Food Service Management - Laserfiche WebLink

Browse Search

Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 10 of 12 11. Inventory and Food Cost Reporting An accurate accounting of food prices, supplies on hand (inventory), food usage, expenditures , and the actual number of meals prepared and served are the elements of food cost calculations and identifying an accurate plate cost. Food costs are based on food supplies actually used, not simply what was purchased. Food Inventory The dietary services manager is responsible for creating and updating, as needed, an inventory-reporting template that includes food items and prices. Facility food service authorities (or their designees) must use this template to record their facility’s complete food inventory each Tuesday following the dinner meal (this time period marks the end of a reporting cycle and the beginning of the next reporting cycle). The inventory document is to be posted on the file server (food service, ‘P’ drive) by 5:00 pm on Wednesday, and the dietary services manager must be notified of any unexplainable fluctuations in inventory figures. Food Cost Reporting The dietary services manager is responsible for creating food cost reporting templates for use by each facility. The report templates should coincide with each week of the full menu cycle must include, at a minimum, the following fields:  Food purchases (invoices and credits)  Inventory figures (beginning and ending)  Meal and snack counts (prepared and served)  Daily population counts  Vendor delivery compliance  Food inventory transfers  Food loss information  Budgeted population  Calculated plate cost Facility food service authorities (or their designees) are responsible for completing food cost reports weekly using the template provided. All sections of the report must be completed in their entirety, and with accurate information. The completed report is to be e-mailed to the dietary services manager by 5:00pm each Friday. Any changes to the report information after submission must be communicated by the facility food service authority to the dietary services manager. The dietary services manager monitors food costs by reviewing weekly food cost reports and trends and communicating to the facility food service authority any discrepancies or unusual or missing information, and requesting any corrections needed. As well, the dietary servic es manager prepares an annual IDOC-wide food cost report. The annual report is to be updated and disseminated monthly to interested staff. 12. Audits and Administrative Oversight The dietary services manager is responsible for providing direction and technical assistance to food service staff as needed to ensure compliance with this SOP , as well as monitoring