Manager’s Corner (Formerly No Time to Train)

Available in both English and Spanish, Manager’s Corner (formerly known as No Time to Train) is a series of resources designed to give managers/directors short lesson plans, which can be used to train staff on a variety of topics. Each lesson requires about 15 minutes and contains the following parts:

• Learning objective
• Importance of the topic
• Materials needed
• Instructions on how to present the information
• Questions to ask staff
• Additional resources to strengthen or refresh the manager’s and/or director’s knowledge

Lessons in the series are grouped by USDA Key Areas.

• Nutrition
• Operations
• Communications/Marketing

Disponible tanto en inglés como en español, Recursos del Gerente (anteriormente conocido como Sin Tiempo para Capacitar) es una serie de recursos diseñados para brindar a los gerentes/directores planes de lecciones breves, que se pueden utilizar para entrenar al personal en una variedad de temas.  Cada lección requiere unos 15 minutos y contiene las siguientes partes: 

• Objetivo de aprendizaje 
• Importancia del tema 
• Materiales necesitados 
• Instrucciones sobre como presentar la información 
• Preguntas para hacerle al personal 
• Recursos adicionales para fortalecer o actualizar el conocimiento del gerente y / o director 

 Las lecciones de la serie están agrupadas por áreas claves del USDA 

• Nutrición  
• Operaciones 
• Comunicaciones / mercadeo 

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• Cashier's Training
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• Nutrition 101: A Taste of Food and Fitness - 4th Edition
• Utilizing the Cafeteria as a Classroom
• Orientation to School Nutrition Management
• Basic Culinary Math for School Nutrition Professionals
• Financial Management: A Course for School Nutrition Directors 2nd Edition
• Financial Management: A Course for School Nutrition Managers
• Procuring Local Foods for Child Nutrition Programs
• Inventory Management and Tracking
• Mock Health Inspection
• Designing and Delivering Training Programs (formerly Foundations for Training Excellence)
• Healthy Cuisine for Kids - Fifth Edition
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• -Competencies, Knowledge, and Skills for School Nutrition Managers - Phase I
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• -Competency-Based Performance Appraisals for School Nutrition Managers and Assistants/Technicians
• -Cost Variables Associated with Producing and Serving a Reimbursable National School Lunch Program (NSLP) Snack for Children in Afterschool Care Programs, 2006
• -Wellness for Child and Adult Care Food Programs
• -Determining Factors Impacting the Decision of Middle/Junior High School Students to Participate in the National School Lunch Program
• -Determining the Perceptions, Practices, and the Perceived Barriers Associated with School Professionals Serving the Nutritional Needs of the Pre-K Child in the Public School Setting 
• -Development of Middle/Jr. High School Student Surveys to Measure Factors that Impact Participation in and Satisfaction with the National School Lunch Program 
• -Emergency Preparedness
• -Examining Diversity in the School Nutrition Workforce
• -Exploring Nutrition Literacy and Knowledge Among School Nutrition Managers
• -Exploring School Nutrition Professionals Preferences of USDA Recipes and R4HK Competition Recipes for Meeting New USDA Meal Pattern Requirements
• -Exploring Standard Child Nutrition Key Performance Indicators
• -Exploring the Impact of Productions and Equipment Decisions on the Operation of School Nutrition Programs
• -Exploring the Uniqueness of Child Nutrition Programs in Large School Districts
• -Farm to School Identifying Applied Research and Operational Resource Needs and Issues of Farm to School Programs
• -Financial Management Benchmarks for School Nutrition
• -Financial Management Issues and Practices in School Nutrition Programs
• -Focus Group Discussions with Elementary School Foodservice Directors, Teachers, and Parents Regarding the School Breakfast Program
• -Going Green! A Case Study Approach Examining Green and Environmental Conservation Practices in School Nutrition Programs
• -Got Milk! Exploring How Student Preferences Impact Their Milk Selection in Schools
• -Developing and Sustaining Green/Environmental Conservation Practices
• -ICN Applied Research Division SNA ANC 2016 Poster Session 
• -Increasing Middle/Junior High School Student Participation and Satisfaction
• -ICN Best Practices for Serving Students with Special Food and/or Nutrition Needs In School Nutrition Programs
• -Identification of Issues Associated with Operating School Nutrition Programs in Districts with Less Than 30,000 Student Enrollment
• -Implementation of HACCP-based Food Safety Programs in School Nutrition Programs
