Course Objectives: - Review stakeholders’ responsibilities and expectations - Discuss how the menu determines the goods and services that must be competitively procured - Review basic concepts of inventory management, product movement, and cost ...
Course Objectives: - Understand what constitutes a Reimbursable School Meal. - Be able to identify each of the components necessary for a school lunch, breakfast, and snack. - Understand Offer vs. Serve (OVS) for each meal part. - Learn tools to ...
Course Objectives: - Describe how the principles of food production impact food quality - List the principles of developing and using standardized recipes - Describe the importance of accurate measurement in food production - Identify procedures for ...
Course Objectives: - Describe the benefits of using cycle menus - Describe the benefits of using locally-produced and USDA Foods - State factors to consider when planning menus - Determine a food cost goal for breakfast and lunch menus - Calculate menu ...
Course Objectives: Learn how to develop consequences when an employee breaches policies and procedures. Practice writing performance improvement plans, suspensions, and terminations Gain an understanding of the most applicable employment laws to the ...
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 ...