FINANCIAL MANAGEMENT COMPETENCIES•COST-EFFECTIVE PROGRAM•PROGRAM COST/PROGRAM REVENUE•CALCULATING PROGRAM COST•FINANCIAL INTEGRITY
MANAGER ROLES AND RESPONSIBILITIES
•WHAT DAILY DECISIONS DOES THE MANAGER MAKE THAT IMPACTS THE FINANCIAL STATUS OF THE CHILD NUTRITION PROGRAM?
POSSIBLE ANSWERS•MENU SUBSTITUTIONS•CORRECT PORTIONING•MEAL COUNTS•INVENTORY CONTROL•LABOR
•PURCHASING•REIMBURSABLE MEALS•PRODUCTIVITY•EQUIPMENT CARE
PERPETUAL INVENTORY
•KEEP “RUNNING TOTAL”•ADD ANYTHING THAT COMES IN•SUBTRACT ANYTHING THAT GOES OUT
PHYSICAL INVENTORY•ACTUAL COUNT•RECONCILE WITH PERPETUAL INVENTORY
•RECOUNT FIRST•POTENTIAL SOURCES•CONSULT WITH DIRECTOR
FOOD COST
•TYPICAL MONTHLY•WEEKLY IF VERY TIGHT CONTROL
•BEGINNING INVENTORY + FOODS PURCHASED -ENDING INVENTORY = FOOD COST
AVERAGE DAILY PARTICIPATION•CALCULATED AS A PERCENTAGE OF ENROLLMENT•1. DIVIDE THE NUMBER OF REIMBURSABLE MEALS SERVED IN
THE MONTH BY THE NUMBER OF DAYS MEALS WERE SERVED•2. DIVIDE THIS NUMBER BY SCHOOL ENROLLMENT•3. RESULT IS A DECIMAL, SO MULTIPLY BY 100
ADP EXAMPLE•20,000 LUNCHES, 20 DAYS, 1200 STUDENTS ENROLLED:•1. 20,000 MEALS / 20 DAYS MEALS SERVED = 1000
MEALS PER DAY•2. 1000 MEALS/DAY / 1200 ENROLLMENT = 0.83•3. 0.83 X 100 = 83%
SCOOP SIZE = # IN A QUART!SIZE LEVEL MEASURE6 2/3 CUP 8 1/2 CUP 10 3/8 CUP 12 1/3 CUP 16 1/4 CUP 20 3-1/3 TBSP24 2-2/3 TBSP
SIZE LEVEL MEASURE30 2 TBSP40 1-2/3 TBSP50 3-3/4 TSP60 3-1/4 TSP70 2-3/4 TSP100 2 TSP