Jardine Matheson’s Post

“The whole purpose of education is to turn mirrors into windows.” It is always exciting to see the new interns starting. Check out our two spring #2024 interns at Limestone University Dining by Sodexo. Watch the dining Instagram for all the great stuff happening this semester. #instagram #limestoneuniversity #studentengagement #sodexo #studentactivities #intern #sointernships #career #marketing #socialmediamarketing

Here is the completion video of the third task of CodSoft internship. Restaurant Menu. What do you think? Tell me in the comment section 😊

The #fridayfive -- five things I learned this week: 1. I'm a fan of the Savannah Bananas, the exhibition baseball team that has completely rethought the rules of baseball. Part of their ap-peel is their accessibility -- an article on the team in this month's United Airlines' Hemispheres magazine notes that the players interact with the fans before, during, and after the games (they also have more TikTok followers than the MLB). When 35% of consumers haven't eaten a single meal with a friend or family member in the past week, providing that human connection to consumers is more important than ever. In an age of kiosks and apps, how do you do it? 2. I keep seeing the new book Supercommunicators: How to Unlock the Secret Language of Connection mentioned in numerous magazines. While I haven't read it, I do like the idea that you should diagnose the type of conversation you're having. How many times have you thought you were having a friendly conversation, only to find out the other person wants to sell you something? Or you were venting about something that annoyed you to someone (an emotional conversation, according to the book), and they give you advice on what to do, which annoyed you even more (they were having a practical conversation)? 3. I'm strongly against unpaid internships, stages, etc. - they only exacerbate longstanding inequalities. That's why I was interested to read about Chef Evan Hennessey's stage program at his restaurant Stages, featured in the February issue of FSR. Instead of picking herbs in the corner, selected interns will sit down with guests for a meal at the beginning of the stage to talk and learn (an opportunity that is already rare), then they'll not only execute a multi-course tasting menu, but they'll take home half of the profits on the night it's presented. (https://lnkd.in/gZryzkdR) 4. I've always been a little skeptical of the concept of terroir, but maybe it's not the place that matters -- it's the bacteria. Researchers have found that the microbiome around tea plants can impact their flavor, and even the same varieties can taste very different depending on the microbes present nearby. (https://lnkd.in/girSZ-ew) 5. In the latest issue of Imbibe magazine, I learned cream cocktails rose to prominence in the early 1900s thanks to the popularity of the Alexander, and kept their popularity through Prohibition because they masked the taste of bad bootleg liquor. In the '60s and '70s they experienced a golden age, as drinks like the Grasshopper and Pink Squirrel rose to prominence, but they fell out of fashion as Americans grew more calorie conscious (in Maine, the White Russian is sometimes called the "Fat Ass in a Glass"). #connection #hospitality #communication #internships #research #tea #terroir #cocktails #menumatters #data

"Combining the refined skills gained from an esteemed internship at a five-star hotel with two years of hands-on experience in the dynamic culinary landscape of Nepal. From mastering international pastry techniques to infusing local flavors, my journey has been a fusion of tradition and innovation. Eager to bring this diverse expertise to a new opportunity in the hospitality industry, dedicated to crafting unforgettable dessert experiences. Let's create culinary magic together! #PastryChef #Hospitality #InternshipExperience #NepalCuisine"

Now that we are in June, it's officially summer associate season! If you are taking an intern or prospective hire to lunch, here's a tip: Pick the place and order first. Leaders want to be polite and welcoming, so they may allow interns to choose the place and order first. However, this can have the opposite effect. Does lunch at your firm mean Chipotle or a steakhouse? Martinis or waters? Appetizers and porterhouses or the cheapest thing on the menu? It's a simple yet effective way to set expectations and make the experience more comfortable for them.

These key phrases will help you effortlessly order food in a French restaurant. From requesting the menu to inquiring about specials and dietary options, these common expressions will help you navigate your dining experience with confidence and ease! Practice Them! . . . #alzea #learningfrench #French #learnfrench #fluentzea #alzeaindia #france #cuisine #hotelmanagment #internships #culinarysector #hospitalityinternship #hospitalitymangement

Task 3 : Completed Restaurant Menu! A restaurant menu is the process of designing a menu that is both visually appealing and easy to use . The goal of a good restaurant menu is to make it easy for customers to find dishes, they want to encourage them to order more. #UXDesign #Internship #WebDevelopment CodSoft

Exploring My Passion for Cocktails & Storytelling in My Next Career Step. My journey into the world of cocktails began unexpectedly in 2019 when I visited a speakeasy bar. Before that, I associated cocktails with wild parties and nightclubs—something that wasn’t part of my lifestyle. But that experience completely transformed my perspective. Cocktail bars, with their unique culture, opened my eyes to the art and craft of mixing drinks and storytelling behind them. This passion has sparked my interest in the Ready-to-Drink (RTD) and Ready-to-Serve (RTS) cocktail space, which has seen tremendous growth, especially during the pandemic. As bars closed, people sought the same cocktail-quality experiences at home, fuelling a renaissance in RTD cocktails. Convenience is key, but there's a rich history behind it too. Take the Pimm's Cup, for example, which dates back to 1840. It was originally created by James Pimm, who ran the Pimm's Oyster Warehouse. He crafted a unique mix of spirits, liqueurs, wines, and infusions, served to patrons in his bar. The drink became so popular that he added sparkling lemonade to mellow its strength and enhance the flavour. The overwhelming success of this mixture led Pimm to start bottling his creation for takeaway sales—making Pimm's Cup one of the earliest examples of an RTS cocktail, a trend that has only grown stronger since. From the origins of punch in the 17th century to the pre-batched cocktails at the Heublein Hotel in the 1890s, pre-made drinks have been serving customers for centuries. Today, the RTD category is expected to reach $40 billion in US market only by 2027 (IWSR), highlighting its growing demand and potential. I hope to never work another day in my life because I will turn my hobby into my profession 😎 This photo was taken at my favourite speakeasy bar in Minsk during my internship. #RTD #RTS #BeverageIndustry #ReadyToDrink #Beverage

I’ve learned a lot from my intership at prime 120. Working in a fine dining restaurant has been both challenging and rewarding. Every shift is fast-paced, and attention to detail is important. From setting tables with correctly to running dishes to the correct table, everything has to be flawless. I learned how important teamwork is in such a high pressure environment. one small mistake can affect the whole service. The interactions with customers are more formal, and there’s a high expectation for professionalism, which taught me how to handle difficult situations with grace and patience. Through this experience, I’ve gained strong communication and problem-solving skills. I’ve learned the value of being organized and keeping calm under pressure. It also helped me understand how much effort and dedication go into creating an well dining experience. Overall, working in fine dining taught me discipline, the importance of being detail-oriented, and how to work well with others in a professional setting. #RiverRidgeWBL #GeorgiaWBLWorks

Task 3 of my internship at CodSoft, Restaurant Menu 📑🎗 Very excited to share my design. This task is the design of well categorized menu for the restaurant. And these design gives the menu, a visually appealing with the enhanced user experience in it! 🎉📈 #codsoft #uiuxdesign