Hello everyone! This summer went by really fast. UGA has been a great experience for both Catherine and I. We worked with some great people and made lifetime friends. Is sad leaving everyone but I think my family and friends are ready to see me.
This Monday was our Freshmen College Closing Banquet, that we have been planning all summer. The decorations were beautiful and the food was great. Everyone really loved the food we choose, which was a relief. Overall the banquet went super! I'm glad that all our hard work and planning really showed.
On Tuesday and Wednesday Catherine and I took some time to finish our Tossing Greens project. We have been working on it all summer, but these two days gave us the chance to put some finishing touches. I think we covered all the questions that needed to be answered. We will present this on Thursday to Kris and the director of food services and the chefs.
Thursday is our last day at UGA. The staff had a going away party for us today. It was really nice, and it gave us a chance to say bye to everyone. Kris presented us with our NACUFS certificate for completing the internship. After the party it was time for us to present our Tossing Greens project. I started by presenting the power point and Catherine followed by presenting the pricing information on the local and organic produce. We came to a conclusion that UGA should use local produce in the Red Clay Cafe on campus. and we also presented some other suggestions. I really hope they use the information we gave them about going local.
Friday Catherine and I head back home :(
Thank you everyone for an awesome summer!
Friday, July 30, 2010
Monday, July 26, 2010
Week 8 at UGA!
This summer sure went by fast. I can't believe we have been here for 8 weeks and we only have 4 more days here. Catherine and I are sure not ready for the summer to end.
On Monday we shadowed the catering crew in the afternoon, so we can see how they get things set up for the freshmen orientation. I really enjoying seeing what they do and how fun it is. Catering would be a cool field to get into because everyday is new and different.
Tuesday Robb Irwin took us on a field trip to Farm 255. We got to talk to the owner about the importances of using local and produce. She gave us some great points. The most fun part was when we helped them harvest cucumbers. It was a great experience. Thanks Rob!
Wednesday we spend the day at the assistant manager training. We did some great activities that really helped us learn more about the importance of team work. We also got a better understanding of what good customer service really is. I learned a lot of important things today, that I'm going to take back to my school with me.
Thursday we spend sometime with Katherine to see what she does as a Dietitian for UGA Food Services. We got to see a cooking class that Katherine co-teaches at the student health center. The class was really cool, it was design to help any student learn how to cook meals. Katherine gave us an insight of her job and what to expect as a Dietitian if we were to go in the field.
Friday we spend the day at the Summit getting our flower arrangements ready for the Freshmen College Closing Banquet on Monday. Everything is going great so far, I can't wait to see how it turns out on Monday!
On Monday we shadowed the catering crew in the afternoon, so we can see how they get things set up for the freshmen orientation. I really enjoying seeing what they do and how fun it is. Catering would be a cool field to get into because everyday is new and different.
Tuesday Robb Irwin took us on a field trip to Farm 255. We got to talk to the owner about the importances of using local and produce. She gave us some great points. The most fun part was when we helped them harvest cucumbers. It was a great experience. Thanks Rob!
Wednesday we spend the day at the assistant manager training. We did some great activities that really helped us learn more about the importance of team work. We also got a better understanding of what good customer service really is. I learned a lot of important things today, that I'm going to take back to my school with me.
Thursday we spend sometime with Katherine to see what she does as a Dietitian for UGA Food Services. We got to see a cooking class that Katherine co-teaches at the student health center. The class was really cool, it was design to help any student learn how to cook meals. Katherine gave us an insight of her job and what to expect as a Dietitian if we were to go in the field.
Friday we spend the day at the Summit getting our flower arrangements ready for the Freshmen College Closing Banquet on Monday. Everything is going great so far, I can't wait to see how it turns out on Monday!
Sunday, July 25, 2010
Week 8
Oh my, I cannot believe it has been eight weeks all ready! The summer really did fly by. Asenath are having so much fun here and I know both of us miss our families but are also not looking forward to leaving.
This week we started with a late day on Monday. We shadowed catering during the Orientation dinner and got an idea of what they do every do. The whole catering staff is so nice. I’ve had some experience with catering and I all ready really like it, so seeing it from a different level like a university reaffirmed that it might be something I would want to do later in life.
Tuesday was a lot of fun. Rob planned us a field trip to Farm 255. We got to help with their harvest and we were able to speak with one of the owners who gave us some really good insight on the subject of going local. I think it will help a lot with the direction of our project.
Wednesday we spent the day at the student learning center with half of the assistant managers. I really liked the activities and the movie about the deli in Ann Arbor. It gave me a really good idea of what good customer service actually is, and opened my eyes to how bad some establishments actually are. Kris thumbs up for the day! I think everyone was able to take something away from it.
Thursday we spent the day with Katherine. We got to see the cooking class offered here at UGA. I wish MSU had that; I’m jealous! Later in the day we observed and graded senior dietetic students on a presentation covering healthy eating for Freshmen College students. Katherine also took the time to give us some great insight and advice about our futures as dietitians. Thanks Again Katherine!
We were at the Summit on Friday preparing for the Freshmen College closing banquet. Using big vases for the centerpieces was a great idea until it came to actually arranging them all, but Janet and all the workers that helped us were so great and we got the job done relatively painless! I’m excited for Monday to see our work come together.
