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.
Showing posts with label UGA. Show all posts
Showing posts with label UGA. Show all posts
Sunday, July 25, 2010
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 11, 2010
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.
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
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
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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