Competencies, Knowledge, and Skill Statements for District School ...

COMPETENCIES, KNOWLEDGE, AND SKILLSTATEMENTS FOR DISTRICT SCHOOLNUTRITION DIRECTORS/SUPERVISORSDeveloped byAlice Jo Rainville, PhD, RD, SFNSDeborah H. Carr, PhD, RDApplied Research DivisionNational Food Service Management InstituteThe University of MississippiUniversity, Mississippi 38677-0188December 2001NFSMI Order Number R-50-01

National Food Service Management InstituteThe University of MississippiBuilding the Future Through Child NutritionLocationThe National Food Service Management Institute (NFSMI) was established by Congress in 1989at The University of Mississippi in Oxford as the resource center for Child Nutrition Programs.The Institute operates under a grant agreement with the United States Department of Agriculture,Food and Nutrition Service. The NFSMI Applied Research Division is located at The Universityof Southern Mississippi in Hattiesburg.MissionThe mission of the NFSMI is to provide information and services that promote the continuousimprovement of Child Nutrition Programs.VisionThe vision of the NFSMI is to be the leader in providing education, research, and resources topromote excellence in Child Nutrition Programs.Programs and ServicesProfessional staff development opportunities and technical assistance to facilitate themanagement and operation of Child Nutrition Programs are provided through:¸¸¸¸¸Educational References and MaterialsInformation ServicesWorkshops and SeminarsTeleconferences and Satellite SeminarsApplied ResearchAdministrative OfficesEducation DivisionApplied Research DivisionThe University of MississippiThe University of Southern MississippiP.O. Drawer 188 Box 10077University, MS 38677-0188 Hattiesburg, MS 39406-0077Phone: 800-321-3054 Phone: 601-266-5773http://www.nfsmi.org

TABLE OF CONTENTSPreface ....................................................................................................................... ivIntroduction................................................................................................................ 1Method....................................................................................................................... 3Results........................................................................................................................ 4Competencies, Knowledge, and Skill Statements ..................................................... 7Appendix ................................................................................................................... 83iiiNATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

PREFACEUnderstanding the competencies, knowledge, and skills needed for school nutritiondirectors/supervisors is important for the advancement of those who manage Child NutritionPrograms. This publication is an updated version of the Competencies, Knowledge, and Skills ofEffective District School Nutrition Directors/Supervisors that was published by the NationalFood Service Management Institute in 1996. This update reflects the current operational trendsin school foodservice as determined by role incumbents, state agency personnel, educators, andthe NFSMI staff who critiqued the knowledge and skills statements.A special thanks is extended to Dr. Alice Jo Rainville, Eastern Michigan University and Dr.Deborah H. Carr for guiding the research update. Dr. Martha T. Conklin contributed to the earlyprogram planning for this revision: we appreciate her efforts to support the revision process. Weare indebted to the panel of experts who gave of their time and expertise in providing the contentinformation for updating the competencies, knowledge, and skill statements. Our thanks are alsoextended to Ms. Amy Jones for formatting the document for publication.Denise Brown, PhD, RDDirector of Applied ResearchJane Logan, PhDExecutive DirectorivNATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

every subheading. One new competency was added in Functional Area 2: Sanitation, FoodSafety, and Employee Safety. The revised document will be useful to NFSMI and otherprofessional groups to prepare school nutrition directors/supervisors for the Child NutritionProgram (CNP) challenges of the future.2NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCIES, KNOWLEDGE, AND SKILL STATEMENTS FORDISTRICT SCHOOL NUTRITION DIRECTORS/SUPERVISORSThe NFSMI competencies, knowledge, and skill statements for school nutritionsupervisors/directors were developed in 1995 and published in 1996. It was necessary to updatethe original document to reflect changes in regulations and current practices in school food andnutrition programs. The competencies, knowledge, and skills will need periodic review andrevision to ensure they are up-to-date. This update research in 2000-2001 asked an expert panel(n=21) of role incumbents, state agency personnel, educators, and NFSMI staff to critique theknowledge and skills statements in light of current events and trends in school foodservice andmake suggestions for enhancement. Following revisions by the expert panel, two sections of thedocument were sent to 75 School Foodservice and Nutrition Specialists (SFNS). Twenty-nine ofthe SFNS responded with comments and suggestions; the document was revised to reflect theirinput. The document was also reviewed by NFSMI staff for final editing.METHODIRB ApprovalThe protocol was approved by the Eastern Michigan University Human SubjectsInstitutional Review Board.Panel of ExpertsA panel of CNP experts was recruited via electronic mail. The 21-member panelconsisted of seven district-level directors, six representatives from CNP state agencies, fiveeducators with CNP expertise, and three staff members from the NFSMI Applied ResearchDivision and Education and Training Division. There was representation on the panel based ondistrict size and region of the country; panelists represented 18 states and the seven USDAregions.Electronic Delphi TechniqueThe original document was sent to panelists as an electronic mail attachment andpanelists were asked to critique and update the knowledge and skill statements. Panelistsresponded through either electronic mail or U.S. mail. The comments of all panelists wereincorporated before beginning the editing process. Changes were noted through the use of ascript font. The edited version was sent to panelists and they again provided comments andsuggestions.3NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

School Foodservice and Nutrition Specialists ReviewIn June 2001 two sections of the document that contained the most updated changes(“Sanitation, Food Safety, and Employee Safety” and “Marketing”) were sent via U.S. mail to arandom sample of 75 School Foodservice and Nutrition Specialists (SFNS). Thirty-nine percent(n=29) of the SFNS group responded with comments and suggestions; the document was revisedto reflect their input.RESULTSThe original document contained 16 functional areas with 46 competencies and 501knowledge and skill statements. The revised document has 14 functional areas with 41competencies and 624 knowledge and skill statements. The double-column format featured inthe 1996 publication was changed to enhance readability.An analysis of changes in the number of knowledge and skill statements for eachfunctional area is in the appendix. The three sections that had the highest percentage of overallchanges were Program Accountability (70%), General Management (73%), and Marketing(117%). Some of these changes were due to competencies that were moved into these sectionsfrom other sections. Twenty statements were deleted. Sixteen knowledge statements movedfrom entry-level to beyond entry-level and four skill statements moved from entry-level tobeyond entry-level. Fifteen knowledge statements moved from beyond entry-level to entry-leveland 32 skill statements moved from beyond entry-level to entry-level.The following changes were made to the original document based on panel suggestions:Functional Area 2: Sanitation, Food Safety, and Employee SafetyCompetency 2.3 was added. It is “Establishes procedures and policies for riskmanagement.”Functional Area 4: Food ProductionCompetency 4.2 was combined with 4.3.Functional Area 7: Nutrition and Menu PlanningCompetency 7.3 was combined with 7.1.Functional Area 8: General ManagementCompetency 8.4 was moved to Functional Area 6: Program Accountability.Competency 8.5 was moved to Functional Area 12: Marketing.Functional Area 11: Research and DevelopmentCompetencies 11.1 and 11.2 were moved to Functional Area 8: GeneralManagement.4NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

Functional Area 14: Computer ApplicationsCompetency 14.2 was combined with 14.1.Functional Area 15: Professional DevelopmentCompetency 15.1 was moved to Functional Area 9: Personnel Management.Competency 15.2 was moved to Functional Area 8: General Management.APPLICATIONWell-defined competencies, knowledge, and skill statements are tools necessary for theprofessional advancement of school food and nutrition directors/supervisors. The results willassist NFSMI in developing training programs and materials based on up-to-date competencies,knowledge, and skill statements for school food and nutrition directors/supervisors. Thisdocument will assist USDA, state agency child nutrition program, and ASFSA in promoting andsponsoring lifelong learning opportunities to prepare school food and nutritiondirectors/supervisors for the CNP challenges of the future. The document will continue to serveas the foundation for the development of the School Foodservice & Nutrition Specialist (SFNS)credentialing program that serves as ASFSA’s highest level of certification. The document willneed periodic updates and revisions to reflect changes in regulations and current practices inschool food and nutrition programs.5NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 1: CUSTOMER SERVICECOMPETENCY 1.1ESTABLISHES QUALITY STANDARDS FOR THE PRESENTATIONAND SERVICE OF FOOD.Entry-Level Knowledge StatementsKnows standards of food quality.Knows time and temperature relationships associated with appearance and palatability of food.Knows food merchandising techniques to enhance the presentation of food.Entry-Level Skill StatementsPlans menus with foods that can be successfully and safely prepared, displayed, and served.Ensures food served meets time and temperature requirements for safe and attractive food.Measures food quality using food quality standardsBeyond Entry-Level Knowledge StatementsKnows meal service principles that preserve food quality, promote efficiency, and enhanceserving line appearance.Knows methods for communicating food and nutrition standards and measurements to staff.Understands aesthetics of food and the role it plays in encouraging food consumption.Beyond Entry-Level Skill StatementsImplements a system to maintain high standards in the presentation and