This week we started with a late day on Monday. We shadowed catering during the Orientation dinner and got an idea of what they do every do. The whole catering staff is so nice. I’ve had some experience with catering and I all ready really like it, so seeing it from a different level like a university reaffirmed that it might be something I would want to do later in life.
Tuesday was a lot of fun. Rob planned us a field trip to Farm 255. We got to help with their harvest and we were able to speak with one of the owners who gave us some really good insight on the subject of going local. I think it will help a lot with the direction of our project.
Wednesday we spent the day at the student learning center with half of the assistant managers. I really liked the activities and the movie about the deli in Ann Arbor. It gave me a really good idea of what good customer service actually is, and opened my eyes to how bad some establishments actually are. Kris thumbs up for the day! I think everyone was able to take something away from it.
Thursday we spent the day with Katherine. We got to see the cooking class offered here at UGA. I wish MSU had that; I’m jealous! Later in the day we observed and graded senior dietetic students on a presentation covering healthy eating for Freshmen College students. Katherine also took the time to give us some great insight and advice about our futures as dietitians. Thanks Again Katherine!
We were at the Summit on Friday preparing for the Freshmen College closing banquet. Using big vases for the centerpieces was a great idea until it came to actually arranging them all, but Janet and all the workers that helped us were so great and we got the job done relatively painless! I’m excited for Monday to see our work come together.
Monday, July 19, 2010
Week 7 in Athens
We started off the weekend with a mock health inspection. We spent a couple hours with Beth, the Health Inspector for the University. This week was her last week and she was an absolute sweetheart for taking the time to show us what she did for the foodservice department. She also gave us some great insight on how to score 100 on inspections. I can see why everyone will be so sad to see her go. The rest of Monday was spent working on our tossing greens project. I am trying to organize all the information we’ve gathered, so it will actually make sense!
Tuesday and Wednesday we shadowed the chefs at the Summit and Bolton. I really enjoy being in the kitchen, so these days were pretty fun for me. Shelly and I went over some Food pro things for our banquet. Bolton was expecting a health inspection the day I shadowed Bryan, so we spent a majority of the day preparing for that. The county never actually came, but it was pretty nerve racking waiting.
Thursday we spent awhile at the summit testing a couple of our recipes for the banquet. We made a Sheppard’s pie, a chicken recipe, and a strawberry tart. All three were delicious and I am very excited to see the whole menu come together!
Friday we spent the day with Campus Eateries. Lynda, Josh, John, and everyone else spending the day with you all was a lot of fun I have to say! Managing all those sites is a lot of work and you all do a great job keeping everyone on the same page, but don’t let Tamela I know how to run a cash register :)
Only two more weeks…have a good vacation Bryan it was great to meet you, and Mr. Fair I hope you’re doing great and have a speedy recovery!
Tuesday and Wednesday we shadowed the chefs at the Summit and Bolton. I really enjoy being in the kitchen, so these days were pretty fun for me. Shelly and I went over some Food pro things for our banquet. Bolton was expecting a health inspection the day I shadowed Bryan, so we spent a majority of the day preparing for that. The county never actually came, but it was pretty nerve racking waiting.
Thursday we spent awhile at the summit testing a couple of our recipes for the banquet. We made a Sheppard’s pie, a chicken recipe, and a strawberry tart. All three were delicious and I am very excited to see the whole menu come together!
Friday we spent the day with Campus Eateries. Lynda, Josh, John, and everyone else spending the day with you all was a lot of fun I have to say! Managing all those sites is a lot of work and you all do a great job keeping everyone on the same page, but don’t let Tamela I know how to run a cash register :)
Only two more weeks…have a good vacation Bryan it was great to meet you, and Mr. Fair I hope you’re doing great and have a speedy recovery!
Sunday, July 18, 2010
Week 7 at UGA!
This is our 7th week at UGA and we are still finding new and exciting things to do.
Monday we spend the morning with Beth the University health inspector. We did a mock health inspection of Taste of Home Cafe and Tate Cafe. Beth showed us what she looks for during an inspection. There is a lot of details that an health inspector look that a person may not think of. Its Beths last week at UGA, and it was very nice of her to take time out of her busy last week to show us a mock inspection.
Tuesday I shadowed Bryan the head Chef at Bolton. Bryan and I went around to check everything is going well with the cooks and the food lines. After Breakfast we started working on some of the food for a tasting for the special dinner in the Fall. I made the chard,tomato and beans soup, which taste great! In the afternoon we went to the tasting to see what all of the other Chefs made.
Wednesday I spend the Day with Shelly! We spend the day working on forecast for the next week. Shelly showed me how she decides on how much meal to forecast in FoodPro. And how important it is to check past dates and menu to see how popular the items were before making it again.
Thursday we got to tasted our recipes for the closing banquet. We wanted to make sure everything was great before the day gets here. Catherine made a great team in the kitchen, and all of the recipes we tried turned out great.
Friday we spend the day with Linda from campus eateries. We got to see how all the different eateries are ran day to day.
