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

DAILY FOOD COST (AVERAGE)

•FOOD COST / SERVING DAYS = DAILY FOOD COST

DAYS OF INVENTORY ON HAND

•ENDING INVENTORY / DAILY FOOD COST = DAYS OF INVENTORY ON HAND

INVENTORY TURNOVER

•# SERVING DAYS / DAYS OF INVENTORY ON HAND = INVENTORY TURNOVER

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%

PORTION EQUIPMENT•DISHERS OR SCOOPS•PORTION SERVERS: COMBINATION SPOON/LADLE•LADLES

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

AMOUNTS TO PURCHASE

•USE FOOD BUYING GUIDE•MUST HAVE UPDATED PAGES •VEGETABLE SUBGROUPS

QUESTIONS?