certification,
and
legal
documents
for
more
than
120
employees.
"
Apprenticed
in
a
multitude
of
administrative
assignments
and
associated
software,
including
reporting,
payroll
processing,
invoicing,
accounting,
and
the
programs
Paychex,
Quickbooks,
and
POSitouch.
"
Entrusted
to
monitor
use
of
and
deliver
deposits
for
the
restaurant’s
petty
cash
and
operational
accounts.
Server
October
2014
-­‐
July
2015
"
Enhanced
guest
experience
at
Fair
Oaks
Farms
by
illustrating
the
farm-­‐to-­‐table
restaurant
as
a
synthesis
of
the
farms,
tours,
and
processing
plants
on
campus
while
providing
excellent
customer
service.
"
Emphasized
positive
communication,
abandoning
use
of
the
word
“no”
in
order
to
shift
focus
to
alternative
options
or
solutions.
"
Mastered
the
ability
to
work
efficiently
in
fast-­‐paced
and
continually
changing
environments.
Fair
Oaks
Farms
Fair
Oaks,
IN
Agritourism
Intern
September
2014
-­‐
December
2014
"
Engaged
guests
of
the
Adventure
Tours
to
present
a
positive,
relatable
impression
of
animal
production
and
agriculture.
"
Tactfully
navigated
interactions
with
a
wide
variety
of
guests,
from
educating
children
in
simple,
straightforward
terms,
entertaining
industry
professionals,
to
enlightening
opponents
of
animal
agriculture
with
compassion
and
accurate
information.
"
Gained
proficiency
in
the
daily
operations
of
a
3000-­‐head
farrowing
barn,
including
weaning,
breeding,
24-­‐
and
72-­‐hour
piglet
processing,
ultrasounding,
Electronic
Sow
Feeder
monitoring,
and
moving
animals
between
barns.
"
Monitored
and
assisted
calving
of
cows
and
heifers
on
display
at
the
Birthing
Barn.
RELEVANT
EXPERIENCE
Badger
Meat
Science
Club
2014
Manufactured
and
packaged
processed
meats
for
sale
at
Bucky’s
Butchery
and
presented
creative
demonstrations
of
meat
science
principles
to
promote
understanding
of
and
appreciation
for
meat
processing,
muscle
foods,
and
the
animals
that
provide
us
them.
UW
-­‐
Madison
Meat
Animal
Evaluation
Team
2014
Gained
proficiency
in
ranking,
pricing,
and
calculating
yield
and
quality
grades
of
fresh
meat
cuts
and
carcasses
of
swine,
lamb,
and
beef
animals;
and
in
evaluating
their
live
counterparts
for
their
merit
as
market,
breeding
and
feeder
animals.