This session will present operational strategies and solutions for effective management of food service and nutrition departments. Practical tips for cost control to manage food, supplies and labor will be explored.
After attending this session the attendees will be able to:
- Explain the critical areas to focus on for cost control
- Name a minimum of three methods for effective cost control
- Describe processes for measuring success in fiscal management
CDR level: II
LNC: 7080, 7090, 7100, 7140, 7160, 7180, 7190, 8020, 8050, 8070, 8090, 8100
Session: 1-2 hours in length