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Foodservice Alternatives in a Large University

Explore the various foodservice alternatives available in a large university setting, including organization charts, restraints, unique positions, and food transport systems. Learn about federal regulations and the role of a school foodservice consultant.

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Foodservice Alternatives in a Large University

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  1. Foodservice Alternatives in a Large University O.H. 18.1

  2. More Foodservice Alternatives in a Large University O.H. 18.2

  3. Organization Chart of a Small Postsecondary School Foodservice Operation O.H. 18.3

  4. Organization Chart of a Large Postsecondary School Foodservices Operation O.H. 18.4

  5. Restraints That Impact Postsecondary Foodservice Goals O.H. 18.5

  6. Unique Positions in Postsecondary Foodservices • Residence Hall Manager • Residence Hall Foodservice Manager • Food Store Manager • Foodservices Coordinator • Concessions Manager • Central Bakery Manager • Laundry Manager • Convenience Store (C-store) Manager O.H. 18.6

  7. Organization Chart of a Decentralized Elementary and Secondary School Foodservices Program O.H. 18.7

  8. Organization Chart of a Centralized Elementary and Secondary School Foodservices Program O.H. 18.8

  9. Food Transport Systems: From Commissaries to Satellites • Prepared during morning of service • Prepared on the afternoon before service and pre-portioned/refrigerated until shipped to the satellite for reconstitution • Produced/pre-portioned sometime before service, and then for later shipment to and reconstitution at the satellite O.H. 18.9

  10. Examples of Federal Regulations for Elementary/Secondary School Foodservices • The need to provide free or reduced-priced meals to low-income students and to use methods to make meals available in a way that protects the students’ anonymity • Requirements about the nutritional value of meals eligible for governmental reimbursements • Significant record-keeping requirements to justify reimbursements O.H. 18.10

  11. Role of School Foodservice Consultant • Visit schools and develop and present training programs on topics applicable to school foodservices • Provide technical assistance, for example, in the design of foodservice facilities and the conduct of special projects • Provide input to the analysis of requests for proposals and/or proposal responses by schools soliciting assistance from contract management companies • Ensure compliance with applicable USDA regulations O.H. 18.11

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