Course Objectives: - Understand policies and procedures for which the district is responsible versus the food service department - Determine which activities need written policies and procedures - Learn what to include in your standard operating ...
Course Objectives: Review foundations of kitchen asset management Determine inventory requirements Develop preventative maintenance schedules Manage service and warranty issues and contracts Create replacement plans for major assets Organize kitchen ...
USDA Foods: Background, Utilization, and Strategy
School Nutrition Policies & Procedures
Marketing Your School Nutrition Program
Food Production and Operation Management
Menu Planning Regulations and Concepts
Advanced Menu Planning and Production Strategies
School Nutrition Program Expense Basics
School Nutrition Program Revenue Basics