Last day... :-(

I can not believe today is our last day here at UGA. This summer went by so fast. I will be sad to leave, I feel like I was really getting use to it here and enjoying myself. Our last week went by even faster than I thought it would. We started the week out on Monday with our closing banquet for freshman college. We received a lot of positive feedback for the event and I was very pleased with how it turned out. The attendance was over 300 people which was great!

Tuesday we presented our chemical project to Jeannie and a couple other managers. The project was cumulative of what we have done all summer so it was exciting for us to finally share it with Jeannie.

Wednesday we had the taste testing for Five-Star dinner. I thought all the food was really good and I can tell the students will really enjoy it in the fall.

Thursday was our last day. We had a farewell brunch, and had a chance to say goodbye to all of the people we had met this summer.

I learned a lot at UGA this summer and really felt as though it was a beneficial way to spend my summer. If I could start it all over again I would do it again. I now have a different take on University/Collegiate food services and plan to consider it when i graduate.


Thank you everyone at NACUFS and special thanks to the Food Service staff at UGA I will remember you all forever!

Leaving...

• This was our last week here at UGA. We got to tie up a lot of loose ends before leaving.
• Monday night was our Greek banquet for Freshmen College. We spent a lot of time getting everything set up before the event. Everything ended up looking really good and was what we had wanted. The event itself was also a success. There were over 300 attendees which was an impressive turnout. The food got a lot of compliments despite a couple of snafus. We managed to keep from overwhelming the menu with feta cheese in every dish, but the lemons snuck past us. Hopefully everyone else had as much fun with the event as we did.
• Tuesday Julia and I made our presentation on our chemical presentation to the Director of Food Services and several management people. We narrowed all of our recommendations down to 2 options for the university. It was really successful and there is now an action plan in place for UGA to follow through with the project now that we're leaving.
• Wednesday was another fun day. We got to go to the taste testing for the 5 Star Dinner menu that we put together earlier this summer. A few of the recipes had been swapped out, but the menu was still mostly intact. Each of the dining halls was asked to make several of the dishes. Then the chefs brought the food to the tasting. We got to hear about the changes that they had already made to the recipes and what other alterations were going to be necessary. Then everyone got to eat. There were a couple of crowd favorites and a few of the dishes still needed improvements, but overall it was a fun time.
• We also did the final revisions on the article that was written for NACAS. It is now completely done and has been turned in. Hopefully it is accepted for publication sometime in the next year.
• On our last day, everyone threw us a good-bye reception. Chef Bryan put together some fresh fruit and pastries for us. We got to say good-bye to everyone. Then Kris gave us our final evaluations and our summer internship was over.
• I have to say that this has been a great experience. Not only did I have a ton of fun and meet some great people this summer, but I also got a lot of hands-on training in areas that I hadn't before. The projects that we completed were really worthwhile and I'd definitely recommend for anyone interested in food in any way to consider applying for this internship.

Getting so close!

I started off this week with office time. Monday was spent with a lot of time getting everything ready for the banquet next week. I moved all the decorations from Bolton over to Summit. The rest of the day was spent tying up all the loose ends for the dinner the following Monday. Tuesday and Wednesday were spent at the retail operations. Tuesday I assisted Tamala at Red Clay cafe. I choose the specials for the first two weeks of school, I really enjoyed having the freedom to make a managerial decision. On Wednesday I shadowed Chris at Barberitos which is located in the Tate Center.

Thursday we took a field trip to Zaxby's corporate office. I found this very interesting, we toured with Chef Paul's wife who works in R&D at corporate. We did a taste testing for new gravy's that they would be selling at different Zaxby's locations. We also toured one of the Athens Zaxby's and got to eat lunch there. Friday we did banquet prep and did all the flower arrangements.

One Week to Go

I went back over to Red Clay Cafe on Monday. I followed around Tamala the unit manager. She had me working the cash register again. I also wrote the weekly specials for 2 weeks. I saw how FoodPro was updated daily to get supplies for the next day. In the afternoon we also went out to one of the eatery units to help out with the parent's orientation for the freshmen.

