financial management information system - National Food Service ...

More documents

Recommendations

Info

S UPPLEMENTAL S CHEDULES S ECTION 3• Preparation equipment - This category includes scales, timers, can openers, and small equipment such as blenders orhand mixers.• Storage/transport - Pan racks, dunnage racks, utility carts, can storage racks, food storage containers, storage roombins, food transport cart, and other items used for storage or transport of food are classified under this category.• Serving line supplies - Plates, flatware, glasses, plastic aprons, plastic disposable gloves, trays, tray racks, and othersimilar items are considered serving line supplies.Maintenance & Repair SuppliesThese items are purchased by the school foodservice program for in-house repair and upkeep of equipment and facilities.Examples are as follows:Light bulbs Fuses Refrigeration suppliesWindow panes Filters (water, air) Paint suppliesFloor mats Fire extinguishers Water hosesEquipment parts Light switches Electrical cords<strong>Service</strong> manualsN OTESome states may require separate identification of the items in the followingcategory for the purpose of establishing a cost allocation plan for indirect cost.<strong>Food</strong> Production SuppliesPaper or disposable supplies used at the school site only for production and service of food are recorded under thisclassification. Examples are as follows:Napkins Pastry bags Pan linersStraws Filter paper ParchmentSoufflé cups Disposable juice cups Plates/traysWax paper Foil Paper towelsDisposable aprons Disposable gloves Disposable table covers57N ATIONAL F OOD S ERVICE M ANAGEMENT I NSTITUTE
S ECTION 3SUPPLEMENTAL S CHEDULESExpenditures - Capital Equipment/FurnitureSchedule E-7For the period of _______________Capital Equipment/Furniture - Schedule E-7Equipment, Purchased$______________Kitchen Equipment$______________Office Equipment$______________Dining Furniture$______________Office Furniture$______________Vehicles$______________Equipment (Leased/Purchased)$______________Kitchen, Major$______________Office$______________Equipment, Leased$______________Kitchen Equipment$______________Office Equipment$______________Vehicles$______________Total Capital Equipment Expenditures$______________N ATIONAL F OOD S ERVICE M ANAGEMENT I NSTITUTE 58
Page 1 and 2:
NATIONAL FOOD SERVICE MANAGEMENT IN
Page 3 and 4:
This publication has been produced
Page 5 and 6:
TASK F ORCE M EMBERSSincere appreci
Page 7 and 8: N ATIONAL F OOD S ERVICEM ANAGEMENT
Page 9 and 10: I NTRODUCTIONFINANCIAL MANAGEMENT I
Page 11 and 12: S ECTION 1IDENTIFICATION AND CLASSI
Page 13 and 14: S ECTION 1IDENTIFICATION AND C LASS
Page 15 and 16: S ECTION 2BASIC FINANCIAL STATEMENT
Page 17 and 18: S ECTION 2BASIC F INANCIAL S TATEME
Page 25 and 26: S ECTION 3SUPPLEMENTAL SCHEDULESThi
Page 27 and 28: S ECTION 3SUPPLEMENTAL S CHEDULESRe
Page 37 and 38: S ECTION 3SUPPLEMENTAL S CHEDULESDe
Page 39 and 40: S ECTION 3SUPPLEMENTAL S CHEDULESFe
Page 43 and 44: S ECTION 3SUPPLEMENTAL S CHEDULESEx
Page 45 and 46: S ECTION 3SUPPLEMENTAL S CHEDULESSF
Page 49 and 50: S ECTION 3SUPPLEMENTAL S CHEDULESCo
Page 55 and 56: S ECTION 3SUPPLEMENTAL S CHEDULESBe
Page 57: S ECTION 3SUPPLEMENTAL S CHEDULESDe
Page 65 and 66: S ECTION 4Financial Analysis and Pr
Page 67 and 68: S ECTION 4FINANCIAL A NALYSIS AND P
Page 81 and 82: S ECTION 5BUDGETINGA budget is a fo
Page 83 and 84: S ECTION 5B UDGETING• Combination
Page 85 and 86: S ECTION 5B UDGETINGSample Budget R
Page 87: ReferencesCater, J., & Mann, N. (19
show all

financial management information system - National Food Service ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?