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SCHOOL LUNCH PROGRAM
MANAGEMENT IN FLORIDA
5373.60979
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BULLETIN 33-B
1959
TATE DEPARTMENT OF EDUCATION
Tallahassee, Florida
THOMAS D. BAILEY, Superintendent
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SCHOOL LUNCH PROGRAM
MANAGEMENT IN FLORIDA
BULLETIN 33-B
1959
STATE DEPARTMENT OF EDUCATION
Tallahassee, Florida
THOMAS D. BAILEY, Superintendent
Foreword
r IMPROVEMENT of the school lunch program is a continu-
j -ing process. Such a process includes the preparational use
Sof guidance materials for personnel in the program.
This bulletin has been prepared in answer to requests
from Florida school people for a publication dealing with
S management aspects of the school lunch program. This guide
sets forth basic beliefs about public school lunch programs
and offers suggestions for planning such programs and carry-
ing out practices which will implement these beliefs. It is
hoped that its use will stimulate the thinking of school lunch
managers and personnel and administrators as they plan
with faculty members, pupils, and school patrons.
The publication has been designed as a guide in setting
up and improving school lunch programs and providing in-
formation about responsibilities, personnel, facilities, operat-
ing practices and policies, food service, and finance. In the
appendix are sources of help and forms for use in carrying
out an effective school lunch program. It is suggested that
this bulletin be used for continued study in school or county
groups. It is further suggested that counties use this material
as a guide in the development of county school lunch standards
and policies.
This material was drafted in preliminary form in 1954 dur-
ing the school lunch training programs at Bethune-Cookman
College and Florida State University by classes in Organiza-
tion and Management. Mrs. Thelma G. Flanagan, Supervisor,
School Lunch Program, State Department of Education, di-
S rected the work of both classes. The Bethune-Cookman group
\ included Mrs. Mary Bradley, Broward County; Mrs. India
Brisbon, Dade County; Mrs. Kate Brown, Volusia County;
Mrs. Lula Gray, Seminole County; J. Griffin Green, St. Lucie
County; Electa Greene, Manatee County; Mrs. Amanda Hart,
\ Marion County; Mrs. Mamie Jackson, Hillsborough County;
Mrs. Lena Mayo, Volusia County; Mrs. Helen McMillan, Polk
County; Mrs. Sallie Robinson, Polk County; Mrs. Lillie
Thompson, Volusia County; Mrs. Dilcie Toomer, Dade Coun-
ty; Mrs. Vivian Walden, Seminole County; Mrs. Ruth Walks,
Dade County.
In the Florida State University class were Mrs. Helen
Atchley, Alachua County; Mrs. Gertrude Boyd, Martin Coun-
ty; Mrs. Mary Cruz, Broward County; Mrs. Clarice Dekle,
Seminole County; Mrs. Naomi Green, Brevard County; Mrs.
V. G. Hasty, Seminole County; Mrs. Nancy Ellen Hatfield,
Palm Beach County; Mrs. Joyce Hunt, Marion County; Mrs.
Myrtle Jones, Bradford County; Mrs. Inez Knoblock, Marion
County; Mrs. Fae LeGallee, Bay County; Mrs. Mary Lilley,
Sarasota County; Mrs. Mary Lillycrop, Sarasota County;
Mrs. Lola Mae Odom, Marion County; Mrs. Grace Roberts,
Polk County; Mrs. Connie Turner, Bay County; Mrs. Mar-
garet Watkins, Alachua County; Mrs. Verna Whitfield, Mar-
tin County.
In February, 1958, a committee of supervisors met at Vero
Beach and completed the material and brought it up to date.
This committee consisted of Mrs. Thelma Flanagan; Letha
Krohn, Columbia County; Frances Houchard, Broward Coun-
ty; Mrs. Alma Timmons, Leon County; Mrs. Charlotte Whit-
more, Seminole County; Allie Ferguson, Gadsden County;
Mrs. Frances McEvilly, Lee County; Talford Gainey, Pinellas
County; Mrs. Alice Luckey, Hillsborough County; Doris Bil-
ger, State Department of Education.
Members of the State Department of Education giving
assistance were J. K. Chapman, Howard Jay Friedman, John
McIntyre, B. J. Nelms, and Florence Wagner.
Acknowledgment is also made to Hillsborough and Volusia
counties for the use of material from their school lunch
handbooks and to the University School, Tallahassee, for the
cover photograph.
THOMAS D. BAILEY
Superintendent of Public Instruction
Table of Contents
Foreword- ------------------- .----- i
Basic Beliefs __ ------------ 1
Educational Aspects------------------- 3
State and County Responsibilities ---5-------5
State Department of Education --------------- 5
County School Board and Superintendent -- 5
County Supervisory Staff---- ---------------- 7
The Principal ----------- 9
Other Agencies -.----------------------------- 9
Personnel __-- -- ------ ---- 10
Basic Qualifications for All Employees --- 10
Additional Qualifications for Managers -- -------11
/Basic Responsibilities of All School Lunch Personnel -- 12
Additional Responsibilities of the Manager ---- ----12
General Work Habits ------- 13
Personal Health and Hygiene -------------- 14
Sanitation and Safety ---------- 15
Salaries -----------15
Withholding Tax ---------- 15
Workmen's Compensation -------- 16
Number of Employees------- ------------- 16
Hours of Work --------__ --------------- 17
Holidays _- _____...----- ----------
Retirement ---------
Retirement Age ------
Professional Organizations ------
Recruitment
Public Relations -----
Student Help --------___----------
Food Service Facilities ---
Equipment -------------
Small Equipment -----
Equipment Records ----
Repair of Equipment ---
Use of School Lunch Department
------17
---------.---------. 17
----- 18
------ 18
- ------ 18
------ 18
----------.-------- 19
--------20
------20
------20
-------21
------ 21
21
Operating Practices and Policies ------------
Tax Exemption
Procedure for Checking In Supplies ----
Carrying Food from the School Lunch Premises -------
Foods Prepared Outside School Lunch Department ----
Free Lunches -----------
Adult Lunches _- ------------------
Sale of Foods Other Than Plate Lunches ----
Removal of School Lunch Equipment from Premises --
Regulation Regarding Commodities ----
Miscellaneous Recommendations------ ---
Food Service ..-..- ----.... ..
Type A Lunch -----------
Choices
Guide to Menu-Making --.--------.- 28
Guide to Purchasing ----------.._________ 29
Guide to Figuring Plate Lunch Food Cost --- 29
Guide to Evaluating Nutritional Adequacy of Meals --- 30
Guide to Preparation ------------- 31
Serving .---_ ----...-........_____............ .. -------. 31
Finance -------------------------..... ......... ... ........ 32
Responsibilities ----------------------. .......- -..... ... 32
Program Controls -----------------.-.....___ ...... .... 33
Schedule of Estimated Expenses ------ 34
Influencing Factors --------.---...___________ --........ .. .. 36
Trends --. ------------ ....__._____ .._____ .__________-------------------- 37
Sources of Help ____ -------------...--____. .-.... ---..-.- 39
State Department of Education Bulletins ----- 39
United States Department of Agriculture Bulletins
And Recipe Cards --------------.....-.-.... ---______.. 39
Miscellaneous Publications ------------ _____ 40
Textbooks ----_-- ------- ___.________-- --...... ..---_______.- 40
Application for Position-School Lunch Personnel
(SL-AP) _--__........... ......--- .... ......... 41
Notice of Appointment (SL-NA) --------- 42
Employee Record Card (SL-ERC) ------- 43
Application For Free Lunch (SL-AFL) ------ 44
Special Dinners (SL-SD) .____-----___________ 45
Menu And Service Record (SL-MSR) ---------._.---.----. 46
Instructions For Use of Menu And Service Record -----. 47
Evaluation Work Sheet (Protein Foods) (SL-EWS) -.- 48
CHAPTER 1
Basic Beliefs
SCHOOL LUNCH plays a vital part in today's educational
program. Such factors as school consolidation, transporta-
tion of children, and the employment of mothers away from
home have made the role of school lunch even more important
and necessary. In an attempt to clarify the place and function
of the school lunch program in the school, the following basic
beliefs were established by the Southern States Work Con-
ference on Educational Problems:
1. The responsibility of the administration, operation and
supervision of the school lunch program should be
vested in the educational authorities who are responsi-
ble for all other phases of the school program. [In
Florida this is an accomplished fact.]
