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Forecasting the Procurement of Foods

General concepts about basic forecasting for the procurement of foods in Child Nutrition Programs. This training does not discuss federal regulations pertaining to the procurement system. Key topic areas:

  • Stakeholders’ responsibilities and expectations
  • How menus determine goods and services that must be competitively procured
  • Inventory management, product movement, and cost management
  • Product categories, screening, and specifications
  • CN labeling
  • Accurate forecasting of products.

Financial Management: A Course for SN Directors

Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and Analysis
  • Managing Revenue and Expenditures
  • Controlling Food and Labor Costs
  • Financial Planning and Budget Development
  • Developing and Analyzing a Budget
  • Tools to Analyze Financial Status