• -In Classroom Breakfast Programs Best Practices
• -Investigation of Factors Impacting Participation of High School Students in the National School Lunch Program
• -Investigation of School Professionals' Perceptions and Practices Regarding Issues Influencing Recess Placement in Elementary Schools
• -Investigation of the Job Functions and Training Needs of State Agency Child Nutrition Professionals
• -Job Description Template for CNP Director/Supervisor/Administrator 
• -Job Functions and Training Needs of State Agency Child Nutrition Professionals
• -Knowledge and Skills Needed for State Agency Child Nutrition professionals in the 21st Century
• -Marketing the School Nutrition Program Resource Guide for School Nutrition Professionals
• -Middle/Junior High School Participation and Non-Participation Survey Guide Internal Benchmarking for School Nutrition Programs
• -National Survey of School Nutrition Directors' Web-Based Training Needs
• -NFSMI Research Agenda Conference 2013 Linking Research to Practice
• -Nutrition and Wellness in Child Care Centers Participating in the Child and Adult Care Food Program
• -Nutrition Information at Point of Selection in High Schools Does it Affect Entree Choices?
• -Overcoming Barriers to Participation in the Summer Food Service Program - An Identification of Best Practice Solutions 
• -Practices and Perceptions of School Nutrition Professionals Toward Obtaining the HealthierUS School Challenge Award
• -Ready, Set, Go! Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP
• -Research Related to Child Nutrition Programs
• -Sustaining and Strengthening Local Wellness Initiatives
• -School Nutrition Experiences for Dietetics Students 
• -School Nutrition Professionals' Perceptions Regarding Their Role in Supporting and Contributing to School Wellness
• -School Nutrition Professionals’ Involvement in the Equipment Purchasing and Facility Design Process 
• -School Nutrition Program Utilization of the NFSMI FUNDamentals Financial Management Software
• -School Wellness Policy Readiness of Principals to Implement Changes
• -Secondary Analysis of the School Nutrition Dietary Assessment Data Base A Two Part Study
• -Serving the Nutritional Needs of Pre-Kindergarten Children in the Public School Setting Best Practices
• -Steps to Nutrition Success Checklist A Program Self-Assessment Checklist for Family Day Care Home and Child Care Center Providers Participating in the Child and Adult Care Food Program
• -Succession Planning for Management Level Staff in the School Nutrition Programs
• -Sustainability of School Wellness Policy Initiatives
• -Team Nutrition Local Wellness Demonstration Project
• -Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
• -Unpublished Dissertations and Theses in Child Nutrition Programs and School Aged Children
• -Afterschool Care Program NSLP Snack Service
• -Determining the Job Functions of Child Care Providers in CACFP Operations
• -Identification of Available Training Resources Appropriate for Family Day Care Home Providers
• -Job Functions/Duties, Competencies, Knowledge, and Skills of Sponsor Monitors Participating in the Child and Adult Care Food Program
• -Management Issues Impacting Family Day Care Homes Operating Within the Child and Adult Care Food Program Guidelines- A Review of Literature
• -Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
• -Procurement Practices Influencing Programs Operating Within the Guidelines of the Child and Adult Care Food Program: A Review of Literature 
• -Determining the Job Functions of Child Care Providers in CACFP Operations
• -Competencies, Knowledge, and Skills for School Nutrition Managers
• Basics at a Glance
• Buy American: U.S. Agriculture Supporting Healthy School Meals
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• No Time To Train:Short Lessons for School Nutrition Assistants 
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• Connect: The Cafeteria to The Classroom
• Food Safety for Summer Meals
• Forecasting the Procurement of Foods
• Ground Rules for Training Mini-Posters
• Tools and Tips for Trainers
• -Communication
• -Environmentally Friendly Meetings
• -Food Service Management Skills
• -Ground Rules for Training Mini Posters 
• -Meals and Breaks During Training
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• -Nutrition Fact Sheets and Activities
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• -Presentation Development
• -Training Techniques
• Social Media Marketing for School Nutrition Programs
• Marketing Your School Nutrition Program
• Key Performance Indicators
• S.T.A.R.
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• -Para Directores en Espanol
• School Nutrition Mini Posters
• School Meal Pattern
• Meal Pattern Mini-Posters
• eLearning How-To Documents
• ICN Strategic Plan
• ARD Tools and Templates
• -Middle/Junior High School Student Survey Guide and Tools