Tuesday I was scheduled to follow Chef Paul around the retail center at Tate II. He sent me to do inventory with the stockroom manager. Standing around in the freezer for extended periods of time is no fun. The stockroom manager and I also rearranged the stockroom so that all the products used by specific retail units were grouped together. Paul also showed me how to do forecasting and he had me update some of the patron counts in FoodPro.

Wednesday was spent with Chef Bryan at Bolton. The executive chefs at the dinning halls have things very different from the retail operation. Bryan also showed me forecasting and price checks. The number of items and the volume of product moved though was significantly higher.

Thursday we took another field trip. This time we went to Zaxby's corporate headquarters. Zaxby's is a quick casual chicken place that is based out of Athens, but has over 400 units from Texas to Virginia. We spent some time in the R&D unit hearing about how they test new products. Then we were in the test kitchen and got to try some new gravies that they are in the process of adding to their menu. After that we got a tour of one of the local units and got to eat some of their food.

To round the week out, we went out to Summit and did prep work for the Freshmen College closing banquet that is on Monday. There were a lot of little details that had been handled all summer, but they're finally all coming together for the final event. All of the flowers that we ordered came in yesterday. Arrangements had to be made for each of the tables and center pieces were put together for the banquet tables. Flower arranging isn't something that I do all that often, but most of the arrangements look really good. The white and green color scheme goes well with the blue and white table cloths. Also, all of the signage that we designed came in and looks really nice. This event is going to be worth all of the effor that went into planning it.

Katie and I started out this week shadowing Mr. Floyd. We got to see what an "average" summer day is like for the Executive Director of Food Services. The day started at orientation where we greeted parents and incoming freshman. We saw that no day for Mr. Floyd is average and he talked to us about what his work week is like in the summer verses what he does in the fall. Katie and I got to sit in on a conference call with a woman from R&I (Restaurants and Institutions). She wanted to learn more about the day to day life of the director of food services. Our day went from 7am to 7pm. We interacted more with orientation and then finished our day at the orientation tailgate.

I spent both Tuesday and Wednesday following around Chefs. On Tuesday I shadowed the retail chef, Paul. On Wednesday I shadowed Chef Bryan. Chef Paul and I spent the day doing inventory. The units do a weekly inventory of everything on hand in the stock room. Wednesday Bryan and I did the forecasting for the next three weeks and put all the information into Food Pro.

Thursday I spent the day with Bambi who is the assistant manager at Red Clay Cafe. Bambi showed me how to make sandwiches and I was on the register during the lunch rush. At the end of the day we closed out the registers and I learned how to shut down the entire cafe.

On Friday we attended the assistant manager workshop. We had been given materials prior to the workshop to have our coworkers complete with questions about who we are as workers. The main idea of the workshop was for us to learn about our management styles and to understand how to work with other personalities. I really found this helpful and felt as if the questions helped me to understand others and myself.

Only two more weeks of internship! I can not believe it has gone by so quickly!!

The Retail Side of Things

This week was different from other weeks since I spent most of it on the retail side of UGA's food services. It was a change from the dining halls.

Monday we shadowed the executive director of food services around campus. We got to help write a press release and sat in on a phone interview for R&I magazine. Of course Mr. Floyd spends a lot of his time in the summer trying to sell the meal plan to the parents of the incoming freshmen so we also spent a lot of time doing orientation things again. It was a really long day, but I got a broader perspective of the whole food operation at UGA. A lot of the little things that I'd been told by different people took on new meaning after talking to Mr. Floyd about it.

Tuesday I was out at Red Clay Cafe, one of the on-campus eateries. It was a totally different atmosphere working the retail side of things. I manned the cash register for several hours. And learned to do many things at the same time while still smiling at the customer. I also sat in on their debates over new menu prices that are going into effect in the fall. Then I got to be creative and make new labels and price tags for the bakery items.

