It is hard to believe I am already halfway through my time here in Reno! It sure has been going fast, and I am so grateful for how much I am learning. I am combining weeks 4 and 5 because they were both spent in the office working on accounting and HR/payroll, and this past week was a short 3 days.
During week 4, I worked with Jacob, the assistant director of operations. Each morning, we did a walk through of the units open during the summer, and made sure they were prepared for that day. This meant making sure that their grab-and-go food was prepared, all safety and sanitation measures were being followed, and that each worker was on task. When an employee calls in sick, they are able to move individuals around between units to ensure that they have enough staff where they need it. I helped with the lunch rush at Deli NV when we were short staffed one day.
We went through MyOpportunity, which includes the applications from individuals interested in a food service job on campus. I even sat in on an interview with an applicant, and learned interviewing questions, and how they are scored after the interview. If the interview goes well, the directors may decide to hire them. Depending on their schedule of availability, they may be assigned to work at any one of the retail units on campus.
My project for the internship revolves around the FDA regulation to have nutrition information available to consumers. Calories must be posted at the point where customers make their purchase decisions. This way, they are able to make informed choices about which food they will select. Any menu item that is eaten on the premises, while walking away, or soon after arriving at another location, is included. It also includes standard menu items that are included on a menu board on display sixty or more days a year. Calories must be posted using the same size, color, font, and contrast as menu items. Additional nutrition information must also be available to customers upon their request. This includes total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein. The Downunder Cafe has nutrition kiosks, where students are able to look up any menu item served on a particular day, and view this additional nutrition information. The retail units will have binders available for customers to view the nutrition information of their menu items.
I am helping to enter the menu items from the Downunder Cafe into Webtrition, so that nutrition information for each item is included on the kiosks. This includes determining the universal portion size of that item, and knowing which days of the week it will served. The Downunder uses a four week menu cycle.
For the 4th of July weekend, I was lucky enough to have my whole family and boyfriend visit! We enjoyed Wing Fest in downtown Reno, hiked Mt. Rose, visited Virginia City, and went rafting down the Truckee River. It was great to be able to show them how amazing this area really is, and how much there is to do!
Week 5 was spent working with Nailah, who is in charge of HR and payroll. She has to go through each department’s employee files, and make sure that all required paperwork has been filled out. We spent a lot of the time auditing files, and printing paperwork to be signed. You sure have to be organized in a position like this! A lot of the departments are in the process of opening job postings to hire more workers for the busy school year. I learned how to post a job online, including what details need to be listed.
On Friday, we went over the weekly close procedures. This includes running a lot of reports and sending some to corporate. It was also payday, so we went over payroll, and printed employee’s pay stubs. I was not very familiar with accounting or HR before these two weeks, but I think I have the basics down!
This weekend I visited San Francisco for the first time! Nailah and I took a boat tour around Alcatraz and the Golden Gate Bridge, walked along Fisherman’s Wharf, sampled lots of chocolate at Ghiradelli, explored Land’s End, and enjoyed dinner in Sausalito.
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