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• Team Up For School Nutrtion
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• -February 2018
• -November 2017
• -January 2018
• -March 2018
• -August 2016
• Food Waste Resources and Tools
• Competencies, Knowledge, and Skills for School Nutrition Managers
• Overview of USDA Child Nutrition Programs Online Course & Presentations
• Portions
• Spanish
• -Cuidado de niños (Child Care)
• --Mini-Cartels generals (General Posters)
• -Nutrición escolar (School Nutrition)
• --Mini-Cartels sobre seguridad de alimentos (Food Safety Posters)
• --Capacitación (Trainings)
• --Ficha técnica sobre seguridad de los alimentos (Food safety fact sheets)
• --Mini-cartels generals (General Posters)
• -Mealtime Memos en Español (Mealtime Memos)
• --2008 Issues of Mealtime Memo in Spanish
• --2009 Issues of Mealtime Memo in Spanish
• --2010 Issues of Mealtime Memo in Spanish
• --2011 Issues of Mealtime Memo in Spanish
• --2012 Issues of Mealtime Memo in Spanish
• --2016 Issues of Mealtime Memo in Spanish
• --2015 Issues of Mealtime Memo in Spanish
• -Comidas escolares reembolsables
• Training Culturally Diverse Groups
• Weights and Measures
• Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation
• Inventory Management and Tracking
• ARD A-Z
• -Marketing for School Nutrition Programs
• -CQI for the School Nutrition Environment
• -Data Driven Decision Making
• -Developing and Sustaining Green Practices
• -Increasing Middle/Jr High Student participation
• -Checklist for Implementing or Assessing Recess
• -Sustaining and Strengthening Local Wellness Initiaives
• -School Nutrition Experiences for Dietetic
• -Environmental Scan and Formative Research of Student Engagement Practices in Support of School Meal Programs - Phase I
• -Exploratory Investigation of the Roles, Responsibilities, and Impact of Chefs Working in School Nutrition Programs
• Competencies, Knowledge, and Skills for Child Care Provers in CACFP
•  Competencies, Knowledge, and Skills for District-Level School Nutrition Professionals
• Competencies, Knowledge, and Skills for State Agency Child Nutrition Professionals
• Food Allergies Resources
• -Food Allergy Fact Sheets
• -Food Allergies for School Nutrition Managers and Staff
• -Food Allergies for School Nutrition Directors
• -Food Allergies Child Care Resources
• -Food Allergies for School Nutrition Directors - Managing Food Allergies
• -New category
• Food Allergies Post
• Job Description Template
• S.T.A.R. Resources
• Cooperative Purchasing for State Agency
• STAR Digital Binder
• -STAR Initiative Overview
• -Meal Preparation Module
• -Procurement and Inventory Module
• -Nutrition and Menu Management
• -Manager's Corner Curriculum
• -Strategies
• -Templates
• -Action Plans
• -Facilitation
• -Resources
• -VILT
• Procurement of Foods: Cooperative Purchasing Groups
• Got Milk! How Student Preferences Impact Their Milk Selection in Schools
• Foundations For Training Excellence 4 hour
• E-STAR
• Food Preparation Tools
• State Agency
• Managing Personalities and Conflict
• Essential Key Performance Indicators for School Nutrition Success
• ICN internal documents
• Reauthorization Files
• CNAAT agenda
• Manager's Corner
• -Nutrition
• -Operations
• -Communications/Marketing
• -Spanish
• --Nutrición
• --Comunicación_Mercadotecnia
• COVID-19 Resources
• Manager's Corner Spanish
• School Nutrition Staff: You Are A Team
• NAAC
• Steps for Emergency Preparedness
• CACFP Grab and Go Lessons
• -Administration
• -Procurement
• -Compliance
• -Health and Safety
• -Nutrition and Meal Management
• -Education and Training
• Introduction to School Nutrition Leadership
• RFPs
• Focus on the Customer for Directors and Managers
• Capacitacion del cajero: comidas escolares reembolsables
• USDA OFS's COVID-19 Webinar Series Resources
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• -STAR April 2020
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• Training and Professional Development Needs Assessment for State Agency Child Nutrition Programs Who Work Primarily with School Nutrition Programs 
• Key Performance Indicators Mini Series
• Food Varieties Galore
• CICN Spice Blend Posters
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• -Manager's Corner
• Child Nutrition Wellness Initiative
• Adult Day Stay Fact Sheets and Supplemental Resources Adult Day Stay Fact Sheets and Supplemental Resources
• Adult Day Care Food Allergy Fact Sheets
• Child Care Center Food Allergy Fact Sheets
• Spanish
• CACFP iTrain Simple Lesson Plans
• Shaking it up landing page
• -Procuring Lower-Sodium Products and Ingredients
• --worksheets
• --other resources
• -Sodium in School Meals
• --worksheets
• --other resources
• ---videos
• Documenting Last-Minute Substitutions to School Meal Menus

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