Monday we spend the morning with Beth the University health inspector. We did a mock health inspection of Taste of Home Cafe and Tate Cafe. Beth showed us what she looks for during an inspection. There is a lot of details that an health inspector look that a person may not think of. Its Beths last week at UGA, and it was very nice of her to take time out of her busy last week to show us a mock inspection.
Tuesday I shadowed Bryan the head Chef at Bolton. Bryan and I went around to check everything is going well with the cooks and the food lines. After Breakfast we started working on some of the food for a tasting for the special dinner in the Fall. I made the chard,tomato and beans soup, which taste great! In the afternoon we went to the tasting to see what all of the other Chefs made.
Wednesday I spend the Day with Shelly! We spend the day working on forecast for the next week. Shelly showed me how she decides on how much meal to forecast in FoodPro. And how important it is to check past dates and menu to see how popular the items were before making it again.
Thursday we got to tasted our recipes for the closing banquet. We wanted to make sure everything was great before the day gets here. Catherine made a great team in the kitchen, and all of the recipes we tried turned out great.
Friday we spend the day with Linda from campus eateries. We got to see how all the different eateries are ran day to day.
Sunday, July 11, 2010
Week 6 at UGA!
UGA has been great so far! We work with amazing people,Catherine and I are enjoying UGA to its fullest.
We started our 6th week at UGA with Monday off due to the 4th of July weekend. On Monday we went tubing in Helen, GA with some people we meet. It was a very busy day on the river, but it was still really fun.
On Tuesday and Wednesday we had an office day. Catherine and I worked on our Tossing Greens Project. We have some information organize, but we are still working on getting more information on pricing. We are getting a lot more information from different people that is really going to help us.
Kris took us on field trips on Thursday and Friday. On Thursday we went to Jittery Joe's roasting facility, a coffee shop that started here in Athens and now there are locations in Dallas, TX and New York City. We took a tour of the facility,and learned the process of roasting coffee. On Friday we went to Your Pie, which is a local pizza place that started here in Athens about 2 years ago. It was a great experience learning from people who had the courage to take a risk and start a business. It was a great way to end the week.
We started our 6th week at UGA with Monday off due to the 4th of July weekend. On Monday we went tubing in Helen, GA with some people we meet. It was a very busy day on the river, but it was still really fun.
On Tuesday and Wednesday we had an office day. Catherine and I worked on our Tossing Greens Project. We have some information organize, but we are still working on getting more information on pricing. We are getting a lot more information from different people that is really going to help us.
Kris took us on field trips on Thursday and Friday. On Thursday we went to Jittery Joe's roasting facility, a coffee shop that started here in Athens and now there are locations in Dallas, TX and New York City. We took a tour of the facility,and learned the process of roasting coffee. On Friday we went to Your Pie, which is a local pizza place that started here in Athens about 2 years ago. It was a great experience learning from people who had the courage to take a risk and start a business. It was a great way to end the week.
Week 6 in Athens
I think I’m finally getting used to the heat! My parents called from Michigan to say that they were having a heat wave there. It made me laugh when I was informed it was only in the low 90s.
Asenath and I are having so much fun here at UGA, at work and also away. We had Monday off, so we planned a little road trip to Helen, GA. We went tubing down the Chattahoochee River. There were so many people on the river, but it was still a ton of fun.
The work week was spent working on our projects and taking some little field trips around Athens. Kris took us to visit Your Pie in town, and we got to meet the owner. It was awesome to meet someone so ambitious and successful. We also met with Jittery Joe’s owner at his roasting facility. It was fun because we got there when he was in the middle of roasting a blend, so we got to see the process.
Our plans for the Freshmen College closing banquet are coming together nicely. Our menu is for the most part set. We will be testing some recipes this week with Shelly. The flowers and linens are all ordered, and Stacia is helping us put together our graphics. We are also starting to do a lot of work on our Tossing Greens Project. We have organized the information about the produce that they all ready use and now we are contact with representatives from Royal and Destiny Organics to get information on produce pricing and availability.
Asenath and I are having so much fun here at UGA, at work and also away. We had Monday off, so we planned a little road trip to Helen, GA. We went tubing down the Chattahoochee River. There were so many people on the river, but it was still a ton of fun.
The work week was spent working on our projects and taking some little field trips around Athens. Kris took us to visit Your Pie in town, and we got to meet the owner. It was awesome to meet someone so ambitious and successful. We also met with Jittery Joe’s owner at his roasting facility. It was fun because we got there when he was in the middle of roasting a blend, so we got to see the process.
Our plans for the Freshmen College closing banquet are coming together nicely. Our menu is for the most part set. We will be testing some recipes this week with Shelly. The flowers and linens are all ordered, and Stacia is helping us put together our graphics. We are also starting to do a lot of work on our Tossing Greens Project. We have organized the information about the produce that they all ready use and now we are contact with representatives from Royal and Destiny Organics to get information on produce pricing and availability.
Tuesday, July 6, 2010
Week 5 at UGA
Hello everyone, It has been 5 weeks at UGA so far. The summer is just flying by.
Catherine and I started our week with an office day on Monday. We worked on our menus for the Freshmen closing banquet. We finished our menu and put it in the correct format. We also worked a little bit on our Tossing Greens project. Overall we got a lot done during our office day.
