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

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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
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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 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 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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