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!