Management is a fairly general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policy. In order for the food service department in a school district to be successful, the director has to be adept in a vast array of subjects. The department needs systems to keep the many areas working in sync. Management, in the broadest sense, requires the director and their team to efficiently synchronize all of the tasks and critical information needs necessary to feed our students every day. To innovate, a food service department must be organized, efficient, and stable—capable of thinking outside the box while keeping their highly regulated child nutrition programs self-sustaining.
Fiscal Management is the process of keeping an organization running efficiently within its allotted budget. Fiscal accountability in food service departments is imperative given the challenge of operating in a highly regulated environment, often with limited revenue, inadequate facilities, and high personnel costs. This section covers:
The human component is critical to any organization, and a clear understanding of the expectations and challenges related to staffing is always essential for school food service, but it is especially important and challenging when considering shifting the food production and service model from ready-to-heat to scratch cooking. This section covers:
Among the many challenges that food-service directors take on, becoming an expert in facilities design and equipment is a particularly tough one. Directors looking to innovate and produce scratch cooked meals are faced and with an astounding lack of equipment and facilities infrastructure. This section covers:
Our ability to critically examine and improve our programs can be the key to laying the groundwork for guiding our programs into the 21st century. Achieving the goals we have for our program is possible if we can review our processes and identify our assets as well as our challenges. This section covers:
The 2014-15 school year presents two new rules for school districts. As a part of Healthy Hunger Free Kids Act of 2010 (HHFKA), these two areas will require a broader understanding of what the requirements are and how the Local Education Agency (LEA) (aka the school district, as opposed to solely the food service department) is responsible for meeting the regulations. This section covers:
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