Tuesday, July 31, 2012

Week #8: Project Completion & Farewells

So, the time has finally come to pack my bags, say farewell and drive back to Texas. As I mentioned earlier, I am sad to leave. However, I am thankful for what I have learned during my time at KU and I am excited for what the future has in store.

Monday of week 8, Leslie and I put together the final touches of our projects as interns.

Tuesday Leslie and I met with Barbara to review our project work. After our meeting, we had a pleasant lunch (at the delicious Impromptu Café on campus—I can’t get enough of the made from scratch bread they serve!) with the Director of KU Dining Services, Nona Golledge, and the director of Residential Dining, Sheryl Kidwell. This was an enjoyable lunch, as Leslie and I had one last opportunity to share with and learn from the some very knowledgeable individuals.

Wednesday we drove to Kansas City and enjoyed one last tour for our internship. KU Dining Services has their very one coffee concept called Pulse and they use coffee beans from a local roaster in Kansas City called The Roasterie—and this is where we toured on Wednesday. It was fun to see the passion for coffee that the employees had at The Roasterie. ALSO, on Wednesday I was able to give a presentation to the full time staff about Adverse Food Reactions (including both food allergies and food intolerance while focusing on some specific diseases such as Celiac Disease and PKU). I was really excited about this opportunity because it allowed me to share about food and nutrition, which I am very passionate about, and it helped me to practice and polish my public speaking skills.

Thursday was our last time to see Barbara (I think I felt a tear roll down my face even as I type this out). Barbara was a fantastic director of our internship, and I am thankful to have had the opportunity to meet her. Leslie and I had our separate evaluations with Barbara and then we said our goodbyes.

Friday was left open to pack up and leave—which included a 9.5 hour drive for me.

Monday, July 30, 2012

London Games 2012

Banquet day!  It was a complete success, I was extemely pleased with the result of EVERYTHING.  The decorations were fantastic, the food was divine, the workers were amazing, it was simply.....well, perfect.  I helped create the balloon torches which took a couple hours which suprised me, I thought we would throw those bad boys up really quick, didn't happen.  Bambi taught all about how to do it, she is a great teacher they turned out gorgeous.

Samantha and the rest of the crew worked and worked and worked on those torches for hours.  They turned out looking really great too, hard work pays off.  I never realized how much time and effort goes into planning, preparing, and conquering a banquet like this.  We spent months on this two hour event.  The last week has been spent on crafting, which I am not the best at, but I sure gave it my all!  We spent three days on decorations!  Amazing. 

As the day went on we worked hard to keep busy moving things, getting all the decorations set, and preparing food.  There were a million desserts as you will see below which of course was my absolute favorite part.  As far as food goes the chicken kiev and bubble & squeak was my favorite, with a side of mint chocolate gelato.  SOOOO good.  I am still in awww that everything went so smoothly, we worked hard and I am very proud.

All things the start must end, including this internship.  I am so grateful I got a chance to be an intern with NACUFS.  I have learned so much, we would have never been able to organize and plan this event and some of the other things without amazing teachers.  Thank you UGA for all of your hard work. 

I'll miss my new friend, it has been an amazing summer.  Utah bound tomorrow!

Goodbye to UND

Hi everyone!  Sorry this post has taken so long.  Life has been pretty hectic over the last week.  Last Friday, I flew home.  On Saturday, my cousin got married.  My family and I went on vacation to Delaware until Friday night, and I used the rest of the weekend to get things ready for my next rotation.

I basically tied up loos ends during my last week at UND.  Monday was a fun day.  We took a trip to Fargo, ND and toured the Food Service of America regional office.  It was basically a huge warehouse with a lot of modern technology.  It was really neat to hear about the steps the company has taken to save money and conserve resources.  We also stopped at the Hockenberg Newburgh regional office.  There, the food brokers treated to lunch and discussed the food broker industry with us.  I was really surprised how interested I was and how much I understood!  I really enjoyed talking with them!

