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Fairfax County Public Schools Facts

Fairfax County Public Schools Facts. Number of Students: 165,016 Number of Schools and Centers: 238 Percent Free and Reduced: 19% Annual Budget: $50,000,000 Employees: 97 FT and 1256 PT Daily Meals: 140,000 meal equivalents. PREPAYMENTS.

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Fairfax County Public Schools Facts

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  1. Fairfax County Public SchoolsFacts • Number of Students: 165,016 • Number of Schools and Centers: 238 • Percent Free and Reduced: 19% • Annual Budget: $50,000,000 • Employees: 97 FT and 1256 PT • Daily Meals: 140,000 meal equivalents

  2. PREPAYMENTS $ 2.00 BONUS FOR 20 MEALS SEPTEMBER AND JANUARY

  3. CENTRALIZED FINANCES • FAMIS (Finance Accounting Management Information System) • BOSS (Back Office Software Solutions) • LAWSON (Payroll) • E-Z PAR (Participation and Revenue) • WinSNAP (Point of Sale)

  4. MONITORING ACTIVITIES • WEEKLY PRODUCTION RECORDS • WEEKLY OVER/SHORT CASH • ADMINISTRATIVE REVIEWS • SPECIAL INTERNAL AUDITS

  5. ORIGINAL PROFIT LOSSSTATEMENT • TOO DETAILED FOR MANAGERS • DIFFICULT TO UNDERSTAND • WIN-LOSE MESSAGES • VALUABLE FOR SUPERVISORS

  6. NEW PROFIT AND LOSSSTATEMENT • SIMPLIFIED • EASY TO READ • INCLUDES COST TARGETS • LISTS INDIRECT COSTS • INCLUDES PARTICIPATION

  7. 2001 –2002 TARGETS • FOOD 38% • PAPER /SUPPLIES 5% • LABOR 30% • BENEFITS 5% • OTHER 2% • ADMINISTRATION 16% • PROFIT/LOSS 4%

  8. INDIRECT COSTS • LARGE EQUIPMENT • SMALL EQUIPMENT • ADMINISTRATION • RENT • TRANSFER TO SCHOOL DISTRICT

  9. LUNCH AVERAGE DAILY PARTICIPATION NOVEMBER 2001

  10. BREAKFAST AVERAGE DAILY PARTICIPATION NOVEMBER 2001

  11. STAFFING CRITERIAANDMANAGER CLASSIFICATIONS

  12. TOTAL LUNCHES FOR STAFFING GUIDELINES • ADP SEPTEMBER - FEBRUARY • STUDENTS…ALL CATEGORIES • ADULTS • STAFF • SPECIAL PROGRAMS • OTHER LUNCH EQUIVALENTS

  13. LUNCH EQUIVALENTS • BREAKFAST • A LA CARTE • VENDING IN DINING ROOMS • CONTRACTS • SNACKS

  14. CONVERSION FACTORS • A LA CARTE/ DINING ROOM VENDING: $ 4.00 = 1 LUNCH • 4 BREAKFASTS = 1 LUNCH

  15. TOTAL MEALS + TOTAL LUNCHES + BREAKFAST EQUIVALENTS + A LA CARTE/VENDING EQUIVALENTS = TOTAL LUNCH EQUIVALENTS

  16. STAFFING • ELEMENTARY: 23 MPLH • MIDDLE: 21 MPLH • HIGH/SECONDARY 20 MPLH

  17. MANAGER HOURS • BASE: 5.5 HOURS • BREAKFAST/AM BREAK .5 HOURS • 2 SPECIAL PROGRAMS .5 HOURS • 3 + SPECIAL PROGRAMS 1.0 HOURS • 4 LUNCH LINES .5 HOURS • HIGH SCHOOL WITH FULL VENDING .5 HOURS

  18. MONITORING LABOR • OVERTIME • OVERBASE • TIME AND ATTENDANCE ISSUES

  19. THE FINANCIAL HEALTH OF OUR PROGRAMS WILL CONTINUE TO BE A DIRECTOR’S PRIMARY CHALLENGEIN THE FUTURE.

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