2. Training Site-based managers and supervisors Participant’s Workbook
Intro
Training
Site-based managers and supervisors
Participant’s Workbook
Upper right corner reference to corresponding Workbook Lesson

3. Training Overview Financial Management Production Records Forecasting
Intro
Training Overview
Financial Management
Production Records
Forecasting
Menu Item Costs
Product Screening
Meal Equivalents
Labor Costs

4. Intro
Comfort Level

5. Intro
Pre-Assessment
Place an identifier on the top right corner of the handout.
The same identifier will be used at the conclusion of the training on the post-assessment.
Activity: Pre-Assessment

6. Intro
Icebreaker
What do you believe is the greatest training need when understanding financial management principles?
Activity: Icebreaker

7. USDA Professional Standards and Learning Objectives
Intro
USDA Professional Standards and Learning Objectives
Handout: USDA Professional Standards and Learning Objectives

8. Intro
Terms and Definitions
You may want to flag this section for it will be used throughout the training.
Handout: Terms and Definitions

9. Importance of Financial Management
Intro
Importance of Financial Management
What financial management tools or processes contribute to a financially sound school nutrition program?

10. Budget Manager’s Role Participate in preparation and review process
Lesson 1
Budget Manager’s Role
Participate in preparation and review process
Keep budget on file
Evaluate income and expenditures
Amend budget as necessary

11. Financial Management Practices
Lesson 1
Financial Management Practices
Indicators are analyzed regularly
Prices based on program relations and established criteria
Financial records are submitted regularly and cross-checked
Compare expenditures to revenues
Participation is analyzed monthly

12. Expenditures Food costs Labor costs Supply costs Transportation
Lesson 1
Expenditures
Food costs
Labor costs
Supply costs
Transportation
Purchase services
Indirect costs

13. Internal Control Written policies and procedures
Lesson 1
Internal Control
Written policies and procedures
Authorized individuals
Monitored by an independent review
Trained employees

14. Financial Management Skills
Lesson 1
Financial Management Skills
Competencies
Knowledge
Skills
Activity: Self-Assessment

15. Menus How far in advance do you plan your menus?
Lesson 1
Menus
How far in advance do you plan your menus?
What are the benefits of planning menus well in advance?

16. Stock-Keeping Units (SKUs) or Product Code
Lesson 1
Stock-Keeping Units (SKUs) or Product Code
Multiple uses for the same product
Example: each flavor of juice has a different SKU
Best practice - reduce SKUs

17. Lesson 1
Reducing SKUs
What are some benefits of reducing SKUs or the number of products that are in your inventory?

18. Recipes Tried, adapted, and retried several times
Lesson 1
Recipes
Tried, adapted, and retried several times
Recipe produces the same good results and yield every time
Specific quantity for each ingredient and portion size
Activity: Standardized Recipes

19. USDA Foods Meet meal pattern requirements
Lesson 1
USDA Foods
Meet meal pattern requirements
Coincide with the principles in the Dietary Guidelines for Americans
Add variety to the school menu
Provide cost savings to the SNP

20. Food Production Records
Lesson 2
Food Production Records
Are a requirement
Must be maintained to demonstrates required food components
Available for state and federal review
Are used to document reimbursable meals
Keep for three years plus the current year
Evaluate how menu items contributed to meeting nutrition standards

21. Production Record Value
Lesson 2
Production Record Value
Used to forecast product estimates
Provides historical data (forecasting)
Identifies excessive labor
Identifies potential waste
Identifies unfavorable items

22. Production Record Required Elements
Lesson 2
Production Record Required Elements
Refer to handout
Handout: Required Elements of a Food Production Record
Activity: Lunch Production Record Worksheet

23. Forecasting What does forecasting include?
Lesson 3
Forecasting
What does forecasting include?
Have you ever noticed a situation where the production record identified a particular quantity to be prepared and the staff produced just a little extra?

24. Financial Control in Food Preparation
Lesson 3
Financial Control in Food Preparation
Batch cooking
Food preparation
Portion control
Reduce waste
Activity: Forecasting Worksheet

25. Lesson 4
Menu Item Costs
Amount of food to purchase

26. Lesson 4
Food Buying Guide

27. As Purchased (AP) and Edible Portion (EP)
Lesson 4
As Purchased (AP) and Edible Portion (EP)
AP refers to the weight of the product as it exists when purchased.
EP refers to the part of the product that can be consumed.
Activity: Purchasing Decisions Worksheet

28. Screening Products Preapproved equal products
Lesson 5
Screening Products
Preapproved equal products
Full and open competition
AP weight is greater than EP weight.
Handout: Product Screening Chart

29. Sample Screening Evaluation Tool
Lesson 5
Sample Screening Evaluation Tool
Paper screening
Appearance screening
Taste screening
Activity: Hummus Evaluation Tool

30. Lesson 6
Inventory
Inventory turnover

31. Lesson 6
Inventory Methods
Perpetual
Physical

32. Single Inventory Concepts
Lesson 6
Single Inventory Concepts
Value of USDA Foods

33. Receiving Foods Quality Costs Lesson 6
Handout: Inventory Good Practices
Handout: Storage Area Good Practices

34. Value of Inventory Purchase price Replacement cost Weighted average
Lesson 6
Value of Inventory
Purchase price
Replacement cost
Weighted average

35. Lesson 6
Inventory Turnover
Greater inventory turnover, the more efficient the operation

36. Food Costs Standard operating procedures Inventory levels Product
Lesson 6
Food Costs
Standard operating procedures
Inventory levels
Product
Timely manner
Activity: Inventory Turnover Worksheet

37. Par Stock Levels Predetermined inventory Lesson 6
Handout: Inventory Good Practices
Handout: Storage Area Good Practices

38. Theft and Fraud Prevention
Lesson 6
Theft and Fraud Prevention
Review practices and procedures
Minimize the risks
Prevention
Handout: Theft Prevention
Handout: Cash Handling Procedures
Good Practices

39. Lesson 7
Food Costs
What are ways to reduce food costs?

40. Lesson 7
Meal Equivalents
Check with your State Agency

41. Equate Meals to a Standard
Lesson 7
Equate Meals to a Standard
Not a unit production
Calculation

42. Meal Cost meal Equivalent Calculation
Lesson 7
Meal Cost meal Equivalent Calculation
Benchmark financial performance
Activity: Meal Equivalent Worksheet

43. Per Meal Costs Calculate total expenditures Lesson 7
Activity: Per Meal Cost Worksheet

44. Lesson 8
Labor Costs
What are some ways to control labor costs?

45. Lesson 8
Staffing
Proper number of workers to complete all tasks

46. Scheduling Most important factor in controlling labor costs
What are some implications of poor scheduling?

47. Full-Time Equivalents (FTE)
Lesson 8
Full-Time Equivalents (FTE)
Measured used to translate numbers of hours worked into full-time equivalent hours
Activity: FTE Calculations Worksheet

48. Meals Per Labor Hour Productivity index
Lesson 8
Meals Per Labor Hour
Productivity index
What are some reasons for reducing labor costs?
What are some ways to increase participation or MLPHs?
Activity: Meals Per Labor Hour Worksheet

49. Conclusion Financial Management Production Records Forecasting
Lesson 8
Conclusion
Financial Management
Production Records
Forecasting
Menu Item Costs
Product Screening
Meal Equivalents
Labor Costs

50. Thank You! Post-Assessment Evaluation Lesson 8
Handout: Post-Assessment and Evaluation