BEC DOMS FinancialManagement

8/3/2019 BEC DOMS FinancialManagement

http://slidepdf.com/reader/full/bec-doms-financialmanagement 1/24

Financial Management



Counting & Claiming

Meals are counted at the point in the food

service operation where it can be accurately

determined that reimbursable free, redu

ced- price, or paid meals have been served to

eligible students.

Meal counts are reported to your director by

category.



Non-Pr ogram Adults

Meals served to adults are neither eligible

under the authorizing legislation f or the

Schoo

l Lu

nch & Breakfast pr o

grams no

r do

they earn commodity assistance.

The school f ood authority must ensure that all

revenue earned by the C NP does not su bsidize

pr ogram meal served to adults.



Adult Meal Price

Price of f ull paid child meal + Federal

reimbursement + Value of commodities



Counting Money

ALWAYS have 2 peo ple count the money in

an enclosed place.

Store money in school safe at night. Divide the responsibilities f or record keeping

and counting money. Do not let one person

handle both tasks.



Daily Edit Checks

Inaccurate meal counts can cause loss of

reimbursement

POS system automates this pr ocess Calculated daily



Internal Contr olsCustomer Theft

Train staff about theft on the serving line

Place cashiers at exit of the serving area

Place a la carte bef ore cashier



Internal Contr olEmployee Theft

Take a daily inventory of pre-packaged items

One person to a cash drawer

Keep the cash drawer locked Count money after each meal

Deposit money daily



C NP Revenue

Reimbursement (free, reduced, & paid

students)

Adult meal sales A la carte

Extra meals/components

Catering

Special school f unctions



C NP Revenue

Commodities

Su bsidies

Interest bearing bank accounts Rebates

Contributions



C NP Expenditures

Salary/wages

Fringe benefits

Purchased services Operating, maintenance, & energy

Food

Non-f ood su pplies Capital equipment & su pplies



Food Pr oduction Standards

Meal Equivalents (MEQ) is the rate used to

compare the amount of labor needed to

prepare breakfast, snack, or a la carte with the

labor needed to prepare one lunch.

1 lunch = 1 meal equivalent

2 breakfasts = 1 meal equivalent

4 snacks = 1 meal equivalent

$3.00 a la carte = 1 meal equivalent



Meals Per labor Hour

Current meal equivalents ____________________

Total labor hours worked

= Meals per labor hour



Meal Equivalents

80 breakfasts = 40 MEQ

60 snacks = 15 MEQ

$270 a la carte = 90 MEQ 200 lunches = 200 MEQ

Total = 345 MEQ



Labors

Manager 6 hours day

1 staff 5 hours day

1staff 4 hours day Total = 15 hours day



Meals Per Labor Hour

345 MEQ ÷ 15 hours = 23



What Happens When«

Participation increases?


60 snacks = 15 MEQ $270 a la carte = 90 MEQ

250 lunches = 250 MEQ

Total = 395 MEQ

395 MEQ ÷ 15 hours = 26.33



What Happens When«

A la carte sales increase?


60 snacks = 15 MEQ $300 a la carte = 100 MEQ

200 lunches = 200 MEQ

Total = 355 MEQ

355 MEQ ÷ 15 hours = 23.66



What Happens When«

Total hours worked decreases?

Manager 6 hours day

1 staff 3 hou

rs day 1staff 4 hours day

Total = 13 hours day

345 MEQ ÷ 13 hours = 26.5



Alabama Pr oductivity Standards

16-19 meals per labor hour



Calculating Food Cost Percentage

The percentage of total expenditures spent on

f ood.

Alabama standard 30-34%



Calculating Labor Cost Percentage

The percentage of total expenditures spent on

labor.

Alabama standard is 42-46%



C NP ³Money´ Pie

Labor 42-46%

Food 30-34%Other 20-28%



Jackson Primary School

Where can revenue be increased?

Paid students 76 breakfasts 38 lunches

Free stu

dents 87 breakfasts 26 lu

nches Reduced-Price 6 breakfasts 3 lunches

BEC DOMS FinancialManagement

Documents

Transcript of BEC DOMS FinancialManagement