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Developed for site-based school nutrition managers and supervisors. Provides 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:

  • The Menu and Financial Management
  • Food Production Records
  • Forecasting, Batch Cooking, and Portion Control
  • Purchasing and Inventory Controls
  • Food Costs
  • Meal Equivalents
  • Labor Costs
  • Theft and Fraud Prevention
  • Communicating Financial Information