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Other Uncategorized #change 2000 Operations 2100 FOOD PRODUCTION 2500 RECEIVING AND STORAGE 2520 Receiving and Storage 2620 Food Safety - General 3000 Administration 3200 PROGRAM MANGEMENT 3230 Healthy School Environment 3250 Green schools & sustainability 3400 HUMAN RESOURCES AND STAFF TRAINING 3410 Human Resource Management - Conflict Management 3440 Implement a system for retention promotion and recognition 3450 Foster employee health safety and wellness 4000 Communications & Marketing 4100 -COMMUNICATIONS & MARKETING 4100 Communication Skills - maintaining a professional image action Agile development Analyst Practice Ashley Morena Aside B2B Business bbpress bp_docs_access_anyone bp_docs_access_loggedin bp_docs_comment_access_anyone bp_docs_doc_in_folder_1671 bp_docs_doc_in_folder_2440 bp_docs_doc_in_folder_2445 bp_docs_doc_in_folder_2617 bp_docs_doc_in_folder_2670 bp_docs_folder_in_group_170 bp_docs_folder_in_group_2 bp_docs_folder_in_group_3 bp_docs_folder_in_group_4 Breakfast Entree Buffalo Business Claudia Simion closed Courses & Lessons Creamy Dalia Kinsey Dessert Dev Events exclude-from-search external Family Business Features files folder Footer 1 Footer 2 Footer Social Gloria Davis group_leader grouped Isaiah Ruffin Janice Watt Joe Pettit Lunch Entree Matt Upton meeting Misc Nicole Ryan Node.js ORM page Posts Pre-sale Primary public Purchase & Refund reply resume Secondary Setup sfwd-courses sfwd-lessons sfwd-quiz sfwd-topic simple single-page SQL Stacey Bettis standard Status sticky student subscription super sticky Teachers test topic Topic B Topic C User - Logged In User - Logged Out variable Vegetables Video Work yes (no title) (no title) (no title) 200 404 American archive Broccoli GET header landing-page Meat page section single-page Soup Taco WP REST API 2100 FOOD PRODUCTION 4000 Communications & Marketing 4100 -COMMUNICATIONS & MARKETING Ashley Morena Cheeseburger Comfort external grouped Mushroom simple subscription variable 2500 RECEIVING AND STORAGE 4100 -COMMUNICATIONS & MARKETING Claudia Simion communitymember Dalia Kinsey exclude-from-catalog exclude-from-search featured footer Janice Watt outofstock rated-1 rated-2 rated-3 rated-4 rated-5 single-post Hearty lifestyle subscription Monthly professional subscription Yearly Brokers Equipment Food Program Administration Technology activity-at-message activity-comment activity-comment-author bbp-new-forum-reply bbp-new-forum-topic content-moderation-email core-user-registration friends-request friends-request-accepted group-message-email groups-at-message groups-details-updated groups-invitation groups-member-promoted groups-membership-request groups-membership-request-accepted groups-membership-request-rejected invites-member-invite messages-unread new-mention new-mention-group settings-password-changed settings-verify-email-change user-moderation-email zoom-scheduled-meeting-email zoom-scheduled-webinar-email Admininistrative Administration Course 11448 premium Membership Levels 1000 - Nutrition - 1100 - Menu Planning - - 1110 - Planning Menus for Reimbursable Meals - - 1120 - Plan Cycle Menus - - 1130 - Utilize Local Food Sources - - 1150 - Write Standardized Recipes/Use Buying Guide - - 1160 - Plan Meals to Accommodate Special Diets - - 1170 - Plan Effective Use of USDA Foods - 1200 - Nutrition Education - - 1210 - Plan Age/Grade Appropriate Nutrition Education Activities - - 1220 - Integrate Nutrition Education Curriculum with SNP - - 1230 - Support School Gardens - 1300 - General Nutrition - - 1310 - Relate Dietary Guidelines and USDA's Food Guidance System to SNP Goals - - 1320 - Understand General Nutrition Concepts 11 2000 – Operations - 2100 - Food Production - - 2110 - Standardized Recipes - - 2120 - Production Records - - 2130 - Culinary Skills - - 2140 - Properly Use and Maintain Equipment - - 2150 - Understand Crediting Information for Meal Pattern Requirements - 2200 - Serving Food - - 2210 - Identify/Serve Food Portions - - 2220 - Offer Versus Serve - - 2230 - Quaility and Appearance Standards - - 2240 - Managing Serving Lines - 2300 - Cashier and Point of Service - - 2310 - Count Reimbursable Meals - - 2320 - Financial Responsibility at POS - - 2330 - Overt Identification - 2400 - Purchasing/Procurement - - 2410 - Develop Product Specifications - - 2420 - Solicit, Receive and Evaluate Bids - - 2430 - Purchasing Food, Supplies and Equipment - - 2440 - Generate Food and Supply Orders - - 2450 - Identify Cooperative Purchasing Groups - - 2460 - Food Service Management Company Contracts - 2500 - Receiving and Storage - - 2510 - Inventory Management - - 2520 - Inventory Receiving & Storage Procedures - - 2530 - Understand Hold and Recall Procedures - 2600 - Food Safety and HACCP - - 2610 - Practice a HACCP Based Program - - 2620 - General Food Safety Procedures - - 2630 - Food Safety Regulations and Guidance - - 2640 - Promote Culture of Food Safety 2100 – Food Production 2500 – Receiving and Storage 2520 – Receiving and Storage 2620 – Food Safety – General 3000 – Administration - 3100 - Free & Reduced Price Meal Benefits - - 3110 - Certify, Process and Verify Free & Reduced Eligibility Benefits - - 3120 - Direct Certifications - - 3130 - Community Eligibility Program (CEP) - 3200 - Program Management - - 3210 - Manage Staff Work Including Schedule - - 3220 - Oversee Standard Operating Procedures - - 3230 - Promote a Healthy School Environment - - 3240 - Emergency and Disaster Plans - - 3250 - Manage Water, Energy and Waste - - 3260 - Prepare for Administrative Reviews - 3210 - Leadership Principles - 3300 - Financial Management - - 3310 - Implement a System of Checks and Balances - - 3320 - Establish and Document Appropriate Accounting Procedures - - 3330 - Prepare a Budget - - 3340 - Analyze Financial Statements and Accounting Procedures - - 3350 - Pricing for Meals and Other Food Items - - 3360 - Communicating with District and State Authorities - 3400 - Human Resources and Staff Training - 3500 - Facilities and Equipment Planning - - 3510 - Evaluate Facilities and Equipment - - 3520 - Purchasing and Maintaining Equipment 3200 – Program Management 3230 – Healthy School Environment 3250 – Green Schools and Sustainability 3400 – Human Resources and Staff Training - 3410 - HR Management Practices - 3420 - Implement Personnel Policies and Procedures - 3430 - Employee Training Plans - 3440 - Employee Retention, Promotion and Recognition - 3450 - Employee Health, Safety and Wellness 3410 – Human Resource Management – Conflict Management 3440 Implement a System for Retention, Promotion and Recognition 3450 – Foster Employee Health, Safety and Wellness 4000 – Communications & Marketing - 4100 - Communications and Marketing - - 4110 - Develop Strategic and Marketing Plans - - 4120 - Promote the Child Nutrition Program - - 4130 - Empower SNPs to Provide Excellent Customer Service - - 4140 - Develop Communication Skills - - 4150 - Inform and Educate Stakeholders - - 4160 - Create Healthy Food Environment 4100 – Communication Skills – Maintaining a Professional Image 4100 – Communications & Marketing 7000 – Lifestyle – Health – Wellness Bacon Buffalo - 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