appearance of foodthroughout the serving period.Implements a system for measuring and evaluating service delivery systems, serving techniques,appearance of serving line, and efficiency of serving area.7NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 1.2IMPLEMENTS A DISTRICT-WIDE CUSTOMER SERVICE DRIVENPHILOSOPHY THAT FOCUSES ON VALUE AND SATISFACTION.Entry-Level Knowledge StatementsKnows fundamentals of creating a pleasant, appealing, and safe environment for servingcustomers nutritious meals.Knows techniques to facilitate cooperative interactions between customers and CNP personnel.Entry-Level Skill StatementsCreates a positive and customer-friendly environment that encourages customer interaction.Responds to customer comments and suggestions in a pleasant and positive manner.Identifies customer food and service needs and desires as a basis for developing strategies forchange.Uses employee teams to promote continuous quality improvement of customer meal service tostudents, parents, teachers, school staff, administrators, and community members.Develops rapport with students, administrators, teachers, parents, and CNP personnel to developa better understanding of customer needs and desires for meal service.Recruits and hires customer-service oriented employees.Trains and develops customer-service oriented employees.Beyond Entry-Level Knowledge StatementsKnows methods for tracking and measuring customer satisfaction with CNP.Knows current trends in service popular with customers and how to determine the costeffectiveness.8NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 1.2IMPLEMENTS A DISTRICT-WIDE CUSTOMER SERVICE DRIVENPHILOSOPHY THAT FOCUSES ON VALUE AND SATISFACTION.Beyond Entry-Level Skill StatementsEstablishes and communicates quality customer service standards to the CNP staff.Develops a system for measuring quality of service and personnel performance to achieve bettercustomer satisfaction and higher customer participation.Creates a positive atmosphere where customer issues are dealt with quickly and competently.Encourages the CNP staff to deal with customer issues and to exceed customer expectations.9NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 2: SANITATION, FOOD SAFETY, AND EMPLOYEE SAFETYCOMPETENCY 2.1ESTABLISHES PROCEDURES TO ENSURE THAT FOOD ISPREPARED AND SERVED IN A SANITARY AND SAFE ENVIRONMENT.Entry-Level Knowledge StatementsKnows basic principles of foodservice sanitation and food safety.Knows principles of microbiology related to the prevention of foodborne illnesses.Knows principles for selecting, storing, using, and maintaining chemical supplies and otherhazardous materials.Knows principles of safe food handling using hazard analysis critical control point (HACCP).Knows strategies to monitor foodservice areas for sanitation and food safety.Knows local, state, and federal sanitation and food safety requirements for foodserviceestablishments.Entry-Level Skill StatementsManages food safety and sanitation using HACCP principles as a guide.Identifies the critical control points in the flow of food through the foodservice operation toassure food safety.Develops comprehensive procedures for monitoring and maintaining proper temperatures of foodat all points in the flow of food from receiving through serving.Develops and monitors policies for storing chemical and cleaning compounds in an areaseparated from foods, supplies, and dish room areas.Develops and monitors safe, effective methods for prevention and control of insects, rodents, andother pest infestations.Conducts routine food safety and sanitation inspections and implements corrective action plans.Implements a sanitation training program for foodservice staff.10NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 2.1ESTABLISHES PROCEDURES TO ENSURE THAT FOOD ISPREPARED AND SERVED IN A SANITARY AND SAFE ENVIRONMENT.Entry-Level Skill Statements, continuedMaintains appropriate records pertaining to foodservice sanitation, including in-house inspectionreports, health department inspection reports, temperature logs, or other required documentation.Beyond Entry-Level Knowledge StatementsKnows procedures for reporting possible compliance problems in food processing and packagingpractices for USDA commodities and purchased foods to USDA’s Food Safety and InspectionService (FSIS).Beyond Entry-Level Skill StatementsEstablishes a communication system with federal and state authorities regarding complianceproblems in food processing and packaging.Establishes communication procedures within the school district regarding food safety issues.Develops emergency procedures and practices for food recalls and foodborne illnesses.11NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 2.2DEVELOPS AND INTEGRATES EMPLOYEE SAFETY REGULATIONS INTOALL PHASES OF THE SCHOOL FOODSERVICE OPERATION.Entry-Level Knowledge StatementsKnows principles of creating and maintaining a safe work environment and understandsimportance of such an environment.Knows Occupational Safety and Health Act (OSHA) and other laws that govern safety standardsthat apply to foodservice establishments.Knows National Sanitation Foundation (NSF) designation and how it impacts equipment designand purchasing decisions.Knows safety standards for selecting and using chemicals, hazardous materials, and equipmentfor maintaining facilities.Knows school district’s policies for reporting accidents and injuries.Entry-Level Skill StatementsEncourages employee participation in creating a safe work environment.Develops safety guidelines and procedures for injury prevention.Develops safety requirements and standards for selection and use of chemicals, hazardousmaterials, and equipment.Develops procedures and trains employees on proper use, cleaning, and sanitizing of foodserviceequipment.Ensures that the Material Safety Data Sheets are up to date and accessible to employees perfederal, state, and local regulations.Ensures employee training on the proper use of fire extinguishers.Provides first aid kits in all foodservice facilities.Ensures first aid training for employees.12NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 2.2DEVELOPS AND INTEGRATES EMPLOYEE SAFETY REGULATIONS INTOALL PHASES OF THE SCHOOL FOODSERVICE OPERATION.Entry-Level Skill Statements, continuedEnsures employee training for lifting and moving objects to prevent muscle and back injuries.Monitors and tracks incidence of job-related injuries.Implements a system for routine maintenance and repair of all foodservice equipment, includingfire extinguisher systems.Develops and implements emergency procedures for facility evacuation in case of fire, gas leaks,and other emergencies.Establishes and implements policies for posting of workplace safety information.Beyond Entry-Level Knowledge StatementsKnows methods for training or resources to provide training for employees in emergencyprocedures such as cardiac pulmonary resuscitation (CPR), the Heimlich maneuver, illness orinjury resulting in the loss of bodily fluids, and other on-the-job injuries.Knows methods of evaluating job-related injuries to determine cause of injury.Knows methods of determining the cost of job-related injuries.Beyond Entry-Level Skill StatementsIdentifies and evaluates employee behavior patterns that could lead to accidents on the job.Initiates and/or maintains a safety training and incentive program based on needs to improveemployee work practices and emergency procedures.Documents safety training and collaborates with district safety officials.Monitors compliance with health and safety rules established by federal (OSHA), state, and localagencies.13NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 2.2DEVELOPS AND INTEGRATES EMPLOYEE SAFETY REGULATIONS INTOALL PHASES OF THE SCHOOL FOODSERVICE OPERATION.Beyond Entry-Level Skill Statements, continuedMonitors the cost of job-related injuries.Evaluates safety features when planning for purchase of equipment.Implements a system for maintaining ventilation hoods and other high-risk heat generatingequipment.14NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 2.3ESTABLISHES PROCEDURES AND POLICIES FOR RISK MANAGEMENT.Entry-Level Knowledge StatementsKnows the principles of risk management.Entry-Level Skill StatementsMonitors foodservice operations for risks.Beyond Entry-Level Knowledge StatementsCollaborates with district administration on risk management strategies.Recognizes a crisis as any situation that may have a negative impact on the CNP.Beyond Entry-Level Skill StatementsAssembles a crisis management team when needed.Develops a crisis plan that outlines the functions of each team member.Develops an emergency directory and contact list.Develops a systematic approach to identify and prioritize potential risks and threats to the CNP.15NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 3: FINANCIAL MANAGEMENT AND RECORD KEEPINGCOMPETENCY 3.1ESTABLISHES MEASURABLE FINANCIAL OBJECTIVES AND GOALS FORTHE CNP.Entry-Level Knowledge StatementsKnows fundamentals of effective financial management practices.Knows methods to forecast operational revenues and expenditures.Knows process for budget development, justification, and implementation.Knows financial goals and objectives of the district’s Board of Education.Entry-Level Skill StatementsWorks with school administration, school managers, and staff to identify the desired financialoutcomes for the CNP.Involves school managers and staff in setting and meeting CNP financial goals for the school andschool district.Establishes and/or manages CNP operational budget based on program goals and districtguidelines.Projects revenue sources and expenditures for both present and future enrollments.Addresses issues of non-compliance and/or budget variance in a timely fashion.Beyond Entry-Level Knowledge StatementsKnows process for incorporating CNP budget into the district budget.Knows methods for calculating financial performance indicators.Knows methods for forecasting growth and expansion needs based on changing demographics.16NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 3.1ESTABLISHES MEASURABLE FINANCIAL OBJECTIVES AND GOALS FORTHE CNP.Beyond Entry-Level Skill StatementsSets performance standards for sound financial management and articulates standards tomanagers and administration.Develops and submits budget amendments to cover unanticipated program changes and providesdocumentation to support variances.Develops strategies to achieve financial accountability.17NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 3.2MANAGES THE CNP USING APPROPRIATE FINANCIAL MANAGEMENTTECHNIQUES.Entry-Level Knowledge StatementsKnows basic principles of accounting and the application of those principles.Knows fundamentals of preparing a financial plan and operating budget.Knows the relationship of revenue and expenditure categories to profit/loss margins.Entry-Level Skill StatementsShares