ELIZABETH (LIBBY) LEWIS, M.A., CSS Florida State University Dedman School of Hospitality UCB 2201 Tallahassee, FL (850)

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1 ELIZABETH (LIBBY) LEWIS, M.A., CSS Florida State University Dedman School of Hospitality UCB 2201 Tallahassee, FL (850) Summary Background Broad experience in the Food and Beverage Industry managing multiple types and sizes of industry operations including hotels, country clubs, and restaurants. Skilled in culinary arts, bar and beverage management, service management, and financial analysis of Food and Beverage operations. Thorough knowledge in teaching of Hospitality and Culinary Education Programs. Professional Experience Florida State University, Dedman School of Hospitality, Tallahassee, FL, Assistant-In Present Courses Taught: Introduction to Hospitality and Tourism International Food and Culture Managing Service Operations Convention and Event Management Introduction to Food and Beverage Hospitality Services, Marketing, and Research Catering Management, Facilities Management, Club and Resort Management, Keiser University, Tallahassee, FL, Adjunct Speech Faculty, traditional classroom & hybrid classroom Florida State University, Dedman School of Hospitality, Tallahassee, FL, Adjunct Faculty Keiser Capital Culinary, Tallahassee, FL., Chef Instructor. Courses taught, Introduction to Baking, Food & Nutrition, Principles of Food, Stocks & Sauces, Classical French Cuisine, Storeroom Operations, Dining Room Operations, Advanced Dining Room 1

2 Operations, International Cuisine, and Speech Communication. January 2002 July Florida State University, Dedman School of Hospitality, Tallahassee, FL. Adjunct faculty member. Course taught, Quantity Food Production (FSS-3337), August 2002 December The Art Institute of Atlanta, Atlanta, GA., Full time faculty member, School of Culinary Arts. Director of Dining Room Operations. Course teachings include Dining Room Operations (CL 235), Beverage Identification and Management (CL 236), and Management and Supervision in the Hospitality Industry (CL 131). July 2000 July Wesleyan College, Macon, GA. Adjunct faculty member, Department of Communication. Course taught: The Fundamentals of Communication (COM 103). January 2000 May Florida State University, Hospitality Administration, Tallahassee, FL. Lecturer. Taught multiple classes in the Department of Hospitality Administration, including senior foods classes, Club & Resort Management, and Introduction to the Hospitality Industry. January 1991 May Premier Beverage Company, Orlando, FL. Sales Representative. Responsibilities: Wine and Spirit Sales for Tallahassee, Monticello and Perry territory. Territory included over 90 on and off premises accounts. Responsible for presentations, promotions, product displays, tastings and client relations. July 1990 December Killearn Country Club and Inn, Tallahassee, FL. Assistant General Manager. Responsibilities: Director of Food and Beverage; oversee entire food and beverage operation which includes two bars, three restaurants and golf course concessions. Responsible for forecasting, profit and loss, and directional planning of department. Duties also include assisting the general manager in decision making for the entire property. May 1989 June Killearn Country Club and Inn, Tallahassee, FL. Night Auditor / Front Desk Clerk Mottice and Associates, Governor s Square Apartments, Tallahassee, FL. Assistant Resident Manager (168 units)

3 Ramada Inn, Tallahassee, FL. Assistant Food and Beverage Manager. Responsibilities: hiring, scheduling, purchasing, banquet planning, set-up and execution McDonald s, Tallahassee, FL. Administrative Assistant. Responsibilities: scheduling, handling of money, management of staff Melissa s Restaurant, Thomasville, GA. Chef. Responsibilities: oversee entire back of the house operation. November 1988 April Brass Rail, Tallahassee, FL. Head Cook. Responsibilities: in charge of food quality and executions, management of night crew Hilton Hotel, Tallahassee, FL. Executive Chef. Responsibilities: in charge of entire back of the house. Accountable for food cost, labor cost, profit and loss margin, management of kitchen staff and storeroom staff Empress Lilly, Walt Disney World Company, Lake Buena Vista, FL. Area Chef. Responsibilities: management of kitchen staff, product quality and efficiency of service Bogart s, Gainesville, FL. Chef. Responsibilities: managed entire back of house. Accountable for staff, food inventory, preparation and cost control Bushel and Peck, Seattle, WA. Saucier. Responsibilities: preparation of all stocks, soups and sauces; sauté items for lunch menu Chez Natural, Woodland Hills, CA. Night Chef. Responsibilities: preparation and execution of dinner menu, management of night crew La Vielle Maison, Boca Raton, FL. Roundsman (seasonal position). Responsibilities: preparation of all menu items Reflections Restaurant, Mt. Kisco, NY. Working Chef (seasonal position). Responsibilities: ordering, receiving, preparation of continental cuisine, management of back of the house staff

4 EDUCATION 1998: Florida State University, Tallahassee, FL. Master of Arts in Communication: College of Communication. Thesis Title: AN ELABORATED META ANALYSIS OF THE USE OF SKILLS TRAINING, SYSTEMATIC DESENSITIZATION, AND SKILLS TRAINING AND SYSTEMATIC DESENSITIZATION COMBINED TO REDUCE COMMUNICATION APPREHENSION : Florida State University, Tallahassee, FL. Major: Hospitality Administration. Minors: French and Advertising : Culinary Institute of America, Hyde Park, N.Y., Associate of Occupational Sciences Degree, Graduated with Honors Certification 2013: Certified Specialist of Spirits, Society of Wine Educators 2011: Serve Safe Certification, National Restaurant Association. Food Safety, Proctoring, & Instructional certification. 2005: National Child Development Degree. Council for Professional Recognition, Washington, D.C. Internships and Fellowships United State Army Club System, Giessen, Germany. Club Manager Trainee. June November Florida State University, Hospitality Administration Department, Tallahassee, FL. Head Lab Assistant for Little Dinner Series. Responsibilities: review and approval of menus, recipes, budgets, and work schedules. Management of students Culinary Institute of America, Hyde Park, NY. Fellowship and Advanced Fellowship in Table Service Department. Responsibilities: supervision and instruction of table service students. Assistant Maitre D of the Escoffier Room Culinary Institute of America, Hyde Park, NY. Coffee Shop Manager. Responsibilities: hiring, food purchases, staff supervision Walt Disney World Corporation, Lake Buena Vista, FL. Prep Chef (Externship Program for the Culinary Institute of America). Responsibilities: preparation of baked goods and sauté station

5 Awards / Community Service 1988: Florida State University, Department of Hospitality. Best All Around Student. 4 Chef Hats Award : Tallahassee Kennel Club, Incorporated. Board of Directors : Resort and Club Management. Treasurer: : Hotel Sales and Marketing Association (Student Chapter) : Buzzo Bakers Club, Culinary Institute of America. 5

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