Wednesday I worked in another of the retail eateries- Barberitos. It's one of the newest units that's only been open 6 weeks. They are really popular with the students are it's pretty steady business all day. I got to see how they dealt with not having the correct produce order come in.

We also met with the last chemical company this week. They brought us a proposal that we had to add several things to. But now we can really start to analyze what we think UGA should do in the future. Which is a good thing since we now only have 2 weeks left here and the presentation that we're making is coming up fast.

Friday was different from other days in that we attended an assistant manager training seminar. The day revolved around knowing your management style and using it to interact with others to get the best results. I've attended other seminars similar to this, but not quite the same. It was interesting to hear how each style thought that they should be dealt with in a high stress situation. Hopefully I can apply what I learned in the future.

Half way through!

As time goes on we are getting closer to the end of our internship. At the beginning of this week we marked the half way point.

To start this week we worked the Freshman College arrival banquet. We helped set up for the banquet right after lunch. Doing this event really helped us understand more what we have to do for our closing banquet. We now know how to do general setup for the closing banquet. I think everything ran very smoothly and all the freshmen really seemed to enjoy their dinner.

Tuesday we met with two different chemical company representatives, after that Katie and I worked more on our chemical project. On Wednesday morning we went flower shopping to Flowers Inc. with Janet. Katie and I picked out the flowers we wanted for our table arrangements and flowers to put in Grecian urns for center pieces.

Later that day we had a production run with Stuart learning how Food Pro really works. I can see how it is a full time job just to understand the program. That night I shadowed Chef Paul for a catered dinner that was for 35 people at the Village Summit. It was really cool to get to see how he does dinners like this. I also got to work with the "Tiny Intern" and help prep the food and plate it up on site.

Thursday morning I had office time to work on our entry for the NACAS magazine. Later that day we had a mock health inspection at TATE II. I thought it was really interesting to see all the little things that go into a health inspection and everything they look for. I hope to retain everything the inspector taught us so I know what to look for while I'm walking through the dining halls.

Friday we had the day off. On Saturday Kris, Katie, and I went to an organic farm called Dancing Sprout. We started the day at 10am and I planted seeds for a local farmer with Kris. The farm was run by a local teacher from Athens and his wife. He told us that his kids are always interested in helping out. I really learned a lot helping them and it also felt good to know that helping this man for two hours cut out on so much work for him. He is not a farmer for a living, but I think if he could be he would be.

I am looking forward to the next couple of weeks. We are becoming much more comfortable here in Georgia and really starting to get the hang of things in Athens.

Another Week of Fun Filled Adventures

The Greek dinner for Freshmen College is almost done being planned. We have figured out the decorating scheme and floor plan for the event. The manager at the Summit (where the event is being held) helped us to place a linen order. We also went flower shopping with her and found some interesting things to incorporate into our decorations.

The chemical project is also coming to a close. We met with the Ecolab reps again. They gave us a complete bid for a product line. Then we met with Momar for the first time and arranged for them to organize a bid for us. They told us a lot about their green line. We're supposed to meet coming up with Butchers the third and last company on the list to get a bid from them. Then all that we have to do is organize our presentation.

On Friday we also got to conduct a Mock Helath Inspection at Tate on the new units. There are still some kinks to be worked out in the system apparently. But the units are running really well considering that they've been opened just over a month. Seeing the health inspection forms and reading the regulations now makes me want to see the reports for the restaurants that I eat in.

Saturday we went on another field trip. This time we went to Dancing Sprouts farm and got to play at being farmers for the day. I basically spent a lot of time weeding in the full sun. But I met some interesting people. The farm is also organic and encourages sustainability so it was a different perspective than what I've heard before when the owner was talking. It was a fun but dirty day.

Short week

This week was a short week for us.