information with staff concerning financial issues and develops strategies for addressingthe issues.Reports budget status to district administrators and Board of Education.Analyzes revenues and expenditures and makes program adjustments to obtain desired financialgoals.Establishes standard financial operating procedures for the school district’s CNP.Controls food cost by ensuring use of standardized recipes, portion sizes, and productingredients.Analyzes financial statements to make sound financial decisions.Maintains labor cost by monitoring labor hours in relation to meals served and employeebenefits.Establishes and maintains inventory policy.Reconciles projected annual budget with actual revenue and expenditure performance.Beyond Entry-Level Knowledge StatementsKnows the importance of protecting the financial integrity of the program.18NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 3.2MANAGES THE CNP USING APPROPRIATE FINANCIAL MANAGEMENTTECHNIQUES.Beyond Entry-Level Knowledge Statements, continuedKnows the elements of proper internal financial controls.Knows methods to calculate key ratios for use in comparing financial performance across timeperiods and to industry benchmarks.Regularly performs audits on all aspects of the program to identify and control problem areas.Beyond Entry-Level Skill StatementsMaintains program integrity in use of funds.Projects annual revenue by funding source and expenditures by operational category.Establishes a pricing structure for all CNP categories that follows local, state, and federalguidelines.Determines financial performance of individual school sites and makes appropriate adjustmentsto achieve desired financial goals.19NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 3.3IMPLEMENTS EFFICIENT MANAGEMENT TECHNIQUES TO ENSURE ALLRECORDS AND SUPPORTING DOCUMENTATION ARE MAINTAINED INACCORDANCE WITH LOCAL, STATE, AND FEDERAL LAWS ANDPOLICIES.Entry-Level Knowledge StatementsKnows all local, state, and federal requirements for maintaining accurate and appropriaterecords.Knows procedures for preparing accurate reports in a timely manner.Knows appropriate length of time to retain financial records.Entry-Level Skill StatementsEnsures the accountability system used in the CNP is reliable and provides accurate data on atimely basis.Develops a simplified system to maintain appropriate foodservice records to meet local, state,and federal guidelines.Monitors procedures for storage of financial records.Establishes and implements written procedures for collecting, depositing, and disbursing funds.Establishes and reviews all meal count and cash handling procedures.Establishes an effective system for organizing records and preparing reports according to local,state, and federal guidelines.Beyond Entry-Level Knowledge StatementsKnows methods for technology application in financial management.Knows CNP audit procedures, administrative review, and compliance requirements.20NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 3.3IMPLEMENTS EFFICIENT MANAGEMENT TECHNIQUES TO ENSURE ALLRECORDS AND SUPPORTING DOCUMENTATION ARE MAINTAINED INACCORDANCE WITH LOCAL, STATE, AND FEDERAL LAWS ANDPOLICIES.Beyond Entry-Level Skill StatementsUses financial management information system software to enhance financial reporting andaccountability.Responds to auditors during audit procedures.21NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 4: FOOD PRODUCTIONCOMPETENCY 4.1DEVELOPS PROCEDURES TO ENSURE THE FOOD PRODUCTION SYSTEMPROVIDES SAFE NUTRITIOUS FOOD OF HIGH QUALITY.Entry-Level Knowledge StatementsKnows standards for control of quality and quantity food production and distribution, reflectingnutrition objectives.Knows principles of food science and fundamentals of flavor enhancement related to quantityfood production, holding, and serving.Knows staff training techniques related to food production.Understands how different food production systems operate.Entry-Level Skill StatementsEstablishes procedures for food receiving, storage, production, and service that conserve thenutritive value, enhance flavor and attractiveness of final product.Evaluates menus for cost, nutritional content, customer acceptability, equipment demands, timerequirements, and labor constraints.Establishes procedures for efficient food production.Implements production planning procedures including production schedules, standardizedrecipes, and portion control instructions.Ensures staff receives proper training and instructions on food production techniques.Establishes procedures to maintain required daily food production records at each site.Works with staff to evaluate the food production system and food quality and revise the systemas needed.22NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 4.1DEVELOPS PROCEDURES TO ENSURE THE FOOD PRODUCTION SYSTEMPROVIDES SAFE NUTRITIOUS FOOD OF HIGH QUALITY.Beyond Entry-Level Knowledge StatementsKnows fundamentals for developing a continuous quality improvement system for foodproduction.Knows food preparation techniques that allow for efficient use of product, labor, and equipment.Knows methods to effectively implement change in food production procedures.Knows forecasting methods.Beyond Entry-Level Skill StatementsEvaluates food production systems to determine the most effective one(s) for the CNP.Develops safe and efficient work methods to complete tasks based on time and motionprinciples.Employs forecasting methods for maximum operational efficiency.Trains staff in production and forecasting procedures.Implements procedures to involve customers in testing new recipes and food products.Evaluates and responds to change as needed.23NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 4.2ENSURES OPERATIONAL PROCEDURES FOR EFFICIENT AND EFFECTIVEFOOD PRODUCTION AND DISTRIBUTION.Entry-Level Knowledge StatementsKnows methods to operate foodservice equipment.Knows procedures for documenting and evaluating amounts of food planned, prepared, andserved.Knows appropriate portion control procedures.Knows methods to standardize recipes.Entry-Level Skill StatementsTrains staff to operate foodservice equipment.Implements procedures for portion control and monitors their usage regularly.Develops a system of consistent and accurate documentation for food production.Directs the use and development of standardized recipes for controlling food quality, recipeyield, and portion size.Develops and monitors CNP food production methods to assure the yield of high-quality foodthat meets nutrition objectives.Beyond Entry-Level Knowledge StatementsKnows methods to determine staff productivity.Knows methods to evaluate food distribution systems.Beyond Entry-Level Skill StatementsEstablishes an effective food distribution system for all sites in the CNP.24NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 4.2ENSURES OPERATIONAL PROCEDURES FOR EFFICIENT AND EFFECTIVEFOOD PRODUCTION AND DISTRIBUTION.Beyond Entry-Level Skill Statements, continuedEstablishes and applies work standards for productivity of meals (i.e., meals per labor hour).Develops methods for recipe modification, implementing nutrition objectives, and increasingcustomer acceptability.25NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 5: PROCUREMENTCOMPETENCY 5.1IMPLEMENTS A COST-EFFECTIVE PROCUREMENT SYSTEM.Entry-Level Knowledge StatementsKnows local, state, and federal purchasing policies and procedures.Knows ethical practices for procurement.Knows fundamentals of procurement.Knows methods to order accurate amounts of food to meet meal/snack pattern requirements.Knows cost control principles applicable to procurement.Entry-Level Skill StatementsFollows local, state, and federal laws and regulations that govern the safety of the food supply.Develops and implements procurement practices consistent with nutrition objectives andprocurement requirements.Develops procurement procedures for individual schools to order, receive, and store productsconsistent with local, state, and federal regulations.Develops an inventory control system that addresses the delivery date, storage, and turnover rateof all products.Ensures open and free competition in the marketplace.Beyond Entry-Level Knowledge StatementsKnows basic principles of formal and informal bidding.Knows laws and regulations that safeguard the food supply and their application to theprocurement of food.Assesses the feasibility of methods of purchasing including bid buying, prime vendors, andgroup purchasing.26NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 5.1IMPLEMENTS A COST-EFFECTIVE PROCUREMENT SYSTEM.Beyond Entry-Level Skill StatementsEvaluates price bids/quotes and selects or recommends vendors or group purchasing planaccording to established local, state, and federal regulations.Implements or develops a district procurement plan to guide the appropriate purchasing methodsfor the CNP.Evaluates current purchasing practices to determine effectiveness.27NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 5.2DEVELOPS PURCHASING GUIDELINES TO ENSURE PURCHASED FOODAND SUPPLIES REFLECT PRODUCT KNOWLEDGE, CUSTOMERPREFERENCES, DISTRICT NEEDS, POLICIES, AND NUTRITIONOBJECTIVES.Entry-Level Knowledge StatementsKnows fundamentals of developing product specifications for all items purchased by the CNP.Knows importance of food labeling laws and regulations in determining compliance with productidentification.Knows methods for forecasting quantities of food and supplies needed to operate the CNP as acost-effective business.Knows structure of USDA commodity program.Entry-Level Skill StatementsDevelops a system for brand approval that ensures a quality product with broad customeracceptability without restricting competition.Maintains system to document nutrient content of food products purchased.Develops products specifications/descriptions based on nutrition objectives, customerpreferences, and production systems.Develops specifications for purchasing supplies and equipment for the CNP based on theproduction system.Updates product specifications/descriptions through pre-bid conferences, producttesting/screening, and product comparison.Implements a system to maximize use of USDA commodities.Beyond Entry-Level Knowledge StatementsKnows communication techniques to enhance the information flow between districtprocurement, manufacturer, distributor/vendor, and school receiving staff.28NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 5.2DEVELOPS PURCHASING GUIDELINES TO ENSURE PURCHASED FOODAND SUPPLIES REFLECT PRODUCT KNOWLEDGE, CUSTOMERPREFERENCES, DISTRICT NEEDS, POLICIES, AND NUTRITIONOBJECTIVES.Beyond Entry-Level Skill StatementsProvides a district purchasing profile to assist industry representatives in meeting district needsand services.Clearly communicates information about purchased products.Develops purchasing standards that include nutrient product information to meet