BUILDING QUALITY MEALS: STANDARDIZED RECIPES AND PORTION CONTROL
Building Quality Meals satellite seminar provides information for school food and nutrition program staff. Topics covered:
• Understanding standardized recipes
• Weighing and measuring techniques for preparing standardized recipes
• Culinary terms and techniques
• Portion control techniques
• How to modify recipes
• How to standardize recipes to meet the quality and preference standards of student customers
This seminar is approved for one hour of School Nutrition Association (SNA) Continuing Education Credit (CEC).
View online in streaming video or download using Windows Media. Call for information on the DVD. Published 2000.
#TT041200 Spanish captioned video: #TT041200(S) COMPETENCIES, KNOWLEDGE, AND SKILL STATEMENTS FOR DISTRICT SCHOOL NUTRITION DIRECTORS/SUPERVISORS
This updated report includes a detailed list of competency, knowledge, and skill statements describing fourteen func-tional areas of responsibility for school foodservice directors or supervisors. Revised 2001. #R50-01
COMPETENCIES, KNOWLEDGE, AND SKILLS OF EFFECTIVE SCHOOL NUTRITION ASSISTANTS/
TECHNICIANS, 2006
Executive Summary and Web based resource. This project fo-cused on the school nutrition assistant/technician who works at the local school cafeteria under the direction of a school nutrition manager. The objectives of this study were to iden-tify the functional areas, competencies, knowledge, and skills needed by effective school nutrition assistants in the current school nutrition environment, and determine at what point the school nutrition assistant should be able to know/per-form the knowledge/skill statement, at time of hire or after training. Published 2006. #R106-06
EMERGENCY READINESS PLAN: GUIDE AND FORMS FOR SCHOOL FOOD SERVICE OPERATION This emergency readiness plan/guide provides recommen-dations for the following:
• Developing an emergency readiness plan
• Assessing the situation when a disruption occurs
• Providing a designated relief shelter
Includes fill-in, printable forms, and a 15-minute—When a Disaster Strikes training video. View online in streaming video or download using Windows Media. Published 2003.
Call for information on the DVD. #ET43-03
EMERGENCY READINESS TELECONFERENCE The 120-minute satellite teleconference video addresses possible disruptions that may hinder a foodservice operation and identifies six important steps to consider when developing an emergency readiness plan. The Emergency Readiness Teleconference encourages foodservice professionals to develop an action plan before a disaster strikes. Published 2003. View Part I and Part II online in streaming video or download using Windows Media. Call for information on the DVD. #TT011503
FINANCIAL MANAGEMENT: A COURSE FOR SCHOOL FOOD SERVICE DIRECTORS
This Financial Management course identifies sound financial principles as the primary foundation for child nutrition programs.
It includes an Instructor Guide, Participant’s Workbook, and slide presentation. Published 2005. #ET59-05
FIRST CHOICE: A PURCHASING SYSTEMS MANUAL FOR SCHOOL FOOD SERVICE, 2nd EDITION
Reference manual provides child nutrition professionals with a resource to guide procurement procedures. The second edition updates procurement information and integrates food safety information to assist purchaser in establishing procedures to assure receipt of a safe product. Includes steps in: purchasing, regulations, market place, environment, product movement, bid units, specifications, brand approval, obtaining prices, monitoring cost, product testing, receiving and storage, and purchasing cooperatives. Revised 2002.
#EX59-02
FIRST DAY…EVERYDAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART I
A 60-minute satellite seminar video designed to help foodservice assistants perform their jobs safely and efficiently.
Viewers of this satellite seminar will have an opportunity learn to enhance healthy meals for children by improving communication skills, food safety problems, and following basic safety rules. Published 1997. Accompanying handouts are available for download. View online in streaming video.
Call for information on the DVD. #TT102297(A) FIRST DAY…EVERYDAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART II
A 60-minute satellite seminar video designed to help foodservice assistants perform their jobs safely and efficiently.