It is days before the fourth of July so we have a shorter week. Our week started Monday when we did orientation. Orientation is where the freshman come in and learn all there is to know about UGA and how to adapt to college life. We followed the orientation team on there long 7am-7pm day. We begun the day welcoming the freshman to UGA and helping sell coffee and donuts to the parents, after that we all went over to O-House to assemble pamphlets for the parents and students. We all divided up after that half of us going to snelling and half going to summit. At each location we welcomed the parents or students and gave them the daily menu.

The main goal of the orientation team is to inform students and parents about the meal plan and to get them to sign up for it as soon as possible. At UGA the meal plan is not required, students have a choice whether they will buy the 5 day unlimited access or the 7 day unlimited access. The meal plan in my opinion is a no brain er. I had a meal plan my freshman and sophomore year and it made my life, living on campus, so much easier. I think that for anyone with out a kitchen it is the most economical way to eat, people end up thinking its much More expensive because they are paying for all the food at once.

On Tuesday we did more orientation it is a two day event for the incoming freshmen so we followed the team around again on Tuesday.

Wednesday we did more orientation and worked on our projects. Unfortunately Mr. Floyd was sick this day, we were scheduled to shadow him.

We have a long weekend ahead of us!!!! I hope to find lots to do around town and enjoy America's Birthday!

Orientation Week

This week was spent with the orientation team for foodservice. Orientation at UGA is a 2 day process. The foodservice orientation people basically focus on selling meal plans. They also sell refreshments in the morning, greet people coming to eat at the different dining halls, and talk about student employment opportunities. But the main thing is to sell the meal plan.

Day 1 of student orientation starts off with registration. I spent a lot of time directing people here or there and giving directions to Tate Center. The refreshment stand also had to be set up and manned. Then we spent some time assembling information brochures for the parents and students that get handed out. Around lunch we all went to the dining halls where the parents or students were directed to eat and played greeter. In the afternoon we handed out the brochures while the parents were inundated with information about various important things on campus. Then we moved across the street and did the same for the students. Day 1 concludes with the student tailgate dinner where we basically directed people towards the food. All in all it's a 12 hour day.

Day 2 was much shorter, only a 7 hour day because the students have most of the afternoon to explore and do thing independently. We played greeter and checked meal tickets for breakfast. The major event of day 2 is the resource fair. Foodservices sets up 2 booths in the fair and spends a few hours asking everyone they see if they have bought the meal plan yet and if they are interested in working for foodservices. It's chaotic and fun since you get to talk to a lot of people. After cleaning up from that we got to go back to the dining halls and collect meal tickets again for the lunch crowd. Compared to day 1 it was a walk in the park just because it was so much shorter.

The best part of working with the orientation team was our transportation. They have this van that doesn't have any seats in it. So whenever we have to change locations everyone piles in and tries to balance on milk crates. Definitely the highlight of the day for them.

We also got all of the recipes for the Freshmen College closing banquet into FoodPro. Everything is batched out for the actual event. So now we can focus on the flower arrangements, the menu design, and tracking down enough soup bowls for everyone. Hopefully we'll get to all of that next week.

Office week

This week Kris was gone so we had a lot of office time. We worked out of her office a lot and in the dining room where we could find Internet. Our goal for the week was to make progress on two of our projects. We worked on the chemical project the majority of Monday and Tuesday morning. Tuesday we met with two representatives from Ecolab. We told them that we wanted to go to all Ecolab products. We plan to meet with them again after the 4th of July break.

We also worked on the Freshmen College Closing Banquet. We are making a lot of progress, however, we still have things to finish before the banquet. I am really enjoying working on this project it is interesting and I am learning a lot about planning an event.

This week was fun and I am glad that we had time to work on our projects. I can not believe our time here is basically half over. It has gone by very fast.

The Office

We spent this week working mostly in the office on our Freshmen College Banquet menu and on our chemical inventory project.

The banquet menu is looking really good. We've got all the recipes approved and figured out how many portions of each thing we're serving. We also spent most of Friday working on writing out the recipes so that they can be put into FoodPro.

