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!
Sunday, June 20, 2010
Sunday, June 13, 2010
Week 2 at UGA
This is our second week at UGA!
Our week stared at 6am on Monday, where we worked at Bolton, one of the dinning halls on campus. Most of the day I helped Polly in the salad bar area. I learned how much work it took to get all of the salad bar items ready. Later in the afternoon I worked in the bakery, where I helped with getting the deserts ready for the next day. I really learned a lot working behind the scene in the kitchen.
Tuesday morning started by Catherine and I working at the waffle bar at Bolton. We helped make the waffles for the camp kids. I didn't realize how much kids love waffles; it was a very busy morning. After the breakfast rush was over we helped out a little in the dish room. In the afternoon we toured the UGA Central Food Storage, where we talked a little with Brooks Oliver the central manager. He gave us a tour and an inside of his job. Then we talked to Stuart Hammond who gave us a preview of what Food Pro was all about. Then we headed to Snelling to catch the lunch rush. I helped out at the pizza area, where I learned how to make pizza. I really enjoyed making the pizza and loved staying busy during the rush. Our last stop for the day was to interview Mr. Floyd the Executive Food Service Director at UGA. We discussed what we hope to get out of this internship and how to achieve it. We get to spend more time with him in about a week.
Wednesday we spend the day talking to difference people about their part in the UGA food service. We started with Pat Brussack the Dietary specialist, Katherine Ingerson the Dietitian, Beverly Sexton the Human Resources Specialist, and Scott Cohenour the IT manager. The people we interviewed were all very nice and they all shared their part in the UGA food Service. In the afternoon, we headed to the Summit, where we got to work the lunch rush. I worked the Ice Cream stand!
Thursday I shadowed Chris Carriera the Chef for the commissary. I Got to see how the retail side of the UGA service worked. The Commissary is in charge of getting all the sandwiches and items for the retail areas on campus. They also makes the food for catered events.
Friday I shadowed Rob Irwin one of the managers to see what he does as a manager. Rob showed me how to do the Quality Assurance Checklist to sure everyone in the operation is doing their job. Rob and I helped different stations when they are in need of help.
So far everything is going great at UGA!
Our week stared at 6am on Monday, where we worked at Bolton, one of the dinning halls on campus. Most of the day I helped Polly in the salad bar area. I learned how much work it took to get all of the salad bar items ready. Later in the afternoon I worked in the bakery, where I helped with getting the deserts ready for the next day. I really learned a lot working behind the scene in the kitchen.
Tuesday morning started by Catherine and I working at the waffle bar at Bolton. We helped make the waffles for the camp kids. I didn't realize how much kids love waffles; it was a very busy morning. After the breakfast rush was over we helped out a little in the dish room. In the afternoon we toured the UGA Central Food Storage, where we talked a little with Brooks Oliver the central manager. He gave us a tour and an inside of his job. Then we talked to Stuart Hammond who gave us a preview of what Food Pro was all about. Then we headed to Snelling to catch the lunch rush. I helped out at the pizza area, where I learned how to make pizza. I really enjoyed making the pizza and loved staying busy during the rush. Our last stop for the day was to interview Mr. Floyd the Executive Food Service Director at UGA. We discussed what we hope to get out of this internship and how to achieve it. We get to spend more time with him in about a week.
Wednesday we spend the day talking to difference people about their part in the UGA food service. We started with Pat Brussack the Dietary specialist, Katherine Ingerson the Dietitian, Beverly Sexton the Human Resources Specialist, and Scott Cohenour the IT manager. The people we interviewed were all very nice and they all shared their part in the UGA food Service. In the afternoon, we headed to the Summit, where we got to work the lunch rush. I worked the Ice Cream stand!
Thursday I shadowed Chris Carriera the Chef for the commissary. I Got to see how the retail side of the UGA service worked. The Commissary is in charge of getting all the sandwiches and items for the retail areas on campus. They also makes the food for catered events.
Friday I shadowed Rob Irwin one of the managers to see what he does as a manager. Rob showed me how to do the Quality Assurance Checklist to sure everyone in the operation is doing their job. Rob and I helped different stations when they are in need of help.
So far everything is going great at UGA!
Sunday, June 6, 2010
First Week at UGA
My name is Asenath Na'Aman a senior at Murray State University majoring in Dietetics/Food service Management. I'm a intern at UGA for the NACUFS 2010 summer internship.
On Wednesday we went to a food show with Kris about local vendors in the area. We got to try different kind of fresh foods that were produce all around the Georgia area. In the afternoon Kris took Catherine and I to dinner at Trapeze, great food.
