inTEAM Food System Management Manual

This manual was prepared as a guide for school foodservices administrators, directors, managers, and staff when establishing the inTEAM Food System. The manual contains specifications for food, selected small and large equipment, promotional materials, and recipes for the System. Reproducible forms, checklists, and student surveys are also contained in the manual.

Modules

• Introduction
• Establish the System
• Determine Revenue
• Plan Menus
• Using Recipes
• Purchase, Forecast, Order, and Inventory
• Personnel and Staf
• Production & Service
• Manage Finances
• Marketing Plan
• Facilities and Equipment
• Specifications for Items
• Recipes for Menus
  

Plan Menus Module

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