Most of the day on Tuesday was devoted to the summer picnic I have been planning.  Before the guests arrived, I worked with the staff to set up and make some decisions on how to run the event.  During the event, I helped manage and work the picnic.  I was really surprised how so many people looked to me for guidance and leadership during it.  All in all, I think the event was a success!  I could tell all of the guests enjoyed it and we were able to climb over the small obstacles that presented themselves to us.

On Wednesday, I evaluated the picnic I work the previous day.  I made some notes and left them for the intern next year.  I also worked on the menu for a little. Finally, I met with the director of housing.  Her and I had a discussion about housing, dining, and even North Dakota history.

On Thursday, I worked on the menu a little more.  Also, I spent time sequencing the inventory at a small cafe the dining department runs out at the airport.  On FoodPro, each location has an inventory and they are all organized differently.  This inventory had not been updated for a few years.  So, I had my work cut out for me.  However, I was able to get it done and I feel that the manager at the airport may have an easier time finding her items in her storeroom.

On Friday, I mostly said goodbye to everyone.  I sat in on a manager's meeting with several of the people I had worked with over the summer.  At the end, I said goodbye and thanked all of them.  After lunch, a sales representative came to show us her company's grilled chicken sandwich patties.  The patties were really good!  However, Dustin and Greg, the executive chef id not see a need for these patties since they make their own.  Well, it was worth a look anyway.  Before leaving for the airport, I participated in the weekly staff meeting.  I made sure to say goodbye and thank the staff for all of their help and support.  To my surprise, the staff had gotten me a cake, a binder full of recipes, and a going away gift.  I was kind of speechless from all of their generosity!  After the meeting, Greg drove me to the airport and my NACUFS experience was over.

Well that is all I have for this experience.  Look out for my blog about my next rotation: long term care!

Friday, July 27, 2012

Last Friday of the Internship

Happy Friday everyone!  It's the day after Mattie's birthday... still in a sugar coma, but we pushed through!  We continued working on the decorations for Monday.  Janet and Shelly put together the dessert table.  Below are the before and after pictures of how they stagger the table.

It's going to look really nice with ALL the amazing desserts we are going to have.  In the middle we are going to have a podium with a tiered dessert display with medals to showcase the main attractions.

Here is a copy of our menu. Celebrate the Games in Posh With A British High Tea Nosh.  Nosh is a British term meaning a big meal.  As you can see, it's going to be delicious:)

And these are the name tags for the different course items.

 Here is our tea table!  We are going to have a big silver tea pot with water and an assortment of crumpets, biscotti, and scones to go with the teas. 

In the afternoon, we went to a training session for assistant managers hosted by Kris.  We played a game to wake everyone up; a sticker was placed on your back with a famous person and you had to go around and ask yes or no questions to figure out who you had on your back.  I was Barbie and Mattie was Shaggy from Scooby-Doo.

 Our nametag pictures assigned us to different groups.  In our groups we brainstormed good interview questions to ask to potential employees.  Kris emphasized the importance of behavioral based questions because you need to learn what an employee would do in certain situations.  You learn about their past experience from their resume, so in interviews you should investigate situational and behavioral aspects of the person. 

For all you soon to be graduates, know that an employee cannot ask you certain questions like; are you a US citizen, what is your native tongue, when did you graduate, what is your age, what clubs and social organizations do you belong to, how tall are you, have you ever been arrested, or if you were in the military.  They may however ask if you are authorized to work in the US, what languages you can speak/read/write, if you are over the age of 18, or any physical demands that the job might require.  Don't feel bad for telling a potential employer you do not feel comfortable answering certain questions that do not pertain to the job!

Final Week at Purdue - Week 8

Wow, what a chaotic week. Looking back throughout this experience, I can't believe all that we have accomplished in such a short period of time.

