Monday June 25th:
We started the day off working with Rob, a dining hall manager, to get the ball rolling on our Food Pro project for the university.  Our project is to compile all the average consumption items and organize them by food station for each dining hall so that they can use the templete to complete their new website.  UGA's new food service website will allow students to build their meal on a plate which will then show all the nutrition contents for their meal.  The university can not further the project without completing their ACI list and making a recipe for each of the items.  We start really diving into the project on Thursday.  The rest of the day Mattie and I were split up within retail.  I worked with the retail managers learning how to fill out eatery evaluations (went out and evaluated 2 sites), assisted cashiers during the orientation rush, and saw how orders were sent through using Food Pro.  Orders for the eateries are placed daily by cashiers at each location.  Cashiers must circulate inventory everytime they stock and keep close tabs on expiration dates and product loss.  UGA has a pretty good system down and has minimum loss because they adjust their par values accordingly.