For the summer of 2022, I was an Operations Management intern at Cargill in Dayton, Virginia, where I worked full-time alongside the Primary Processing manager from May until August. During my internship, they assigned me a project to help the facility make improvements to their hen A-grade percentage. I spent the majority of my time in the primary processing side of the facility in areas of live hang, evisceration, grading, and packaging the whole bird. I also spent a good amount of time out at the farms watching hen's progression before we sent them to processing. Once I collected and gathered my area, I then put together a plan for the facility to implement to help them increase profit for their whole bird turkeys. With the plan I implemented, it will be saving them 66 cents per pound of bird processed. I also was able to spend some time visiting neighboring facilities within the Dayton area. Those facilities included a cooked plant, feed mill, their hatchery, and a distribution center. Towards the end of my internship, all the interns from the various protein facilities all came together in Wichita, Kansas, to present our projects to the higher ups at the Protein Headquarters. While in Wichita, we also had the opportunity to attend many activities with the basis of diversity and inclusion, how to be a successful leader, and we had tours around the facility and tried out their product testing lab.