On Tuesday, Wednesday and Thursday, we spend the day at the Summit helping prep for the freshmen opening banquet. We helped Dawn do some cutting of produce in the kitchen. Catherine and I did the flower arrangements for the tables. We helped the baker get the desserts ready. And we also help setup tables on the day of the banquet. This banquet gave us an inside of what we are going to be doing during the closing banquet.
Friday, was an office day. But first we started the day with our mid-internship evaluations. We each talked to Kris to see if we are getting what we want out of this internship, and what we need to do. Then the rest of the day we spend some time with Stuart going over our Tossing Greens project. So far we have everything under control.
Catherine and I started our week with an office day on Monday. We worked on our menus for the Freshmen closing banquet. We finished our menu and put it in the correct format. We also worked a little bit on our Tossing Greens project. Overall we got a lot done during our office day.
On Tuesday, Wednesday and Thursday, we spend the day at the Summit helping prep for the freshmen opening banquet. We helped Dawn do some cutting of produce in the kitchen. Catherine and I did the flower arrangements for the tables. We helped the baker get the desserts ready. And we also help setup tables on the day of the banquet. This banquet gave us an inside of what we are going to be doing during the closing banquet.
Friday, was an office day. But first we started the day with our mid-internship evaluations. We each talked to Kris to see if we are getting what we want out of this internship, and what we need to do. Then the rest of the day we spend some time with Stuart going over our Tossing Greens project. So far we have everything under control.
Sunday, July 4, 2010
Week 5
The summer is flying by! Monday was some office time for Asenath and I. We spent the day at red clay working on finishing up our menu for the Freshmen College closing banquet and other details with that. Also, we got a chance to start some work on our Tossing Greens project, which will involve establishing the feasibility of introducing local and/or organic produce.
Tuesday, Wednesday, and Thursday we spent the day at the Village Summit preparing for the opening banquet. We helped Janet put together all the flower arrangements for the dinner, we did a lot in the kitchen working with the cooks, and also were part of the set up and take down of the dinner that took place on Thursday.
Friday was another office day for us. We met with Kris in the morning for our midpoint evaluations. All our feedback from the managers was positive, so that was a big plus! In the afternoon we were able to get some more work done on our Tossing Greens project with the help of Stuart. Also, we met with Janet and Shelly to go over more details of our banquet. Everything with the banquet seems to be going very well, and I think it will be a success!
Tuesday, Wednesday, and Thursday we spent the day at the Village Summit preparing for the opening banquet. We helped Janet put together all the flower arrangements for the dinner, we did a lot in the kitchen working with the cooks, and also were part of the set up and take down of the dinner that took place on Thursday.
Friday was another office day for us. We met with Kris in the morning for our midpoint evaluations. All our feedback from the managers was positive, so that was a big plus! In the afternoon we were able to get some more work done on our Tossing Greens project with the help of Stuart. Also, we met with Janet and Shelly to go over more details of our banquet. Everything with the banquet seems to be going very well, and I think it will be a success!
Sunday, June 27, 2010
Week 4 at UGA!
Time sure flies when your having fun! So far Catherine and I been having a blast at UGA.
We began week 4 by shadowing Mr.Floyd the Executive Director of Food Service at UGA. We started the day at 7am, greeting the parents and students as they came in for freshmen orientation. We helped Mr.Floyd directed the parents on what they need to get started for the day. In the afternoon we went to the speeches Mr.Floyd gives to all of the freshmen Orientation group about the benefit of getting a meal plan. Many people were excited for the meal plan!
On Tuesday we had a free day to start working on our project. Catherine and I came up with the final menu and recipes for out Freshmen College Dinner. We picked some really awesome foods that we hope everyone is going to enjoy.
Wednesday we met with Janet and Shelly to show them our final menu and recipes for the Freshmen College banquet. They really liked our picks. Than it was time for flower shopping! Janet helped us pick some really great flowers for our banquet. There was so many to pick from.
Thursday we started our day shadowing Chris Fagan at the Tate Center. He showed us how he did payroll and other morning task before the Tate Center opens at 10:30. During lunch time we worked at the Larry's Giant Subs with Pipa, where I learned how to wrap the sandwiches and give them to the customers. The lunch rush was crazy, but really fun. Later that afternoon we went to a coffee tasting to see if is worth switching to a local coffee on the campus cafe.
This Friday we had the day off! Catherine and I decided it would be a great day to go check out the mall. This weekend is Athfest and we are thinking about going to see some of the bands.
We began week 4 by shadowing Mr.Floyd the Executive Director of Food Service at UGA. We started the day at 7am, greeting the parents and students as they came in for freshmen orientation. We helped Mr.Floyd directed the parents on what they need to get started for the day. In the afternoon we went to the speeches Mr.Floyd gives to all of the freshmen Orientation group about the benefit of getting a meal plan. Many people were excited for the meal plan!
On Tuesday we had a free day to start working on our project. Catherine and I came up with the final menu and recipes for out Freshmen College Dinner. We picked some really awesome foods that we hope everyone is going to enjoy.
