Monday I shadowed Kevin and learned from him as he performed a sanitation and safety inspection at Couch. It was great to see the high standards that are implemented during these inspections. He was very thorough and explained to me each step of the way what he was doing and why he was doing it. He also pointed out critical and non-critical points. Some issues may increase the risk of people getting sick, but some may not. Regardless of the issue, he was sure to provide correctional instruction and let the managers know. The fact that even the small issues were addressed again pointed to the high standards to which OU's operations are held.
On Tuesday I visited with Fran to see how she performs nutrient analyses on the dining hall recipes. Currently nutritionals are not available in the dining halls, and she is working to make these available. I had never used Food Processor before and so wanted to see how it worked. It can be very difficult to do these analyses because ingredient information is not always given or clear. There are a lot of recipes to work through, and it takes time! That evening I headed over to the stadium building with Fran to talk to student athletes about our profession at a career fair.
Wednesday I worked on my business plan. I needed to calculate the cost of all my materials and recipes to come up with an operating budget. I also created recipe cards for the recipes I will be serving. The nutritional information for some of the ingredients were not in CBORD, so yesterday I had to fix the cost analysis and nutrition information for one of the recipes. Today I had to figure out new Daily Values based on the new nutrition information. I discovered through Rachel and Fran what guidelines CBORD uses to generate Daily Values. I also spent some time looking through the materials Lauren (TOD) sent me to better understand Housing and Food Services as well as the inventory numbers Marcia gave me in order to make sure I knew how to read them. Frank took me on a tour of about half the campus in the afternoon - it was awesome! So much history to this campus...and not to mention how beautiful it is! Here are a few spots I especially liked:
Memorial Union courtyard
Residential Colleges (great architectural features...almost identical but slightly different in the two colleges)
Thursday I continued working through inventory numbers and finalized my business plan materials and recipes for Dot to look over. I also began thinking through my in-service presentation to the managers. It will cover how to keep up with their employees on food allergy training. Later that day I attended the managers meeting and got to try several different kinds of veggie burgers (pea, carrot, beet, and an everything one...yummy!!) and hear about some positive press for Housing and Food Services. Afterward I met with Marcia and Sam to talk about Couch's inventory. I still have more to learn, as I did not interpret the numbers correctly as I was doing calculations on my own, which brings me to Friday....
More inventory! I am determined to get these numbers straight and report to Sam and Marcia a more accurate cost of goods sold and inventory turnover rate. I think I finally got the hang of it and am understanding what the numbers mean and how they work. This afternoon I will head over to Couch to make Soy Free Soy Sauce that will be needed for our Food Allergy Awareness recipes.
I cannot believe it is already Friday of week 3!
I cannot believe it is already Friday of week 3!
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