This week was spent putting the final touches on our presentation and tweaking the recipes that we wanted to serve. We prepped most of our food on Tuesday, then finished the cooking on Wednesday. All in all, I am very pleased with how our presentation went. We talked about our vision for the theme meal, what decorations we suggested using, and the menu that we hoped would be served. After this, our guests were able to try our meal and rate it based on factors such as appearance, texture, and taste. Today, we found out that they will be serving our Mango Chicken recipe during the theme meal this Fall, and it will be added to CBORD soon, which is very exciting!

Our theme meal display

Pumpkin Walnut Bread

Malawi Shandy

Strawberry Macadamia Salad with a Strawberry Vinaigrette Dressing

Our Display Plate - Mango Chicken on top of Nsima at the bottom of the plate

While our guests were eating, we showed them our Food Allergy training module, and we seemed to get a lot of positive feedback from this. It has been added to the trainer's website so that they can begin using it, and it will be put on BlackBoard soon so that they can track which employees have completed the training. It's such a good feeling to know that all of this hard work that we've done has paid off, and that it is actually going to be utilized by Purdue!

Once our presentation was over, Mary Ann and Jill Irvin (the Director of the program) presented us with gift bags from Purdue and some flowers. It was so thoughtful of them, and I'm so happy to have some Purdue gear now!
Brittany, Mary Ann and I after the presentation

Our gift bags - all Purdue souvenirs! 

The days following our presentation were spent going over the program and thinking of ways to improve it for next year. We also had a chance to visit the zoo in Lafayette and to go to the local fair!

It's been great getting to know everyone here over the past few weeks, and I'm going to miss them all! But for now, it's time for me to go back to California and for Brittany to prepare to spend a year studying abroad in Germany.

I'm so glad to have had this experience and I'm really excited for everything that Purdue is planning for in the future. Great things are going to happen here, and I can't wait to hear about it!

I hope everyone has a great rest of their summer, and good luck with the upcoming school year!!


Final Week at UIUC

Well, it all comes to a close. Today is my last day as a NACUFS intern. I am still trying to absorb this information as I write this last post. This summer has been such an unforgettable experience! I am so happy that I applied for this internship and that everything worked out!
This week was mostly a week of closure and finishing up projects. Monday and Tuesday I spent on the computer making up food combinations for students who are overwhelmed. This included a list of ideas for the omelet station, wrap station, Panini station, stir fry station, waffle bar, and salad bar. I know that when I approach these different sections in the cafeteria sometimes I want to try something different that I never thought of. Hopefully my ideas will win some cheers from the students eating in the dining halls. If nothing else, I am sure that the cheesy names I gave some of the sandwiches will generate some smiles. Who wouldn’t get a small chuckle from ‘green apples & ham,’ a sandwich featuring ham, swiss cheese, apple slices, onions, and aioli chipotle sauce? Or ‘when life hands you onions,’ a sandwich with roast beef, pepper jack cheese, sautéed onions, mayo, and whipped butter? Is your mouth watering, because mine sure is.
When I wasn’t making up fun combinations, I helped out at FAR to prep for recipe testing. This mostly just included measuring out different ingredients and chopping vegetables to save for the official tasting day today at ISR.  On Thursday, we even had the chance to make the brioche french toast. It was amazing and very filling! Thursday was also my birthday; Robin took me out for lunch to Destihl in Downtown Champaign and we met up with a bunch of people I had the opportunity of working with this summer. It was a bittersweet end to a wonderful two months.
For all of you currently considering whether to participate in a NACUFS internship, I will help you out right now. DO IT! You will have a great time and get valuable experience while participating in it. I was apprehensive when I first applied, but at this moment, I could not be happier. And if you are not sure where to apply, may I suggest the University of Illinois? Robin Allen, the dietitian here, is absolutely amazing and very helpful! The staff is also friendly and always willing to help if you have any questions. The internship position here is great for anyone interested in nutrition, who wants a learning experience.
Goodbye all & good luck to next summer’s interns!