2. The financial support for that portion of the school
lunch program which is derived from tax funds should
come from the same sources as other school funds. At
least the cost of supervision, labor and facilities for the
school lunch program should be provided from tax
funds. Operation should be on a non-profit basis.
3. Compulsory school laws make it impossible for many
parents to use the facilities, labor, utilities, materials
and supplies available at home for preparing and serv-
ing lunches to their children at noon; therefore, the
state has a responsibility for provision of funds to
meet these costs.
4. The facilities for school lunch service should be ade-
quate for efficient operation and sound sanitary and
safety practices.
5. Supervision at all levels is necessary to have efficiently
operated school lunch departments and to have pro-
grams with educational values.
6. In-service training programs should be provided for
and participated in by all school lunch personnel.
7. All school lunch personnel should be employed in the
same manner and on the same basis as other school
personnel.
8. All school lunch personnel should have the ability to
perform the services they are to render in the school
program.
9. Foods and beverages available in the schools should be
only those which contribute both to the nutritional
needs of the child and to the development of desirable
food habits.
10. The school lunch program should make it possible for
every child to have an adequate lunch. The lunch
served should provide at least one-third of the child's
nutritive requirements for the day. Where deficiencies
are apparent, additional foods should be provided. In
cases where parents are not able to provide adequate
lunches, it is the responsibility of the school and com-
munity to provide for such needs so that all children
may be adequately fed.
11. The scheduling of the lunch period should be such that
each child has sufficient time (at least 30 minutes) to
eat lunch unhurriedly at school.
12. The school lunch can and should be a regular part of
each school program, offering nutritional and educa-
tional opportunities for the school child as a functional,
positive experience in his school day.
13. The school has the responsibility of providing a good
school lunch environment and of guiding its pupils in
the development of desirable food habits.
14. Teachers in the school can and should play an impor-
tant part in the development and operation of the
school lunch as an integral part of the entire school
program. In the classroom and school dining room, the
teacher has a direct contact with pupils and can guide
the learning that will take place.
15. School lunch records should give a complete picture of
the service rendered. Adequate records of equipment,
supplies, food served, employees, income, expenditures
and patronage will serve as a check and control, protect
personnel and funds, show the exact financial status
of the program, and help eliminate waste.
16. Each school must continuously evaluate its program in
the light of pupil needs.
17. All citizens need to understand the importance of school
lunches ,to child health and education, be encouraged
to evaluate the school food services and to contribute
to the improvement of these services.
18. The same beliefs, policies and standards which apply
to regular day schools should apply to food services at
education camps and other extended school programs.
In any county, basic beliefs should be in line with widely
accepted school lunch philosophy. Operational practices should
be in line with principles of scientific food service manage-
ment.
Educational Aspects
Schools are concerned with the development of the whole
child. The school lunch program is a natural setting for
pupils to develop desirable food habits, to become better in-
formed about the kinds and amounts of food needed by the
body and why they are needed.
The school lunch provides many worthwhile learning ex-
periences which will contribute to the emotional, spiritual,
aesthetic, social, and physical development of the child. The
extent to which the lunch program is used effectively to
broaden and enrich the child's experiences will depend upon
the understanding and cooperative planning of the total school
staff, parents, and others in the community.
All school personnel need to be aware of the many educa-
tional aspects of the program and work together in carrying
out activities. This infers a permissive and cooperative spirit
in supplying both materials and facilities from the school
lunch department for classroom projects.
The educational aspects of school lunch are dealt with in
detail in the State Department of Education Bulletin 33-A,
Growing Through School Lunch Experiences. Although this
bulletin is now out of print, a copy should be available in
Florida schools in existence prior to 1948, publication date of
the bulletin.
CHAPTER 2
State and County Responsibilities
R ESPONSIBILITY for general administration and leader-
ship of the program at the state level rests in the State
Department of Education, subject to Florida Statutes and the
regulations of the State Board of Education. The responsi-
bility for the actual organization and administration of the
school lunch system is vested in the county board of public
instruction. The responsibility for .the operation of the pro-
gram in local schools is vested in the principal of the school.
State Department Of Education
State Department of Education responsibilities are out-
lined in State Board Regulations relating to the School Lunch
Program, adopted July 8, 1958, as follows:
The State Department of Education shall:
1. Exercise leadership in all school lunch matters.
2. Provide general supervisory and technical assistance
to counties.
3. Administer federal and state school lunch funds, when
available, as provided by law or regulation.
4. Assist in developing and establishing standards.
5. Develop and supervise programs for auditing school
lunch operations.
County School Board And Superintendent
County responsibilities are outlined in State Board Regu-
lations relating to the School Lunch Program, adopted July 8,
1958, as follows:
It shall be the duty of the county board to exercise respon-
sibility for administering all laws and regulations relating to
the school lunch program. It shall be the specific responsibil-
ity of the county school board and county superintendent to:
1. Promote and initiate school lunch programs in the
county where needed.
2. Develop and put into effect written policies and regu-
lations covering all phases of the program.
3. Submit to the State Department of Education on sched-
ule all required reports.
4. Employ properly qualified county and local personnel.
5. Provide needed in-service training for personnel and
require participation therein.
6. Provide each school lunch manager with a written con-
tract or notice of appointment. Such contract shall
provide for a definite salary and for not less than nine
and a half calendar months of service.
7. Provide for a salary schedule, or schedules, for full
time school lunch personnel. Salary schedules shall in-
clude at least training and experience as determining
factors.
8. Determine that all school lunch personnel participate
in the proper retirement system as required by law.
9. Provide Workmen's Compensation insurance, protec-
tive insurance of the proper type on the physical plant
and equipment, and bonds for personnel responsible
for school lunch funds as required by law. (Sections
230.23 (9) (d) ; 230.33 (11) (d) ; 235.07; 237.02(1) ;
237.29, Florida Statutes.)
10. Provide for the preparation of school lunch budgets;
provide uniform record keeping forms; designate de-
positories; properly safeguard records and funds; and
provide for an annual audit as required by law and
State Board Regulations relating to Internal Funds.
All audits shall be conducted by properly qualified
auditors and shall not be conducted by any employee
responsible for or directly interested in the school
lunch.
Financial responsibilities are outlined on page 32 of this
bulletin.
County Supervisory Staff
State Board Regulations include a section on supervision
as follows:
Adequate county school lunch supervision should be
provided.
Recommended patterns of organization for providing
school lunch supervision are:
Counties with ten or less school lunch programs-When
the number of individual school lunch programs in a county
is small, one of the following patterns is recommended:
1. Multiple county basis. One school lunch supervisor may
serve in two counties, if distance and amount of help
needed are not prohibitive.
2. Dual assignment basis. One school lunch supervisor
may assume the responsibility for some other phase of
the school program in addition to his school lunch
supervisory responsibilities.
3. Supervisor-manager basis. One person may serve as
the manager of a centrally located school and supervise
the other school lunch departments in the county.
The county supervisor performs the following functions:
1. Develops the county plan in keeping with the require-
ments of the program, policies of the Department of
Education and the county school board. This should in-
clude the administration of funds, the program of work,
and the coordination of overall county school lunch
activities.
2. Secures county office personnel and operational sup-
plies.
3. Assists in the promotion and development of new lunch
programs.
4. Works with other school personnel in developing stand-
ards, policies, budgets, procedures, and practices.