Wednesday we met with Janet and Shelly to show them our final menu and recipes for the Freshmen College banquet. They really liked our picks. Than it was time for flower shopping! Janet helped us pick some really great flowers for our banquet. There was so many to pick from.
Thursday we started our day shadowing Chris Fagan at the Tate Center. He showed us how he did payroll and other morning task before the Tate Center opens at 10:30. During lunch time we worked at the Larry's Giant Subs with Pipa, where I learned how to wrap the sandwiches and give them to the customers. The lunch rush was crazy, but really fun. Later that afternoon we went to a coffee tasting to see if is worth switching to a local coffee on the campus cafe.
This Friday we had the day off! Catherine and I decided it would be a great day to go check out the mall. This weekend is Athfest and we are thinking about going to see some of the bands.
Week 4
I would just like to apologize for very uninteresting writing style. J Anyways, we started this week shadowing Mr. Floyd, the Executive Director of foodservice here at UGA, during freshmen orientation. UGA does not have the luxury of having a mandatory meal plan for all on campus residents, so each year they must sell their meal plans. As a witness I have to say that they are awesome salesmen and women! As I said we followed Mr. Floyd on a usual freshmen orientation day. We spent the morning greeting parents and selling them a 2-day lunch pass. In the afternoon Asenath and I were able to watch Mr. Floyd deliver his speech to the freshmen and their parents. At the end of the day we attended another freshmen orientation dinner and I was able to talk with some of the freshmen. Everyone I talked to loved the food and was pretty excited about their meal options for this fall.
Tuesday we were able to get all our chemical inventories completed and input most of them. We returned to our rooms to finish our menu for the closing banquet. Wednesday we met with Janet and Shelly to go over our plans for the banquet. We went to a local flower wholesaler to pick out flowers. We took the flowers back to the Summit and got to play around. I have to thank Janet, because if we were left to do it the flowers would not have turned out so beautiful or inexpensive. The menu was for the most part completed and I think Shelly liked our recipes we found and I think the food at least will be a success at the banquet J I was also able to let them see some of the graphics we are considering for the programs. Madie, my friend from high school who is now a graphic design student, put some very nice graphics for us, and I’m so thankful! Now we are working on putting our recipes into Food Pro.
Thursday was spent shadowing mangers at the Tate Café and working service at some Larry’s Giant Subs. I learned that toasting sub buns is art that deserves appreciation J We got to talk to Tate’s new head manager, Louis, and he gave us some insight on his managerial skills. All the managers at Tate are great and do a very good job at what they do.
This weekend in Athens is Athfest a music festival. I’m pretty jazzed, because well Whittemore, MI doesn’t have many music festivals, so I’m sure it will be a lot of fun!
Tuesday we were able to get all our chemical inventories completed and input most of them. We returned to our rooms to finish our menu for the closing banquet. Wednesday we met with Janet and Shelly to go over our plans for the banquet. We went to a local flower wholesaler to pick out flowers. We took the flowers back to the Summit and got to play around. I have to thank Janet, because if we were left to do it the flowers would not have turned out so beautiful or inexpensive. The menu was for the most part completed and I think Shelly liked our recipes we found and I think the food at least will be a success at the banquet J I was also able to let them see some of the graphics we are considering for the programs. Madie, my friend from high school who is now a graphic design student, put some very nice graphics for us, and I’m so thankful! Now we are working on putting our recipes into Food Pro.
Thursday was spent shadowing mangers at the Tate Café and working service at some Larry’s Giant Subs. I learned that toasting sub buns is art that deserves appreciation J We got to talk to Tate’s new head manager, Louis, and he gave us some insight on his managerial skills. All the managers at Tate are great and do a very good job at what they do.
This weekend in Athens is Athfest a music festival. I’m pretty jazzed, because well Whittemore, MI doesn’t have many music festivals, so I’m sure it will be a lot of fun!
Sunday, June 20, 2010
Week 3 at UGA!
I can't believe it has been 3 weeks already. Its been beyond amazing. Catherine and I have been trying to go see the town a little each week, and so far we can't complain.
Our week started with Susan Van Gigch, the Assistant Director of Retail Operations. We started out our day with a tour of all of the retail operations on campus. We went to a catering production meeting with Susan where we went over the events for the catering crew for the week. Susan also went over out Tossing Greens project and what she expects out of it, she gave us some great ideas on where to start. We spend the afternoon getting a taste of the freshmen orientation day.
I spend my Tuesday with Bambi Cumuze the manager of the Red Clay Cafe. We went over what Bambi does on a regular day because is not as busy in the summer. I helped Bambi take care of some small task. She showed me how to send in order for items needed each week for the Red Clay Cafe. At the end of the day I learned how to close the Red Clay.
On wednesday we started our day meeting with Janet, Chris and Shelly to go over our ideas for our banquet project. We choose a "Welcome to Your New Home Theme" to help make the new freshmen feel more at home. The crew helped us come up with plans on how to make our banquet a great success. Then we interviewed Cindy Malcolm, the Associate Director of Business Services. She gave us some inside on her part in the UGA food service. In the afternoon we meet with Kris to go over how everything is going. She got us started on doing a chemical inventory for the dinning halls. Our last part of the day we spend some more time with Stuart learning more about Food Pro and how helpful it is.