Thursday, July 26, 2012

Banquet gold and cutting!

 Another day of banquet prep!  When we had all these plans I do not think we realized how much labor it was going to take!  We worked all day on mounting pictures to be hung and making the decorations for the tables.  The center piece will consist of a gold torch surrounded with greenery.  There are pictures below to show what these look like.  Samantha got the gold everywhere, it was quite hilarious.  We also had the idea to get a telephone booth for a marketing tool at UGA.  Alison will be there to take pictures of the students, she then uploads them to facebook and they are able to tag themselves.  It is actually a really smart idea because students, especially freshmen LOVE their picture taken!

The banquet is coming along very nicely, we are beyond excited to see the end result.  We were able to look at our desserts that we ordered and the beef wellington.  Everything looks so delicious so far!  Another day of prep tomorrow and an assistant manager training session!  Hope everyone had a spectacular day:}}}

Wednesday, July 25, 2012

More adventures from Yale! Week 6

As you can see, Leandra and I get a bit behind in our blog posting! We are amazed at how quickly the time is passing us, and we have a bit of trouble keeping up.

Tasting some breakfast dishes with
Veronic, Culinary Operations Manager.

6 weeks in and we finally feel as though our sodium analysis and reduction project is coming together! We have analyzed all the menu items and recipes for calories, sodium and fat and then put them together in a report to highlight some of the problem areas. It is has been really useful to see what other sources of sodium there are in recipes besides just salt (we were both surprised to find that rice wine vinegar is high in sodium). Early in the week we got to sample breakfast food from a cook’s helper training going on (mmm…banana nutella French toast), and we’ve also been sampling lots of new salad recipes. Thursday brought a “bread cutting” where different vendors provided products and we got to sample them to give feedback on which products Yale should purchase. We definitely had a sugar high that day after tasting more than 15 sweet muffins and 10 bagels. Yikes!
Friday we were out of the office and shadowing one of the managers at Silliman Dining Hall. We arrived early and got to see a lot of what goes into managing a dining hall. From staff calling in sick to making orders and paying bills, we got to see a variety of the many roles the manager takes on.

Scroll and Key...we thought it was a church and
have frequently tried opening the doors.

Book and Snake

I know you’ve been on the edge of your seat waiting to hear about our adventures with the secret societies, so wait no more! In case you aren’t aware of these east coast, clandestine meetings, Yale is home to a number of secret societies—generally composed of about 15 senior class members. “Tapping” day held in the spring, and students are invited to join the ranks of many influential and powerful alumni. Among other things, the most interesting part of these societies are the meeting locations—or “tombs”—that generally do not contain any windows and are fixed with security cameras. Being the inquisitive interns that we are, Leandra and I often find ourselves in search of these societies, only to end up standing outside the fences in awe, hoping one of the illustrious members will walk by and let us in for a tour (ha!).

Leandra venturing up to the doors of Skull and Bones!

We naturally were drawn to the most famous and elite of the societies first…Skull and Bones. Home to a number of powerful alumni, Skull and Bones has had movies, books and websites all dedicated to the lore surrounding it. Rumors that the tomb is home to Geronimo and Pancho Villa’s bones are enough to spark curiosity in most. Leandra—daredevil at heart—got the courage to run up and touch the door of S&B; as much as I would like to tell you that guns rose out from the roof and lasers were aimed at her, nothing happened.  After visiting Skull and Bones, with the help of Wikipedia, we were able to find 4 more tombs on campus—Wolf’s Head, Berzelius, Scroll and Key, and Snake and Book.  We imagine the members watching their security tapes getting amusement from the silly tourists standing outside their fences acting as if it were Area 51. 
There is definitely no shortage of fun to be had here in New Haven. We have a great time with everyone we work for/with, and our evenings and weekends are full of shopping, traveling, concerts and finding good places to eat (which is easy around here)! I think we will both be savoring our last 2 weeks here at Yale.

