4 DOWN 4 TO GO

Adam and I kicked off the week with a field trip to Nestles Stouffers Plant in Gaffney, SC. It was awesome being able to witness the operations of the plant. Seeing how the food was prepared and packaged was amazing. Even with technology the plant still needed a great amount of workers to run the operation. It was nice to know that all Stouffers products are freshly made with no additives. I never looked at it as being a home cooked meal just cooked at the plant. We learned how to take inventory in Snelling Dining Commons. We inventoried the entire stock room along with the refrigerators and freezers. The freezers were not one of my favorites but it was the next best thing to coffee or an energy drink. We were able to order the items that were needed for the next couple of days if they were not in stock. FoodPRO was a high light of our week. We were able to see how it was used for ordering foods and other items. FoodPRO keeps track of opening inventory and closing inventory for the week. It also keeps track of what foods the student’s consume the most then it sends a forecast of what items should need ordering for the week and then it ship the orders. I learned the system could make mistakes so the employee that is responsible for inventory needs to double check to make sure all the items are really needed.
Towards the end of the week, Adam and I prepared food for one of the UGA food service employee’s retirement party. We were able to season chicken and grill it for preparation of chicken parmesan. One of the managers saw us the next day and said how everyone loved it. That Friday we had office hours to prepare for our closing banquet that Adam and I have to plan and manage. We were able to pick a theme and talk with a couple of chefs on campus. Talking to the chefs was a great idea because it helped us be a little more open minded and we were able to get more food options. We have decided to do a Hawaiian theme for the closing banquet so that should be a pleasurable one not only for the employees but for the incoming freshman. We are half way through the internship and I am going to continue to be a sponge and soak up all the experience. I am excited about the internship coming to an end so I can go back home and finish my last semester at VSU but I will be sad to leave the people that I have gotten to know in the last 4 weeks. UGA is a great school and full of great people. Until next time be safe and continue to enjoy life to the fullest.

Kelvin Butler