Thursday was the official start of our internship. A welcome lunch was thrown for us, with authentic Mexican/El Salvador foods which was delicious!
We got everything set up and toured the campus. We visited all of the food service operation on campus. We got to meet many of the employees. It was a great first day!
On Friday we started our day by celebrating my birthday, thanks to kris. Then the rest of the afternoon we shadowed the black shirts (student manager) to see all of the responsibilities they had. We followed Brittany to see all that she would have to do each day as a student manager. We did the daily rounds with her to make sure everything that needed to be done is taken care of. The student managers have a lot of responsibilities.
This week set the tone for a wonderful summer to come!
Catherine and I both arrived to Athens on Tuesday, so that was a busy and tiring day for the both of us.
On Wednesday we went to a food show with Kris about local vendors in the area. We got to try different kind of fresh foods that were produce all around the Georgia area. In the afternoon Kris took Catherine and I to dinner at Trapeze, great food.
Thursday was the official start of our internship. A welcome lunch was thrown for us, with authentic Mexican/El Salvador foods which was delicious!
We got everything set up and toured the campus. We visited all of the food service operation on campus. We got to meet many of the employees. It was a great first day!
On Friday we started our day by celebrating my birthday, thanks to kris. Then the rest of the afternoon we shadowed the black shirts (student manager) to see all of the responsibilities they had. We followed Brittany to see all that she would have to do each day as a student manager. We did the daily rounds with her to make sure everything that needed to be done is taken care of. The student managers have a lot of responsibilities.
This week set the tone for a wonderful summer to come!
Saturday, June 5, 2010
Week 1
Hello All! My name is Catherine and I’m one of the interns for UGA foodservice this summer (2010). I’m from Michigan and I will be senior in Dietetics next fall at Michigan State University, but I’m pretty certain my focus will be foodservice when I graduate.
I’m really enjoying Athens so far. Asenath and I have been here since Tuesday and been able to see a lot of the campus thanks to Kris. We’ve also met a ton of people in the foodservice department.
Even though it wasn’t part of the internship, Tuesday we were able to attend a small food show in Atlanta. The food show was put on by Royal Foodservice, a recent addition as UGA’s prime produce vendor. I’m glad I able to attend because we got some contacts and information for our project in July and of course there was lots of really good samples!
Thursday was our first official day of our internship. We spent all day touring the campus, most of the units, and meeting most of the managers. The first day was a little overwhelming and I’m pretty sure I wouldn’t be able to find most of the places we visited. However, seeing everything will come in handy later and makes me pretty excited for the next two months! J
Friday we had a later shift shadowing student managers (blackshirts). We followed Brittany as she performed her daily rounds, and she showed us the scheduling aspect of her job. From the looks, scheduling is a tedious but necessary job! We also were able to spend a little time with Lakethia, a assistant cafeteria manager. She showed us the central food storage on campus and also some aspects of past special events, like scrapbooks and stored decorations. Hopefully, these will give us some good ideas for our banquet planning in July.
I’m really enjoying Athens so far. Asenath and I have been here since Tuesday and been able to see a lot of the campus thanks to Kris. We’ve also met a ton of people in the foodservice department.
Even though it wasn’t part of the internship, Tuesday we were able to attend a small food show in Atlanta. The food show was put on by Royal Foodservice, a recent addition as UGA’s prime produce vendor. I’m glad I able to attend because we got some contacts and information for our project in July and of course there was lots of really good samples!
Thursday was our first official day of our internship. We spent all day touring the campus, most of the units, and meeting most of the managers. The first day was a little overwhelming and I’m pretty sure I wouldn’t be able to find most of the places we visited. However, seeing everything will come in handy later and makes me pretty excited for the next two months! J
Friday we had a later shift shadowing student managers (blackshirts). We followed Brittany as she performed her daily rounds, and she showed us the scheduling aspect of her job. From the looks, scheduling is a tedious but necessary job! We also were able to spend a little time with Lakethia, a assistant cafeteria manager. She showed us the central food storage on campus and also some aspects of past special events, like scrapbooks and stored decorations. Hopefully, these will give us some good ideas for our banquet planning in July.
Thursday, July 30, 2009
Last day... :-(
I can not believe today is our last day here at UGA. This summer went by so fast. I will be sad to leave, I feel like I was really getting use to it here and enjoying myself. Our last week went by even faster than I thought it would. We started the week out on Monday with our closing banquet for freshman college. We received a lot of positive feedback for the event and I was very pleased with how it turned out. The attendance was over 300 people which was great!