Trying out one of the famous pizza joints, Bar!


Today, we rolled silverware. Lots of it.  I'd say we did a pretty swell job on it though.. here is a look at the napkin holders.  We used both blue and red napkins.

We also made our banners and hung them up in the vista room to get a feel for what they will look like when we are ready to decorate the dining hall.  We are missing one picture here, but there will be 4 scenic piures of England with the Olympic colors inbetween as an accent.  

We also hung the flags in the entry of the Summit and Janet created a podium for the dessert table.  All the decoration are coming along nicely:)  Can't wait to see the torches and medals!   Janet and Shelly havbeen rockstars at helping this come together.  They are both great at what they do and it has been a pleasure to work with both of them.

University of Northern Iowa (UNI): Week 7


Monday, July 16, 2012

University of Northern Iowa

            Today, my internship director and I toured the Barilla plant, the Italian Food Company in Ames, Iowa.  This is an international pasta and bakery distributor.  Barilla holds fifty percent of the pasta market share in the United States.  Barilla originated in Parma, Italy and was founded by Pietro Barilla.  Now, the fourth generation Barilla family runs Barilla.  Ames, Iowa is one of the two production plants in the United States (the other is in Avon, New York).  Iowa creates a central location for the United States, and the plant is located on the Union Pacific railway system creating a low cost economical distributor throughout the United States.

            Wow, the plant was amazing.  We saw how pasta is made from a wheat plant to the noodles in a box.  There were so many machines.  Barilla pasta ensures the best quality product to its customers.  Safety and sanitation are the major concerns at Barilla.  We wore coats, hairnets, earplugs, closed toe shoes, safety glasses, and no jewelry.  We all looked pretty funny in our hair nets. 

            I got to meet another NACUFS intern.  She is interning at Iowa State University in Ames, IA.  It was fun to converse what we were doing in our internships.  I think that we are going to see each other again, because I am visiting ISU on Tuesday, July 24.

            Other pasta companies do not remove the bran of the semolina making it tough, sticky, and discolored, whereas Barilla removes the bran giving the noodle a uniform color and better quality noodle. 

            It was an interesting day in Ames.  I have never been to a food manufacturing plant.  I could not believe the few number of employees it took to run an operation such as this one.  No one was near the mill only when we got to the park where the product was starting to look like pasta did I ever see a worker.  It’s amazing what technology can do.