On Thursday I shadowed Diane Tate a manager at Snelling. I got to spend the day with the awesome Snelling team. Diane and I started the day approving and sending in payroll. Then Jessica and I did the quality assurance to make sure everything is going smoothly. I also did a mock health inspection with Craig, to make sure every one is on top of their game. I also did a chemical inventory for Snelling. And had the some awesome asparagus thanks to Brian.
I spend my Friday with Henry Green at Bolton, an Assistant Cafeteria Manager II at Bolton. We started our day checking the labels of items and making sure everything is dated correctly. Then we worked on schedule for the next week. And in the afternoon we did another quality assurance check to make sure everything is going great.
Our week started with Susan Van Gigch, the Assistant Director of Retail Operations. We started out our day with a tour of all of the retail operations on campus. We went to a catering production meeting with Susan where we went over the events for the catering crew for the week. Susan also went over out Tossing Greens project and what she expects out of it, she gave us some great ideas on where to start. We spend the afternoon getting a taste of the freshmen orientation day.
I spend my Tuesday with Bambi Cumuze the manager of the Red Clay Cafe. We went over what Bambi does on a regular day because is not as busy in the summer. I helped Bambi take care of some small task. She showed me how to send in order for items needed each week for the Red Clay Cafe. At the end of the day I learned how to close the Red Clay.
On wednesday we started our day meeting with Janet, Chris and Shelly to go over our ideas for our banquet project. We choose a "Welcome to Your New Home Theme" to help make the new freshmen feel more at home. The crew helped us come up with plans on how to make our banquet a great success. Then we interviewed Cindy Malcolm, the Associate Director of Business Services. She gave us some inside on her part in the UGA food service. In the afternoon we meet with Kris to go over how everything is going. She got us started on doing a chemical inventory for the dinning halls. Our last part of the day we spend some more time with Stuart learning more about Food Pro and how helpful it is.
On Thursday I shadowed Diane Tate a manager at Snelling. I got to spend the day with the awesome Snelling team. Diane and I started the day approving and sending in payroll. Then Jessica and I did the quality assurance to make sure everything is going smoothly. I also did a mock health inspection with Craig, to make sure every one is on top of their game. I also did a chemical inventory for Snelling. And had the some awesome asparagus thanks to Brian.
I spend my Friday with Henry Green at Bolton, an Assistant Cafeteria Manager II at Bolton. We started our day checking the labels of items and making sure everything is dated correctly. Then we worked on schedule for the next week. And in the afternoon we did another quality assurance check to make sure everything is going great.
Week 3
Another week in Georgia, I’m trying to not be a hermit in my room, but it’s so hot and the air conditioning is so nice! J I’m exaggerating Asenath get out; we’ve been having a lot of fun. I got a membership at the Ramsey Center, the student activity center here. It’s so big and the gym there is super nice. I’m glad, because I think it would be frowned upon if I went back to track practice at MSU totally out of shape. The internship is just going swimmingly!
Monday we spent the day with Susan Van Gigch, the Assistant Director of Retail Operations. Susan gave a more thorough tour of most of UGA’s retail operations. We also talk about our Tossing Greens project and she gave us some great as to where to start on that very big project. The last part of the day we got to sort of be a part of the freshmen orientation dinner.
Tuesday I spent the day with Chris Carriera, the chef at the Commissary kitchen. There I learned what exactly the kitchen does, which is prepare food for retail and catering. Chris showed me how he uses Food Pro for new recipes and I help do inventory for the commissaries stock room. The best part of the day had to be the tasting I was invited to. Nestle came to the kitchen to present their line of sauces and bases. A lot of them were so good! Before I left Chris and I were able to look at some recipes for the closing banquet Asenath and I are planning, and he gave me some great ideas.
On Wednesday we met with Janet, Shelly, and Chris to go over our ideas for the banquet. We decided on “Welcome to Your New Home” as the theme. I think it’s going to be really great. We got good feedback. Our menu will be centered on southern and European comfort food. We’ll hopefully bring a “homey” feeling to the banquet and really make the incoming freshmen get the feeling that UGA is a new home away from home. We then interviewed Cindy Malcolm, the Associate Director of Business Services. After, we met with Kris to catch up on our internship and other things. A new project of doing chemical inventories for the dining halls and retail was assigned and we completed one for O-House. The last part of the day was spent with Stuart going over more Food Pro and snow in Michigan. J I think Stuart will be a big help when it comes to both our projects.
Thursday I shadowed Henry Green, an Assistant Cafeteria Manager II at Bolton. I learned more about Kronos, hourly payroll, how to prepare for a health inspection, and that Henry wants the Lakers to win! On Friday I shadowed Diane Tate and the managers at Snelling. I completed another quality assurance with Jessica, who is the most awesome manager! J Craig and I then did a mock health inspection of Snelling. The facility and the workers got a higher score than the previous day, progress!
Monday we spent the day with Susan Van Gigch, the Assistant Director of Retail Operations. Susan gave a more thorough tour of most of UGA’s retail operations. We also talk about our Tossing Greens project and she gave us some great as to where to start on that very big project. The last part of the day we got to sort of be a part of the freshmen orientation dinner.
