EFFICIENT USE OF RESOURCES

EFFICIENT USE OF RESOURCESUsing resources efficiently willControl costsReduce everyones work loadReduce stressIncrease your programs integrityMake your bosses happyHelp you drop from a size 16 to a size 6 in just two days!

Disclaimer: Weight loss results not typical Individual results may vary. But SeriouslyIn todays economy school nutrition programs are experiencing increased costs.Trying to implement whole grains, fresh fruits and vegetables, and low fat snack items in an effort to implement district nutritional standards increases the challenge even more.Increasing CostsMilk 14% average increaseFruits and Vegetables 13% average increaseMeat and Meat Alternatives 11% average increaseBread 15% average increase

From SNA website articleImpact of Rising Food Prices on School Nutrition

Food service is an Enterprise Fund which means funding is received only through the Child Nutrition reimbursement and payments from students and adults

The national average School Lunch is about $2.08The average cost of a bagged lunch is $3.43It is far more economicalFor students to buy a lunch from you rather than bring one from home.For you to prepare meals when you have a high participation rather than when participation is low.EVERYONE WINS with SCHOOL LUNCH!So, lets get back to those resources.What are some of these resources?Will these resources really help me drop from a size 16 to a size 6 in just two days!

Reminder: Weight loss results not typical Individual results may vary. People

Job SkillsFlexible work forceAbility to follow directionsAbility to follow a work schedule Ability to follow a standardized recipeWise use of time and money

Communication SkillsSeek ideas from and listen carefully to othersBelieve the best of othersTreat others with respectFollow directions-written and verbalBe kind to students and adults

Team PlayersDefinitions

Effective team- a group of energetic people who enjoy working well together to produce high-quality results and who are committed to each others personal growth and success. Effective teams may be found in various work, professional, and association groups related to Child Nutrition.Building an Effective TeamRecipe for an Effective Team

Common PurposeTeam ClimateTeam MembershipWork ProcessesOutside InfluencesReview

Goal SettingPlan ways to increase productivity while learning new ways to do things

Decide on important goals as a staff and determine the best way each employee can achieve that goal

Managerial Tools

Work SchedulesEach cafeteria must have a work and cleaning schedule in order to make the best use of each employees timeStaggering of beginning and ending time of employees contributes to better use of time available

PURPOSE OF WORK SCHEDULES

to inform employees of work to be completedto inform each employee of his or her responsibilityto inform each employee of the sequence of their duties with time requirementsto achieve good time management

TO INFORM EACH EMPLOYEE OF HIS OR HER RESPONSIBILITY Have you ever had a slacker-someone who does not pull his or her weight?Who prepares what?How long should it take?

SCHEDULING THE TEAMimportance of schedules

control labor costs

ensure that adequate time has been allocated to get the job done

help spread the work evenly among employees

ensure consistency and quality of final product

improve moraleSCHEDULING THE TEAMimportance of schedules

accommodate unusual circumstances

enable a substitute manager to run the facility if the regular manager is out

enable the manager to reassign work if an employee is out

allow work schedules to be recycled when cycle menus are usedSCHEDULING THE TEAMfactors that affect a work schedule

type of food service operationmenuequipmentemployee scheduling conflictslabor hours allocatedavailability of employeessupplemental sales

Scheduling the TeamFactors That Affect a Work Schedule

facilitydining room cleanuptechnology quantity of food staff and cashiers needed

Steps In Making a Work SchedulePLAN THE MENU FIRST!Use a Form with 15 or 30 minute increments. List employees and consider their abilities.Establish the time of meal service (breakfast and lunch). Indicate the time each employees work day presently begins and ends. Establish a lunch break and other breaks as required.Start at lunch or breakfast and work backwards from the time the meal should be served. Make sure batch cooking is done and food is prepared close to service.Put time limits on jobs; be realistic.Give each employee a responsibility that he or she can complete.

SCHEDULING THE TEAMcleaning schedules

Many facilities will have a morning work schedule that includes preparation and service and an afternoon work schedule that details the daily cleanup responsibilities of each position. In addition, weekly or monthly cleaning (such as refrigerators, freezers and ice machines), must also be planned.Helps forecast, plan, and determine quantity of menu items by providing a student acceptance history.Accurate production records can result in increased savings.Better menu planning can lead to greater student satisfaction, and hence, good participation.Production Records27The Production Record serves two primary purposes:1st It serves as a MANAGEMENT TOOL.Human behavior is predictable because each of us has habits and preferences that guide our choices. When you look at your production record, you are looking at a student acceptance history. Therefore, if you use a cycle menu (one that repeats after a set period of time), the production record HELPS FORECAST, PLAN, AND DETERMINE THE QUANTITY OF MENU ITEMS NEEDED BY PROVIDING A STUDENT ACCEPTANCE HISTORY.Using the student acceptance history will help to improve your accuracy in preparing the number of servings that will actually be used. Therefore, ACCURATE PRODUCTION RECORDS CAN RESULT IN INCREASED SAVINGS by eliminating some waste or the need to use poorer quality leftovers.Evaluating student selections on past production records will help you determine what menu items are poorly accepted. This facilitates BETTER MENU PLANNING which CAN LEAD TO GREATER STUDENT SATISFACTION, AND HENCE, GOOD PARTICIPATION. Communicates your plans to your staff:What foods and recipes to use.What portion sizes to serve.What the food item contributes to the reimbursable meal.Enables your staff to record needed information:Actual quantities prepared.Numbers served.Leftovers and substitutions.28The production record COMMUNICATES YOUR PLANS TO YOUR STAFF. It can eliminate the need for a lot of questions if the cook knows WHAT FOODS AND RECIPES TO USEif the server knows WHAT PORTION SIZES TO SERVE so the proper serving utensil can be usedif the cashier knows WHAT EACH FOOD ITEM CONTRIBUTES TO A REIMBURSABLE MEAL.The production record ENABLES YOUR STAFF TO RECORD NEEDED INFORMATION required under Federal Regulations, such as ACTUAL QUANTITIES PREPARED, NUMBERS SERVED, LEFTOVERS AND SUBSTITUTIONS.The planned menu was prepared.All required food components were provided.The proper portion sizes were provided for the specific age/grade grouping.As a compliance tool the production record serves as verification that:A notebook of Production Records is like a photo album of your school meals 29That brings us to the 2nd primary purpose of the production record --- to serve as a COMPLIANCE TOOL in meeting Federal Regulation.The production record serves as verification or proof that:THE PLANNED MENU WAS PREPARED.ALL REQUIRED FOOD COMPONENTS WERE PROVIDED.THE PROPER PORTION SIZES WERE PROVIDED FOR THE SPECIFIC AGE/GRADE GROUPING.