            I never saw myself working for a food company, but it would be interesting creating healthier options for companies such as Barilla. 
Tuesday, July 17, 2012
University of Northern Iowa
            Today I met with my internship director who happens to be a dietitian, so it is right up my alley.  We discussed her position at UNI.  Then I worked on creating QR codes for the soups at UNI while she was attending a meeting.  Next, we attended a purchasing meeting with Tyson, world producer of chicken, pork, and beef as well as prepared appetizers and snack items.  Lastly, we attended a meeting with a local daycare director. 
            UNI created a dietitian position in 1999, and now, the position is combined with the purchasing manager position.  She counsels students with their diets 3-4 hours per week.  For example, if a person has a food allergy and would like some counseling she is the one to go to.  If it is an ongoing situation such as an eating disorder or weight loss counseling, then she offers follow ups for the students.  In addition, she works with the doctors in the wellness center especially with students who have diabetes. 
            Next, we discussed the menus at each of the dining locations.  There are menu guidelines that should be followed when planning a menu for an operation.  For example, there needs to be 12 types of cereals placed out each breakfast.  Each manager can create their own menus; however, he or she must stick to the guidelines.  Typically, foodservices create menus on some rotation (eg. 23-day cycle).  If there is an issue with one of the days, then the manager can change what he or she is serving to match the guidelines.
            FoodPro is a software application that can perform numerous functions for your foodservice operation.  From a nutrition standpoint, FoodPro can pull nutritional information from Food Processor, a nutrition analysis system and upload the information onto the internet for easy access to the customers.  We viewed the food labels from the program; it shows the macronutrients, ingredients, calories, allergies, etc.
            As a dietitian in a school setting, it is important to educate the audience about nutrition.  She creates programs and nutrition displays about the vast information about nutrition.  For example, she created a program that shows students how to eat healthy in the dining halls.  In addition, the nutrition information that a person can receive from school during the month of March explodes since it is National Nutrition Month.
            My director had a confidential meeting to go to, so I worked on my QR codes while she was gone.  I cannot believe that I have finished my project.  I hope it all goes well, and people utilize the codes.  Hopefully, we receive a nice response on Facebook that people like the codes, and UNI can create more codes for each venue. 
            Afterwards, we went to a purchasing meeting with Tyson.  Tyson wants their products at UNI, but it’s a buyers power market.  Tyson described its new products and tried to persuade us to use their products instead of the ones UNI was currently using.  UNI uses made from scratch items, which Tyson is not a competitor in.  However, UNI was interested in spicy chicken patties and thin crust pizzas.
            Next, we went to a meeting with a local daycare.  The daycare does not have the equipment or room for mass food production for their business, but UNI does.  Each day, UNI will deliver food for the daycare for a certain rate.  UNI has to ensure proper temperatures when transporting the food.  In addition, the daycare asked UNI if they could do the daycare’s dishes from the meals. 
Wednesday, July 18, 2012
University of Northern Iowa
            Today, I was supposed to meet with my internship director to finish the nutrition module and start on the purchasing module at 10am; however, something came up so I had to reschedule.
            After breakfast, I worked with Deb.  We printed advertisements for my special event, and I hung them around the dining center.  Yesterday, we sent a mass e-mail to the DOR.  We should get a great turn out. 
            Afterwards, I went to see my internship director.  We discussed my resume for 45 minutes, and then she had to leave.  I am trying to further my experiences by applying for a food service worker/dietary aide in a hospital.  It is important to work in a diet office with my major, because it could make or break my chances of being accepted into an internship. 
            For the rest of the day, I worked on my special event, which is only one week away!  I am starting to feel the nerves!  I am trying to get myself organized to see what the next step is.  I know I need to create set-up notes for the decorations and venues to see what kind of staffing I need.  In addition, I have to finish Olympic javelin throw games.
            I am regretting the Olympic balloon idea.  Blowing up 120 balloons seems like it is going to take some time.  Thank goodness, I bought a balloon air pump!
            My order came in from Oriental Trading and Party City.  I have all my decorations, I just need to make some minor changes and add some descriptions, and I should be done with them.  To do list are my thing.  I have a rough week/weekend ahead of me with this project, but I am still in good shape.  I am so glad that I started on this last month!
Thursday, July 19, 2012
University of Northern Iowa
            Today, the retail manager and I drove to University of Iowa in Iowa City and met up with the intern from Iowa State.  We toured the enormous campus.  Indeed, it makes UNI look small.  Comparing it to my campus is like comparing an airplane to an ant. 
