School Nutrition Director
Ultimate responsibility for the planning process lies with the school nutrition director. The goals to be met, the procedures to be followed, quality standards, and areas of responsibility should be defined by the school nutrition director. A school nutrition program has many aspects calling for special skills in relation to finance and construction. Information from experts in these fields can help guide the school nutrition director’s decision making, but school nutrition directors will still need to gather detailed information about the foodservice size, type, and desirable characteristics upon which to base the goals, procedures, costs, standards, operations, and limitations. Because the school nutrition program director is the key individual in planning a new or renovated foodservice facility, they will provide input for the following functions:
Working with the local planning committee during the early stages of planning
Determining the basic goals and objectives of the new or renovated foodservice facility
Determining the basic operational concepts and philosophy of the school nutrition
program, including menu system, fit of foodservice to students’ age/grade and ethnic diversity, and the school nutrition program role in the overall educational program
Providing input in the selection of a consultant for the school nutrition program facility
Reviewing and recommending approval of the final architectural drawings. In addition,
it is important for the school nutrition director to keep their own set of blue prints and a copy of all changes so that appropriate oversight can be done on the final project
Providing information and details on equipment specifications
Monitoring progress during construction to ensure that needs are met
Recommending final approval when specifications are met and items completed
School Nutrition Site Staff
The school nutrition site staff provide information and suggestions for the school nutrition program. They should serve as advisors to the director and members of the planning team. The school nutrition site staff are responsible for providing input in the following areas:
Sanitation and safety issues
Equipment needs related to menu design
Efficiency of the work environment
Simplification of work areas
Productivity improvement issues
Student needs for speed and volume of service
Architect
The architect plays a pivotal role on the planning team. The planning of a food facility, whether it is new construction, renovation, or an addition, puts the architect in the pivotal role to offer technical guidance, advice, and counsel. An architect is someone who has fulfilled the qualifications fixed by state law.
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the contracts have been awarded, they supervise construction, issue certificates of insurance, and notarize affidavits and waivers of lien. They contribute valuable expertise on financial arrangements, legal aspects, décor, and the operations of the school nutrition program. The architect may use the services of professional engineers or other experts but he/she is still in control of all parts of the building process. It is important to remember that architects can’t control market factors which affect bid prices. In addition, architects only recommend, clients make the final decisions. In summary, the services of the architect include that they:
Participate as a team member in the planning phase for school nutrition program design
Examine the laws, codes, rules, and regulations of governing agencies
Prepare schematic design studies based on the educational and school nutrition program
specifications (building program) developed by the team
Coordinate work and information with foodservice consultants, engineers, interior
designers and others working as consultants on the project
Prepare detailed working drawings and specifications from which contractors will submit
bids to the owner and from which the facility will be built
Submit preliminary and final plans and specifications to the necessary authorities as
required by law
Provide on-site inspection during and after completion of the school nutrition program
equipment installation and check contractor payment requests for the owner
Verify that all warranties and guarantees on school nutrition program equipment have
been submitted
Board Members/Other Administrators
Other district administrators and school board members play a key role in planning decisions. Other administrators could include the superintendent, the principal, the chief financial officer, and the district maintenance director. Ultimate responsibility for the project resides with the school board as the Local Education Agency (LEA). All design and planning decisions must be approved by the school board. Often the superintendent/school board will rely on others to do the actual work involved, but they must still approve and bear the responsibilities for the project. The local superintendent/school board generally will:
Develop statements of basic goals and objectives for the project
Develop the basic operational concepts for the school nutrition program which will
affect the building design, using information gathered by the school nutrition program director
Develop policies regarding standards of operation for the school nutrition program with
the involvement of students, patrons, teachers, administrators, school boards members, etc., and the advice of the foodservice consultant
Select an architect
Work as a team with the school nutrition program director and school nutrition program
personnel
Approve the preliminary building plans and space allocation, school nutrition program
chapter three – the plaNNiNg teaM Foodservice Consultant
The foodservice consultant works closely with the architect and school nutrition director to develop a functional and efficient design of all areas in the school nutrition program. He/she is knowledgeable in all the up-to-date equipment and new developments in school nutrition programs. He/she has no affiliation with any manufacturers or suppliers that would cause a conflict-of-interest in the designing and specifying of equipment. Services of the foodservice consultant include:
Examining the laws, codes, and regulations of governing agencies that apply to the
preparation and serving of food
Preparing schematic design studies, construction documents, and cost estimates required
to convey the scope of the school nutrition program equipment to the team members and bidders
Preparing an equipment layout and schedule and other details required, such as an
engineering data manual with technical data for all equipment
Assisting the architect and owner in reviewing acceptable school nutrition program
equipment contractors and bids and reviewing all submittals of the equipment contractor to verify that they comply with the contract documents
Providing on-site inspection during and after completion of the school nutrition program
equipment installation
Preparing a list of any deviations from the contract documents and making
recommendations for final approval of the installation
Observing and approving the satisfactory demonstration of the equipment
Verifying that all warranties and guarantees have been submitted