Using resources efficiently will… Control costs Reduce everyone’s work load Reduce stress...
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EFFICIENT USE OF RESOURCES
Using resources efficiently will… Control costs Reduce everyone’s work load Reduce stress Increase your program’s integrity Make your bosses happy Help
Using resources efficiently will Control costs Reduce everyones
work load Reduce stress Increase your programs integrity Make your
bosses happy Help you drop from a size 16 to a size 6 in just two
days! Disclaimer: Weight loss results not typical Individual
results may vary.
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But Seriously In 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.
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Increasing Costs Milk 14% average increase Fruits and
Vegetables 13% average increase Meat and Meat Alternatives 11%
average increase Bread 15% average increase From SNA website
article Impact of Rising Food Prices on School Nutrition
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Food service is an Enterprise Fund which means funding is
received only through the Child Nutrition reimbursement and
payments from students and adults
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The national average School Lunch is about $2.08 The average
cost of a bagged lunch is $3.43
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It is far more economical For 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!
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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.
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People
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Job Skills Flexible work force Ability to follow directions
Ability to follow a work schedule Ability to follow a standardized
recipe Wise use of time and money
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Communication Skills Seek ideas from and listen carefully to
others Believe the best of others Treat others with respect Follow
directions-written and verbal Be kind to students and adults
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Team Players Definitions 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.
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Building an Effective Team Recipe for an Effective Team Common
Purpose Team Climate Team Membership Work Processes Outside
Influences Review
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Goal Setting Plan 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
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Managerial Tools
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Work Schedules Each cafeteria must have a work and cleaning
schedule in order to make the best use of each employees time
Staggering of beginning and ending time of employees contributes to
better use of time available
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PURPOSE OF WORK SCHEDULES to inform employees of work to be
completed to inform each employee of his or her responsibility to
inform each employee of the sequence of their duties with time
requirements to achieve good time management
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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?
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SCHEDULING THE TEAM importance 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 morale
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SCHEDULING THE TEAM importance 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 used
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SCHEDULING THE TEAM factors that affect a work schedule type of
food service operation menu equipment employee scheduling conflicts
labor hours allocated availability of employees supplemental
sales
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Scheduling the Team Factors That Affect a Work Schedule
facility dining room cleanup technology quantity of food staff and
cashiers needed
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Steps In Making a Work Schedule PLAN 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.
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SCHEDULING THE TEAM cleaning 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.
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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 Records
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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.
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1. The planned menu was prepared. 2. All required food
components were provided. 3. 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
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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.
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1.Yield --- Including serving size and number of servings.
2.All ingredients --- Including form, packing medium, and fat
content. 3.Correct measures --- Including measuring utensil,
weights, and/or pack size. 4.Preparation procedures --- Including
specifics. A standardized recipe should include: Recipes
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Expanding Recipes/Recipe Modification Recipes 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.
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Cycle Menus Cycle 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.
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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. Procurement Bid List
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Entitlement Foods and Bonus Commodities Linked to Participation
Share/trade when possible Commodities
Basics at a Glance National Food Service Management Institute
The University of Mississippi www.nsfmi.org
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Making the most of what you got Cycle Menus Using leftovers
Using commodities Using your inventory Checking invoices against
bid prices Communicating with your vendors