Jamie Martino

There are many restaurant/hospitality software programs that not only act as a Point of Sale ordering and payment system, but also track inventory, help with creating orders form suppliers and with recipe storage and costing.  These are all tasks that have traditionally been done manually and the software makes the calculations much more quickly and accurately.

In my class students do the majority of their work in teams.  Most of the teams instinctively assign roles and resolve conflict, but I will use the information in this module to help guide other groups in resolving conflicts and addressing inequality of work done.

One of my struggles is teaching precise communication in my classes.  I teach culinary arts and specificity is important when describing recipe preparation.  Using the wrong measurement, cooking method or equipment will ruin the recipe and waste food product which can not always be replaced in a timely manner.  Written and verbal communication are taught on an almost daily basis in the kitchen lab.

I teach a vocational class that requires to work in teams on a daily basis.  I like the idea of incorporating small group discussions into the context of full class discussions to help students learn to analyze their own thought process and evaluate information before arriving at a solution to a problem.