Written by: Catie Schmidt, Agricultural Communication & Marketing Major I spent my summer internship with Sand Valley Golf Resort where I was an Event Coordinator Intern. I worked alongside the Groups department creating marketing menus, setting up to create great events, building strong customer service relationships, and creating protocol for the years to come. Sand Valley is a new resort and we were the first group of interns. One of our roles was to create many documents to help the future interns. A few weeks into the summer, some of my managers sat me down to discuss a change in my role. They offered me another opportunity to help the on-course outlets manager. The on-course outlets would be the beverage carts, turn food stands, and a snack shack called Craig's Porch. My duties involved creating a whole new system to keep a correct track record of inventory, making many different procedures for all the different outlets such as opening, closing, and cash bank drop, and menu creation and prices. I was often asked why I was working at a golf course considering I am studying Agricultural Communication & Marketing with an emphasis in Crops and Soils. My answer was always simple, I wanted to experience the table side of the "farm to table" movement in agriculture. I could have easily worked with the agronomy department with on-course turf management, but I wanted to see how a restaurant would market their dishes to guests. They buy their proteins from local butcher shops, and they also grow their own herbs and spices in a community garden on property. They also have chickens on the property to help guests understand how chickens grow and the kind of the environment they create and live in. I am super happy and humbled to have been given such an opportunity to work and have my internship with Sand Valley Golf Resort this summer.
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January 2020
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