Money Management for Managers

Two-Day Course

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Money Management for Managers

Tools for managing money in food services industry.

Money Management for Managers is a new twist on an old favorite. This highly interactive two-day learning course combines financial management with kitchen management plus a dash of culinary skills. Two instructors (one classroom/one chef) provide easy to implement strategies unit managers can take to improve financial stability of their nutrition program from purchasing to serving.

A focus on what you can control guides our step-by-step flow of food approach to maintaining a financially solvent school meals program. Participants will engage inclassroom and hands-on activities in the kitchen to better understand the why and how behind a proven financial and kitchen management system. Strategies may benefit participants in their personal lives as well!

Two-day Course Includes:

Objectives

At the end of the workshop, the participant will confidently:

  1. Recognize the importance of financial management to the fiscal and nutritional integrity of school nutrition programs.
  2. Create a climate for ethical, effective, and efficient operations of the school nutrition program.
  3. Utilize site-level financial management tools and standards to manage a financially and nutritionally accountable school nutrition program consistent with federal and state guidelines.
  4. Recognize the importance of expanding program reach resulting in increased revenue and decreased expenses.

Instructors: Two – Classroom instructor and chef instructor 

Requirements: Host provides all lab supplies and small equipment and AV equipment. Kitchen with a space for team activities and classroom/cafeteria setting with table and chairs for up to 30 participants. 

Ideal for 25 participants