nutritionobjectives.Updates knowledge of products by maintaining adequate communication with industry andothers.29NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 5.3ESTABLISHES STANDARDS FOR RECEIVING, STORING, ANDINVENTORYING FOOD AND NON-FOOD SUPPLIES BASED ON SOUNDPRINCIPLES OF MANAGEMENT.Entry-Level Knowledge StatementsKnows receiving procedures that ensure food safety, quantity, and quality control.Knows established procedures for verifying receipt of specified products.Knows the importance of communicating product purchase records and delivery dates betweenthe supplier and the receiving location.Knows current principles/recommendations for storing and inventorying food and non-foodsupplies to ensure quality and financial control.Entry-Level Skill StatementsEnsures that correct product is delivered based on terms of the contract and trains personnel inthese methods.Implements procedures for returning and crediting unacceptable merchandise and ensuring onlyauthorized substitutions are accepted.Establishes a communication process between the supplier and receiving location.Implements procedures to verify receipt of orders as placed.Establishes a system for matching quantity and quality of product received against productidentification on delivery ticket/invoice.Develops procedures to certify that product received is properly counted/weighed and meetsspecifications.Reviews system to assure storage areas are temperature controlled, properly maintained, wellventilated, and adequately secured.Monitors deliveries to ensure time, temperature, product quality, and transportation requirementsare met.30NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 5.3ESTABLISHES STANDARDS FOR RECEIVING, STORING, ANDINVENTORYING FOOD AND NON-FOOD SUPPLIES BASED ON SOUNDPRINCIPLES OF MANAGEMENT.Entry-Level Skill Statements, continuedDevelops procedures for maintaining sanitation and proper temperatures in storage facilities.Directs inventory procedures that are consistent with local, state, and federal guidelines.Beyond Entry-Level Knowledge StatementsKnows methods for record keeping.Knows methods for effective implementation of a central warehouse system when appropriate.Beyond Entry-Level Skill StatementsDevelops a feedback system that provides adequate information, including recalls or holds, aboutproducts received.Selects and maintains transport equipment and vehicles when appropriate.Uses technology to the greatest extent possible to simplify procurement system.31NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 6: PROGRAM ACCOUNTABILITYCOMPETENCY 6.1ENSURES CNP COMPLIANCE WITH ALL LOCAL, STATE,AND FEDERAL LAWS, REGULATIONS, AND POLICIES.Entry-Level Knowledge StatementsKnows importance of nutritional, financial, and regulatory accountability to the integrity ofCNPs.Knows and understands the components of local, state, and federal regulations and guidelines,including policies and agreements, that govern CNP operations.Knows importance of following written procedures and criteria necessary for documenting andmonitoring of all phases of the school district’s CNP.Entry-Level Skill StatementsMaintains a detailed description of free/reduced price meal eligibility approval process.Ensures all applications for meal benefits are correctly approved in a timely manner and rostersupdated as changes occur.Ensures completion of the verification process for meal/snack benefits according to USDArequirements.Establishes and maintains a written procedure for an accurate meal/snack count of reimbursablemeals/snacks at the point of service.Ensures all school meals/snacks are planned and served in accordance with current local, state,and federal regulations and nutrition objectives.Develops procedures and forms to maintain accurate and appropriate records that comply withlocal, state, and federal regulations.Beyond Entry-Level Knowledge StatementsKnows importance of monitoring audits for ensuring compliance.32NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 6.1ENSURES CNP COMPLIANCE WITH ALL LOCAL, STATE,AND FEDERAL LAWS, REGULATIONS, AND POLICIES.Beyond Entry-Level Skill StatementsDevelops a comprehensive internal audit/evaluation system for reviewing all aspects of theprogram and regularly performs audits in all areas to ensure compliance.33NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 6.2PROVIDES TECHNICAL ASSISTANCE AND TRAINING FORSCHOOL FOODSERVICE PERSONNEL, SCHOOL ADMINISTRATORS, ANDOTHER SCHOOL SUPPORT STAFF.Entry-Level Knowledge StatementsKnows basic training process.Knows methods for communicating to administrators and community stakeholders the need forcontinuing education for CNP personnel.Entry-Level Skill StatementsDemonstrates the ability to communicate effectively and dialogue with school administrators.Presents programs about the CNP to school administrators, school boards, parents, and civicorganizations.Trains school foodservice staff and other school support staff.Beyond Entry-Level Knowledge StatementsKnows approaches for obtaining technical information and educational materials appropriate fortraining.Knows importance of networking with agencies concerned with CNPs.Beyond Entry-Level Skill StatementsDevelops an ongoing system of informing CNP personnel, school administrators, parents, andschool staff of CNP policy updates and current information for program understanding.Develops a network with all agencies concerned with CNPs including but not limited to WIC,food stamps, and CHIPS.Conducts or facilitates the presentation of training sessions in all pertinent areas includingaccountability, CNP guidelines, nutrition, or other appropriate topics.Obtains technical information and educational materials to be used in training.34NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 6.3DEVELOPS GUIDELINES FOR PROVIDING SERVICES IN RESPONSE TODISASTER OR EMERGENCY SITUATIONS.Entry-Level Knowledge StatementsKnows the importance of the district’s disaster plan.Knows importance of networking with community disaster agencies (Red Cross, SalvationArmy, or local agencies).Entry-Level Skill StatementsIs an active member of the district’s disaster planning team.Establishes and communicates a basic plan for dealing with an emergency/disaster situation toemergency personnel and appropriate school staff.Beyond Entry-Level Knowledge StatementsKnows objectives and details of school district emergency plan.Knows local, state, and federal regulations for providing services and using USDA commoditiesin an emergency situation.Beyond Entry-Level Skill StatementsMaintains an updated list of employee designations and alternates to district facilities in case of acommunity-wide disaster.Establishes emergency purchasing agreements with local food suppliers to help feed disastervictims housed in shelters.Implements emergency evacuation procedures for CNP personnel in case of a school disaster.Collaborates with other officials to prepare emergency communication plans that can be used byCNP personnel.35NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 6.3DEVELOPS GUIDELINES FOR PROVIDING SERVICES IN RESPONSE TODISASTER OR EMERGENCY SITUATIONS.Beyond Entry-Level Skill Statements, continuedDevelops a plan for communicating with appropriate state and/or federal officials concerning theuse of government commodities for disaster relief.Develops an emergency feeding plan and trains CNP on proper implementation that followsappropriate regulations and guidelines.36NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 7: NUTRITION AND MENU PLANNINGCOMPETENCY 7.1DEVELOPS COST-EFFECTIVE MENUS THAT MAINTAIN NUTRITIONINTEGRITY AND MEET ALL LOCAL, STATE, AND FEDERAL GUIDELINESAND REGULATIONS.Entry-Level Knowledge StatementsKnows principles of menu planning.Knows the Dietary Guidelines for Americans and the Food Guide Pyramid as menu planningtools.Knows the relationship of menu planning to availability of government commodities,purchasing, food production, and productivity.Knows importance of proper nutrition and physical activity as vital elements in diseaseprevention and long-term good health.Knows relationship of good nutrition to health and educational performance.Knows importance of school meals/snacks as major sources of nourishment for all children.Knows laws and regulations for compliance with nutrition objectives in school meals.Knows government nutrition standards and the role they play in the development of healthfuleating habits for children.Knows guidelines for planning and serving menus that meet nutrition objectives.Knows local, state, and federal rules governing competitive food sales.Entry-Level Skill StatementsApplies principles of good menu planning that incorporate choices and meet the needs ofstudents.Implements local, state, and federal regulations concerning the offering of competitive foods forsale.Ensures that school meals/snacks adhere to USDA nutrition regulations.37NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.1DEVELOPS COST-EFFECTIVE MENUS THAT MAINTAIN NUTRITIONINTEGRITY AND MEET ALL LOCAL, STATE, AND FEDERAL GUIDELINESAND REGULATIONS.Beyond Entry-Level Knowledge StatementsKnows current USDA menu planning options.Knows methods to use USDA-approved software to conduct a nutrient analysis of menus todetermine compliance with Nutrient Standard Menu Planning requirements.Knows current government nutrition standards that apply to meals/snacks served in the CNP.Knows meal/snack requirements for CNPs and how they relate to other nutritional guidelines.Knows basic factors associated with the health and wellness of children, including physical andpsychological development.Knows strategies for nutritional improvements in school meals/snacks and children’s diets.Knows impact of nutritional status on children’s behavior, school performance, and cognitivedevelopment.Knows nutritional components of the nation’s health objectives.Knows the role the menu plays in controlling costs within a CNP.Knows the process for establishing a district nutrition policy.Beyond Entry-Level Skill StatementsUtilizes a menu planning system to ensure compliance with the CNP-approved meal/snackpattern and/or nutrition standards.Develops a system for menu planning that includes pre- and post-costing, forecasting, analyzingnutrients, and assessing customer preferences.Conducts nutrient analyses of menus and makes modifications to menus as necessary.Utilizes current technology to enhance menu-planning process.38NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.1DEVELOPS COST-EFFECTIVE MENUS THAT MAINTAIN NUTRITIONINTEGRITY AND MEET ALL LOCAL, STATE, AND FEDERAL GUIDELINESAND REGULATIONS.Beyond Entry-Level Skill Statements, continuedCoordinates with school officials and the school community to develop and maintain a nutritionintegrity policy based on current research.Ensures CNP personnel, students, teachers, and parents are informed and involved in