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!!