5. Works with administrators in establishing the place of
the lunch program in the schools and in pointing out
the educational opportunities which the lunch program
affords.
6. Works with such groups and agencies as School Lunch
Advisory Committee, Department of Public Health, De-
partment of Agriculture, and Extension Service in
soliciting aid in various phases of the school lunch
program.
7. Promotes and interprets standards for food preparation
and service.
8. Assists in determining specifications for food pur-
chases.
9. Interprets sanitation standards.
10. Supervises commodity distribution and use.
11. Helps to establish minimum requirements for employ-
ment such as knowledge, skills, abilities, experience,
training, and necessary special requirements.
12. Recruits, interviews, and helps to place school level
personnel.
13. Helps to plan, promote, organize, and conduct training
programs at county, area, and state levels.
14. Assists with and reviews floor plans, equipment selec-
tion and specifications by working with such persons
as school plant planning personnel, architects, school
lunch personnel, and school administrators.
15. Helps to develop a suitable record-keeping and report-
ing system in cooperation with finance officials, audi-
tors, school administrators, and school lunch personnel.
16. Keeps county superintendent advised of program prob-
lems, growth, and needs.
17. Promotes good public relations through proper chan-
nels.
18. Works with administrative and teaching staffs to
enrich the curriculum, improve health, and develop
desirable food habits through the use of the school
lunch program.
19. Prepares and secures appropriate educational materials
such as bulletins, charts, newsletters, and films.
The Principal
The principal is responsible for the administration and
operation of the school lunch program in the school in accord-
ance with State and county regulations. He should delegate
responsibility to his teachers and school lunch manager for
specific duties and functions, but he remains accountable for
results.
All matters of discipline and order should be handled by
the principal or members of the faculty assigned to this duty
by him.
Other Agencies
There are various other agencies having specific school
lunch interests, such as the Board of Health, Welfare Board,
Workmen's Compensation, Retirement System, Civil Defense,
and PTA. It is the responsibility of school lunch personnel to
acquaint themselves with these agencies and cooperate with
them.
CHAPTER 3
Personnel
PERSONS desiring employment should file an application
on a regular application form. (See appendix, page 41.)
School lunch personnel should be appointed by the county
school board upon recommendation of the school principal and
approval of the county school lunch supervisors, where there
is one.
The school lunch manager is under the administrative
supervision of the principal and the technical supervision of
the school lunch supervisor. Other school lunch employees are
responsible to the manager. School lunch personnel should be
notified in writing by the school board no later than June 1
regarding their employment for the following school year.
There should be written county policies covering such
items as terms of employment, work hours, vacation, leaves
(including reasons for and accumulation), length of employ-
ment in relation to school term, attendance at training pro-
grams, salary schedules, promotions, part-time workers, and
substitutes. These policies should apply consistently through-
out the county.
Basic Qualifications For All Employees
In selecting personnel for employment in school lunch
departments, certain qualifications are desirable. These are
suggested as a minimum:
1. At least an eighth grade education or pass equivalency
test
2. Ability to follow accurately written instructions, reci-
pes and work schedules
3. Certain physical qualifications (All employees should
be under 55 years of age for initial employment, be of
normal weight for age and body build, possess physical
ability to meet all necessary requirements for the job,
and hold a valid health card as required by Florida
law.)
4. Certain personal qualifications (All employees should
be of good moral character, industrious, well groomed,
reliable, trustworthy, frugal, alert, congenial, loyal;
have a pleasant, helpful attitude toward children, fac-
ulty and other workers; and observe graciously the
rules of the school.)
Additional Qualifications For Managers
The greater responsibilities of school lunch managers re-
quire that they have additional education, experience, and
personal abilities:
1. Education
"Standards for Accreditation of Florida Schools," as
amended March, 1957, include the following educa-
tional qualifications:
"Managers of school lunch departments serving less
than 750 lunches per day shall be high school graduates
or be carrying out a planned program for completing
high school graduation requirements.
"Managers of school lunch departments serving 750
or more lunches per day shall have completed at least
two years of college work or be carrying out a planned
program for completing junior college graduation re-
quirements.
"All managers not holding a valid school lunch cer-
tificate shall complete at least one state-approved school
lunch training course (minimum 60 hours) or earn
three semester hours of college credit in the areas
needed for a school lunch certificate each four years."
2. Experience
As a general practice, managers should have had three
years experience in food service or related work prior
to initial employment as manager.
3. Personal
A manager should have an interest in school lunch
work and should possess the ability to perform all of
the required duties listed under "Additional Responsi-
bilities of Manager."
Basic Responsibilities Of All School Lunch Personnel
Some characteristic responsibilities necessary for all school
lunch personnel include the abilities to:
1. Follow instructions and work schedules as planned.
2. Cooperate with others.
3. Practice high standards of grooming and work habits.
4. Participate in training programs.
5. Observe sanitation and safety rules.
6. Avoid waste.
7. Be on time. If unable to report to work, notify the
proper authority.
Additional Responsibilities Of The Manager
The manager should possess the necessary qualifications
to enable her to:
1. Cooperate with the principal, supervisor, and faculty
members in furthering the school lunch program as an
educational asset in the school program.
2. Outline specific duties and work schedules for all em-
ployees. This outline is invaluable in case of absence or
change of personnel. It also enables an applicant to
know at the time of employment what she is expected
to do.
3. Instruct and supervise employees on the job, acquaint-
ing them with the policies and practices of the school.
4. Encourage each worker to observe high standards of
grooming and work habits.
5. Plan and check menus for nutritional adequacy, taking
into consideration interesting contrasts in form, color,
texture, and flavor.
6. Post menus at least one week in advance. Menu adjust-
ments may be made for the use of left-overs.
7. Order food wisely and check on delivery for weight,
quantity, and condition.
8. Supervise proper storage and care of food.
9. Keep a file of standardized recipes and instruct cooks
in using the recipes.
10. Supervise and assist in food production and service.
11. Supervise and instruct employees in correct use and
maintenance of equipment.
12. Post instructions for the use of kitchen equipment.
13. Post kitchen equipment maintenance schedules.
14. Recommend equipment replacements in a systematic
way.
15. Recommend applicants for employment.
16. Report accidents to the county office and record dispo-
sition of the case.
17. Keep necessary records and accounts and make reports
as required by the county office.
General Work Habits
These suggested ways of work have been found helpful:
1. Plan work to save time and to make the job as easy as
possible. Understand the task before starting it. Save
steps by collecting all necessary materials and equip-
ment before beginning the task. Use trays or utility
trucks to carry materials and utensils.
2. Refrain from gossiping or discussing personal affairs
during work hours. School problems or happenings
should be discussed only when necessary in connection
with the work of the school lunch program.
3. Eat an adequate lunch at a regular time. Refrain from
eating and snacking while working.
Personal Health And Hygiene
This subject is treated more extensively in Bulletin 33-F,
School Lunch Sanitation and Safety, published by the Florida
State Board of Health and the Florida State Department of
Education.
1. A worker who has a cold or a sore throat should not
engage in the preparation of food, since these infections
may be carried by food.
2. A worker with open boils, cuts, or burns should not be
permitted to work.
3. Wear clean, washable uniforms. White is preferred.
Wear an apron while preparing food so uniform will
be in good condition when serving.
4. Wear comfortable, low-heeled shoes (white preferred),
properly cleaned and in good repair.
5. Keep hose free from holes or unmended runs. Keep
seams straight. If no hose are worn, hair should be
removed from legs.
6. Good grooming should include:
a. A daily bath and clean underclothing
b. Use of a deodorant
c. Regular shampooing of hair
d. Regular brushing of teeth
e. Clean, moderately short fingernails and no finger-
nail polish
7. Wear a hair net.
8. Do not wear necklaces, earrings, bracelets, large rings,
brooches, hair ornaments, or decorative hankerchiefs
with the uniform. A plain ring is permissible. Pro-
fessional pins of such organizations as the American
School Food Service Association or American Dietetic
Association may be worn.
