Education and Training Materials Database | Healthy Meals Resource System

Basic Information

Competencies, Knowledge and Skills of Effective School Nutrition Managers

Developer:    National Food Service Management Institute (NFSMI)
Author/Editor:    Jerry B. Cater, PhD, Research Scientist
Deborah H. Carr, PhD, RD, Research Scientist
Publication Date:    2006
Availability:

Abstract: This resource was developed as a tool to assist local education authorities, school nutrition directors and managers, state agencies, and training professionals in preparing job descriptions and performance appraisals for school nutrition managers, establishing personnel standards or certification requirements, and developing curriculum materials for professional development for school nutrition managers. The 12 functional areas, competencies, knowledge, and skills needed by school nutrition managers are fully described.

Topics include:

Nutrition and Menu Planning
Program Accountability
Sanitation, Safety, and Security
Equipment Use and Care
Procurement
Food Production
Food Acceptability
Service
Financial Management and Recordkeeping
Marketing
Personnel Management
Professional Development

Image courtesy of National Food Service Management Institute (NFSMI)

Detailed Information

Target Audience:    Food Service Training: School Food Service
Target Comments:    Principal audience: planners and managers, directors and child nutrition professionals to train food service staff.
Languages Available:    English
Format:    Reports
Additional Materials:    A research technical report of the study is available separately from NFSMI.

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Contact Information

Cost and Availability:    Available online.
Publisher:    National Food Service Management Institute
Contact:
The University of Mississippi
Address:
6 Jeanette Phillips Drive
P.O. Drawer 188
University, MS 38677-0188
Telephone:    (800) 321-3054
Fax:    (800) 321-3061
Email:    helpdesk@nfsmi.org
Web Address:    http://www.nfsmi.org

Keywords:
Administration, Customer Service, Financial Management, Food Production, Purchasing/Procurement, School Lunch, School Breakfast, Menu Planning, Food Safety, NFSMI, Professional Development, Continuing Education, Administrative Training, Operations Training, Nutrition Training, Communications Training