By: Leticia H Garcia Food Service Director

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Presentation transcript:

By: Leticia H Garcia Food Service Director Menu Planning By: Leticia H Garcia Food Service Director Good morning etc.

Demographics 2015-2016 Student population – 4,042 Free & Reduced – 1,688 = 42% Employees – 45 = 266.5 Total Hours per day Budget – 2,400,000.00 Schools – 5 (one school is a Central Kitchen/Feeding) Participation Breakfast - 800 Lunch - 2450 Overall - 3250 meal per day

Best Practices Met / Follow meal pattern guidelines Food procedures – safety / temperature Use standardized recipes Utilize commodities Menu foods appropriate for demographics/like Serving requirements according to age group Food presentation – color / textures Friendly Service

Your talent nourishes students healthy eating habits! “TAKE HOME MOMENT” Your talent nourishes students healthy eating habits!