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8/3/2019 BEC DOMS FinancialManagement
http://slidepdf.com/reader/full/bec-doms-financialmanagement 1/24
Financial Management
8/3/2019 BEC DOMS FinancialManagement
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Counting & Claiming
Meals are counted at the point in the food
service operation where it can be accurately
determined that reimbursable free, redu
ced- price, or paid meals have been served to
eligible students.
Meal counts are reported to your director by
category.
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Non-Pr ogram Adults
Meals served to adults are neither eligible
under the authorizing legislation f or the
Schoo
l Lu
nch & Breakfast pr o
grams no
r do
they earn commodity assistance.
The school f ood authority must ensure that all
revenue earned by the C NP does not su bsidize
pr ogram meal served to adults.
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Adult Meal Price
Price of f ull paid child meal + Federal
reimbursement + Value of commodities
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Counting Money
ALWAYS have 2 peo ple count the money in
an enclosed place.
Store money in school safe at night. Divide the responsibilities f or record keeping
and counting money. Do not let one person
handle both tasks.
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Daily Edit Checks
Inaccurate meal counts can cause loss of
reimbursement
POS system automates this pr ocess Calculated daily
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Internal Contr olsCustomer Theft
Train staff about theft on the serving line
Place cashiers at exit of the serving area
Place a la carte bef ore cashier
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Internal Contr olEmployee Theft
Take a daily inventory of pre-packaged items
One person to a cash drawer
Keep the cash drawer locked Count money after each meal
Deposit money daily
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C NP Revenue
Reimbursement (free, reduced, & paid
students)
Adult meal sales A la carte
Extra meals/components
Catering
Special school f unctions
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C NP Revenue
Commodities
Su bsidies
Interest bearing bank accounts Rebates
Contributions
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C NP Expenditures
Salary/wages
Fringe benefits
Purchased services Operating, maintenance, & energy
Food
Non-f ood su pplies Capital equipment & su pplies
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Food Pr oduction Standards
Meal Equivalents (MEQ) is the rate used to
compare the amount of labor needed to
prepare breakfast, snack, or a la carte with the
labor needed to prepare one lunch.
1 lunch = 1 meal equivalent
2 breakfasts = 1 meal equivalent
4 snacks = 1 meal equivalent
$3.00 a la carte = 1 meal equivalent
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Meals Per labor Hour
Current meal equivalents ____________________
Total labor hours worked
= Meals per labor hour
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Meal Equivalents
80 breakfasts = 40 MEQ
60 snacks = 15 MEQ
$270 a la carte = 90 MEQ 200 lunches = 200 MEQ
Total = 345 MEQ
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Labors
Manager 6 hours day
1 staff 5 hours day
1staff 4 hours day Total = 15 hours day
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Meals Per Labor Hour
345 MEQ ÷ 15 hours = 23
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What Happens When«
Participation increases?
80 breakfasts = 40 MEQ
60 snacks = 15 MEQ $270 a la carte = 90 MEQ
250 lunches = 250 MEQ
Total = 395 MEQ
395 MEQ ÷ 15 hours = 26.33
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What Happens When«
A la carte sales increase?
80 breakfasts = 40 MEQ
60 snacks = 15 MEQ $300 a la carte = 100 MEQ
200 lunches = 200 MEQ
Total = 355 MEQ
355 MEQ ÷ 15 hours = 23.66
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What Happens When«
Total hours worked decreases?
Manager 6 hours day
1 staff 3 hou
rs day 1staff 4 hours day
Total = 13 hours day
345 MEQ ÷ 13 hours = 26.5
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Alabama Pr oductivity Standards
16-19 meals per labor hour
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Calculating Food Cost Percentage
The percentage of total expenditures spent on
f ood.
Alabama standard 30-34%
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Calculating Labor Cost Percentage
The percentage of total expenditures spent on
labor.
Alabama standard is 42-46%
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C NP ³Money´ Pie
Labor 42-46%
Food 30-34%Other 20-28%
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Jackson Primary School
Where can revenue be increased?
Paid students 76 breakfasts 38 lunches
Free stu
dents 87 breakfasts 26 lu
nches Reduced-Price 6 breakfasts 3 lunches