The last location I picked up was Pop Century which was a calm shift in my case because I was the Market Stocker for about two-three hours, I focused on restocking the popular drinks and then started from right to left. I restocked the alcoholic beverages and once I pushed them forward, I had to put several cases of each beverage. I used all the open cases that were lying around the market and then started a new case when I needed them. I wrote down what I needed to ask for when I could not find an item in the cooler. Their pastries were in the freezer and being served on a plate. They had two market stockers, and the outside stocker had their work cut out because she had to take two cases of water bottles since the outside coolers were left with nothing. They had a Pop Goes banana cupcake which was so good. The frosting was sweet, and it had a soft texture. They had cords walking the stations and the leaders mostly stayed in the office. They were mostly busy around 9 until closing time and I helped pre-close trays as much as possible for the cast members officially closing the spot.
The avatar image if Mickey Mouse can be found on this site.
The banner image is credited to Karen Goodlad
You are about to embark on an experience that will enhance your perspective of the hospitality industry and will most definitely provide you with the tools needed to become a leader in our industry. This, however, will require a lot of work and dedication on your behalf. Because of the unique advantages that can only be learned from your participation as a student in the Walt Disney World College Program the faculty of the hospitality management department encourage you to take full advantage of all the opportunities the program offers. In order to do this, you will be enrolled at New York City College of Technology, CUNY for a total of 12 credit hours. These credits will be earned by successfully completing the requirements listed in this syllabus.
Contact me at kgoodlad@citytech.cuny.edu
Prof. Goodlad’s message to students can be found here.
NY Times Travel Section.
- An Insider’s Guide to the Most Mouthwatering Bakeries in ParisBy employing creative techniques, cross-cultural flavors and heirloom grains, these six Parisian boulangeries will satisfy your cravings for the crustiest baguettes, the airiest brioches and the flakiest viennoiseries.Anya von Bremzen
- Plan to Rename Milan Airport After Silvio Berlusconi Sparks ProtestsThe decision to name Italy’s second-largest passenger hub after the divisive media mogul and politician, who died in 2023, has prompted outrage and protests.Elisabetta Povoledo
- Amtrak Passengers Face Record Delays From Extreme WeatherThe dated U.S. rail infrastructure is struggling to stay operational as climate change accelerates and intense heat waves, downpours and high winds become more frequent.Minho Kim
- What to Know About Hotel Day PassesHotels are increasingly making some of their most enviable amenities available to day pass holders.Elaine Glusac
- How to Charter a BoatIf you want to sail off into the sunset, at least temporarily, you need to understand how to get aboard first.Lauren Sloss
Search This Course
Sharing
Logged-in faculty members can clone this course. Learn More!
Leave a Reply