9. Use combs, make-up kits, and nail files only in the
restrooms.
10. Wash hands regularly with soap and warm water:
a. Before beginning food preparation
b. After returning from toilet
c. After using handkerchief
d. After touching face or hair
e. After handling money
11. Do not use tobacco in any form while on duty in the
preparation or serving area of the school lunch depart-
ment.
Sanitation And Safety
School lunch programs should meet the same state and
local sanitary standards required of any other food handling
establishment. School administrators, public health personnel,
school lunch supervisors, and local school lunch personnel
should be cooperatively responsible for seeing that regulations
are observed and standards met. Bulletin 33-F, School Lunch
Sanitation and Safety, should be required reading for every
employee, used for discussion in group meetings, and applied.
Salaries
A county-wide salary schedule precludes many problems.
The criteria for establishing such a schedule should include
responsibilities, experience, education, and training.
School lunch employees should not receive bonuses.
Withholding Tax
All wages are subject to such tax deductions as required
by law. Withholding certificates (W-4) should be completed
and filed when there is a change of exemption status. A with-
holding certificate must be completed by all employees, part-
time or permanent, at the place designated by the county. The
withholding record is also kept in the department where the
individual is employed.
Workmen's Compensation
All employees are covered by Workmen's Compensation
insurance for "injury or death arising out of and in the course
of employment." A report of every job-connected accident or
injury should be made at once to the county office and a form
requested for reporting the injury. The necessary questions
should be answered and the form signed and returned to the
county office.
Number Of Employees
There is no strict standard for determining the number
of school lunch employees needed. This depends on:
1. Preparation practices (Where school-made hot breads,
fresh fruits and vegetables, prepared salads and des-
serts are served, a larger number of employees can be
justified than where bakery goods, canned foods, and
commercial mixes are used extensively.)
2. The amount of labor-saving equipment (This includes
peelers, mixers, slicers, and dishwashers.)
3. Number of hours worked per day
4. Number of meals served (In general, schools serving
a large number of meals require less time per meal
than schools serving a small number.)
One school lunch study [Virginia Kroener, University
of Wisconsin] revealed the following:
Average Calculate as fol-
Number of Minutes Minutes lows: Total num-
Meals Served Per Meal Per Meal ber of hours sched-
50-- 90 7-12 9 uled per day for
100-199 6- 9 7 all employees
200-349 4- 8 6 times 60 minutes
350-499 4- 7 6 divided by aver-
500 and above 4- 7 5 age number of
meals served per
day.
If per meal labor time is higher than above, check
whether employees need additional training, if sched-
ules need reorganizing, or if improvements in layout
and equipment should be made. If per meal labor time is
low, check quality and kind of food served, variety of
menu items offered, cleanliness and quality of food
service.
Hours Of Work
Official county policies should be adopted covering many
specific details as suggested on page 10. In general, all full-
time school lunch personnel should be on the job on the basis
of a forty hour week. Work should be planned so that all
employees will be on duty sufficient time to meet serving
schedules, have a brief rest period, eat lunch and, after serv-
ing, perform necessary cleaning and all possible preparation
duties for lunch the next day. Managers should keep a daily
time sheet for all employees, showing days worked and
absences.
Holidays
Full-time school lunch personnel should be entitled to the
same holidays as instructional personnel. In order to benefit
from these holidays, county policy might stipulate that school
lunch personnel must have been employed for a definite period
prior to the date of the holiday. Employees paid on an hourly
basis are not normally eligible to receive holiday pay.
Retirement
All full-time school lunch employees are under one of two
retirement plans:
Plan A
A deduction of 6% of the total salary is paid to the State
and County Officers Retirement System. Monthly retirement
compensation is computed as follows: years of service multi-
plied by 2%, multiplied by the average salary for the best
10 years of the last 15 years of service, divided by 12. Any
person who has attained 60 years of age, has been employed
at least 120 months, and has made necessary contributions to
the retirement fund is eligible for retirement. Any person
who leaves county employment may withdraw, without inter-
est, all contributions made.
Plan B
A combination of State and County Officers' and Em-
ployees' Retirement and Social Security. A salary deduction
of 4% is paid to the State and County Officers' and Em-
ployees' Retirement System. Compensation is paid at a rate
of 11/2% computed as in Plan A. An additional 21/4% of the
salary is paid to Social Security. The Social Security compen-
sation depends on average monthly earnings, length of em-
ployment, and age. Persons employed after December 31,
1957, are required to go on Plan B. For further information
about Social Security benefits, consult an area Social Security
Office.
Retirement Age
School lunch personnel who have reached the age of 65
during the school year are expected to retire from the system
at the close of that school term. Any exceptions should be
on the basis of a doctor certifying that the individual can
tolerate the physical demands of standing, lifting, heat, and
speed.
Professional Organizations
Membership in the American School Food Service Asso-
ciation should be encouraged. All school lunch employees
should be members of the state and county associations.
These organizations offer many opportunities for social and
professional development through membership.
Recruitment
Planned recruitment programs should be carried out in
high schools and institutions of higher learning. School lunch
personnel, school administrators, and other interested persons
should recruit qualified school lunch personnel whenever
possible.
Public Relations
The school lunch personnel can do much to promote good
public relations between the school and the community. School
lunch is a department which is observed by children, parents,
civic organizations, and the general public. The way it is
operated is a reflection on the school. The school lunch de-
partment is pointed to with pride by members of the com-
munity if it is clean, efficient, serves good food, and has a
pleasant atmosphere.
When not on the job, school lunch personnel can help their
associates to know the value of the school lunch program
through their actions and their interest in their work. The
school lunch personnel in turn are held in high regard for a
job well done in serving the school and the community.
A pleasant, helpful, and cooperative manner on the part
of any school lunch employee on duty during the use of the
department by any group makes for good public relations and
goes far toward promoting public support of the school lunch
program.
Student Help
The trend is away from student labor in the school lunch
department when cost and efficiency are considered impor-
tant. Where it is used, it should constitute a positive learning
experience for the child. This presupposes careful training
and supervision. Work performed by students for lunches
should be done on a voluntary basis and not as a requirement
for a free lunch.
Student workers should have health cards and be appro-
priately dressed for work to be done. They should not work
with power machinery nor do heavy lifting or other activities
which might result in bodily injury.
CHAPTER 4
Food Service Facilities
NFORMATION concerning facilities may also be found in
"School Lunch Design Criteria," State Department of Edu-
cation, Tallahassee, Florida, and "A Guide for Planning and
Equipping School Lunchrooms," PA-292, U. S. Department of
Agriculture.
Equipment
It is the responsibility of the county school board to
furnish all large equipment. Large equipment is defined as
those items of equipment which have a relatively high cost and
long life. These include ranges, sinks, refrigerators, freezers,
water heaters, storage cabinets, tables, chairs, serving coun-
ters, dish machines, mixers, slicers, peelers, fans, and utility
trucks.
Selection of this type of equipment should be based
on specifications developed by someone with experience and
training in writing food service equipment specifications.
Small Equipment
Small equipment should be provided or replaced as would
any other school equipment. Small equipment is defined as
those items of equipment which, because of loss or breakage
or normal wear, must be replaced every few years. These
include pots, pans, kettles, trays, dishes, glassware, silver-
ware, and recipe books.
Replacements should be made in a systematic way by com-
bining requests from all schools in one county in order to
benefit from lower prices, better service, and standardized
equipment.
Equipment Records
Equipment cards, including repairs made, should be filled
out accurately and filed in a safe place.
At the end of each school year, all inventories of both large
and small equipment should be brought up-to-date. Copies of
the school lunch equipment inventories should be submitted
as follows:
1. One copy kept on file in school lunch manager's office
2. One copy kept on file in principal's office
3. One copy sent to county office
It is the responsibility of the local school lunch staff to
take all necessary precautions against loss and breakage of
equipment.