The chemical inventory project is also running really smoothly now. We got all the inventories done and turned in. This week we got to meet with representatives from Ecolab to see about using only Ecolab chemicals in UGA foodservices. They were really great to talk to and had a lot of ideas of what products we should be using. The best part is they're drawing up a bid for us, so we don't have to go crazy trying to put one together ourselves. We've got another meeting set up with them to go over the bid.

This week was very eventful.....

On Monday we got to go out towards Atlanta to Sutherlands and Southeast. I really enjoyed both of these places because you really got to see what goes into the process of getting food. Its not as simple as most people would think there is not just two parties involved. One product may make its way through 3-4 different homes before you eat it. It was interesting to see at Sutherlands how a family run company works. Almost every family member they have works at their shop. It really shows that there is a lot of love and devotion in the company. I would choose to do business with them if i were to buy wholesale. Southeast was similar but instead of a warehouse it was where they make produce. We got to see women hand picking at spinach and i never realized that a lot of the lettuce we eat is hand picked and not necessarily all done by machines.

Menu planning was really enjoyable for me. We spent a whole day looking through cookbooks and magazines picking "Ivy winners" and adding them to our final menu. I think we picked a good variety of foods that will be appealing to almost anyone who is coming to the dinner. We could only pick one dish from each place that won so even if we saw a lot of recipes in one book we could only use one. I think that is good because it gives a variety of interest.

I spent time shadowing on Wednesday and learned how to close. I followed Kirti around and she told me that she normally works the night shift which is from 11pm until 6am. I can not imagine working on the opposite schedule of most people. I give her credit for doing that everyday.

We have finally started our chemical project. Thursday was mainly spent going around to all the locations and taking inventory of what they have based off of the inventory taken in December. Each location uses many different products which makes the inventory and project very difficult. Friday we started our Chemical project where we are trying to minimize the amount of chemicals they use in UGA food service. On Friday we also went to "Your Pie". Your Pie is a subway like pizza shop that was started by an man who use to be a red shirt at O-House. He left over a year ago to start his own restaurant called Your Pie with a concept like subway where you go down the line and get anything on your pizza that you'd like. He let us try the pizza and i have to say it was some of the best pizza i have ever had. I would like to be an entrepreneur one day so it was really interesting to be able to talk to a man who was under 30 who has his own business. He had just sold a Franchise in Charleston and had one other location in Athens. It was motivating to know that in a down economy he has done that much in just one short year.

We had a great weekend and will be well rested for the next week.

Busy Little Bees

• This week was really busy and lots of fun. I have a feeling this blog is going to be really long too becuase of it, but there's so much to talk about...

• We started off going on a field trip to Sutherland's outside of Atlanta. For anyone who doesn't know, Sutherland's is a family held produce wholesale company. We got the grand tour around their warehouses at the Georgia Farmer's Market. The place is huge and they just keep adding on as they expand.

• Sutherland's was also nice enough to arrange for us to get a tour of Southeast Distributing's produce plant on the Georgia Farmer's Market grounds. The produce plant preps the various types of produce for clients in a variety of ways. They have many machines that can do specialized tasks like washing and shredding lettuce, but they also have people doing prep work by hand. They told us that prepping and packaging the celery that they send out takes 16 hours a day with about 8 workers going non-stop. It was seriously mind-boggling. Not to mention that those workers are in a building that rangest from about 35-42 degrees depending on the room they're in. It is not a job that I would ever want to have. The plant also uses an insane amount of water each month for their machines- somewhere in the vicinity of $22,000 a month. Overall it was a really interesting trip of something that we hadn't seen before.

• So that was our Monday adventure. Tuesday we got to do something completely different- we worked with Pat (the foodservice dietary specialist). Pat basically gave us free reign to plan the menu for the Five Star Dinner that they have every year. UGA won an Ivy Award several years ago and does a dinner each year featuring recipes from other Ivy winners or their chefs. Ivy Awards (for anyone who is as clueless as I was) are an annual award for foodservice operations that have the highest standards of excellence in food, service and overall hospitality. There's only a few winners each year so it's a really big deal.