Tuesday we presented our chemical project to Jeannie and a couple other managers. The project was cumulative of what we have done all summer so it was exciting for us to finally share it with Jeannie.
Wednesday we had the taste testing for Five-Star dinner. I thought all the food was really good and I can tell the students will really enjoy it in the fall.
Thursday was our last day. We had a farewell brunch, and had a chance to say goodbye to all of the people we had met this summer.
I learned a lot at UGA this summer and really felt as though it was a beneficial way to spend my summer. If I could start it all over again I would do it again. I now have a different take on University/Collegiate food services and plan to consider it when i graduate.
Thank you everyone at NACUFS and special thanks to the Food Service staff at UGA I will remember you all forever!
Tuesday we presented our chemical project to Jeannie and a couple other managers. The project was cumulative of what we have done all summer so it was exciting for us to finally share it with Jeannie.
Wednesday we had the taste testing for Five-Star dinner. I thought all the food was really good and I can tell the students will really enjoy it in the fall.
Thursday was our last day. We had a farewell brunch, and had a chance to say goodbye to all of the people we had met this summer.
I learned a lot at UGA this summer and really felt as though it was a beneficial way to spend my summer. If I could start it all over again I would do it again. I now have a different take on University/Collegiate food services and plan to consider it when i graduate.
Thank you everyone at NACUFS and special thanks to the Food Service staff at UGA I will remember you all forever!
Leaving...
- This was our last week here at UGA. We got to tie up a lot of loose ends before leaving.
- Monday night was our Greek banquet for Freshmen College. We spent a lot of time getting everything set up before the event. Everything ended up looking really good and was what we had wanted. The event itself was also a success. There were over 300 attendees which was an impressive turnout. The food got a lot of compliments despite a couple of snafus. We managed to keep from overwhelming the menu with feta cheese in every dish, but the lemons snuck past us. Hopefully everyone else had as much fun with the event as we did.
- Tuesday Julia and I made our presentation on our chemical presentation to the Director of Food Services and several management people. We narrowed all of our recommendations down to 2 options for the university. It was really successful and there is now an action plan in place for UGA to follow through with the project now that we're leaving.
- Wednesday was another fun day. We got to go to the taste testing for the 5 Star Dinner menu that we put together earlier this summer. A few of the recipes had been swapped out, but the menu was still mostly intact. Each of the dining halls was asked to make several of the dishes. Then the chefs brought the food to the tasting. We got to hear about the changes that they had already made to the recipes and what other alterations were going to be necessary. Then everyone got to eat. There were a couple of crowd favorites and a few of the dishes still needed improvements, but overall it was a fun time.
- We also did the final revisions on the article that was written for NACAS. It is now completely done and has been turned in. Hopefully it is accepted for publication sometime in the next year.
- On our last day, everyone threw us a good-bye reception. Chef Bryan put together some fresh fruit and pastries for us. We got to say good-bye to everyone. Then Kris gave us our final evaluations and our summer internship was over.
- I have to say that this has been a great experience. Not only did I have a ton of fun and meet some great people this summer, but I also got a lot of hands-on training in areas that I hadn't before. The projects that we completed were really worthwhile and I'd definitely recommend for anyone interested in food in any way to consider applying for this internship.
Tuesday, July 28, 2009
Getting so close!
I started off this week with office time. Monday was spent with a lot of time getting everything ready for the banquet next week. I moved all the decorations from Bolton over to Summit. The rest of the day was spent tying up all the loose ends for the dinner the following Monday. Tuesday and Wednesday were spent at the retail operations. Tuesday I assisted Tamala at Red Clay cafe. I choose the specials for the first two weeks of school, I really enjoyed having the freedom to make a managerial decision. On Wednesday I shadowed Chris at Barberitos which is located in the Tate Center.
Thursday we took a field trip to Zaxby's corporate office. I found this very interesting, we toured with Chef Paul's wife who works in R&D at corporate. We did a taste testing for new gravy's that they would be selling at different Zaxby's locations. We also toured one of the Athens Zaxby's and got to eat lunch there. Friday we did banquet prep and did all the flower arrangements.
Thursday we took a field trip to Zaxby's corporate office. I found this very interesting, we toured with Chef Paul's wife who works in R&D at corporate. We did a taste testing for new gravy's that they would be selling at different Zaxby's locations. We also toured one of the Athens Zaxby's and got to eat lunch there. Friday we did banquet prep and did all the flower arrangements.
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