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My name is Samantha Meighan and I am a Hospitality Management major at the University of South Carolina.

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I spent my summer as an intern at The Bernards Inn in the hotel division. I was a front desk agent and was able to use what I learned in my classes in real life situations. I took “Hotel Management” as one of my courses which taught me all about how a hotel functions and the different terminology used for the front desk. However, working in an actual hotel versus learning about it in one of my classes made me so much more knowledgeable about the hospitality industry. Yes, in class we learned about customer service, but working at the Bernards Inn gave me first hand experience on what it really means to be hospitable and how a hotel operates and upholds its standards.

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GARDEN-INSPIRED COCKTAILS TRY THESE AT HOME - GARDEN-INSPIRED COCKTAIL RECIPES “Garden to Plate” describes many of your seasonal dining options when you come to the Inn, but have you tried our “Garden to Glass” summer cocktails from the bar?   Healthy, refreshing and oh so delicious, these drinks like the Caprese Cocktail, made with freshly squeezed Jersey tomatoes from our garden, or the Sake-Tini cucumber martini and Lemon Basil-Ade capture the summer. So grow your own cocktails with these recipes and ingredients from your own garden. CAPRESE COCKTAIL CAPRESE COCKTAIL (c...
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Macaroni and Vermont Cheddar Cheese
Macaroni and Vermont Cheddar Cheese CRAVING A LITTLE COMFORT FOOD? Macaroni and Vermont Cheddar Cheese Shaking off winter’s chill is a bit easier if you’re reaching for comfort foods to warm the heart and soul. Macaroni and cheese may not seem like gourmet fare, but Executive Chef Corey Heyer’s recipe for the Vermont Cheddar variety of this classic comfort dish will have you reaching for more! Macaroni and Vermont Cheddar Cheese Recipe from Corey Heyer 6 TBSP Butter, Cubed ¼ Cup Flour 3 Cups Whole Milk 1/8 Tsp. Cayenne Pepper Salt ¾ # Sharp Vermont Cheddar Cheese, Grated ½ # Macaron...
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Intern Bryna McEntee Every day is different in the hospitality industry. I knew that was the only thing I could count on when beginning my internship at The Bernards Inn. My internship began in the sales and catering office where I saw how a single phone call triggered the entire event planning process. While working in banquets, I was able to sit in on client consultations and then observe how the events came together. Working at the front desk allowed me to see a whole different side of the Inn. I was able to interact with guests the night before their events and assist them again the ...
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As a sommelier, it will likely come as no surprise that wine dinners are one of my favorite parts of the job. Wine dinners are such an amazing way to experience, enjoy and learn more about wine and food, all within the company of enthusiastic wine drinkers, and more often than not, foodies! The recent Girardin Burgundy Wine Dinner was no exception—it was an intimate and friendly evening that was enjoyed by all. Our guest host for the evening, Marco Caschera, Export Director from Meursault France, was eager to share his passion and knowledge about the Girardin wines. I personally enjoyed all t...
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