Repair Of Equipment
It is the responsibility of the county school board to repair
equipment. In case of needed repairs on equipment, the
school lunch manager should contact the school principal who
should make the necessary arrangements. Under no circum-
stances should the school custodian or any other person who
has not been trained for this work attempt to repair mixers,
dishwashing machines, or other similar items of equipment.
Use Of School Lunch Department
Extra-Curricular Use
The school lunch manager or some member of her staff
should be on duty any time the school lunch kitchen is in use
and there is preparation and service of food. She should see
that ,equipment is properly cared for and that no school food
is used. School lunch personnel should receive extra pay for
extra-curricular work in accordance with county policy.
Special Dinners
All organizations desiring to have a special dinner in the
school lunch department should first secure permission from
the principal. The principal, in return, should make arrange-
ments with the school lunch manager and place the function
on the school calendar. Arrangements should be made well in
advance of proposed dinners to avoid conflicts with other
scheduled meetings. (See appendix, page 45.)
County policies should be established concerning type of
service, menu, reservations, time, and price. The price should
cover food, labor, utilities, breakage, and in most instances a
percentage markup.
All special dinners should be handled through the school
lunch account with a notation on both receipts and disburse-
ments stating the occasion and the date.
School lunch programs should not compete with restaur-
ants; therefore school lunch kitchens and equipment should be
used by outside groups only as an essential community service
and at no cost to the school.
CHAPTER 5
Operating Practices and Policies
OFFICIAL COUNTY POLICIES should include credit
terms, approval of vendors, time of call, delivery time
and place, and other services available.
It is recommended that all school lunch departments have
a well-organized plan of buying. Foods should be purchased
wholesale if possible, and all purchases should be based upon
the best available price, quality, and service.
Tax Exemption
The Florida Revenue Act exempts schools from paying
state sales taxes. A sales tax exemption certificate is issued
to schools on application to the Comptroller's Office, Tallahas-
see, Florida. It must be presented to the dealer when tax-
exempt purchases are made.
Procedure For Checking In Supplies
All deliveries should be checked on arrival for weight,
quantity, and quality and signed in by the school lunch man-
ager or an employee designated to perform this function.
Properly itemized invoices should accompany the delivery
and be placed in a properly designated file.
Carrying Food From The School Lunch Premises
The school lunch department should not be used to make
any purchases other than those goods for use in the school
lunch program. This policy, for example, would prevent:
1. The purchase of a ham, a loaf of bread, or a case of
canned goods by any school-associated individual for
home or other consumption
2. Over-production of food for sale purposes (an extra
sheet cake as an accommodation to an individual or an
organization)
3. Carrying away leftover food or scraps
Carrying away any item from the school subjects ,the in-
dividual and the school lunch program to public criticism.
This policy would not apply to such school activities as field
trips and picnics.
Foods Prepared Outside Of School Lunch Department
For sanitation and safety reasons, any foods prepared out-
side the school lunch department and served at school should
be commercially processed or subject to Board of Health in-
spection.
Free Lunches
The principal of the school has the final responsibility for
placing students on the free lunch program. A written appli-
cation from the needy child's home should be filed in the
principal's office each year and investigation should be made
for each application. (See appendix, page 44.) The usual pro-
cedure is for the teacher to refer the child's name to the
principal who contacts the school attendance personnel, health
department,welfare board, or persons authorized by the school
board to follow up the case referral for investigation. No
child should be denied a lunch because of his inability to pay.
Children receiving free lunches should not be embarrassed or
discriminated against in any way.
Adult Lunches
Only those adults who are in school at lunch time on school
business should eat in the school lunch department. Parents
and other interested citizens may eat in the school lunch de-
partment on an infrequent and prearranged basis.
Full-time and part-time school lunch employees usually
receive their lunch as part of their compensation.
Principals, bookkeepers, custodians, secretaries, and teach-
ers performing school lunch functions in line of duty should
pay for their lunches. The adult price for lunch should be at
least 100 above the sale price to pupils.
Sale Of Foods Other Than Plate Lunches
Only those foods or drinks which meet the nutritional
needs of the pupils and contribute to the development of de-
sirable food habits should be offered during the regular school
day. Nutritionally acceptable items include ice cream, frozen
orange juice sticks, orange juice, fresh fruit, and milk. Be-
cause of the administrative and sanitation problems involved,
all such items should be sold in the school lunch department.
The hours during which these items are sold should be such
that they do not compete with the school lunch program.
Removal Of School Lunch Equipment From Premises
It is desirable to have a county policy prohibiting the use
of school lunch equipment away from the school premises.
Regulation Regarding Commodities
Commodities may not be sold, traded, or otherwise dis-
posed of. Section 6 commodities shall be used in reimbursed
plate lunch programs only and shall not be used in items sold
a la carte. Commodities shall not be used for P.T.A. refresh-
ments, school benefit dinners, home economics classes, or other
similar affairs.
Accurate records must be maintained at all times on com-
modities in school or rented storage.
Miscellaneous Recommendations
These additional general policies are suggested for con-
sideration:
1. Students should not be permitted in the school lunch
kitchen, except when employed there or on especially
arranged occasions, such as field trips or visits for
observation purposes.
2. Teachers should be served from the serving line only.
They should not go into the kitchen for special services.
3. The same meal should be served to children and teach-
ers. Special meals should not be prepared for princi-
pals and teachers.
4. Only members of the school lunch staff and adults on
official school business should be allowed in the school
lunch kitchen.
5. If facilities are available, all children should eat their
lunch in the dining room whether they buy or bring
their lunch. Where dining room facilities are inade-
quate, some other space should be designated for this
purpose.
CHAPTER 6
Food Service
TpLAN for nutritional adequacy by consistently following in
all school lunch programs the basic pattern of milk, pro-
tein rich food, vegetable and/or fruit, bread and butter or
fortified margarine. A dessert is desirable when possible.
This will add zest and interest to the meal and will satisfy the
child's natural craving for sweets.
The quantity served must meet the federal requirements
of the Type A lunch, if the department is on the federal pro-
gram. The quantity in all school lunch programs should be
adjusted to the age and 'activity of the child as well as to the
food consumed at home.
See also "Planning Type A School Lunches," PA-264,
United States Department of Agriculture.
Type A Lunch
1/2 pint whole pasteurized milk,
with a minimum of 3.25% butter-
fat content
2 oz. or more of meat, poultry,
fish or cheese, or 1, cup cooked
dried beans or 4 tablespoons of
peanut butter
3/ cup serving of two or more
vegetables or fruits
One or more portions of bread
or muffins or other hot bread
made of whole-grain or enriched
flour or cereal
2 tsp. butter or fortified
margarine
Served as beverage
To be counted in meeting this
requirement, these foods must
be served in a main dish or in
a main dish and one other menu
item.
Special attention should be given
to food containing Vitamins A
and C. Include a Vitamin C food
every day (citrus, tomatoes, cab-
bage, peppers, greens), a Vita-
min A food twice a week (yellow
fruits and yellow and green
leafy vegetables).
Use as a spread on bread, as a
seasoning, or in preparation of
other foods.
Choices
If a choice is necessary, it should be between two items of
similar nutritional value. This might be a choice between two
plate lunches or two green or yellow vegetables or two Vita-
min C foods.
It should be remembered, however, that increasing the
number of food offerings for any one meal increases the pro-
duction cost, requires more equipment and more skilled per-
sonnel, renders food control more complex, slows the service,
and increases the probability of leftovers.
Guide To Menu-Making
These suggestions as a guide to menu-making have been
developed through experience:
1. Plan a regular, uninterrupted time for making menus
when not too tired. Choose a quiet place. Being hungry
helps.
2. Consider the nutritional need of the child which is 1/3
of the daily food requirements.
3. Consider seasons, holidays, and fast days.
4. Consider cost and selling price.
5. Use commodities frequently in a variety of forms.
6. Check the menu for color, variety, pleasing combina-
tions, flavor, and texture.
