FOOD SERVICE MANAGEMENT PROGRAM

2026-11-03

The successful FSMC shall conduct the food service program in a manner which best fulfills the following objectives : 1 . Provide reliable management continuity for our School District ’ s Non - Funded Child Nutrition Program . Deliver the services at the lowest possible cost without sacrificing quality . 2 . Recommended management and operational strategies to contain the School District ’ s operating costs , without sacrificing smooth operations . 3 . To provide an appealing and nutritionally sound a la carte program for students as economically as possible . An important goal of the School District is to maximize participation and control expenses . 4 . To promote nutritional awareness whenever the food service can interface with the School District ’ s teaching programs , nutrition groups , Advisory Board and Committees . 5 . Maximize student interest and participation by seeking customer input , implementing menu variations and merchandising techniques and by good communications with all interested groups . 6 . Provide experienced staff support to focus on operational concerns . 7 . Apply the best professional efforts to keep the costs of service as economical as possible while maintaining the best possible staff morale during a transition . 8 . Keep the School District apprised of legislation that may impact the food services . 9 . Make periodic recommendations regarding operational and / or equipment needs which the School District may adopt , partially adopt , or abandon . 10 . Cooperate with all community groups to enhance the public ’ s perception of our School District . 11 . Provide for upgrades in capital equipment from revenues generated from the program . 12 . Work with District to implement Nutrition Policy , Food Service Biosecurity Policy , and HACCP Plan .

New Jersey

2026-04-29