This training was developed for site-based school nutrition managers and supervisors. Participants receive instruction on the relationship of program cost and revenue, standard security practices to protect the financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices. Lesson topics:

• Financial Management
• Production Records
• Forecasting
• Menu Item Costs
• Product Screening
• Inventory Controls
• Meal Equivalents
• Labor Costs