7. Consider cooking and serving equipment.
8. Serve only foods which are not too highly seasoned.
9. Avoid repetition of foods of the same type or shape.
10. Avoid having all popular dishes in one meal and all
uninteresting dishes for another meal.
11. Keep in mind the time necessary to prepare each food,
the timing of each job, the number, skill, and ability of
personnel.
Guide To Purchasing
See also "Food Buying Guide for Type A School Lunches,"
PA-270, United States Department of Agriculture, and policy
regarding purchasing, page 23, this publication.
1. Purchase in accordance with the menu and the number
to be served. Do not overbuy.
2. Foods should be purchased from the vendor offering
best price for quality and service. Buy from whole-
salers whenever possible. Retail buying is advisable
only when it can compete with wholesale buying.
3. Select the product by considering price, quality, quan-
tity, delivery service, and sanitation.
4. Keep records of the cost and quality of all purchases.
5. Check all food deliveries for quality and quantity and
against the original market order.
6. Select foods in season, thus securing better quality at
a more reasonable price.
7. When buying canned fruits and vegetables, #10 cans
packed six in the case are usually more economical and
practical than smaller cans.
8. Each month, a list of abundant foods is published in
the "School Lunch News." These are usually good
buys and should be purchased in as large quantities as
may be efficiently used.
Guide To Figuring Plate Lunch Food Cost
Inventory Method
This is done on the monthly report by the following pro-
cess:
To beginning inventory, add food purchased and received
and subtract ending inventory. This gives the total value of
food used. Divide this amount by the total number of plate
lunches served to get the plate lunch cost.
Recipe Method
1. Each item in a recipe is priced and the total cost of food
used in the recipe is obtained. This figure is divided by
the number of servings the recipe yields to give the
cost per serving. As prices change, it is necessary to
change the cost of figures on the recipe card.
Example
Amounts for Unit Total Ingredients
100 savings Cost Cost
20 pounds (as .10 2.00 Apples, peeled and sliced
purchased)
2 qts. Water
4 cups .02 .08 Flour, sifted
4 cups .04 .16 Brown sugar
2 T. .09 .18 Cinnamon
2 cups .02 .04 Butter
Cost per Total
Serving ..-._..-. $.024 Cost $2.46
2. To obtain the plate lunch cost, add the per serving cost
of all the items on the plate lunch.
Guide To Evaluating Nutritional Adequacy Of Meals
Standards have been established for a lunch designed to
meet at least one-third of the child's daily nutritional needs
(page 27). It is fairly simple to ascertain daily that each child
receives 1/ pint of milk, % cup of fruit and/or vegetables,
one or more servings of bread, and 2 teaspoons of butter.
To determine whether or not the protein standard is being
met is more complicated because of differences in value of the
various protein-rich foods. An evaluation work sheet has been
devised for this purpose. (See appendix, page 48.) The fol-
lowing procedure is used:
1. Record the quantities of protein-rich foods used during
the month.
2. Multiply amount used by the figure for that food found
in "Food Buying Guide for Type A School Lunches,"
under the column headed "Servings Per Purchase
Unit."
3. Compare the total number of servings entered in Item
7 of the work sheet with the actual number of meals
served.
This form could also be combined with the menu form for
a daily check of protein adequacy. (See appendix, page 46.)
Guide To Preparation
Certain basic principles should be observed in food prepa-
ration:
1. Begin with good quality products and follow standard-
ized recipes accurately.
2. Use available equipment to the best advantage to de-
crease the time and labor involved.
3. Food cooked in too large amounts or cooked too long
will lose much of its quality and nutritive value. This
can be prevented by cooking food in relays at well-
timed intervals during the serving period.
4. Use approved cooking methods. State-adopted text-
books are available in every county. One of these such
as Food for Better Living by McDermott, Trilling,
and Nicholas (J. B. Lippincott Company) could be
requisitioned from the county and used as a reference
for food production methods.
Serving
The way food is served has a tremendous effect on its
acceptability:
1. The lunch is a part of the scheduled school day and
must be served on time.
2. Standardize the size of portions to be served before
serving time and serve this amount, making allowance
for different age groups and for individual differences
when these are known.
3. Arrange the counter and serving pans attractively.
4. Hot foods should be served hot and cold foods served
cold.
5. In serving, place food on plates in an orderly and at-
tractive way.
6. Garnish foods whenever possible.
7. Replace items on the counter before they run out com-
pletely.
8. Hold plates, bowls, and cups so that fingers do not
touch rims or eating surfaces. Handle silverware by
handles, not by bowls, tines, or blades.
CHAPTER 7
Finance
A DEQUATE and stable income is essential to a sound pro-
gram. Sufficient income alone does not, however, insure
food services best suited to the nutritional needs of boys and
girls. Nevertheless, the level of expenditure over a long period
of time influences greatly the quality of service rendered.
Under present practices, income and expenditures vary con-
siderably from year to year. This does not tend to stabilize the
program or to encourage growth consistent with need.
A first step in financing the program is to determine the
needs of the program that influence costs and to translate
them into costs. Funds are needed for: administration and
supervision, equipment, and regularly recurring operating
costs which include food, labor, fuel and consumable or ex-
pendable non-food supplies.
Responsibilities
As far back as 1943, a Florida state school lunch advisory
committee studied the financial needs of the program and
made sound recommendations for financing it. The committee
outlined responsibilities in the December, 1944, Florida School
Bulletin, as follows:
1. The program should be operated on a non-profit basis.
2. The county board should provide space, equipment,
utilities, administration and supervision, without any
cost to the pupils.
3. The pupil should pay the cost of food and may pay for
labor and miscellaneous non-food materials and sup-
plies.
4. School lunch income should not be used for non school
lunch purposes.
Although these goals have not been completely imple-
mented, they are still sound and in keeping with present
trends. State Board Regulations relating to the school lunch
program list the common sources of income, purposes for
which income from the various sources may be used and out-
line county responsibilities for financing the program.
References on the subject, which counties and schools will
find helpful, include current editions of:
1. State Board Regulations.
2. General Information Bulletin.
3. A Guide for School Lunch Record Keeping.
4. Florida School Lunch Report Forms.
5. School Lunch News.
6. County Level General Information Bulletins.
Program Controls
Budget
At the end of each school year, the principal and manager
should review the records for the entire year, confer with
county officials regarding anticipated income, attendance, and
other factors that will influence the program during the com-
ing year. Then a budget for the following year should be pre-
pared. "A Guide for School Lunch Record-keeping," (page
10), contains a suggested budget form.
Schedule of Expenses
After the budget has been prepared, it is desirable to set
up a schedule of estimated expenses. The following form may
be used:
Schedule of Estimated Expenses
SAmount of Money to be Spent:
| Monthly Daily IPer meal %
1. Food
2. Labor
3. Other Expenses
TOTAL _
The budget and schedule of estimated expenses should
serve as a guide throughout the year. Whenever it is found
that participation, income or expenditures, do not closely par-
allel budget estimates, study and replanning are needed to
determine the reason. Necessary changes should be made at
the earliest possible date to avoid handicapping the program.
Additional income may be needed, or costs reduced by buying
only absolute essentials, if the program is to avoid a deficit.
The reverse may be true. If school lunch participation is con-
siderably in excess of the number needed for keeping the pro-
gram in balance or near the break even point, the school
should:
1. Improve the quality of lunches as needed
2. Serve more free lunches if needed
3. Reduce the sale price if needed
4. Purchase miscellaneous consumable or expendable non-
food supplies, consistent with needs and in line with
county policy. Schools should not procure such sup-
plies out of line with other schools in the county.
Evaluation Tools
The information contained in school lunch records and re-
ports is essential in evaluating the financial soundness and
adequacy of the program.