Topics include weights and measures, portion control, production schedules, recipe adjustment, and equipment safety. Published 1998. Accompanying handouts are available for download. View online in streaming video. Call for information on the DVD. #TT042998(A) Spanish captioned
#TT042998(S)
FOCUS ON THE CUSTOMER
This Breakfast Lunch Training (BLT) module is designed for training school nutrition teams to focus on the customers’
wants and needs to develop strategies for achieving satisfied customers and effective programs. The module contains seven lessons, 25-minute video, participant handouts, transparency masters, and slide presentations. Published 2003. View video online or download using Windows Media. #ET44-03
FOOD BUYING GUIDE FOR CHILD NUTRITION PROGRAMS INSTRUCTOR MANUAL AND PARTICIPANT WORKBOOK
The Food Buying Guide Instructor Manual and Participant Workbook are designed for training school foodservice personnel to accompany the Food Buying Guide. The colorful resource materials follow the guide’s layout for training with slides, worksheets, and activities for each section.
Additional sections are available with basic math review, real world activities, worksheets for reproduction, and Web site resources. Published 2005. #ET64-05
FOOD SERVICE ASSISTANT…YOU ARE IMPORTANT
This Breakfast Lunch Training (BLT) module focuses on the important role of the foodservice assistant in achieving school nutrition program goals. Included are four 30-minute lessons, the BLT course manual, and video clips. View or download online using Windows Media. Published 2004. #ET52-04 Spanish Manual only #ET52-04(S) Call for information.
GO FOR THE GOLD WITH CUSTOMER SERVICE This Breakfast Lunch Training (BLT) module helps the school nutrition staff members improve their customer service. It provides information on quality food, marketing, attractive serving lines, communication skills, and how to meet customers’
needs and wants. The instructor handbook, activities, and handouts are included. Published 1994. #ET9-94
A GUIDE TO CENTRALIZED FOODSERVICE SYSTEMS
This reference manual is a guide to assist school foodservice directors in making decisions about centralizing food production in their districts. There are eleven chapters with information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies were done in both urban and rural school districts describing large and small centralized foodservice systems. (For additional resource, see Lesson Plans for A Guide to Centralized Foodservice Systems).
Published 2002. #EX54-02
www.nfsmi.org
INVENTORY MANAGEMENT
This Breakfast Lunch Training (BLT) module is designed for school nutrition directors to use in training managers.
Four lessons focus on the general principles of inventory management: Organization for Inventory Control, Record Keeping, Product Safety, and Cost Control. The module includes the instructor guide, workbook, 24-minute video, and three 8 ½" x 11" color mini-posters that list maximum food storage times for refrigerator, freezer, and storeroom.
These are general principles of inventory management that can be applied to any child nutrition program. Published 2000. View online in streaming video or download using Windows Media. English captioned #ET20-00 Spanish captioned #ET20-00(S) Call for information.
LESSON PLANS FOR A GUIDE TO CENTRALIZED FOODSERVICE SYSTEMS
This resource has seven lesson plans to accompany A Guide to Centralized Foodservice Systems which include objectives, presentation outline, reading assignment, slide presentation,
“virtual tours” of centralized school foodservice systems, and learning activities with test questions and answers. Educators may use lessons as a basis for short courses or as part of a foodservice systems management course. Practitioners may use portions of lessons to educate staff and administrators.
Published 2002. #ET62-02
MANAGEMENT ISSUES IMPACTING FAMILY DAY CARE HOMES OPERATING WITHIN THE CHILD AND ADULT CARE FOOD PROGRAM GUIDELINES: A REVIEW OF LITERATURE
This study examines the available child care literature as it relates to management issues and concerns impacting fam-ily day care homes operating within the CACFP framework.
Issues are identified that relate and support the well-being of children served in the program and recommendations are made for further research and training to address these issues.
Published 2003. #R60-03
MEASURING SUCCESS WITH STANDARDIZED RECIPES
This training package addresses the benefits of developing and using standardized recipes. It is designed to assist school nutrition, childcare managers, and employees with development and use of standardized recipes in their day-to-day operations. Some benefits mentioned include: consistent food quality, predictable yield, food cost control, efficient purchasing procedures, inventory control, and labor cost control. Materials include the manual, video, and a Basics at a Glance poster. Published 2002. View online in streaming video or download using Windows Media. #EX60-02
NO TIME TO TRAIN: SHORT LESSONS FOR SCHOOL NUTRITION ASSISTANTS No Time to Train provides short lessons for busy school nutrition assistants. The format for No Time to Train lessons includes an overview, preparation checklist, lesson at a glance with timeline for conducting the lesson, references and instructor’s script. The manager/instructor will use the script to present each lesson to the participants. The script gives directions to the manager/
instructor—DO, SAY, ASK, LISTEN, AND ACTIVITY—to deliver each lesson.
