By Kady Fox, Steve Benton, & Lisa Atkinson

Working as a team is something that we practice at this Walnut Hill College on a daily basis. Although teamwork is not often talked about, every student contributes to the flow of service. Teamwork benefits us greatly while working together in the classrooms, but even greater in our production and operation classes. Together we all work through a system to accomplish an overall goal.

Teamwork at this college has a large role in all classroom settings. For pastry students, production in the morning requires the students to work together to produce all products for the Pastry Shop as well as desserts for dinner service later that evening. One specific example of teamwork shown by pastry students would be the production of bread. Individual students are required to communicate and interact between each step of mixing, shaping, proofing, and baking, to produce the final product.

Our culinary students are to fulfill three different types of production based classes. The first of these productions would be morning production. In this classroom, students are to prepare food for morning service in the Pastry Shop, and are required to fulfill guest €™s needs upon requests. The students are to communicate with one another in terms of replenishing and restocking in the Pastry Shop. Students are also required to help prep food for lunch production which follows shortly after. Lunch production has multiple job aspects in the kitchen. Students are not only producing foods for the public, but are also given the opportunity to turn out dishes for luncheons with potential future students.

Dinner service requires teamwork from both Front of the House, as well as the Back of the House. Our College has four different restaurants that are open to the public. The kitchens operate out of two kitchens in the back of the house, which means that the production of food can come out of either kitchen. Communication is ideal during dinner service, because both management and culinary students need to work together for the flow of the service to be successful. Culinary students are to prep, cook, and to also have knowledge of all menus being served. The culinary students are required to have one front of the house class to help guide and demonstrate the importance of service, and the relationship of management and culinary/pastry.

During dinner service, teamwork amongst management students takes on a huge roll. Each student is designated a spot throughout service, which relies on them individually to fulfill their tasks. Management relies on the culinary students to produce and turn out dishes in a timely manner upon request of front of the house. But for this to happen, communication is key. Allergies, dietary restrictions, special occasions, are all standard information that both front of the house, and back of the house should be aware of before dinner service begins. Also if there should be any mistakes, complaints, or incidents, both services should be aware of the situations and be ready to correct everything to make the guest satisfied to the best of our ability.

In our college, we have multiple departments that contribute to the daily success of production as well as service. Pastry and culinary combined help transition from morning to lunch production, while maintaining guest satisfaction during the process. From lunch to dinner service, management and culinary students focus on communication and teamwork to help run and function a restaurant displayed to the public. In a full day worth of classes, each student gains skills to help lead and guide one another. Which in an ending result, helps focus on teamwork and the success of the college as a whole.

-Kady Fox, Student Leader
Hotel Management, Class of July 2017

-Steve Benton, Student Leader
Restaurant Management, Class of July 2018

-Lisa Atkinson, Student Leader
Restaurant Management, Class of July 2018