            We toured their three C-stores on campus in Burge, Hillcrest, and Mayflower.  Most of them were small, but they used their space well.  The stores had hot lines of food in addition to the convenience items.  One location had a Papa Murphy’s pizza concept.  A food item that I saw in their convenience stores really surprised me—sushi.  Bob said that they sushi sells extremely well during the school year.  In addition, it was Coca-Cola campus; however, at some locations they sell PepsiCo products and Coke.  Students can use their Hawkeye prepaid dollars, which is similar to a debit card, cash, credit cards, or charge to their student accounts to purchase items at the store. 
            In addition, we looked at some of their Campus Cafés located in some of the academic buildings.  It was a Grab and Go type of dining.  It reminded me of eating at a food court in a mall.  They were self-operated.  A person could choose items from the Wok, sub sandwiches, homemade meals, grilled burgers, pizza, or anything you would expect in a food court that was not franchised.
            Next, we toured their Campus Recreation and Wellness Center.  It was the gym of all gyms with 50-meter size pool, indoor track, huge rock climbing wall, free weights, cable weights, air weights, aerobic training machines, basketball courts, etc.  It was unbelievable.  Students get free access to the facility.  Faculty and staff receive a discounted rate of $25 per month.  Alumni and non-affiliated community members pay $48 a month.  That gym is totally worth every penny if you would utilize it.  The actual reason why we toured the CRWC was there is a smoothie concept located inside the gym.  They franchised the brand Tropical Smoothie Café, again it was a small area, but it did well with business.  Honestly, I do not think that it matter that it was branded.  To me a smoothie is a smoothie, because no one in Iowa has ever heard of Tropical Smoothie before.
            Afterwards we met with a dining manager and toured the two residential dining halls on campus: Burge Market Place and Hillcrest Market Place.  Both of these facilities had similar venues that served breakfast, lunch, and dinner anywhere from continental breakfast to Asian cuisine.  Students can use their meal plans, Hawkeye prepaid dollars, etc.  Most of the venues are buffet style others are cafeteria style.  They even have a waffle maker that brands hawk heads into your waffles.  The thing that surprised me was they are just starting a CBORD system.  I could not imagine doing all that work manually for all those years.  In addition, they had tubes/holes where silverware and trash went after you were done eating near the assembly line.  It saves the time of the dish room workers to clear those items before prewashing them. 
            The last thing we looked at was the football banquet room.  The football team has their own room where they serve awesome meals before games.  They can have steak and blueberry pie.  It’s for football players only, but I guess they pay to have it.
            We headed back to Cedar Falls and stopped by a local Farmers’ Market.  I think the prices were a little high, but we have not had rain in over a month.  They were selling sunflowers that were so pretty: $0.75/3 flowers.  In addition, they had a vegetable that I had never heard of called Kohlrabi.  It is a greenish-white turnip like vegetable from the brassica family.  It can be eaten raw or cooked.
Friday, July 20, 2012
University of Northern Iowa
            Six days until my event!  I have my weekend all planned ahead of me.  It’s all about the decorations, set up notes, and staffing from here on out.
            I focused on my decorations set up notes today.  It is hard to put into words how I want the venues and games set up, so I am sure that day will be a little crazy.  Hopefully, these notes will make them a little less crazy.  Basically, this is helping me to determine the staffing for the day.  I figured with all the venues opened, the dishwashers, greeters, dining room staff, and extra people for games, it will take about 30 students not including the full time cooks, foodservice supervisors, and managers to host the event.
            During the school year, Rialto serves anywhere from 1300-2000 customers per meal; however, they do not all come at once.  This is a football camp of 600 kids; they practice together, they live together, so of course, they eat together. 
            I am planning on being at Rialto around 7am to begin setting up for my event.  I chose to come in a little bit later, since the football team will be there for breakfast.  From 7am until 8am,  I will be working alone hanging signs throughout the dining hall and gathering decorations for each of the venues.  At 8am, three other students will be joining me to actually decorate the venues according to their countries and help move chairs for the games.  I am not so much worried about the preservice of the meal, it is during the meal that is scaring me.
            Staffing is very confusing, because not only are you staffing for that particular day, you are having staff prepare for other days in the dining hall.  I think after time it becomes second nature, but it was mind boggling determining how long it would take someone to decorate one venue, and what is the best strategy. 
            Lastly, I made the random signs for around the dining hall.  I am having four games, so I created those titles, which had fun facts about Olympic records.  Then I created a day-of-advertisement for the event.  Afterwards, I created spreadsheets to keep track of the players and their points from my games. 
            On paper my ideas look awesome; hopefully, it all turns out like it does on the paper.  If not, at least it will be a learning experience for me.