thedevelopment of all policies for nutrition integrity and competitive food sales.Promotes the CNP’s role in the relationship between nutrition adequacy and educationalperformance of children.Ensures all food served in the CNP makes a significant contribution to the development ofhealthy eating habits and is consistent with the nutritional objectives.Plans menus that include a variety of foods that enable customers to choose foods lower in fat,cholesterol, sugar, and sodium.Sets up a nutrition team from the school and community to promote the nutritional health andphysical activity of students.Develops point-of-choice information to help customers make wise food decisions.39NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.2ASSESSES CUSTOMER PREFERENCES, INDUSTRY TRENDS, ANDCURRENT RESEARCH TO PLAN MENUS THAT ENCOURAGEPARTICIPATION IN THE CNP.Entry-Level Knowledge StatementsKnows methods to evaluate customer satisfaction with school menus and service.Entry-Level Skill StatementsEstablishes a process to ensure customer involvement in menu planning and product selection.Implements a process for obtaining customer feedback.Beyond Entry-Level Knowledge StatementsKnows current sources of information related to the psychological and environmental forces thatinfluence customer’s dietary habits.Knows methods to collect and use qualitative and quantitative data on customer acceptability ofschool meals.Knows methods to evaluate research findings and industry trends for forecasting operationalneeds and predicting customer eating habits and attitudes.Beyond Entry-Level Skill StatementsUtilizes the customer-driven approach to menu planning by adapting the CNP menus to fitchanging customer expectations.Works with site managers to collect information on customer preferences of food choices andacceptability of new foods.Plans menus to reflect cultural diversity and introduce all students to different foods.Works with school officials to schedule meal periods that allow adequate time for students to eatin a safe and pleasant environment.40NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.2ASSESSES CUSTOMER PREFERENCES, INDUSTRY TRENDS, ANDCURRENT RESEARCH TO PLAN MENUS THAT ENCOURAGEPARTICIPATION IN THE CNP.Beyond Entry-Level Skill Statements, continuedDevelops a program of collecting data that measures critical stakeholders’ (parents, staff,administrators) satisfaction levels with the CNP menus.41NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.3WORKS WITH SCHOOL STAFF, TEACHERS, PARENTS, AND PHYSICIANSTO PLAN MENUS FOR CHILDREN WITH SPECIAL NUTRITION NEEDS.Entry-Level Knowledge StatementsKnows basic fundamentals of dietary modification to meet special needs.Knows procedures for identifying and accommodating special dietary needs that adhere to local,state, and federal guidelines and regulations.Knows sources for obtaining information related to special nutrition needs.Knows that a medically recognized professional needs to write diet orders.Entry-Level Skill StatementsDevelops procedures to accommodate nutritional needs of children who are unable to consumethe regular meals/snacks because of medical or other special dietary needs.Develops a plan for including services of a registered dietitian as a consultant when needed tosupport the district’s goals of providing nutritional services for children with special needs.Develops procedures to obtain nutritional supplements and other special food products requiredfor modified meal production for children with special needs.Beyond Entry-Level Knowledge StatementsKnows the importance of communicating with all parties (kitchen staff, teaching staff, principal,or parents) the special needs diets.Beyond Entry-Level Skill StatementsDevelops procedures for informing the school staff, teachers, parents, physicians, and otherhealth professionals of nutritional services provided for children with special needs.Ensures written medical diet orders and instructions are kept in school files with an additionalcopy for the CNP site manager.42NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 7.3WORKS WITH SCHOOL STAFF, TEACHERS, PARENTS, AND PHYSICIANSTO PLAN MENUS FOR CHILDREN WITH SPECIAL NUTRITION NEEDS.Beyond Entry-Level Skill Statements, continuedProvides for participation of a qualified nutrition professional in the development of a student’sIndividual Educational Plan or Program (IEP) when nutritional intervention is necessary.Coordinates the efforts of central office personnel and health and education services tocoordinate programs for children with special nutrition needs.43NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 8: GENERAL MANAGEMENTCOMPETENCY 8.1EMPLOYS MANAGEMENT TECHNIQUES TO MAINTAIN AN EFFECTIVEAND EFFICIENT CNP.Entry-Level Knowledge StatementsKnows methods to effectively plan, organize, staff, lead, and control.Knows strategies for decision-making.Knows strategies for managing change.Knows strategies for stress management.Recognizes factors important to employee satisfaction and knows approaches to respond toissues of dissatisfaction.Knows leadership styles and skills of effective leaders.Entry-Level Skill StatementsUses decision-making skills to improve CNP.Effectively plans, organizes, staffs, leads, and controls to achieve goals.Identifies responsibilities of each CNP staff member and provides for maximum utilization oftheir abilities.Provides effective leadership in accomplishing the goals of the CNP.Beyond Entry-Level Knowledge StatementsKnows process of using managerial techniques to achieve organizational goals.Knows formal/informal network needed to achieve goals and objectives.Knows methods for continuous quality improvement.44NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.1EMPLOYS MANAGEMENT TECHNIQUES TO MAINTAIN AN EFFECTIVEAND EFFICIENT CNP.Beyond Entry-Level Skill StatementsAnalyzes the effectiveness and efficiency of the CNP.Adopts a code of ethics for the CNP.Restructures CNP, when appropriate, to accommodate educational changes and to meet needs ofcustomers and shares the reasoning for changes.Involves CNP personnel in assessing the need for program changes.Implements principles of continuous quality improvement in all areas of CNP.Uses management information systems to improve the effectiveness and efficiency of CNPoperations.45NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.2DEVELOPS SHORT AND LONG TERM GOALS THROUGH STRATEGICPLANNING FOR THE DISTRICT SCHOOL FOODSERVICE PROGRAMTHAT SUPPORTS THE PHILOSOPHY AND POLICIES OF THE BOARD OFEDUCATION.Entry-Level Knowledge StatementsKnows methods to develop measurable goals and objectives.Knows importance of involving the local administration and board of education in CNP policydevelopment.Knows the school district’s mission statement and how the CNP relates to the district’s mission.Entry-Level Skill StatementsInforms local administration and board of education of changes in CNP.Participates in the district’s strategic planning process.Uses a problem-solving approach for coping with obstacles to goal achievement.Encourages CNP personnel to be included in general staff meetings at school sites.Interprets school board philosophy and policies to CNP personnel.Develops short and long-range goals that identify priorities of the CNP.Beyond Entry-Level Knowledge StatementsKnows strategic planning process.Knows communication channels for maintaining interdepartmental and intradepartmentalrelations.Knows methods for benchmarking the CNP with other CNPs or the private sector.46NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.2DEVELOPS SHORT AND LONG TERM GOALS THROUGH STRATEGICPLANNING FOR THE DISTRICT SCHOOL FOODSERVICE PROGRAMTHAT SUPPORTS THE PHILOSOPHY AND POLICIES OF THE BOARD OFEDUCATION.Beyond Entry-Level Skill StatementsEstablishes a strategic planning process to establish goals and objectives.Facilitates strategic planning processes to achieve organizational goals.Evaluates strategic plan for assessment of goal achievement.Involves CNP personnel in the development of a strategic plan for the CNP consistent with thedistrict’s mission statement.Establishes a benchmarking process for the CNP.Reports to the board of education about the CNP, following accepted procedures and timing.47NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.3IMPLEMENTS POLICIES AND PROCEDURES TO ENSURE THE EFFECTIVEOPERATIONS OF CNPS.Entry-Level Knowledge StatementsKnows importance of using policy and procedures for program operations.Knows methods for providing or obtaining accurate information for decision making in CNP.Knows problem-solving techniques.Entry-Level Skill StatementsDevelops policies and procedures for use in the CNP.Ensures all policy and procedure manuals are available and used appropriately by CNPpersonnel.Uses program information available to ensure effective operations.Makes informed decisions based on the information received.Implements appropriate problem-solving techniques to arrive at the best possible solution.Ensures policies and procedures are followed at the supervisory level.Beyond Entry-Level Knowledge StatementsKnows the parameters used to develop school district policies and procedures.Knows methods to facilitate policy and procedure manual revisions.Knows methods to access legal advice related to setting policies and procedures.Beyond Entry-Level Skill StatementsFollows the district reporting structure when creating and/or implementing policies andprocedures.48NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.3IMPLEMENTS POLICIES AND PROCEDURES TO ENSURE THE EFFECTIVEOPERATIONS OF CNPS.Beyond Entry-Level Skill Statements, continuedDevelops a policy and procedure manual for the CNP operation.Reviews policy and procedure manual and revises as needed.49NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.4DEVELOPS A LONG-RANGE PROGRAM FOR ESTABLISHINGPROFESSIONAL STATUS FOR THE CNP’S ROLE IN THE EDUCATIONCOMMUNITY.Entry-Level Knowledge StatementsKnows professional and allied organizations and agencies that provide continuing education andprofessional improvement for CNP personnel.Entry-Level Skill StatementsParticipates actively in professional organizations.Beyond Entry-Level Knowledge StatementsKnows methods for creating professional staff development programs.Knows impact of public policy on CNPs.Knows the importance of training future directors and supervisors.Beyond Entry-Level Skill StatementsDevelops partnerships with allied professional and educational organizations to supportcontinuing education.Maintains a two- to three-year professional development plan for continuing education activitiesfor CNP personnel and self.Conducts activities that improve the professional image of CNP personnel.Encourages and supports CNP personnel to assume leadership roles in professional associations.Communicates with staff and others about current legislation dealing with CNPs.Assists