UND Week 4: June 27 to July 1

Hello!

This week went by fast.
On Monday morning, Emily and I went recorded the weekly dry goods inventory in Wilkerson dining center. Then we sat in on an interview for an inventory coordinator position which involves grocery shelf stocking and custodial work. It was interesting to learn how people are recruited internally then externally online and in the local paper. Potential employees are interviewed by two or more people so that we can get multiple first hand perspectives on the candidate. Emily and I then completed a user guide for our new temperature system called HACCP Manager. We presented it to the managers during their weekly meeting

On Tuesday we did a bit of troubleshooting with HACCP Manager. After brainstorming and talking to a service person over the phone we figured out our issue had to do with a storage limit. So then we worked around the issue by saving menus to the computer and deleting most of them from our devices. Then Dustin taught us about cost analysis. Using FoodPro, we can compare precost postcost and actual cost of per customer. I also learned that part of menu planning is paying attention to popularity and cost of menu items. You want a menu with both popular and low cost items. Popular high cost items are the most problematic for a tight budget.

Wednesday I learned more about FoodPro. Inventory items are connected to recipes and locations so deleting old items is not as simple as clicking delete. UND has built a new medical school. The medical school will also have a new cafe. Here are some pictures of the shiny new place and some very important appliances:

A project I have been working on is developing themed menus for our global cuisine concept. So we set up meetings with employees who are originally from other countries to learn about authentic dishes and recipes.

On Thursday I was in and out of dining hall training servers and managers how to use the HACCP Manager Handheld devices. I also observed another interview. The management decided not to higher either candidates that were interviewed this week so the advertisement was sent out again.

In the afternoon I met with Aman about Indian cooking and recipes for the global cuisine concept.

On Friday I taught some of the managers how to upload new menus to the new temperature probes before each meal time. Then I got caught up on getting menus items on the HACCP Manager temperature probes for the weekend and beginning of the upcoming week.

I enjoyed the fourth of July weekend at home in Cincinnati.

He doesn't look it but my grandfather turned 93 on the 4th!

I do enjoy a good puzzle, especially with good company