A good school lunch program has a high per cent of parti-
cipation, serves enough food to meet pupil needs, serves free
lunches as needed, is not gaining or losing rapidly and main-
tains a balance only large enough to meet regularly recurring
operating costs.
At periodic intervals, at least each month, the principal
and manager should study records and compare the school's
current records and reports with previous ones for the school,
state, and county, to determine strengths and weaknesses of
the program. Items of particular value for this include:
1. The per cent of participation. The 1957-58 state av-
erage was 62%. If participation is low or is decreas-
ing, find out the reason and take steps to correct the
situation.
2. The number of free lunches served. The 1957-58 state
average of free lunches to pupils was 5%. See page 24
of this bulletin for recommended policies.
3. The value of food used per lunch served. The 1957-58
state average was 24, a lower figure than for the pre-
ceding year. Unusually high or low figures are a dan-
ger signal which may indicate such problems as sub-
standard lunches, over preparation, use of expensive
foods, or unsuitable items.
4. The relationship of the total value of food used per
lunch ito a la carte milk and all other food used. These
sales may be in competition with the more adequate
plate lunch.
5. The relationship of actual to potential income from
food sales. If the number of paid lunches, milk, and
other supplemental sales multiplied by the sale price (s)
is much greater or less than the actual income from all
such sales, determine the reason and correct the situ-
ation. Causes may include errors in counting actual
lunches; misclassification of receipts or other errors in
reporting receipts; errors in making change; poor col-
lections following credit sales.
6. The relationship of expenditures for food to labor and
other expenditures. State averages for 1957-58 were:
food 72%; labor 25%; other 3%. A low food figure
may mean exploited pupils. Low labor costs may mean
exploited personnel. High other costs may result in too
little funds for adequate food purchases or payrolls.
7. The relationship of the beginning of year balance to
the current balance (cash and net) and cash status. A
rapid rate of gain or loss is a danger signal. A.new
program should take several years to build up an ade-
quate operating balance, which equals 2-4 weeks aver-
age costs.
8. The relationship of the average cost per month to the
cash status and net balance or deficit. Schools should
not have a balance in excess of an average month's
costs.
9. Per cent comparisons. The per cent of the school lunch
dollar each school should spend for food, labor, and
other costs varies greatly from school to school. Per-
centage comparisons are of value only when conditions
are quite similar. Because of the many variables such
as size of program; qualifications, training and exper-
ience of personnel; amount of ,equipment; and purchas-
ing practices; it is not usually desirable or possible for
all schools within a county to have the same per cent
distribution of school lunch expenditures. The impor-
tant thing is to study all cost factors and control them
to the greatest degree possible. At the same time, ef-
forts should be made to provide the conditions most
conducive to serving the best possible lunches at a
nominal cost. When a study of reports indicates in-
come is less than or more than program needs, such
condition should be called to the attention of the county
office at once.
Influencing Factors
Sales Income
Lunch sales are the major sources of income (at present
about 70-80%). This is also the source of income most in-
fluenced by such things as the sale price, the attractiveness
and quality of lunches served, the attractiveness of the de-
partment, length of noon period, speed of service, noise and
behavior in the department, and competition. The number of
lunches sold determines to a large degree whether or not a
program is gaining, losing or just breaking even.
Experience has shown that low sale prices are a big help
in assuring maximum participation. Average sale prices in
1957-58 were: National 24; Southeast 23; and Florida 280.
The sale price should be set after a very careful study of fi-
nancial conditions and should be well within the paying ability
of a large majority of the pupils. Florida is considerably be-
low the national average in per capital financial ability. Where
sale prices are not set by the county board, they should be
approved by a county school official.
Food Costs
Food is the major item of cost. The amount a school must
spend for food is influenced by the soundness of purchasing
practices, prices, the age of pupils, and the items and the
amounts of federally donated commodities received. Sound
cost controls are essential if adequate lunches are to be pro-
vided at a nominal cost. Periodic costing of recipes and daily
food cost calculations are recommended. For further infor-
mation on purchasing and other cost controls, see page 29 of
this bulletin.
Payroll
Payroll is the second largest item of cost. See page 15 of
this bulletin for recommendations relating to salaries and
number of personnel. Both salary rates and the number of
workers should be such as to permit efficient operation and
to provide adequate pay for services rendered. Over and
under staffing, and over and under paying, should be avoided.
Trends
Present trends are towards a rapidly increasing school en-
rollment, more working mothers, shorter lunch periods and
fewer pupils who live near enough to school to go home for
lunch. Because of these conditions, the school lunch program
is growing rapidly.
The amount of federal reimbursement per lunch served has
decreased steadily since the inception of the program. The
amount of commodities schools receive varies greatly from
year to year, the distribution being geared to farm surpluses.
This makes for "feast and famine" years.
Costs of food, labor and other school lunch materials and
supplies are increasing. The combination of more pupils to
feed, decreased tax aid and increasing costs has created quite
a financial problem and placed a major responsibility on
school boards for establishing sound financial policies and
controls and for aiding in the financing of the program.
Some counties have centralized banking, accounting, pay-
ment of bills and preparation of state reports. Some advan-
tages of such a system are:
1. Considerably reduces the amount of clerical and book-
keeping work for the local school.
2. Aids county officials in keeping up to date on the fi-
nancial needs of the program.
3. Speeds up payment of bills, preparation of reports and
reduces errors.
4. Helps equalize and stabilize income and expenses for
the various schools.
Trends change as conditions change. Financial trends and
status of individual programs are influenced by:
1. The transfer of a large group of students to or from
the school
2. A change to or from a double session
3. An increase or decrease in the number of school lunch
employees
4. A change in sale price, the federal reimbursement al-
location, county funds, or community donations re-
ceived.
APPENDIX
Sources of Help
OTHER SOURCES of help worthy of detailed study are
listed here:
State Department Of Education Bulletins
School Lunch Sanitation and Safety, Bulletin 33-F, 1954,
State Board of Health and State Department of Education
"School Lunch Design Criteria" (multilithed)
"School Lunch General Information Bulletin" (annual
multilithed publication)
A Guide for School Lunch Record Keeping, Bulletin 33-C,
1957
Growing Through School Lunch Experiences, Bulletin
33-A, 1948. (This bulletin is out of print but is available in
many Florida schools.)
United States Department Of Agriculture
Bulletins And Recipe Cards
These bulletins are sent free to new school lunch depart-
ments. Those who wish to purchase copies may do so by
ordering them direct from the Superintendent of Documents,
Government Printing Office, Washington 25, D. C.
"Planning Type A School Lunches," PA-264, 10 cents.
"Food Buying Guide for Type A School Lunches," PA-270,
25 cents.
"Recipes for Type A School Lunches," PA-271. Price with
supplements, $2.75.
"A Guide for Planning and Equipping School Lunch-
rooms," PA-292, 35 cents.
Miscellaneous Publications
School Lunch Policies and Standards, Southern States
Work Conference Bulletin, Publication and Textbooks Service,
State Department of Education, Tallahassee, Florida. Price 40
cents.
"The Workmen's Compensation Act," Florida Industrial
Commission, Tallahassee, Florida.
Textbooks
Clawson, Augusta H. Equipment Maintenance Manual. New
York: Ahrens Publishing Company, Inc., 1951.
Food Service Manual. Chicago, Illinois: American Hospital
Association, 1954. (18 East Division Street), 1954.
Fowler, Sina Faye, and West, Bessie Brooks. Food For Fifty.
New York: John Wiley & Sons, 1955.
Smith, E. Evelyn. Quantity Recipes for Quality Food. Minne-
apolis 15, Minnesota: Burgess Publishing Company (426
South Sixth Street), 1950.
West, Bessie Brooks, and Wood, Lavelle. Food Service in In-
stitutions. New York: John Wiley & Sons, 1955.
Wood, Adeline. Quantity Buying Guides. Volume II. New
York: Ahrens Publishing Company, Inc., 1954. Revised
Edition (1957).