Tuesday I spent the day with Chris Carriera, the chef at the Commissary kitchen. There I learned what exactly the kitchen does, which is prepare food for retail and catering. Chris showed me how he uses Food Pro for new recipes and I help do inventory for the commissaries stock room. The best part of the day had to be the tasting I was invited to. Nestle came to the kitchen to present their line of sauces and bases. A lot of them were so good! Before I left Chris and I were able to look at some recipes for the closing banquet Asenath and I are planning, and he gave me some great ideas.
On Wednesday we met with Janet, Shelly, and Chris to go over our ideas for the banquet. We decided on “Welcome to Your New Home” as the theme. I think it’s going to be really great. We got good feedback. Our menu will be centered on southern and European comfort food. We’ll hopefully bring a “homey” feeling to the banquet and really make the incoming freshmen get the feeling that UGA is a new home away from home. We then interviewed Cindy Malcolm, the Associate Director of Business Services. After, we met with Kris to catch up on our internship and other things. A new project of doing chemical inventories for the dining halls and retail was assigned and we completed one for O-House. The last part of the day was spent with Stuart going over more Food Pro and snow in Michigan. J I think Stuart will be a big help when it comes to both our projects.
Thursday I shadowed Henry Green, an Assistant Cafeteria Manager II at Bolton. I learned more about Kronos, hourly payroll, how to prepare for a health inspection, and that Henry wants the Lakers to win! On Friday I shadowed Diane Tate and the managers at Snelling. I completed another quality assurance with Jessica, who is the most awesome manager! J Craig and I then did a mock health inspection of Snelling. The facility and the workers got a higher score than the previous day, progress!
Sunday, June 13, 2010
Week 2 at UGA
This is our second week at UGA!
Our week stared at 6am on Monday, where we worked at Bolton, one of the dinning halls on campus. Most of the day I helped Polly in the salad bar area. I learned how much work it took to get all of the salad bar items ready. Later in the afternoon I worked in the bakery, where I helped with getting the deserts ready for the next day. I really learned a lot working behind the scene in the kitchen.
Tuesday morning started by Catherine and I working at the waffle bar at Bolton. We helped make the waffles for the camp kids. I didn't realize how much kids love waffles; it was a very busy morning. After the breakfast rush was over we helped out a little in the dish room. In the afternoon we toured the UGA Central Food Storage, where we talked a little with Brooks Oliver the central manager. He gave us a tour and an inside of his job. Then we talked to Stuart Hammond who gave us a preview of what Food Pro was all about. Then we headed to Snelling to catch the lunch rush. I helped out at the pizza area, where I learned how to make pizza. I really enjoyed making the pizza and loved staying busy during the rush. Our last stop for the day was to interview Mr. Floyd the Executive Food Service Director at UGA. We discussed what we hope to get out of this internship and how to achieve it. We get to spend more time with him in about a week.
Wednesday we spend the day talking to difference people about their part in the UGA food service. We started with Pat Brussack the Dietary specialist, Katherine Ingerson the Dietitian, Beverly Sexton the Human Resources Specialist, and Scott Cohenour the IT manager. The people we interviewed were all very nice and they all shared their part in the UGA food Service. In the afternoon, we headed to the Summit, where we got to work the lunch rush. I worked the Ice Cream stand!
Thursday I shadowed Chris Carriera the Chef for the commissary. I Got to see how the retail side of the UGA service worked. The Commissary is in charge of getting all the sandwiches and items for the retail areas on campus. They also makes the food for catered events.
Friday I shadowed Rob Irwin one of the managers to see what he does as a manager. Rob showed me how to do the Quality Assurance Checklist to sure everyone in the operation is doing their job. Rob and I helped different stations when they are in need of help.
So far everything is going great at UGA!
Our week stared at 6am on Monday, where we worked at Bolton, one of the dinning halls on campus. Most of the day I helped Polly in the salad bar area. I learned how much work it took to get all of the salad bar items ready. Later in the afternoon I worked in the bakery, where I helped with getting the deserts ready for the next day. I really learned a lot working behind the scene in the kitchen.
Tuesday morning started by Catherine and I working at the waffle bar at Bolton. We helped make the waffles for the camp kids. I didn't realize how much kids love waffles; it was a very busy morning. After the breakfast rush was over we helped out a little in the dish room. In the afternoon we toured the UGA Central Food Storage, where we talked a little with Brooks Oliver the central manager. He gave us a tour and an inside of his job. Then we talked to Stuart Hammond who gave us a preview of what Food Pro was all about. Then we headed to Snelling to catch the lunch rush. I helped out at the pizza area, where I learned how to make pizza. I really enjoyed making the pizza and loved staying busy during the rush. Our last stop for the day was to interview Mr. Floyd the Executive Food Service Director at UGA. We discussed what we hope to get out of this internship and how to achieve it. We get to spend more time with him in about a week.
Wednesday we spend the day talking to difference people about their part in the UGA food service. We started with Pat Brussack the Dietary specialist, Katherine Ingerson the Dietitian, Beverly Sexton the Human Resources Specialist, and Scott Cohenour the IT manager. The people we interviewed were all very nice and they all shared their part in the UGA food Service. In the afternoon, we headed to the Summit, where we got to work the lunch rush. I worked the Ice Cream stand!
