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.