educators with advanced training programs (i.e. dietetics/hospitality management inuniversities) for future directors/supervisors.50NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.5REVIEWS CURRENT RESEARCH INFORMATION TO DETERMINEHEALTH AND NUTRITION-RELATED TRENDS AND FOODSERVICEMANAGEMENT DEVELOPMENTS; AND DEVELOPS INNOVATIVEPROGRAM CHANGES AND EXPANSIONS BASED ON THIS INFORMATION.Entry-Level Knowledge StatementsKnows methods and sources for determining health and nutrition-related trends and foodservicemanagement developments.Knows resources for locating information on innovative and cost-effective foodserviceprograms.Entry-Level Skill StatementsEncourages staff to share trends and innovative ideas.Organizes resource materials for easy reference.Reviews trends in health and nutrition and foodservice management.Reviews and evaluates innovative ideas that may be useful to the district.Beyond Entry-Level Knowledge StatementsKnows approaches for partnering with university researchers.Knows methods to conduct and analyze simple, applied research studies within CNP operations.Knows criteria for evaluating research.Knows methods to interpret research findings to CNP personnel and school administrators.Beyond Entry-Level Skill StatementsDevelops new operational methods and procedures based on research.51NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 8.5REVIEWS CURRENT RESEARCH INFORMATION TO DETERMINEHEALTH AND NUTRITION-RELATED TRENDS AND FOODSERVICEMANAGEMENT DEVELOPMENTS; AND DEVELOPS INNOVATIVEPROGRAM CHANGES AND EXPANSIONS BASED ON THIS INFORMATION.Beyond Entry-Level Skill Statements, continuedDevelops a system for measuring and evaluating existing programs using applied researchmethodology.Communicates research findings from internal and external sources to CNP personnel.Communicates research findings to school administrators to support changes requested in CNPoperations.Uses simplified research methods to collect and analyze information to solve day-to-dayproblems.52NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 9: PERSONNEL MANAGEMENTCOMPETENCY 9.1IMPLEMENTS PERSONNEL POLICIES AND PROCEDURES FOR THE CNPACCORDING TO LOCAL, STATE, AND FEDERAL REGULATIONS ANDLAWS.Entry-Level Knowledge StatementsKnows personnel policies and procedures for school district.Knows references for laws and regulations relevant to personnel practices.Knows references for civil rights and immigration legislation and agencies to contact forinformation.Entry-Level Skill StatementsImplements relevant school district personnel policies and federal legislation.Utilizes hiring procedures that adhere to all local, state, and federal guidelines.Beyond Entry-Level Knowledge StatementsKnows the importance of a personnel handbook.Beyond Entry-Level Skill StatementsMaintains a personnel handbook with current information on regulations, policies, andprocedures regarding personnel management.Verifies, as needed, the proper response to personnel issues with district administrators.53NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.2DEVELOPS JOB PERFORMANCE STANDARDS THAT PROVIDE FORPERFORMANCE IMPROVEMENT.Entry-Level Knowledge StatementsKnows basic concepts of job design, job specifications, job descriptions, and performancestandards.Knows techniques for motivating employees and promoting cooperation.Knows relationships of performance standards to performance evaluation.Entry-Level Skill StatementsDisseminates to all employees an organizational chart that clearly defines relationships of staffpositions.Implements a system of employee feedback to improve productivity and morale.Establishes performance standards and uses for performance evaluations.Develops job descriptions and job specifications that include Americans with Disabilities Actrequirements necessary to perform a given task successfully.Beyond Entry-Level Knowledge StatementsKnows methods to enhance employee productivity.Beyond Entry-Level Skill StatementsProvides for employee development through well-designed performance standards.Establishes a team approach to goal setting and achievement.54NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.3DEVELOPS METHODS FOR HIRING, TRAINING, AND EVALUATINGPERSONNEL THAT RECOGNIZE EDUCATION, EXPERIENCE,PERFORMANCE, AND CERTIFICATION.Entry-Level Knowledge StatementsKnows the impact of staffing on achieving organizational goals.Knows methods for forecasting human resource needs.Knows principles of adult learning.Knows recruitment strategies for attracting competent employees.Knows methods to conduct a job interview.Knows methods to assess personnel training needs.Knows importance of inservice training for the success of the CNP.Entry-Level Skill StatementsDesigns an orientation program that introduces new employees to the CNP mission,requirements, and goals.Uses effective methods for recruiting, interviewing, and hiring new employees.Provides inservice training based on the needs of employees.Beyond Entry-Level Knowledge StatementsKnows fundamentals of performing a job analysis.Knows methods for conducting job performance evaluations that follow district forms,timetables, and guidelines.Knows effective job training methods.Knows methods to write educational objectives.55NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.3DEVELOPS METHODS FOR HIRING, TRAINING, AND EVALUATINGPERSONNEL THAT RECOGNIZE EDUCATION, EXPERIENCE,PERFORMANCE, AND CERTIFICATION.Beyond Entry-Level Knowledge Statements, continuedKnows strategies for retaining employees.Knows methods and sources for determining labor trends.Beyond Entry-Level Skill StatementsDevelops a formal training program for new employees.Utilizes staffing formulas based on delivery systems, participation, school facilities, and servicesprovided.Develops a training program that enhances learning and improves job skills.Develops and implements a process for recruiting, hiring, and retaining qualified personnel incompliance with district’s written procedures and labor laws.Ensures that employees have the opportunity for education and training necessary to providehealthful and appealing meals that meet established nutrition objectives and financial objectives.Implements an employee recognition program.Establishes a system for employee performance evaluation following district timetables andguidelines.Organizes CNP to operate effectively when positions are vacant.56NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.4ESTABLISHES PROCEDURES TO IMPLEMENT EMPLOYEE CONTRACTAGREEMENTS, PROGRESSIVE DISCIPLINE, AND FORMAL GRIEVANCES.Entry-Level Knowledge StatementsKnows importance of following district policies in selecting, supervising, disciplining,promoting, and terminating employees.Knows legislation and resources pertaining to civil rights, bargaining, and labor unionagreements.Knows district policies for managing employee grievances.Entry-Level Skill StatementsSchedules meetings with staff to discuss problems and encourages suggestions for improvementof the CNP.Adheres to labor contracts.Follows district policies in selecting, supervising, disciplining, promoting, and terminatingemployees.Maintains accurate personnel records, performance records, and other personnel information.Listens to concerns of personnel and assists in problem solving and alleviating employeeconflict.Beyond Entry-Level Knowledge StatementsKnows fundamentals of conflict resolution, negotiation, and problem solving techniques.Beyond Entry-Level Skill StatementsReviews and recommends wages, salaries, and fringe benefits that are equitable and competitive.Assists site personnel in setting job performance objectives to correct unsatisfactoryperformance.57NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.4ESTABLISHES PROCEDURES TO IMPLEMENT EMPLOYEE CONTRACTAGREEMENTS, PROGRESSIVE DISCIPLINE, AND FORMAL GRIEVANCES.Beyond Entry-Level Skill Statements, continuedApplies district policies consistently when recommending staff changes.Applies conflict resolution, negotiation, and problem-solving techniques when dealing withemployee conflict.58NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.5ESTABLISHES STANDARDS FOR THE PROFESSIONAL DEVELOPMENT OFTHE DISTRICT’S CNP PERSONNEL.Entry-Level Knowledge StatementsKnows skills and abilities needed to perform a given job.Knows professional journals, trade publications, Internet Web sites, and other electronicresources that contain current information of professional interest.Knows importance of professional development for CNP personnel.Entry-Level Skill StatementsImplements a system to reward employees who participate in training and continuing educationprograms.Encourages staff participation in training and continuing education programs by approving leavetime when appropriate and within the terms of union agreements or district policy.Plans and/or conducts professional development programs for the district’s CNP personnel.Promotes employee membership in professional organizations.Provides a role model to CNP personnel for professional development through membership andactive involvement in professional organizations.Beyond Entry-Level Knowledge StatementsKnows the level of support from the district concerning professional development.Knows standards for professional and programmatic excellence.Knows methods and sources, including distance education, for providing formal trainingopportunities according to identified needs.Knows methods of assessing professional development opportunities for CNP personnel.59NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 9.5ESTABLISHES STANDARDS FOR THE PROFESSIONAL DEVELOPMENT OFTHE DISTRICT’S CNP PERSONNEL.Beyond Entry-Level Skill StatementsMaintains a reference library for CNP personnel.Formulates policies that will sustain staff development on a continuous basis.Develops a plan for delivering professional staff development programs.Encourages CNP personnel to utilize their skills and knowledge as professionals in theworkplace.Recognizes CNP personnel participation in professional development programs as a basis forpromotion.60NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 10: FACILITY LAYOUT AND DESIGN ANDEQUIPMENT SELECTIONCOMPETENCY 10.1ASSISTS WITH DESIGNING AND PLANNING FACILITIES THAT ENSUREHIGH QUALITY CUSTOMER SERVICE, WHOLESOME FOODPRODUCTION, AND EFFICIENT WORKFLOW.Entry-Level Knowledge StatementsKnows sources of local and state standards for facility equipment and design.Knows importance of designing facilities for efficient service for the CNP customers.Knows the importance of the CNP Director/Supervisor’s contribution to a facility’s newconstruction/renovation team.Knows the relationship of the menu to the design of functional areas of a facility.Knows the importance of designing facilities for multi-use and maximum efficiency to producehigh-quality and appealing menus and customer satisfaction.Knows importance of staying involved