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

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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
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 24 and 25: COMPETENCY 3.3IMPLEMENTS EFFICIENT
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 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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