VIRTUAL Child Nutrition Summer Conference 2020
We are taking our annual summer conference online to offer you classes through Zoom this year! Please make plans to join us June 3-4, 2020 for two days of School Nutrition learning from the comfort of your own computer.
Title
June 3, 9:30-11:00
June 3, 2:00-3:30
June 4, 9:30-11:00
June 4, 2:00-3:30
Food Production Records
This class offers an overview of Food Production Record (FPR) skills, including how to fill out an FPR; how to use meal documentation to support the FPR; and how to use the FPR to improve forecasting, communication, organization, and compliance. Target Audience: Managers, CN Staff
This class offers an overview of Food Production Record (FPR) skills, including how to fill out an FPR; how to use meal documentation to support the FPR; and how to use the FPR to improve forecasting, communication, organization, and compliance. Target Audience: Managers, CN Staff
Tools for Financial Management
If you're searching for ways to maximize kitchen efficiency, look no further than this class. This interactive session will review key financial calculations, including Meal Equivalents, Meals Per Labor Hour and Food Cost, to help you collect data, monitor progress, and set goals for success. Participants will have the opportunity to apply these concepts to real-life scenarios and come up with targeted solutions to problems. Target Audience: Managers, Supervisors
If you're searching for ways to maximize kitchen efficiency, look no further than this class. This interactive session will review key financial calculations, including Meal Equivalents, Meals Per Labor Hour and Food Cost, to help you collect data, monitor progress, and set goals for success. Participants will have the opportunity to apply these concepts to real-life scenarios and come up with targeted solutions to problems. Target Audience: Managers, Supervisors
Making Sense of Food Cost
Do you feel stuck when it comes to managing food cost in your school foodservice operation? This class will cover what you need to know to get your food cost under control. Topics include calculating food cost, analyzing and improving food cost, and understanding staff roles in managing food cost. Target Audience: Directors, Supervisors, Dietitians, Menu Planners
Do you feel stuck when it comes to managing food cost in your school foodservice operation? This class will cover what you need to know to get your food cost under control. Topics include calculating food cost, analyzing and improving food cost, and understanding staff roles in managing food cost. Target Audience: Directors, Supervisors, Dietitians, Menu Planners
Human Resources for Directors
Do you oversee, manage or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: CN Hiring Administrator, HR Staff, Directors
Do you oversee, manage or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: CN Hiring Administrator, HR Staff, Directors
Human Resources for Managers
Do you oversee, manage, or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: Supervisors, Managers
Do you oversee, manage, or support Child Nutrition staff? This is the class for you! This course will focus on human resource strategies for recruitment, selection, engagement, and employee retention. We will discuss best practices and tools to manage your staff effectively. In addition, we will discuss managing different behavior styles and progressively dealing with employee issues. Target Audience: Supervisors, Managers
Meal Pattern
The meal pattern portion of the class aims to teach operators of the National School Lunch and Breakfast Programs the basics of the meal pattern requirements necessary to run effective and compliant programs. Target Audience: Cashiers, Managers, CN Staff, Dietitians, Menu Planners
The meal pattern portion of the class aims to teach operators of the National School Lunch and Breakfast Programs the basics of the meal pattern requirements necessary to run effective and compliant programs. Target Audience: Cashiers, Managers, CN Staff, Dietitians, Menu Planners
All Things Cashiering
Are you a cashier or want to become a cashier? This class will cover a variety of topics related to cashiering that go beyond compliance. Topics include safe cash handling, overt identification, safely serving students with allergies, handling complaints, managing a la carte sales, and implementing the Charge Policy. Target Audience: CN Staff, Cashiers
Are you a cashier or want to become a cashier? This class will cover a variety of topics related to cashiering that go beyond compliance. Topics include safe cash handling, overt identification, safely serving students with allergies, handling complaints, managing a la carte sales, and implementing the Charge Policy. Target Audience: CN Staff, Cashiers
Counting Reimbursable Meals
Participants in this class will get a brief overview of counting reimbursable meals for the School Nutrition Program (NSLP and SBP). Topics include counting methods, offer versus serve (OVS), confidentiality, internal controls, and recordkeeping. Target Audience: Cashiers, Managers, Supervisors, CN
Participants in this class will get a brief overview of counting reimbursable meals for the School Nutrition Program (NSLP and SBP). Topics include counting methods, offer versus serve (OVS), confidentiality, internal controls, and recordkeeping. Target Audience: Cashiers, Managers, Supervisors, CN
Claiming Reimbursable Meals
Participants in this class will get a brief overview of filing a claim for the School Nutrition Program (NSLP and SBP). Topics include working in TX-UNPS and the Accuclaim process. Target Audience: Claim Preparers, Directors, Business Managers
Participants in this class will get a brief overview of filing a claim for the School Nutrition Program (NSLP and SBP). Topics include working in TX-UNPS and the Accuclaim process. Target Audience: Claim Preparers, Directors, Business Managers