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

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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
Page 1 and 2: COMPETENCIES, KNOWLEDGE, AND SKILLS
Page 3 and 4: TABLE OF CONTENTSPreface ..........
Page 6 and 7: every subheading. One new competenc
Page 8 and 9: School Foodservice and Nutrition Sp
Page 10 and 11: FUNCTIONAL AREA 1: CUSTOMER SERVICE
Page 12 and 13: COMPETENCY 1.2IMPLEMENTS A DISTRICT
Page 14 and 15: COMPETENCY 2.1ESTABLISHES PROCEDURE
Page 16 and 17: COMPETENCY 2.2DEVELOPS AND INTEGRAT
Page 20 and 21: COMPETENCY 3.1ESTABLISHES MEASURABL
Page 22 and 23: COMPETENCY 3.2MANAGES THE CNP USING
Page 26 and 27: COMPETENCY 4.1DEVELOPS PROCEDURES T
Page 28 and 29: COMPETENCY 4.2ENSURES OPERATIONAL P
Page 30 and 31: COMPETENCY 5.1IMPLEMENTS A COST-EFF
Page 32 and 33: COMPETENCY 5.2DEVELOPS PURCHASING G
Page 34 and 35: COMPETENCY 5.3ESTABLISHES STANDARDS
Page 36 and 37: COMPETENCY 6.1ENSURES CNP COMPLIANC
Page 38 and 39: COMPETENCY 6.3DEVELOPS GUIDELINES F
Page 40 and 41: FUNCTIONAL AREA 7: NUTRITION AND ME
Page 42 and 43: COMPETENCY 7.1DEVELOPS COST-EFFECTI
Page 44 and 45: COMPETENCY 7.2ASSESSES CUSTOMER PRE
Page 46 and 47: COMPETENCY 7.3WORKS WITH SCHOOL STA
Page 48 and 49: COMPETENCY 8.1EMPLOYS MANAGEMENT TE
Page 50 and 51: COMPETENCY 8.2DEVELOPS SHORT AND LO
Page 52 and 53: COMPETENCY 8.3IMPLEMENTS POLICIES A
Page 54 and 55: COMPETENCY 8.5REVIEWS CURRENT RESEA
Page 56 and 57: FUNCTIONAL AREA 9: PERSONNEL MANAGE
Page 58 and 59: COMPETENCY 9.3DEVELOPS METHODS FOR
Page 62 and 63: COMPETENCY 9.5ESTABLISHES STANDARDS
Page 64 and 65: FUNCTIONAL AREA 10: FACILITY LAYOUT
Page 66 and 67: COMPETENCY 10.2DETERMINES EQUIPMENT
Page 68 and 69: COMPETENCY 11.1DEVELOPS AND IMPLEME
Page 70 and 71: COMPETENCY 11.2ESTABLISHES A WASTE
Page 72 and 73: COMPETENCY 12.1DEVELOPS A MARKETING
Page 74 and 75:
COMPETENCY 12.3COMMUNICATES PROGRAM
Page 76 and 77:
COMPETENCY 12.4IMPLEMENTS A PLAN FO
Page 78 and 79:
COMPETENCY 13.1IMPLEMENTS MANAGEMEN
Page 80 and 81:
COMPETENCY 13.2TRAINS STAFF TO USE
Page 82 and 83:
COMPETENCY 14.1DEVELOPS AND IMPLEME
Page 84 and 85:
COMPETENCY 14.2ESTABLISHES ROLE OF
Page 86:
Analysis of Changes in the Number o
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Competencies, Knowledge, and Skill Statements for District School ...

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