Financial management and Procurement2019-06-06T15:07:29+00:00

Financial Management & Procurement

Buy American U.S. Agriculture Supporting Health School Meals  

This face-to-face training session provides general concepts about the Buy American Provisions when procuring food for federal school nutrition programs.  This training is intended to provide knowledge for the stakeholders that can lead to their success in applying these requirements during the food purchasing and contract monitoring activities.

Course Details
NUMBER OF TRAINING HOURS: 2
TARGET AUDITION: School Nutrition Directors
KEY AREA: 2: Operations

Financial Management: A Course for School Nutrition Directors  

This session provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics include:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and Analysis
  • Managing Revenue and Expenditures
  • Controlling Food and Labor Costs
  • Financial Planning and Budget Development
  • Developing and Analyzing a Budget
  • Tools to Analyze Financial Status
Course Details
NUMBER OF TRAINING HOURS: 8 0r 12
TARGET AUDITION: School Nutrition Directors
KEY AREA: 3: Administration

Financial Management: A Course for School Nutrition Managers  

This training was developed for site-based school nutrition managers and supervisors. Participants receive instruction on relationship of program cost and revenue, standard security practices to protect financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices. Lesson topics:

    • Financial Management
    • Production Records
    • Forecasting
    • Menu Item Costs
    • Product Screening
    • Inventory Control
    • Meal Equivalents
    • Labor Costs
Course Details
NUMBER OF TRAINING HOURS: 6
TARGET AUDITION: School Nutrition Managers
KEY AREA: 3: Administration

Forecasting the Procurement of Foods  

General concepts about basic forecasting for the procurement of foods in Child Nutrition Programs are covered during this session. This training does not discuss federal regulations pertaining to the procurement system. Key topic areas:

  • Stakeholders’ responsibilities and expectations
  • How menus determine goods and services that must be competitively procured
  • Inventory management, product movement, and cost management
  • Product categories, screening, and specifications
  • CN labeling
  • Accurate forecasting of products.
Course Details
NUMBER OF TRAINING HOURS: 4
TARGET AUDITION: School Nutrition Directors; School Nutritions Managers
KEY AREA: 2: Operations

Procurement of Foods:  Cooperative Purchasing Groups

Cooperative purchasing groups are entities formed through an agreement between school food authorities to increase purchasing power.  This training focuses on cooperative purchasing groups comprised of SFAs and/or CNP State agencies. The intended audience for this training are individuals that currently belong or want to join a cooperative purchasing group.

Course Details
NUMBER OF TRAINING HOURS: 4
TARGET AUDITION: School Nutrition Directors; School Nutrition Managers
KEY AREA: 2: Operations

Procuring Local Foods for Child Nutrition Programs

This training session is basic overview of federal procurement principles covering a host of topics related to sourcing and purchasing local foods. This training highlights the variety of methods schools can use to purchase local products while staying in accordance with federal procurement regulations and the many areas within a solicitation where schools can express their desire for local products. Participants will learn how to target local foods when conducting both formal and informal purchases, use the Geographic Preference option, and use the USDA Foods and DoD Fresh Programs to enhance local purchasing.

Course Details
NUMBER OF TRAINING HOURS: 4, 6 or 12
TARGET AUDITION: School Nutrition Directors
KEY AREA: 1: Nutrition; 2: Operations