No special audiovisual or electronic equipment is necessary to conduct the lessons. The lessons can be presented in the cafeteria, media center, or classroom. Teachers and others in the school or child care setting may wish to participate. Lessons can also be used to integrate nutrition education in the classroom.
With some modifications, the lessons can be used with middle and secondary students. Published 2008. #ET88-08
PREVALENCE OF FOOD PRODUCTION SYSTEMS IN SCHOOL FOODSERVICE
Report describes the results of a nationwide telephone survey to identify the prevalence of various production systems used in local school districts. Published 2004.
PROCUREMENT EDUCATION AND TRAINING This 90-minute satellite teleconference video provides basic information about the purchasing process and the importance of training. The importance of administrative decision making based on assessment of individual program and training needs is a key message presented. Expert panelists identified the steps of the procurement process for school nutrition programs, and described successful methods used in procurement training. The similarities and differences of training needs for a variety of audiences including child care and improvements in a school district that acquired procurement training are discussed. Examples of available training programs and resources are provided. Published 2004.
View online in streaming video or download using Windows Media. Call for information on the DVD. #TT012104 REAL-TIME MARKETING
The 60-minute satellite seminar video provides an opportunity for child nutrition program personnel to better understand marketing. Published 2001. View online in streaming video or download using Windows Media. Call for information on the DVD. #TT102401 Spanish captioned #TT102401(S) Call for information.
RELATIONSHIP OF THE PHYSICAL DINING ENVIRONMENT TO PLATE WASTE IN MIDDLE/
JUNIOR HIGH SCHOOLS
This report describes a research project that measures aspects of the physical environment in relation to actual food con-sumption during lunch. The plate waste data were gathered through the scrape/weigh method, and a survey was used to determine the children’s satisfaction with the food offered and the physical aspects of the cafeteria setting. Published 2003. #R58-02
RELATIONSHIPS OF MEAL AND RECESS
SCHEDULES TO PLATE WASTE IN ELEMENTARY SCHOOLS
This report describes the results of a study that explored the relationship of the lunch meal to recess placement as relating to plate waste and nutrient consumption. Published 2003.
#R71-03
RESEARCH RELATED TO CHILD NUTRITION PROGRAMS
These reports summarize research by NFSMI, USDA Food and Nutrition Service, state agencies, and colleges and uni-versities. Revised 2002.
SCHOOL BREAKFAST: A SMART WAY TO START THE DAY
This 50-minute satellite seminar video discusses the link between eating breakfast and classroom success. It defines USDA reimbursable breakfast, ideas for menus promoting breakfast, and creative ways to market the School Breakfast Program. An 8-minute Start Smart – Do Breakfast Everyday video (available separately) is used to promote the breakfast program to administrators, teachers, and community groups.
Published 2003. View online in streaming video or download using Windows Media. Call for information on the DVD.
#TT103003 Spanish captioned #TT103003(S) START SMART- DO BREAKFAST EVERY DAY
Start Smart is an 8-minute video that promotes the School Breakfast Program to administrators, teachers, and community groups. In the video, two students interview a school foodservice director concerning the breakfast program and learn the importance of participation and ways that superintendants, school board members, principals, teachers, and parents can support the breakfast program. Published 2003. View online in streaming video. Call for information on the DVD. #ET47-03
TOOLS FOR HIRING SUCCESSFUL SCHOOL FOODSERVICE ASSISTANTS
Information about the employment application, background check, tests, and interview is provided. This resource discusses each of these hiring tools and links it to the appropriate recommended
skill for school foodservice assistants. Published 2003. #R57-02 USE DISPOSABLE GLOVES PROPERLY
This colorful mini-poster highlights seven valuable points for proper use of disposable gloves. Published 2005. #ET67-05