in construction/renovation projects from planningthrough completion.Knows importance of a plan for maintaining and replacing equipment.Entry-Level Skill StatementsAssists in designing and planning an efficient facility that ensures quality customer service,effective food production, and functional workflow.Plans and communicates with foodservice consultant (if applicable) on production needs toassure an effective and efficient operation.Involves employees in the design enhancements that promote efficient workflow and customersatisfaction.Implements a plan for maintenance and replacement of equipment.61NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 10.1ASSISTS WITH DESIGNING AND PLANNING FACILITIES THAT ENSUREHIGH QUALITY CUSTOMER SERVICE, WHOLESOME FOODPRODUCTION, AND EFFICIENT WORKFLOW.Beyond Entry-Level Knowledge StatementsKnows standard design principles to guarantee efficient equipment and facilities that meetprogram goals.Knows state-of-the-art equipment and layout designs.Knows state-of-the-art production and service techniques that have an impact on facility layoutand design and equipment selection.Beyond Entry-Level Skill StatementsPrepares a long-range plan for facilities and equipment following a team approach that reflectsdistrict philosophy and goals.Plans facilities to ensure that each workstation can function as an independent unit.62NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 10.2DETERMINES EQUIPMENT NEEDS AND SPECIFICATIONS CONSISTENTWITH PROGRAM NEEDS AND BUDGET.Entry-Level Knowledge StatementsKnows methods for selecting equipment based on functional needs of production, energyconservation, cost efficiency, and availability of support.Knows fundamentals for writing equipment specifications.Entry-Level Skill StatementsEnsures that equipment selection and specifications are appropriate for facility needs.Researches with foodservice consultant (if applicable) available equipment to developspecifications that reflect features best suited to operational needs.Utilizes manufacturers, local representatives, and dealers to answer questions and provide costinformation on available equipment.Beyond Entry-Level Knowledge StatementsKnows the utility availability and demands of the equipment of the facilities.Knows factors that influence the selection of custom-built or standard stock equipment.Knows local, state, and federal bid requirements for purchasing equipment.Beyond Entry-Level Skill StatementsCreates plan for short- and long-range equipment needs for each facility considering thefollowing factors: menu, service, energy conservation, utility availability, and availability ofsupport.63NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 11: ENVIRONMENTAL MANAGEMENTCOMPETENCY 11.1DEVELOPS AND IMPLEMENTS POLICIES AND PROCEDURES TO ENSUREENVIRONMENTAL RESPONSIBILITY.Entry-Level Knowledge StatementsKnows the need for and the basics of creating an environmentally-responsible program.Knows environmental issues that influence public opinion.Entry-Level Skill StatementsCreates staff awareness of environmental management issues.Implements energy conservation policies.Beyond Entry-Level Knowledge StatementsKnows sources of information for local, state, and federal laws regulating waste disposal andenvironmental safety.Knows the importance of systems for waste control, recycling, and energy conservation.Knows methods to develop waste management policies.Beyond Entry-Level Skill StatementsProvides input for the selection of energy efficient equipment, reduction of product packaging,and development of waste management systems.Provides training to CNP personnel on energy conservation, waste management procedures, andenvironmental protection.Establishes environmentally responsible purchasing practices such as recycled materials andsource reduction packaging.Implements waste management procedures according to standards established by theEnvironmental Protection Agency, state, and local governments.64NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 11.1DEVELOPS AND IMPLEMENTS POLICIES AND PROCEDURES TO ENSUREENVIRONMENTAL RESPONSIBILITY.Beyond Entry-Level Skill Statements, continuedProvides leadership for developing environmental management policies that are responsible andenforceable.65NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 11.2ESTABLISHES A WASTE MANAGEMENT SYSTEM FOR THE CNP THAT ISEFFECTIVE, ECONOMICAL, AND ENVIRONMENTALLY SAFE.Entry-Level Knowledge StatementsKnows local options and associated costs for recycling and waste disposal.Knows all district contracts and policies concerning recycling and waste disposal.Knows types of materials that can be recycled and the practices to follow when recyclingmaterials.Knows methods to reduce and recycle waste according to district guidelines.Entry-Level Skill StatementsInvestigates environmentally responsible programs for waste reduction in CNP.Monitors waste management practices in accordance with established policy.Monitors foodservice facilities for proper recycling practices.Beyond Entry-Level Knowledge StatementsKnows methods to determine waste volume by material category.Knows principles of negotiating cost-effective contracts for waste removal.Knows approaches to involve students and district personnel in environmentally responsibleprograms.Beyond Entry-Level Skill StatementsConducts waste audits to establish estimated volume and types of solid waste.Analyzes costs involved with waste reduction and waste disposal programs.66NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 11.2ESTABLISHES A WASTE MANAGEMENT SYSTEM FOR THE CNP THAT ISEFFECTIVE, ECONOMICAL, AND ENVIRONMENTALLY SAFE.Beyond Entry-Level Skill Statements, continuedCoordinates and motivates students and district personnel to participate in environmentallyresponsible programs.Negotiates cost-effective contracts for waste removal.67NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 12: MARKETINGCOMPETENCY 12.1DEVELOPS A MARKETING PLAN TO ATTRACT STUDENTS, PARENTS,TEACHERS, ADMINISTRATORS, SUPPORT STAFF, AND COMMUNITY.Entry-Level Knowledge StatementsKnows principles of public relations appropriate for the school community.Knows basic principles of marketing and techniques for developing marketing strategies.Entry-Level Skill StatementsDevelops and directs a plan for marketing CNP.Utilizes computer technology to enhance printed materials and effectively communicate thevalue and appeal of school meals/snacks.Prepares press releases and other documents for distribution to the public.Works with school district public information officer (if available) to prepare programinformation for students, teachers, administrators, support staff, and community.Responds appropriately to any negative publicity concerning the CNP.Beyond Entry-Level Knowledge StatementsKnows fundamentals of implementing promotion and advertising campaigns.Knows principles associated with effective media communications.Knows components of multi-faceted, comprehensive public relations campaigns.Knows methods to assess the impact of public relations campaigns.Knows methods to implement and measure outcomes of a marketing plan to students, parents,school staff, administrators, and community.68NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 12.1DEVELOPS A MARKETING PLAN TO ATTRACT STUDENTS, PARENTS,TEACHERS, ADMINISTRATORS, SUPPORT STAFF, AND COMMUNITY.Beyond Entry-Level Skill StatementsDevelops a marketing plan specific to the strategic or other program plan to assure financialstability of CNP.Participates in developing school foodservice marketing plan and coordinating CNP plan withschool district plan.Develops and uses media materials.Shares information that promotes the CNP with local media including print publications, radioand television stations, and community groups.Involves CNP personnel in the development of goals and objectives for the marketing plan.Develops multi-faceted public relations/marketing campaigns with the involvement of the schoolcommunity.Develops partnerships with professional organizations and CNP personnel from other schooldistricts to share and evaluate marketing plans.Evaluates the feasibility of expanding services (meals and snacks) offered to increaseparticipation and meet nutrient needs of children.69NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 12.2CONDUCTS AN ON-GOING EVALUATION OF THE MARKETING PLAN.Entry-Level Knowledge StatementsKnows importance of evaluating the marketing plan.Entry-Level Skill StatementsEvaluates the marketing plan.Beyond Entry-Level Knowledge StatementsKnows that the relationship between customer perception and the marketing plan is key toknowing how the community perceives the CNP.Beyond Entry-Level Skill StatementsUses reliable and valid evaluation instruments.Develops a continuous quality improvement program based on outcomes of evaluation.Revises marketing plan as current strategies become ineffective or outdated.70NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 12.3COMMUNICATES PROGRAM INFORMATION TO ENCOURAGE ANDSECURE SUPPORT FOR THE CNP FROM THE BOARD OF EDUCATION,ADMINISTRATION, FACULTY, STUDENTS, PARENTS, AND COMMUNITY.Entry-Level Knowledge StatementsKnows importance of networking within the community to develop a support system.Knows effective verbal and nonverbal communication techniques.Knows methods of effective written and oral communication.Knows importance of communicating program information to all stakeholders in CNP.Knows techniques to facilitate cooperative interactions with others.Knows the importance of involving students, parents, teachers, industry, and community leadersin building a team to market the CNP.Entry-Level Skill StatementsContinues to update written and oral communication skills.Promotes school meals/snacks through effective communication to students, school officials,teachers, parents, and community groups.Beyond Entry-Level Knowledge StatementsKnows organizational channels of communication.Knows local board of education policies and procedures for obtaining community support.Beyond Entry-Level Skill StatementsProvides in-service education for CNP personnel to effectively communicate about the CNP.Facilitates cooperation between CNP personnel and other school personnel.71NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 12.3COMMUNICATES PROGRAM INFORMATION TO ENCOURAGE ANDSECURE SUPPORT FOR THE CNP FROM THE BOARD OF EDUCATION,ADMINISTRATION, FACULTY, STUDENTS, PARENTS, AND COMMUNITY.Beyond Entry-Level Skill Statements, continuedCommunicates with school administrators about needs and accomplishments of district CNP.Promotes school meals/snacks as the recognized source for providing adequate nutrition to allparticipants.Communicates the CNP services available to the entire school district community.72NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 12.4IMPLEMENTS A PLAN FOR PROVIDING