FOOD SERVICE COMP 2017-18
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Purpose and Work Streams 2017-18
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Food & Nutrition
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Purpose
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PurposeRole
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The Food & Nutrition Department supports student achievement and wellness in MMSD with quality nutritious meals and excellent customer service.Department Manager
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STEVE YOUNGBAUER
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Data Point Person
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DUSTIN LUNDT
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Major Work Streams
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TitleDescriptionLead
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Food ProductionMenu is plannedby the mgm. team.  Menu is entered into the Primero Edge software for nutritional analysis.  Adjustments are made as needed to meet or exceed nutritional requirements.   School sites complete forecasting and orders in the Primero Edge software 10 to 14 days prior to date of service.  Orders are reviewed and adjusted by the Kitchen co-ordinator to ensure proper shipping of food and supplies.  Procurement manager orders supplies and food based on forecast and existing inventory.  Products are ordered 3- days prior to need to minimize out of stock issues.   Prime vendor deliveries are recieved 3 days perweek.  Produce is delivered 5 days per week for quality and freshness.  Recipes, production and shipping reports are printed and distributed daily by kitchen coordinator. These reports are the task sheets for production staff at the FPC.    Culinary staff produces quantities of products needed per recipe sprcifications.  Food Coordinator monitors product quantity and quality.  Dustin Lundt, Food service coordinator
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Monthly Financial ReportsCatering Invoices are completed by kitchen lead.  All shipping and recieving for the month completed by Kim.  Costing and shipping records are reviewed daily by Dustin.  Meal counts and deposits are reviewed by school managers.  Physical inventory is conducted and entered into the Primero Edge software by Maggie Sanna.  All accounts payable are procesed in the month recieved by Rebecca.  Federal meal claim is generated by Rebecca Bender.  Reports are reviewed and distributed for analysis.Rebecca Bender, Accountant
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Quarterly Menu PlanningParticipation data from the prior quarter is reviewed.  Satisfaction issues are discussed along with production, shipping heating and serving.  Opportunities are discussed for variety, seasonal items, new products or recipes, customer feedback, local products etc.  Decisions are made at the menu team meeting for nutritional analysis.  Menu analysis is completed by the manger responsibel for that menu.  Adjustments are then made at the next meeting to meet or exceed nutritional requirements.  Menu is submitted to the MMSD print shop two weeks prior to the beginning of the monthMaggie Sanna & Dustin Lundt
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