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.
Sunday, June 20, 2010
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!
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