Thursday I shadowed Chris Carriera the Chef for the commissary. I Got to see how the retail side of the UGA service worked. The Commissary is in charge of getting all the sandwiches and items for the retail areas on campus. They also makes the food for catered events.
Friday I shadowed Rob Irwin one of the managers to see what he does as a manager. Rob showed me how to do the Quality Assurance Checklist to sure everyone in the operation is doing their job. Rob and I helped different stations when they are in need of help.
So far everything is going great at UGA!
Sunday, June 6, 2010
First Week at UGA
My name is Asenath Na'Aman a senior at Murray State University majoring in Dietetics/Food service Management. I'm a intern at UGA for the NACUFS 2010 summer internship.
On Wednesday we went to a food show with Kris about local vendors in the area. We got to try different kind of fresh foods that were produce all around the Georgia area. In the afternoon Kris took Catherine and I to dinner at Trapeze, great food.
Thursday was the official start of our internship. A welcome lunch was thrown for us, with authentic Mexican/El Salvador foods which was delicious!
We got everything set up and toured the campus. We visited all of the food service operation on campus. We got to meet many of the employees. It was a great first day!
On Friday we started our day by celebrating my birthday, thanks to kris. Then the rest of the afternoon we shadowed the black shirts (student manager) to see all of the responsibilities they had. We followed Brittany to see all that she would have to do each day as a student manager. We did the daily rounds with her to make sure everything that needed to be done is taken care of. The student managers have a lot of responsibilities.
This week set the tone for a wonderful summer to come!
Catherine and I both arrived to Athens on Tuesday, so that was a busy and tiring day for the both of us.
On Wednesday we went to a food show with Kris about local vendors in the area. We got to try different kind of fresh foods that were produce all around the Georgia area. In the afternoon Kris took Catherine and I to dinner at Trapeze, great food.
Thursday was the official start of our internship. A welcome lunch was thrown for us, with authentic Mexican/El Salvador foods which was delicious!
We got everything set up and toured the campus. We visited all of the food service operation on campus. We got to meet many of the employees. It was a great first day!
On Friday we started our day by celebrating my birthday, thanks to kris. Then the rest of the afternoon we shadowed the black shirts (student manager) to see all of the responsibilities they had. We followed Brittany to see all that she would have to do each day as a student manager. We did the daily rounds with her to make sure everything that needed to be done is taken care of. The student managers have a lot of responsibilities.
This week set the tone for a wonderful summer to come!
Saturday, June 5, 2010
Week 1
Hello All! My name is Catherine and I’m one of the interns for UGA foodservice this summer (2010). I’m from Michigan and I will be senior in Dietetics next fall at Michigan State University, but I’m pretty certain my focus will be foodservice when I graduate.
I’m really enjoying Athens so far. Asenath and I have been here since Tuesday and been able to see a lot of the campus thanks to Kris. We’ve also met a ton of people in the foodservice department.
Even though it wasn’t part of the internship, Tuesday we were able to attend a small food show in Atlanta. The food show was put on by Royal Foodservice, a recent addition as UGA’s prime produce vendor. I’m glad I able to attend because we got some contacts and information for our project in July and of course there was lots of really good samples!
Thursday was our first official day of our internship. We spent all day touring the campus, most of the units, and meeting most of the managers. The first day was a little overwhelming and I’m pretty sure I wouldn’t be able to find most of the places we visited. However, seeing everything will come in handy later and makes me pretty excited for the next two months! J
Friday we had a later shift shadowing student managers (blackshirts). We followed Brittany as she performed her daily rounds, and she showed us the scheduling aspect of her job. From the looks, scheduling is a tedious but necessary job! We also were able to spend a little time with Lakethia, a assistant cafeteria manager. She showed us the central food storage on campus and also some aspects of past special events, like scrapbooks and stored decorations. Hopefully, these will give us some good ideas for our banquet planning in July.
I’m really enjoying Athens so far. Asenath and I have been here since Tuesday and been able to see a lot of the campus thanks to Kris. We’ve also met a ton of people in the foodservice department.
Even though it wasn’t part of the internship, Tuesday we were able to attend a small food show in Atlanta. The food show was put on by Royal Foodservice, a recent addition as UGA’s prime produce vendor. I’m glad I able to attend because we got some contacts and information for our project in July and of course there was lots of really good samples!
Thursday was our first official day of our internship. We spent all day touring the campus, most of the units, and meeting most of the managers. The first day was a little overwhelming and I’m pretty sure I wouldn’t be able to find most of the places we visited. However, seeing everything will come in handy later and makes me pretty excited for the next two months! J
Friday we had a later shift shadowing student managers (blackshirts). We followed Brittany as she performed her daily rounds, and she showed us the scheduling aspect of her job. From the looks, scheduling is a tedious but necessary job! We also were able to spend a little time with Lakethia, a assistant cafeteria manager. She showed us the central food storage on campus and also some aspects of past special events, like scrapbooks and stored decorations. Hopefully, these will give us some good ideas for our banquet planning in July.
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