Slide 1Menu Planning, Recipes, and Cost Management 1 Slide 2 Unit Objectives Describe different types of menus Measure ingredients and portions Discuss the structure and…

Slide 1Menu Record Requirements After School At-Risk Meals and Snacks Programs Slide 2 Menu records must support the Claim for Reimbursement 7 CFR Part 226 …each institution…

Slide 1MAINE DEPARTMENT OF EDUCATION CHILD NUTRITION SERVICES Production Records Slide 2 Production Records- Overview A federal requirement for all schools participating…

Slide 11 Dining Facility Menu Management Slide 2 2 Menu Management All costs must be known to be controlled If you allow staff to eat at no cost, you receive no credit Goal:…

Slide 1VENDED PROGRAMS SFSP FY 05 Slide 2 What is a Food Service Management Company? Any organization (including commercial for profit companies, schools, or private nonprofit…

Slide 1Unit 6 Menu Planning, Recipes, and Cost Management 1 Slide 2 Unit 6 Objectives Describe different types of menus Measure ingredients and portions Discuss the structure…

1. Understanding Content Component ManagementSteve Manning Principal Consultant, The Rockley Group [email protected] 2. Agenda Briefest intro to TRG An introduction…

Nutrition is important for maintaining good health. Heart disease, cancer, stroke and diabetes are some of the illnesses that are directly related to what people eat. The…

Menus, Recipes, and Cost Management Chapter 5 Chapter Objectives 1. Explain how the makeup of a menu depends on the type of meal and the institution using it. 2. Describe…

Achieving Creditable Menus and Receipts Menu and Production Records Menus The food program is moving in a new direction. The USDA and the state of Kentucky are reevaluating…