Wood, Marion A., and Harris, Katherine W. Quantity Recipes
from Meals for Many. Ithaca, New York: New York State
College of Home Economics, 1952.
SL-AP
APPLICATION FOR POSITION-SCHOOL LUNCH PERSONNEL
Date
Name of Applicant Sex Race___
Last First Middle
Address Tel. No__ Place of Birth
Citizen of United States Length of residence inCounty years.
Date of Birth Weight_ Height_ Physical handicaps
Normal sight_ Normal hearing_ Ability to lift_.
Marital Status: Single_ Married_ Widowed-
Number Dependents Age of Children-
Position applied for. School
Date available for employment
Transportation available Yes_ No_.
Reasons for leaving last position
Education
Years Attended
Schools Attended Location From To | No. Degree/Diploma
SII I
i I I I
I I I I
Previous Experience
Name of Employer Years Employed ] Annual
(Please print) Address From To IType of Work Salary
II I I I
II I I I
I I I II
I I I I I
I certify that the information given above is true and correct.
Signature of Applicant
References: (Not to be filled in by applicant)
Recommended by:
Name
County School Lunch
Address Supervisor
Name Principal
Address Superintendent
SL-NA
NOTICE OF APPOINTMENT
Your duties as school lunch ______ .---------------__-- at the
title
--........------_ .. -- .- -----.. School will begin on
_----------_--- and will end on.---........--------------.
Your salary will be ___..__ ..---------.. per year, payable on the---.-__.....
of each month. ($ __----_- per month.)
You will be expected to:
1. Work an average of. -------.hours per day.
2. Have a valid food handlers certificate.
3. Attend county meetings of school lunch personnel.
4. Attend school lunch training programs as required.
5. Wear a white uniform and a hair net and stay neat and as
clean as possible on the job.
6. Cooperate with the supervisor, principal, fellow workers, teach-
ers, and students in every way that will promote a wholesome
school relationship and successful school lunch operation.
Manager Date
Principal Date
If you accept this appointment, please sign and return one copy with-
in ten days.
Signature of Employee Date
EMPLOYEE RECORD CARD
Name.
uurs--
Race W( ) Single ( )
C ( ) Married ( )
Widowed ( ) Divorced ( )
Position last held
References
Name and Address of nearest rela-
tive or friend
Person to call in case of emergency
Telephone Number
Date of leaving
Reason for leaving
Position_ Date Employed
Telephone
Date of Birth:
Comments:
Signature of Employee
Signature of Manager
Back of Card
School Monthly Hours of No. Years Courses Completed
Year Position Salary Work S.L. Exper. Comments Title Date IHours]
SI
I I
SII I
F _ I I_ _ I _
Highest Grade completed
Social Security No
Retirement No
SL-ERC
SL-AFL
APPLICATION FOR FREE LUNCH
Name of Child Date---..------------
or Children: Teacher: Grade:
Name of person reporting case----__------ -----------. ----------
Reason for requesting free lunches- ---..............-------.------
Length of time free lunches will be needed ......---------------------
Father's name .---.. .....---.-. .------.. Occupation ....---------.---
Salary .....---- ----.---------.- Employer...----.--------......... -- ---
Telephone -----.. ---------..- If unemployed, why?------........ -------------
Mother's name __... ---- ....- Occupation .------ -
Salary ---___.. ------------. Employer .....-------- ---..
Telephone--..-..-.---------.. Other family income -....... --------.
Members of family supported by above income:
Are you willing to provide lunches for your child as soon as the present
emergency no longer exists?
Comments by teacher: ...------ -------- ----------------------------- --------
Comments on investigation: _.... ------ ---------------
Signature of Parent Signature of Principal
and/or Investigating Agent
---------Title ..-.......---.--------
Address of Parent
44
SPECIAL DINNERS
Name of Organization .-------------....
Date of Occasion _--.---- ----.. Price $
MENU
SignecL. .....------------...
S ig n e d ..------------------------------------------- ....
(Representative of
Organization)
School
Labor
Name of Employee
TOTAL
..........................................
.......................................
..........................................
..........................................
........................................
..........................................
..........................................
.........................................
TOTAL
Hours Paid
S $ .-------
45
SL-SD
-. Number to be served .
Time._----
Cost
(to be filled in by manager)
Signed.. .--. -------------. ......
...............................................................
S ig n e d ---------------------------------------------------
(Manager)
Cost
Food $----.......
Labor
Other $ --
TOTAL $ ..-.
Per meal cost $-----_..
Comments: ..----- --.. -_---
................................................
................................................
................................................
Column 1
Column 2
MENU AND SERVICE RECORD
Column 3
SL-MSR
Column 4 Column 5
Protein-rich food, 2 oz. per serving Vegetables and/or fruits Butter or mar-
3 cup per person garine 2 tsp.
per person
Menu Plan Meat, fish, fowl 1 lb. serves 5 Provide: Total meals
Cheese 1 lb. serves 8 2 servings of vegetables 1 Ib. serves (Include
Dry Beans & Peas 1 lb. serves 10 or 2 servings fruit or 48 adults)
Eggs, fresh 1 egg serves 1 1 serving of each.
Eggs, dried 1 cup serves 6 Include:
Peanut Butter 1 cup serves 4 Vitamin A food twice
a week.
Vitamin C food daily.
Vitamin A Vitamin C Other
Planned_
Monday
Served__
Tuesday Planned
Served
Wednesday Planned
Served
Thursday Planned_
Served
Friday Planned_
Served
Weekly Totals No. servings protein
See "Instructions For Use of Menu and Service Record," on the next page.
Instructions For Use Of Menu And Service Record
This form is designed to help the manager find out
whether or not she will use enough food in preparation to
meet the requirements of the Type A pattern for the number
of meals she will serve.
Column 1-Day of week menu will be served.
Column 2-List the sources of protein which will be used
to meet the 2 oz. requirement. Not more than
two items can be counted. Indicate the
amounts of each item you plan to use. Will
the combined amounts yield 2 oz. servings for
each person served? (Including teachers, sec-
ond servings, school lunch employees, custo-
dians, and others.)
Column 3-List the sources of Vitamin A and C and the
"other" fruits or vegetables. Indicate the
amounts of each item you will use. There
must be at least two items. Will the combined
amounts yield the 3/4 cup serving for each per-
son served?
Column 4-List the amounts of butter to be used as a
spread and in food preparation. Will that
amount yield 2 teaspoons per person served?
Column 5-Indicate on the first line the number planned
for and on the second line the number actually
served. Were all Type A pattern requirements
met for the number actually served?
Use the "Food Buying Guide for Type A School Lunches,"
United States Department of Agriculture bulletin PA-270, as
a source of help in determining the amounts necessary to meet
Type A pattern requirements. Multiply the pounds to be used
by the number of servings per purchase unit. The answer
should be at least equal to the total number of servings needed.
A monthly summary of all of the protein used may be ob-
tained by using the form "Evaluation Work Sheet." Was the
amount of protein sufficient to meet the requirements for the
total number of meals served?
SL-EWS
EVALUATION WORK SHEET (PROTEIN FOODS)
School Foods used during (Month) 19-.
Protein Foods
Lean Other Protein
Cheese Dried Eggs Peanut Canned Boned Foods
Beans Butter Meat Meat I I
1. Beginning I
Inventory |
(plus) I
2. Food I I
Purchases*
(equals)
3. Total
Available
(minus) _
4. Ending I
Inventory
(equals)
5. Amount
Used
(times)
6. Factor*
(equals)
7. Total
Servings
Total Meals Served
Total Servings of Protein
Include protein-rich commodities received, even though they were
not purchased.
** Use "Servings per purchase unit" column of Food Buying Guide for
Type A School Lunches, United States Department of Agriculture
Bulletin PA-270, Superintendent of Documents, Washington 25, D.C.
Price 25 cents.
Date Due
n ,..
II .1
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