• Planning the menu itself wasn't that difficult. Pat has basically been collecting all the magazines that she subscribes to (there's like 12 of them) for the last year. Then someone (us) has to go through them all and look for any recipes from Ivy winners or their chefs. We got through a lot of the magazines before abandoning the effort and just using what we had found to make the menu. I'm just upset that we're not going to be here for the dinner because the menu sounds really good.

• Wednesday I spent the day with Wayne Dahl and the catering staff. They just moved their offices into the new Tate II building. I got a complete tour around Tate II (their new headquarters). Then I got to help setup for the freshman dinner that they cater in the BullDog Cafe. It went off smoothly with the exception of the fire alarm going off right before the event and messing up everyone. Catering is definitely a different style of foodservice than the dinning halls. Everything is rushed and crazy for short periods of time and then goes slowly and relaxed between events. I can see why many people can't handle that type of work environment.

• For the last part of the week we got started on one of our projects: the chemical inventory. the whole goal is to figure out what is being used and then streamlining the list down to a standardized list of what is allowed to be used. We're also supposed to make the entire lsit as green as possible. After working on it for two days I can see why everyone says that it needed to be done, but nobody ever tried to do it.

• Foodservices uses an insane number of chemcials throughout the campus and half of them are duplicates. I've noticed that a lot of people either don't know what the chemical is used for or don't use it for the intended purpose. And a label that says "degreaser" can really mean almost anything to the employees using them. Making the actual inventory lists wasn't that difficult to do- it just involved getting slightly dirty tracking everything down in each storeroom. And then playing detective to find all the other places that things ended up getting stored. The hard part is turning out to be finding out what the uses of the chemicals are and how they are actually used. Making recommendations on what should be kept on the list and what shouldn't is going to be harder than I originally thought.
  
• We also took another field trip on Friday to a local restaurant Your Pie. It's owned by an old assistant manager from UGA. I have to say that it is a really unique idea to making pizza. He set the place up around a line assembly for personal thin crust pizza that is baked in a stone oven. It is delicious. Anyone who is in Athens and hasn't tried it should definitely go. Drew (the owner) is starting to franchise out now and he's in the process of opening a second store in Five Points here in Athens. Personally I think he should try to sell a franchise to someone in Gainesville.

• Our week closed off with us starting the plan for the Freshman College closing banquet that is one of our other projects. Janet (the woman who plans the opening banquet) met with us and so did Bryan (the event's chef). We chose Greek as our theme and are starting to find some interesting recipes for the menu. Janet was really a wealth of knowledge on the entire process. I personally had forgotten about needing flowers and menu cards for each person. There's a lot of little details that goes into planning and executing an event for 400 people. But I think we're up to the task.

Getting use to the South

Hey!!

Week One is under our belts, I am starting to feel more at home here in Georgia. However the heat and humidity will take a long time to get use to.

This week started with a lot of early mornings. We spent time this week working at Bolton, Snelling, and The Summit. Both Katie and I got to work at stations this week. It was a nice change of pace. We were lucky enough to work with full timers who really know what they are doing and are pleased to teach you. Monday we spent time in Bolton’s dish room. Surprisingly dish room is much harder than I thought it would be but after the first 400 Football players we got the hang of it.

Tuesday I worked on salad prep where I worked in prepping all the items that you see on Bolton’s lovely new salad Bar. There is a lot that goes into getting the salad bar ready everyday in the transition from Breakfast to Lunch/Dinner.

On Wednesday we got to interview the upper management team, and all who helps UGA foodservice run smoothly. We interviewed everyone from Dietary Specialists, To "Dan the Meal Plan Man". We also had the pleasure of interviewing accountants, IT managers, Human Resource managers, Material Manger, FoodPro guru, and even Mr. Floyd himself. It was very interesting for me (a Management major) to hear what all the different positions have to say about their jobs. It was insightful and helpful.

