This course is designed to assist you as a manager or director in identifying your program’s income and costs so that you may run a financially successful school foodservice program. The course contains six chapters beginning with basic financial concepts and terms. During the course you will identify where your income comes from and how much you have available to spend. You will also identify program costs such as food and labor. Once you know your program income and costs you will be able to put together a Profit and Loss Report to see if you are making or losing money. The course concludes with ways you may reduce your costs if you discover that you are not performing well financially. The course is easy to use.

• To begin, click on the links below for each Chapter.
• Once you are in the program, you may click on the Next (or Previous) buttons for the next screen
• Or click on the page number links in the Table of Contents located on the left side of the screen.
• Clicking on the Main Menu button on the top right of each page will take you back here.
• There are Activities included in the program such as checklists, and forms.
• Most information entered in the activities will not be saved once you leave the program. We highly suggest that you print these pages using the Print button on the top of the page.

Congratulations for taking the first step toward managing your program finances more effectively. Let's begin:

• Chapter 1 - Importance of Financial Management
• Chapter 2 - How to Determine Revenue
• Chapter 3 - How to Determine Expenses
• Chapter 4 - Developing a Profit and Loss Statement
• Chapter 5 - Tips for Reducing Labor Costs
• Chapter 6 - Tips for Controlling Food Cost

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Program Requirements:

• Internet Explorer®
• with 'cookies' enabled (recommended but not necessary). To change, go to "Tools > Iinternet Options >Privacy"
• 800x600 screen resolution