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Food Service Program

Program Evaluation Plan Report Board of Education Meeting June 23, 2011. Food Service Program. Purpose of the Program. Student and/or stakeholder needs addressed by the program Appetizing foods Support of the learning process through good nutrition and exposure to new foods

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Food Service Program

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  1. Program Evaluation Plan Report Board of Education Meeting June 23, 2011 Food Service Program

  2. Purpose of the Program • Student and/or stakeholder needs addressed by the program • Appetizing foods • Support of the learning process through good nutrition and exposure to new foods • Meals served in a safe, caring environment

  3. Service Delivery Model Menu Creation Bid Solicitation Assures favorable and competitive pricing Meal Preparation

  4. Service Delivery Model Production Records and Student Feedback • Provide information related to student acceptance • Forecasting for better production controls • Student Food Advisory Committees and Student Taste Testing • Customer Service Tools – Food Services FACES/Surveys Monthly Program Review • Participation – Breakfast and Lunch • Revenues and Expenditures

  5. Program Deployment Status The Food Service Program’s processes are aligned with the goals of our program and deployed in all schools; however the level of deployment varies. Focus areas identified: • Customer Service Variations • Equipment and Physical Plant Variations • Marketing Variations

  6. Progress Toward Previous Program Goal GOAL: Increase student satisfaction with food taste and quality • Increase ADP from 70.91% to 72% • Student surveys will indicate that 70% of secondary students would recommend school meals to their friends. RESULTS:

  7. Progress Toward Previous Program Goal GOAL: Provide meals in a safe, caring environment • FACES of Food Service Customer Service Surveys completed by parents and staff will indicate an average score of 90%. RESULTS:

  8. Progress Toward Previous Program Goal GOAL: Provide meals in a safe, caring environment • Student surveys will indicate that 80% of secondary students feel that their food service staff is friendly. RESULTS:

  9. Future Program Goals to be Evaluated • Increase student satisfaction with food taste and quality • Provide meals in a safe, caring environment

  10. Plan for Evaluation Measurable Outcomes Data Collection Methods • Increase ADP from 73.62% to 74% • FACES of Food Service Customer Service Surveys completed by parents and staff will indicate an average score of 75% • Student surveys will indicate that 95% of elementary and 75% of secondary students will state that they like the foods served in their cafeteria and 98% of students will feel that their food service staff is friendly. • Observations • Surveys and questionnaires • Interviews • Focus Groups • Participation Reports

  11. Next Evaluation Report on June 2012 Food Service Program

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