FOODSERVICE FOR SPECIALFUNCTIONS CONSISTENT WITH BOARD OF EDUCATION POLICIES.Entry-Level Knowledge StatementsKnows the importance of providing professionally planned and executed special functions tosupport the district and generate revenue to the CNP.Knows menu-pricing strategies appropriate for special functions.Entry-Level Skill StatementsCoordinates facilities and services in accordance with school board of education procedures andpolicies.Works with staff to provide meals/snacks for special functions and other community activities asappropriate.Plans menus that are appropriate for special functions.Implements an invoice system for special functions.Beyond Entry-Level Knowledge StatementsKnows marketing strategies of the services provided by the CNP.Knows culinary techniques to support special functions.Knows impact of special functions on customers’ perceptions of the CNP.Beyond Entry-Level Skill StatementsDevelops a marketing plan to provide information on products and services for special functions.Provides resources to train staff in culinary skills and catering techniques necessary to establishan image of excellence.73NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 13: COMPUTER TECHNOLOGYCOMPETENCY 13.1IMPLEMENTS MANAGEMENT INFORMATION SYSTEMS THAT INCREASETHE PRODUCTIVITY AND EFFICIENCY OF THE CNP OPERATION.Entry-Level Knowledge StatementsKnows computer applications and other technologies for information management and nutrientanalysis.Knows principles of selecting appropriate software for CNP operations.Knows methods to obtain an appropriate computer needs assessment for the CNP.Knows availability of technology resources in the district.Entry-Level Skill StatementsDemonstrates skills in data entry and applications.Implements an appropriate computer needs assessment for the CNP.Selects appropriate software for CNP.Uses technology resources available in the district.Beyond Entry-Level Knowledge StatementsKnows database management techniques.Knows methods to create and use an operations profile.Knows state and local requirements for selection and purchase of management informationsystems.Knows importance of continuous upgrades for management information systems.74NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 13.1IMPLEMENTS MANAGEMENT INFORMATION SYSTEMS THAT INCREASETHE PRODUCTIVITY AND EFFICIENCY OF THE CNP OPERATION.Beyond Entry-Level Skill StatementsImplements a team approach to develop a management information system plan.Identifies technology needs of CNP.Analyzes and selects a management information system to meet the short and long term needs ofthe CNP.Identifies physical needs for the management information system (e.g., number and location ofterminals, cabling distances, or modem needs)Assesses types of technology (online, networking, or other electronic resources) needed toaccomplish information systems management.Communicates with vendors/consultants to determine which system solutions will best integrateinto the district’s business office applications.Utilizes technologies to accomplish data transfer that meets local, state, and federal reportingrequirements.Validates the data system for accuracy.Provides for a hardware and software maintenance program.Develops systems for backup of information in the event of hardware and/or software failure.Updates CNP systems regularly based on program needs and technological advances.Utilizes teamwork in analyzing information needs and documentation needed to keep systemscurrent.Analyzes user support, maintenance contracts, availability, and cost of upgrades whenconsidering new purchases.Maintains communication with vendors/consultants to ensure that software enhancements andupdates can be provided in a timely manner.75NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 13.1IMPLEMENTS MANAGEMENT INFORMATION SYSTEMS THAT INCREASETHE PRODUCTIVITY AND EFFICIENCY OF THE CNP OPERATION.Beyond Entry-Level Skill Statements, continuedUpdates user manuals and documentation as appropriate.Evaluates technical support for management information systems.76NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 13.2TRAINS STAFF TO USE COMPUTER TECHNOLOGY IN INDIVIDUALSCHOOL SITES TO IMPROVE MANAGEMENT TECHNIQUES.Entry-Level Knowledge StatementsKnows the importance of having properly trained personnel for successful implementation of acomputerized system.Entry-Level Skill StatementsWorks with staff to generate computer information that improves compliance with local, state,and federal laws and regulations.Beyond Entry-Level Knowledge StatementsKnows importance of vendors/consultants having a detailed training program and providingtechnological support.Beyond Entry-Level Skill StatementsEvaluates training programs/support services offered by vendors.Identifies skill levels of staff involved in computerized functions.Provides training for personnel in the basics of the computer hardware, software, back-upprocedures, and maintenance as appropriate.Identifies costs associated with training and software support services.Prepares backup plans for managers and staff to use when computer systems fail.77NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

FUNCTIONAL AREA 14: NUTRITION EDUCATIONCOMPETENCY 14.1DEVELOPS AND IMPLEMENTS A COMPREHENSIVE NUTRITIONEDUCATION PROGRAM USING SCHOOL CAFETERIAS AS LEARNINGLABORATORIES.Entry-Level Knowledge StatementsKnows nutrition education principles related to children’s development.Knows the Dietary Guidelines for Americans and the Food Guide Pyramid as teaching toolsenabling students to make healthful food choices.Knows importance of CNP personnel serving as members of the nutrition/health teams thatdesign and implement nutrition education programs.Knows importance of school nutrition services and nutrition education as a component of thecoordinated school health education program.Entry-Level Skill StatementsPromotes healthy eating habits and provides guidelines for selecting healthful meals and snacksthrough nutrition education and appropriate marketing in the school cafeteria.Promotes activities to increase nutrition awareness among students, faculty, staff, andcommunity.Beyond Entry-Level Knowledge StatementsKnows effective strategies for changing customers’ eating behaviors through nutrition education.Knows importance of reinforcing classroom learning and the use of the cafeterias as learninglaboratories.Knows principles of integrating nutrition education into the existing school curriculum.78NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 14.1DEVELOPS AND IMPLEMENTS A COMPREHENSIVE NUTRITIONEDUCATION PROGRAM USING SCHOOL CAFETERIAS AS LEARNINGLABORATORIES.Beyond Entry-Level Skill StatementsForms partnerships with parents and the education community to support an integrated approachto education and nutrition needs.Provides support and leadership for the development of a comprehensive K-12 nutritioncurriculum.Furnishes expertise to the nutrition/health team in designing and implementing nutritioneducation programs.Provides nutrition education programs and directs inservice training on nutrition education topicsfor administrators, teachers, and other staff members.Involves CNP personnel as partners in classroom nutrition education activities.Monitors school district’s progress toward nutrition/health education goals using needsassessment/evaluation.79NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 14.2ESTABLISHES ROLE OF CNP AS A RESOURCE FOR EXPERTISE IN THEDEVELOPMENT AND PRESENTATION OF NUTRITION EDUCATIONMATERIALS AND ACTIVITIES.Entry-Level Knowledge StatementsKnows approaches to access information to facilitate the development of educational materialsand activities.Knows methods suitable for teaching children.Knows sources for nutrition education materials for all grade levels.Entry-Level Skill StatementsProvides teachers with sources of nutrition education materials that can be provided by the CNPand are consistent with curriculum objectives.Promotes nutrition education by providing nutrition information about menu items and snacksserved at schools.Provides educational activities that may influence customers to make healthful food choices.Beyond Entry-Level Knowledge StatementsKnows importance of collaboration in the development and presentation of nutrition education.Knows the health education process within the school district.Beyond Entry-Level Skill StatementsDevelops and distributes resource listings of nutrition education materials to teachers, students,and parents.Serves as a resource to instructional staff and CNP personnel for nutrition education activities inclassrooms.80NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

COMPETENCY 14.2ESTABLISHES ROLE OF CNP AS A RESOURCE FOR EXPERTISE IN THEDEVELOPMENT AND PRESENTATION OF NUTRITION EDUCATIONMATERIALS AND ACTIVITIES.Beyond Entry-Level Skill Statements, continuedProvides customers with accurate nutrition education information concerning health issuesrelated to eating habits (e.g. weight problems, eating disorders).Develops educational experiences that teach children about school meals/snacks contribution totheir health.Encourages nutrition advisory councils and other student groups to become active participants insuggesting nutrition education objectives.Works with instructional staff to develop a system for evaluating education materials andactivities for various age/developmental levels of children.Evaluates effectiveness of nutrition education materials on changing customer behavior.Communicates effectively with administrators, teachers, other school personnel, parents,students, and the community about nutrition education.81NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

APPENDIX83

Analysis of Changes in the Number of Knowledge and Skill Statements for Each Functional AreaFunctional Area Number of Statements - ORIGINAL Number of Statements - REVISED Difference Change1 Service 19 Customer Service 26 7 37%2 Sanitation and Safety 35Sanitation, Food Safety,and Employee Safety 54 1954%3Financial Management andFinancial Management andRecordkeeping 37 Recordkeeping 4811 30%4 Food Production 29 Food Production 35 6 21%5 Procurement 43 Procurement 50 7 16%6 Program Accountability 20 Program Accountability 34 14 70%7 Nutrition and Menu Planning 52 Nutrition and Menu Planning 57 5 10%8 General Management 45 General Management 78 33 73%9 Personnel Management 50 Personnel Management 72 22 44%10Facility Layout and DesignFacility Layout and Designand Equipment Selection 21 and Equipment Selection 25 419%11 Research and Development 13 (-13) (-100%)12 Environmental Management 21 (Now 11) Environmental Management 26 5 24%13 Marketing 24 (Now 12) Marketing 52 28 117%14 Computer Applications 32 (Now 13) Computer Technology 36 4 13%15 Professional Development 23 (-23) (-100%)16 Nutrition Education 37 (Now 14) Nutrition Education 31 -6 -16%Total 501 Total 624 123 25%