This document summarizes Catherine Despojado's internship with the Food Operations department at California State University, Northridge. The internship focused on projects to promote operational excellence and consistency across food venues. Two key projects involved creating a venue schematic checklist and venue position plotting. The schematic checklist divides venues into sections and ensures productivity by tracking stock supplies, organization, and cleanliness. The position plotting determines staffing needs based on hours of operation, attendance levels, and venue maps that identify employee locations. These projects were implemented across multiple food venues to maximize efficiency and consistency. Through this internship, Catherine gained insights into food operations and improved her computer and communication skills.

1. Catherine Despojado
Food Operations
uSHINE Fall 2015

2. California State University, Northridge (CSUN)
Major: Communication Studies
Expected Graduation: Spring 2017
Home Department: Finance
Role: Casual Lead for Central Vault
Manager: Jason Massiatt
Internship Department: Food Operations
Manager of Shared Services: Stacy So
Area Manager: Philip Valdez
Introduction

3. Project Background
Focus:
 To partner with operators and
help create innovations.
 Drive operational excellence
 Promote consistency.
Goal:
 Build a strong foundation
throughout the Food Team for
exponential future growth.
Venue
Schematic
Checklist
Ensures the
productivity
of the
business.
Venue
Position
Plotting

4. Project Approach
Analyze
Review
CompleteImplement
Verify
Steps: Look in depth of
information.
Meeting &
walked through of
venue.
Finished project.
Applied to
venue.
Follow up
to
ensure
its usage.

5. Project Approach
Researched
Interviewed
Photography
 Gathered details.
 Venue Maps
 Labor Hours
 Partnered
w/managers
 Toured Venues
 Understanding
the behind the
scenes.
 Took pictures of key areas.

6. Project
Venue
Schematic
Checklist
 Example:
Plaza Grill

7. Schematic Checklist
 Checklist
 Venue divided
into sections.
3 no’s = notify management.

8. Schematic Checklist
Venue Map:
 Walking
path for
leads.
 Red Circles
w/numbers
 Employee
reference
photos

9. Project
Venue Position Plotting
 Worked on the 2016 Labor Schedule.

10. Position Plotting
Dependence
Hours of
Operation
Awareness
Attendance
Level
Determine
Number of
Employees

11. Position Plotting
Venue Map
 Identify key locations
for employees.
 Colored Categories
 FOH- front of house
 BOH- back of house
 Table of Content
 Easy reference

12. Outcomes & Purpose
Venue Schematic Checklist
• Implemented to 2 food venues.
• French Street Bistro & Plaza Grill
• Ensures productivity success by:
• Knowledge of stock supplies
• Organization and Cleanliness
• Preventing problems.
Venue Position Plotting
• Implemented towards ALL food
venues for next year, 2016.
• Creates consistency:
• Provides necessary scheduling.
• Helps structure employees.

13. Key Internship Learnings
Learning from the Food Dept.
• Realization of behind the scenes.
• Understanding projects’ benefits.
• Provide tools to maximize
efficiency.
Computer Skills
• Enhancing my skills in
Microsoft Office
Communication
Class
Culture
Diverse
Community
Critical
Thinking
Creativity

14. Thank you
Q & A