I managed the food and beverage operations at the U.S. Space and Rocket Center. This consisted of the management of a food court, meals for space camp programs, and special events within the facility. We served up to 6000 meals a day during peak season through our cafeteria operation.

I managed the food and beverage operations at the Ferguson Center through the 1994 renovation. I created menus, organized production and purchasing. I was responsible for the opening of franchise operations becoming certified to operate each franchise through various corporate training. I developed key leadership staff to manage the food court and each franchise operations as well as culinary and administrative staff. the Ferguson Center operation consisted of a Food Court, catered banquets and events at the Ferguson Center, Bryant Conference Center, Bryant Denny Stadium and campus wide catering at various buildings and locations. The Food Court featured Chic Fila, Starbucks, Burger King, Manchu Wok, Tuscaloosa Cafe and Blimpie Subs. Catering involved up to 24 separate events and groups as large as 2700 guests.

I was responsible for the management of the kitchen, inventories, department purchasing, menu development and implimentation, costing and control.

Night/closing Manger, expo, menu specials, cash accountability.