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Menu Planning

Menu Planning. By: Leticia H Garcia Food Service Director. Demographics 2015-2016. Student population – 4,042 Free & Reduced – 1,688 = 42% Employees – 45 = 266.5 Total Hours per day Budget – 2,400,000.00 Schools – 5 (one school is a Central Kitchen/Feeding) Participation

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Menu Planning

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  1. Menu Planning By: Leticia H Garcia Food Service Director

  2. Demographics 2015-2016 • Student population – 4,042 • Free & Reduced – 1,688 = 42% • Employees – 45 = 266.5 Total Hours per day • Budget – 2,400,000.00 • Schools – 5 (one school is a Central Kitchen/Feeding) Participation • Breakfast - 800 • Lunch - 2450 • Overall - 3250 meal per day

  3. Best Practices • Met / Follow meal pattern guidelines • Food procedures – safety / temperature • Use standardized recipes • Utilize commodities • Menu foods appropriate for demographics/like • Serving requirements according to age group • Food presentation – color / textures • Friendly Service

  4. “TAKE HOME MOMENT” Your talent nourishes students healthy eating habits!

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