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Financial Management

Time limit: 180 days
6 credits


Full course description

Welcome to the Financial Management training. The purpose of this course is to provide School Nutrition Managers develop a deeper understanding of USDA foods, to learn how to identify domestic products, and to understand the role forecasting, purchasing, receiving and storage have on the financial health of programs and how those tasks impact financial reports.  

After completion of this course, the participants will be able to:

  • Module 1 USDA Foods
    1. Explain why USDA is the agency that administers the Food Distribution Program for the National School Lunch Program
    2. Realize how you are connected to our nation's history and a part of its future well-being
    3. Be able to discuss the quality and origin of the USDA foods received in the National School Lunch Program
    4. Locate information on USDA foods and resources to better utilize these items
    5. List the three (3) options to receive USDA Foods
    6. Explain the Direct Ship/Direct Delivery of USDA Foods
    7. Explain USDA DoD Fresh
    8. Explain USDA Foods Processing
    9. Recognize the manager's role in the utilization of USDA Foods in their kitchens
    10. Identify the benefits of utilizing USDA Foods in School Nutrition Program
  • Module 2 Buy American
    1. Define the concept of Buy American and its importance
    2. Explain how to ensure we receive Buy American
    3. Describe the steps to take compliance 
  • Module 3 Forecasting and Purchasing
    1. Illustrate how forecasting methods improve the plate cost
    2. Review why production records effect forecasting and purchasing
    3. Explore the importance of cycle menus
    4. Identify what is a standardized recipe and why they are needed
    5. Identify which inventory type to use and why it makes a difference in the food service operation
  • Module 4 Receiving and Storage
    1. Review the manager's role in receiving and storage of foods and other goods
    2. Example the cost benefits of following proper procedures
    3. Identify risk that could result in monetary loss and how to prevent it
  • Module 5 Inventory Management 
    1. Describe the different types of inventory needed for accuracy
    2. Identify the importance of receiving for a cost effective program
    3. Understand program cost and program revenue
    4. Illustrate what effects program costs and learn to calculate program cost
  • Module 6 SNO Reports
    • Define SNO Reports, and the data used to generate the reports
    • Identify data on SNO Reports important to managers
    • Evaluate financial data to set goals to improve the School Nutrition Program

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