Monday, April 30, 2012
Comm Res 160 Journal Entry No. 6
For this day, we just finish doing the brochure filing. The one we did during my first day in internship. We made an excel database and filed them according to their category. Some are companies which offer fruit and vegetable products, some cooking machines such as ovens, some offer beverages while some offer more than one type of product. There were a lot of brochures to be filed. We decided to divide it among ourselves while our other co-intern whose name is Ivan was busy finishing the information board or the wall which was also part of our task.
When we finished making the database for the different companies (take note: these are international foodservice companies and there are many!), we consolidated our work so that there will be one copy of all the files we worked on.
We presented it to Sir Vic and there was no other task to work on. The task, although it is only a single task was not easy. The brochures were too many and it came from different participating countries in Asia. The event was a foodservice conference that was held in Singapore.
Friday, April 27, 2012
Comm Res 160 Journal Entry No. 5
Here are the list of things we did today.
I came in late at office because I was not yet done with the assignment given to me by my boss which is the module about managing upwards. I was tasked to finish it. It's a sort of an especial assignment. It was an interesting read but my eyes hurt from reading them my eyes got irritated again.
My boss Sir Victor texted me to continue what we were doing which was the filing of the brochures. We thought that we'll just continue the excel document we were doing just like yesterday with the Breaded, Battered and Fried (BBF) products. When Sir Vic came to office he said that he was pertaining to the brochures we filed and segregated last Monday (my first day).
So we did the brochures and categorized it per name of the company, products they offer, their contact details and their country of origin. It seems like an easy task but the brochures plus the magazines Sir Vic brought from the foodservice conference in Singapore are too many we had a hard time segregating them last Monday.
Our shift ended but we were not able to finish the filing of all these brochures and magazines.
Ivan did not help us in the filing because he decided to finish the information board (or the wall) because that was given to us last Monday and we're still not yet done with it. So the task of filing was left among the three of us.
Sir Vic gave us an assignment. It's a list of task that we need to accomplish next week and the tasks are:
1. To finish the BBF list
2. To research about Chori Burger
3. To submit our Resume and to talk to Nina Vircing/Viraz (at least one of us should talk to her)
4. To conduct a market scan
5. To finish the filing of the brochures per Name, Portfolio and Contact Details and Country of Origin
6. To come up with blog topics for June
7. To finish the wall or the information board
8. To get website updates, events and resources
Thursday, April 26, 2012
Comm Res 160 Journal Entry No. 3
The things we did today
For this day, we were asked to read articles from F&B World Magazine, a local magazine about food, beverages, foodservices and food trends.
We were again asked for common themes from this magazine that we can use to write articles about a blog that is going to be put up (or be developed). The Great Food Solutions division of the San Miguel Foods Inc. has an old Website: www.greatfoodsolutions.com but it is going to be renovated. Blogs about foodservice industry will be uploaded there and that is our final output as marketing interns.
After browsing, scanning and reading the magazines, we were asked to think and make a list of topics that we can write about.
We thought of writing topics about food safety, food security, food trends (food culture, food recipes, carts and kiosks business) among many other topics that we came up with.
The first list we did was critiqued though because most of the topics were very conceptual. According to Sir Victor, the topics are too retail level and we need to think more of topics that our customers (companies we supply products) will read. We need to strike a balance between conceptual, operational and technical topics.
We revisited our topics. My other co-interns were called to do other tasks. Someone will do the revision of the product list of GFS, the other will do a template for an event, and one will revise the e-blast. I was left with revising the topics our team listed down. According to Sir Victor, working in the marketing department means doing tasks simultaneously but prioritizing what needs to be accomplished by the end of the day
At the end of the day, I was able to come up with a balanced list of topics about foodservice (conceptual, operational and technical). It was approved and the next assignment given to us was to write blog articles for the month of June. We were allowed to leave at 6PM and the topics chosen for June were divided among the four of us.
Wednesday, April 25, 2012
Comm Res 160 Journal Entry No. 4
These are the things we did today.
I was late for 50 minutes. When I arrived at the office, they were discussing the things that needed to be accomplished for the day. I catch up with them. I heard that we need to create an Excel file again. An Excel file was given to us containing a list of full service restaurants and fastfood restaurants and their menu offerings. This file I think are output created by interns last year. Our task was to come up with the list of Battered, Breaded and Fried (BBF) products included in meals or recipes of these restaurants. By BBF products, it means chicken fillet or fish fillet that are battered, breaded and deep fried. So imagine the fish and chicken fillet you order and however it is served.
Our whole day was just focused on that. First we divided the 80 restaurants among us and identified their BBF containing products. After identifying them, we consolidated our output and came up with our final list of BBF product offerings of restaurants. Sir Vic checked our work. When he was able to make sure which are BBF products from not, he asked us to organize these BBF products and align them with a previous format he created. Our task was just to fill in the BBF products to that existing format and we're done.
Our Excel skills are sharpened each day because of the tasks given to us
Tuesday, April 24, 2012
Comm Res 160 Journal Entry No. 2
What we did today
As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.
In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.
At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.
Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.
One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.
So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.
Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.
I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.Comm Res 160 Journal Entry No. 2
What we did today
As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.
In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.
At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.
Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.
One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.
So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.
Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.
I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.
As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.
In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.
At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.
Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.
One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.
So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.
Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.
I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.Comm Res 160 Journal Entry No. 2
What we did today
As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.
In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.
At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.
Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.
One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.
So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.
Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.
I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.
Monday, April 23, 2012
Comm Res 160 Journal Entry No. 1
Today is actually the start of my internship. I happened to be delayed for a week because my boss, Sir Victor Cajoles was out of the country to attend a food seminar in Singapore.
I arrived at the office of San Miguel Foods Inc. in Pasig at around 7AM. I thought that my internship will start at 8AM. It turns out office hours in San Miguel Foods start at 9AM.
When my boss came, he gave us certain tasks already such as the filing of the different brochures about food service industry, food service trends and food trends. We categorized it according to the types of food each brochures especialize in and per country that distributes these foods.
We were also asked to read researches, reports, and magazines about food service industry, food offerings, etc. There were a lot of tasks dumped to us because of the food seminar our boss had to attend. My team is composed of 2 business administration students from University of Asia and the Pacific (UA&P) named Ivan and Anton and 1 commerce student from University of Santo Tomas (UST) named Marj.
Our team decided to divide the tasks among us. One will do the lay-outing and the powerpoint which flashes data about month to date revenue and year to date revenue. The other has to categorized all the products of San Miguel Foods Inc. Another will do the cost estimation. I did the latter.
I was not able to finish the cost estimation and was only able to do 2 out of the 3 CEs. The task reminded me of one of the skills I learned in Comm Res 180 (Project Development in Communication Research) which is scheduling and budgeting. The task is very toxic but those are the tasks I can perform. I am very fond of managerial work.
Tomorrow, I will continue with the CE task. I have to make an analysis on why the proposed budget for the activity did not match with the actual final budget.
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