ESLRs Check

So far this year, I've been an effective I-Poly learner by getting the help that I need in my classes. I've also pushed myself out of my comfort zone during Model Assembly to be chair. Other than the typical do my work, stay on top of life, I-Poly learner, I try to give me peers a better learning environment as well. If there's anyone that needs help, I try to assist them as much as I can. After all, "We meet on the level". :)

As far as senior project goes, I began planning for my senior project during the summer. I decided on my topic as well as found my service learning and began volunteering. I could have chosen a topic that I have a lot of interest in, and know a lot about it. Instead, I chose a topic I'm also interested in, and knew nearly nothing about. I decided to challenge myself, to really learn something new.

This semester, I think I should improve my ESLRs by encouraging others to finish the year. This is the time when we want to give up, because we see the end is so close. Although I may feel like this myself, I think it's important that we can all help each other make it through our last semester. I think I should also get more involved with the different activities and projects the seniors have, (even though I think I did offer my help, you just don't tell me what to do. haha) because I like to be involved. What can I say, I'm a  helper. :)

Service Learning 10 Hour Progress Check

1. Old Town Baking Co.

• Clean-up
• Sweep
• Clean windows/Counters
• Dishes
• Bag Bread
• Dip Cookies
• Restock Cookie trays
• Roll Dough
• Package brownie bites
• Register

2. Saturday from 8-12.

3. I've learned that there's a lot more that goes on in a bakery behind the scenes. A lot happens before the final product gets put into the display case, and every detail matters.  When packaging the products, you will be the last person to handle it before it gets sent off to sell. You want the label on correctly, the bread neat and lined up, with the proper colored clip. Not only do you have to work fast, but you have to be efficient as well.  Have care, and be proud of your products. 

Third Interview Questions

(Questions not in order)
1. How do you market your products/bakery?
2. What percent of your business comes from walk-ins?
3. What kinds of contracts do you have with companies that you work with now?
4. Who do you distribute to currently and how did you get their business?
5. How often do you get new companies interested?
6. Is it common for companies to stop doing business with you?
7. How big is an order usually? Is an order ever to small or too large?
8. Do you find it difficult to keep employees motivated? What are some of the things you try to do to keep them happy?
9. How do you keep your bread fresh? Do you use any preservatives?
10. Why do you think THIS bakery is so successful, when so many businesses are not surviving in this economy?
11. What is most important to running a successful bakery?