EFFICIENT USE OF RESOURCES

1. EFFICIENT USE OF RESOURCES

2. Using resources efficiently will… • Control costs • Reduce everyone’s work load • Reduce stress • Increase your program’s 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.

3. But Seriously… • In today’s 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.

4. 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

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

7. The national average School Lunch is about $2.08 The average cost of a bagged lunch is $3.43

8. 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!

9. 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.

10. People

11. 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

12. 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

13. 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 other’s personal growth and success. Effective teams may be found in various work, professional, and association groups related to Child Nutrition.

14. Building an Effective Team Recipe for an Effective Team • Common Purpose • Team Climate • Team Membership • Work Processes • Outside Influences • Review

15. 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

16. Managerial Tools

17. Work Schedules • Each cafeteria must have a work and cleaning schedule in order to make the best use of each employee’s time • Staggering of beginning and ending time of employees contributes to better use of time available

18. 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

19. 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?

20. 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

21. 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

22. 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

23. Scheduling the Team Factors That Affect a Work Schedule • facility • dining room cleanup • technology • quantity of food • staff and cashiers needed

24. 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 employee’s 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. Steps In Making a Work SchedulePLAN THE MENU FIRST!

26. 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.

27. Production Records • 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.

28. 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.

29. As a compliance tool the production record serves as verification that: • The planned menu was prepared. • All required food components were provided. • The proper portion sizes were provided for the specific age/grade grouping. “A notebook of Production Records is like a photo album of your school meals”

30. 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.

31. Recipes A standardized recipe should include: • 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.

32. 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.

33. 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.

34. Procurement Bid List • 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 isn’t that popular or can be easily replaced. • Communicate with your vendors.

35. Commodities • Entitlement Foods and Bonus Commodities • Linked to Participation • Share/trade when possible

36. Do you Yahoo????

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

38. USDA www.teamnutrition.usda.gov

39. Basics at a Glance National Food Service Management Institute The University of Mississippi www.nsfmi.org

40. 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