UGA has been great so far! We work with amazing people,Catherine and I are enjoying UGA to its fullest.
We started our 6th week at UGA with Monday off due to the 4th of July weekend. On Monday we went tubing in Helen, GA with some people we meet. It was a very busy day on the river, but it was still really fun.
On Tuesday and Wednesday we had an office day. Catherine and I worked on our Tossing Greens Project. We have some information organize, but we are still working on getting more information on pricing. We are getting a lot more information from different people that is really going to help us.
Kris took us on field trips on Thursday and Friday. On Thursday we went to Jittery Joe's roasting facility, a coffee shop that started here in Athens and now there are locations in Dallas, TX and New York City. We took a tour of the facility,and learned the process of roasting coffee. On Friday we went to Your Pie, which is a local pizza place that started here in Athens about 2 years ago. It was a great experience learning from people who had the courage to take a risk and start a business. It was a great way to end the week.
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.
Tuesday, July 6, 2010
Week 5 at UGA
Hello everyone, It has been 5 weeks at UGA so far. The summer is just flying by.
Catherine and I started our week with an office day on Monday. We worked on our menus for the Freshmen closing banquet. We finished our menu and put it in the correct format. We also worked a little bit on our Tossing Greens project. Overall we got a lot done during our office day.
On Tuesday, Wednesday and Thursday, we spend the day at the Summit helping prep for the freshmen opening banquet. We helped Dawn do some cutting of produce in the kitchen. Catherine and I did the flower arrangements for the tables. We helped the baker get the desserts ready. And we also help setup tables on the day of the banquet. This banquet gave us an inside of what we are going to be doing during the closing banquet.
Friday, was an office day. But first we started the day with our mid-internship evaluations. We each talked to Kris to see if we are getting what we want out of this internship, and what we need to do. Then the rest of the day we spend some time with Stuart going over our Tossing Greens project. So far we have everything under control.
Catherine and I started our week with an office day on Monday. We worked on our menus for the Freshmen closing banquet. We finished our menu and put it in the correct format. We also worked a little bit on our Tossing Greens project. Overall we got a lot done during our office day.
On Tuesday, Wednesday and Thursday, we spend the day at the Summit helping prep for the freshmen opening banquet. We helped Dawn do some cutting of produce in the kitchen. Catherine and I did the flower arrangements for the tables. We helped the baker get the desserts ready. And we also help setup tables on the day of the banquet. This banquet gave us an inside of what we are going to be doing during the closing banquet.
Friday, was an office day. But first we started the day with our mid-internship evaluations. We each talked to Kris to see if we are getting what we want out of this internship, and what we need to do. Then the rest of the day we spend some time with Stuart going over our Tossing Greens project. So far we have everything under control.
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 at UGA!
Time sure flies when your having fun! So far Catherine and I been having a blast at UGA.
We began week 4 by shadowing Mr.Floyd the Executive Director of Food Service at UGA. We started the day at 7am, greeting the parents and students as they came in for freshmen orientation. We helped Mr.Floyd directed the parents on what they need to get started for the day. In the afternoon we went to the speeches Mr.Floyd gives to all of the freshmen Orientation group about the benefit of getting a meal plan. Many people were excited for the meal plan!
On Tuesday we had a free day to start working on our project. Catherine and I came up with the final menu and recipes for out Freshmen College Dinner. We picked some really awesome foods that we hope everyone is going to enjoy.
Wednesday we met with Janet and Shelly to show them our final menu and recipes for the Freshmen College banquet. They really liked our picks. Than it was time for flower shopping! Janet helped us pick some really great flowers for our banquet. There was so many to pick from.
Thursday we started our day shadowing Chris Fagan at the Tate Center. He showed us how he did payroll and other morning task before the Tate Center opens at 10:30. During lunch time we worked at the Larry's Giant Subs with Pipa, where I learned how to wrap the sandwiches and give them to the customers. The lunch rush was crazy, but really fun. Later that afternoon we went to a coffee tasting to see if is worth switching to a local coffee on the campus cafe.
This Friday we had the day off! Catherine and I decided it would be a great day to go check out the mall. This weekend is Athfest and we are thinking about going to see some of the bands.
We began week 4 by shadowing Mr.Floyd the Executive Director of Food Service at UGA. We started the day at 7am, greeting the parents and students as they came in for freshmen orientation. We helped Mr.Floyd directed the parents on what they need to get started for the day. In the afternoon we went to the speeches Mr.Floyd gives to all of the freshmen Orientation group about the benefit of getting a meal plan. Many people were excited for the meal plan!
On Tuesday we had a free day to start working on our project. Catherine and I came up with the final menu and recipes for out Freshmen College Dinner. We picked some really awesome foods that we hope everyone is going to enjoy.
Wednesday we met with Janet and Shelly to show them our final menu and recipes for the Freshmen College banquet. They really liked our picks. Than it was time for flower shopping! Janet helped us pick some really great flowers for our banquet. There was so many to pick from.
Thursday we started our day shadowing Chris Fagan at the Tate Center. He showed us how he did payroll and other morning task before the Tate Center opens at 10:30. During lunch time we worked at the Larry's Giant Subs with Pipa, where I learned how to wrap the sandwiches and give them to the customers. The lunch rush was crazy, but really fun. Later that afternoon we went to a coffee tasting to see if is worth switching to a local coffee on the campus cafe.
This Friday we had the day off! Catherine and I decided it would be a great day to go check out the mall. This weekend is Athfest and we are thinking about going to see some of the bands.
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 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.
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.
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