Tuesday, July 24, 2012

Kennesaw State University tour!

 Today we went to Kennesaw State and we had the pleasure of touring their campus and dining commons.  It is quite a bit different than UGA and that was good to see.  They have only one dining hall called The Commons'.  It is the nation's largest LEED-Gold certified collegiate dining facility.  They compost everything available to compost and use it at their garden that they grow locally and use in their dining hall.  They prepare recipes in small batches to ensure the food is not held for long periods of time and is fresh for their guests, a lot like UGA.  The whole buffet type line is going out of style and I know UGA recognizes that, it takes a while to transition from.  Kennesaw has a GlobeTrotter station where they feature different countries food items.  I thought this was a good idea, hard to accomodate for some countries, but a very good idea. 

One of the pictures below is their herb garden.  This school is extremely sustainable and I was very impressed with their practices on that.  Unfortunately, the lack of water and insane heat temperatures have killed a lot of their crops and herbs.  Robert said he expects it to get up and running soon though.  One major difference is that Kennesaw is ran by Sodexo, and UGA is individually operated.  Basically Kennesaw pays Sodexo a certain amount of money to be able to run things a little bit how they want, but Sodexo hires the people they want and has a big say in a lot of how the operation is ran.  I think this would be a struggle, Robert mentioned how hard it is when it comes to training purposes because the employees may only be trained for a small amount of time and expected to know a lot of information.  It can be very frustrating, like anything though.  All of their sauces are made from scratch which I thought was amazing.  Along with sauces they homemake their pizza dough, 80% of their desserts, and bread.

Robert mentioned one struggle they had when they created "On The Fly".  It is a retail location that is used by students when they are in a hurry and just want to grab a quick sandwich and be on the way.  Well, it didn't end up working this way and people that were not in a hurry were packing in a very small area.  I never thought of this point of view, he mentioned that they have plans to change it and get more students to attend the Commons' more. 

Students at Kennesaw are required to have the meal plan, but from what I can tell they have a lot of delicious options!

Monday, July 23, 2012

Week 5 as Yalies!

Another week completed at Yale University – where does the time go?!

Kirsti and I were buried deep in our sodium reduction project this week and we are feeling like we might be seeing the light soon!  It has been an adventure working on this project, challenging both our nutrition skills and analytical abilities.  We analyzed all ingredients for sodium content, and next week we will be moving on to recipes. 

Friday brought an amazing experience – we were able to visit the NACUFS conference in Boston.  We have both agreed that it will be one of our best memories of this internship!  We were unsure of what to expect from this event and as soon as we walked into the showcase, we were in awe.  There were a HUGE amount of vendors and all of them had booths displaying their products, company information, nutritionals, and so on.  There was new food to try at every booth and we quickly filled up our bags with food samples and information.  It was like Halloween for adults! :)  One of our most memorable take-home samples was a Rice Krispie square that was about 3 times the size of a human head haha

After the showcase, we were able to attend two different interest sessions.  The first one was called ‘Nutrition Forum’ which addressed the latest news, trends, and resources in nutrition.  It was a great learning experience and it was wonderful to see a room full of dietitians from all around the United States collaborating.  For the next interest session, Kirsti went to ‘Nutrition Programming’ (how to reach students and share nutrition knowledge) and I went to ‘Nutrition Analysis Paralysis’ (making sense of the nutritional analysis process). 
New England Aquarium fish tank
In the evening, we joined the group of Yale Dining employees and went to the New England Aquarium for a sustainable sea food dinner.  We were able to walk throughout the aquarium, looking at sharks, sting rays, penguins, and jelly fish.  It was very neat! 

We stayed in Boston on Saturday and had a blast touring the city with Kirsti’s two friends.  We saw Fenway park, freedom trail, Quincy market, and then Harvard (we have to remain faithful to Yale and say that Yale has a prettier campusJ). 

We can’t believe our time here is coming closer to an end – it makes us extremely sad, especially because we live so far apart from each other! 

We hope everyone is having a fantastic time in their internships and continues to have a great summer!

Stay tuned for our adventures of finding secret societies on campusJ