Thursday I shadowed Henry, he is one of the assistant cafeteria managers at Bolton. It was a hectic day from all the camps. I arrived at work at 6am to help Henry with his morning duties. We did payroll and Scheduling. The remainder of the day we made sure everything ran smoothly and made sure all the employees knew what they needed to accomplish for the day.

When Friday rolled around I was getting tired, but didn’t let it show! I was at Snelling on Friday. I spent the morning shadowing Diane. She is one of the Managers at Snelling dining hall. She spends her Friday mornings doing overtime reports. This week there were almost 15 people who had overtime. We had to justify why each person got overtime for that week and give reasons on a paper to turn into accounting. After helping her I shadowed Student Management the rest of the day. I followed around two different Black Shirts; Black Shirts are the names for the Student management team, which includes student managers and student supervisors.

I enjoyed this week I really learned about what the management does on a daily basis. It will help when I graduate and become a manger myself. Everyone has a different management style that works for them and I have been able to see what they do and how they make it work for them and their staff.

Week 1...

So we made it through our first full week as UGA interns. I don't know what I was really expecting this week, but we seemed to get a taste of everything.

I got to work the serving lines in the front of the house at all the open dining halls at some point this week. The time definitely goes faster when there are a lot of customers. I am now a pro at making waffles, smoothies, and sandwiches.

I also got to do some prep work in the bakery. Those nice pretty dinner rolls that they serve every day at meals are much harder to make pretty than I thought. I couldn't get them to be nice and smooth or the same size.

There was also a lot of talking to people this week. We spent an entire day doing interviews of various people to get the background of the operation. It was really interesting to hear people define what their jobs entailed. Also it's always fun to hear different people's backgrounds. It just proves that you never know where you're going to end up in life.

Then there was the shadowing of the management people. I learned a lot about how to keep an operation like UGA's running smoothly and also to keep the employees happy and productive. It takes a different mentality to manage people as opposed to being the food worker.

Hello I am Julia! I am the other intern this summer at UGA. Today is our "third" day here, I have been in Athens since Monday but we started our internship on Thursday. I have really enjoyed the internship thus far. On Thursday we did a tour of UGA campus, Kris took us all over and introduced us to the majority of the staff. On Friday we were at summit shadowing Laura, Summits student Manager. It was nice to follow a student manager and understand how they work with students their own age. Today is Saturday and as Katie said we went to the pool and enjoyed the hot weather in Athens. I am from Pennsylvania so the weather is different than what i am use to! I will be a junior in the fall at Penn State University, I am a Hotel Restaurant Institutional Management Major. I look forward to the next 8 weeks to learn about Collegiate Food service Management!!

We're Here...

Hi!

My name is Katie and I’m one of the UGA interns for this summer. I’m really excited to be here at UGA and this first “week” (all 2 days of it) have been great. We’ve gotten to meet a lot of new people and everyone seems really happy to have us here. Julia and I spent Friday shadowing Laura the student manager coordinator at Summit yesterday and had a lot of fun. I got to work the smoothie station for part of the day.

I have to admit thought that I’m a Flordia Gator. I go to the University of Florida and there’s a bit of a rivalry between the schools. I’ve lost count of the number of people who have been asking which one of us is the Gator all week. I didn’t even bring all my orange and blue Gator clothing with me to wear here.

So now it’s the first weekend here and Julia and I are hoping to get to the pool. Hopefully the clouds will go away soon and we can go work on our tans!

Liza and Marcia

We're getting ready to welcome new interns to UGA for the summer, and I'm going to let them redesign the look of this blog in whatever way they choose. I wanted to make sure that Marcia and Liza's beautiful pictures from the sidebar didn't disappear, though, so here they are:

Marcia and Liza on their first night out in Athens:

And Liza and Marcia on their last night out in Athens:
We miss you lovely ladies!