After moving in on Sunday night, we made our first visit to North Commons, the only traditional dining hall that is operating during the OSU summer quarter. A brief tour of campus followed, and boy are the buildings massive here!
Monday was house keeping day, which included getting student ID's and parking passes, taking care of payroll paper work, and meeting the important faces of OSU foodservice. Our supervisor borrowed a electric vehicle to transport us around this large campus. The highlight of the day was that the electric car made it to our destination without running out of battery. (At one point, we were driving up a hill and the pedestrians were moving faster than we were!)
On Tuesday, we started our day with marketing. This included traveling to various dining locations and critiquing their customer friendliness. Our notes and observations were collected to help with future projects at these locations. After marketing, we learned about food and workplace safety and sanitation. We then applied this knowledge on Wednesday when we worked on the hot food line during the lunch hours at North Commons.
The most of our effort this week went into Friday, Saturday, and Sunday. On these days we worked with the events coordinator and executive catering chef on preparation and service for the Ohio Special Olympics. On Friday, we met and bagged nearly 3000 cookies, separated and plated nearly 6000 pancakes, and scooped and garnished 105 two-inch pans of pasta (below). Saturday and Sunday, we ran food for the breakfast service at the Special Olympics. This called for a 4am wake up call and revisiting the food that had been prepared the previous day.
This first week started slow, but by the end of it, we were eagerly awaiting nap time. Our understanding of basic foodservice has been increased, and we are excited to continue to broaden our foodservice horizons this summer at OSU!
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