7 CFR 210.10(a)(3)(a) What are the general requirements?(3) Production and menu records. Schools must keep production and menu records for the meals they produce. These records must show how the meals contribute to the required food components, food items or menu items every day. In addition, for lunches, these records must show how the lunches contribute to the nutrition standards() and the appropriate calorie and nutrient levels for the ages/grades of the children in the school () over the school week.307 CFR 210.10(a)(3) mandates the use of production records in a School Nutrition Program.

Yield --- Including serving size and number of servings.All ingredients --- Including form, packing medium, and fat content.Correct measures --- Including measuring utensil, weights, and/or pack size.Preparation procedures --- Including specifics.A standardized recipe should include:Recipes31Remember that a standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to: produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.Expanding Recipes/Recipe ModificationRecipes can be modified to fit the needs and tastes of a population.When making modifications the modifications must be documented.Remember, the front of the house is just as important as the back of the house in following recipes.32Remember that a standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to: produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.Cycle MenusCycle menus are great for planning purchases.Cycle menus do increase participation.Cycle menus can be changed revamp cycle menus to serve less expensive, yet still popular items.33Remember that a standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to: produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.Compare items that you purchased to the bid list.Items that seem to keep going up may need to be replaced particularly if the item isnt that popular or can be easily replaced.Communicate with your vendors.ProcurementBid List34Remember that a standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to: produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.Entitlement Foods and Bonus CommoditiesLinked to ParticipationShare/trade when possibleCommodities

35Remember that a standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to: produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.Do you Yahoo????

http://healthymeals.nal.usda.gov/schoolmeals/Recipes/recipefinder.php

USDAwww.teamnutrition.usda.govBasics at a Glance

National Food Service Management InstituteThe University of Mississippiwww.nsfmi.orgMaking the most of what you gotCycle MenusUsing leftoversUsing commoditiesUsing your inventoryChecking invoices against bid pricesCommunicating with your vendors

School: Clark Moore Middle School

Daily Production Schedule

Date:7/2/01 Cycle:1

(Step 1) Breakfast Menu: Sausage Biscuit w/Gravy or Honey Bun w/ Cereal Milk and Juice Breakfast Begins (Step 3) 7:40-8:15(Step 1) Lunch Menu: Stuffed Crust Pizza, Chef Salad, Chicken Tenders Hot Bread Mashed Potatoes, House Salad Fresh/Chilled

Fruit (Step 3) 11:10-1:00

TimeName: BerthaName: LillieName: LorettaName: PatName: LindaName: Betty

6:30 3:007:00 1:307:30 2:007:30 2:007:30 2:0010:30-1:30

6:30 amSet biscuits out place honey bun in warmer prep gravy

(Step 2) 7:00 amPrep biscuits place on linePan/biscuits set out cereal

7:30 amServe Breakfast until 8:15 Begin prep of rolls and proof rolls Pan/cook sausage Place on line Maintain breakfast lineTurn on dish machine check serving line for all items for service.(Step 8) Prepare ChefSet up POS / and cashier duties

8:00 amAfter breakfast help w/rollsAt 8:15 until 8:30

Wash dishesAnd House7:40 - 8:15

Cashier Brkfst

8:30 amReady to bake by 9:00 a.m.WASH HANDS

Pan PizzaSalads8:15 til 9:00 Help prep House.salad

9:00 amWash/portion fruitPrep/portion fruitWash and prepare fresh Until 10:00Prep mashed

Potatoes

9:30 amFruit juice/set up condimentsFruit place in small dishuntil

10:00 amLunch Break

10:00-10:30Lunch Break

10:00-10:30Lunch Break

10:00-10:30Lunch Break

10:00-10:30Til 10:30

10:30 amHelp set up line 1&2 Bake RollsStart chicken tenders setup lineFrom 10:30 to

11:10 cook pizzaFrom 10:30 until

Lunch Break

10:30-11:00Setup POS (Step 6)

11:00am 4Lunch meal service begins Maintain and cook to lineTo serving line11:10 fill line 2

w/ food preparedCashier and Napkins

11:30 amRun/fill both linesWash dishes thru meal service Maintain second Help in the Cashier from

12:00 pmThru meal periodServing lineDish room area11:10 1:00

12:30 pmUntil meal period is overUntil 1:00Break 12:20-35

1:00 pmComplete paperworkPut food away and help with dishesClean dish areaPut leftover food

Away mop and clean serviceRun cashier report until 1:15

1:15 /l 1:30 mopCount and Second Party cash meal cts.

1:30 pm(Step 5)kitchen area (Step 7)Go to bank and make deposit

2:00 pmPan hamburgers and honey buns

2:30 pmFor next day