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(6-hour training) This training was developed for site-based school nutrition managers and supervisors. Participants receive instruction on relationship of program cost and revenue, standard security practices to protect financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices. Lesson topics:

  • Financial Management
  • Production Records
  • Forecasting
  • Menu Item Costs
  • Product Screening
  • Inventory Control
  • Meal Equivalents
  • Labor Costs


January 18
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Houston TX
United States