Marissa manages the Nutrition and Food Services department’s financial budget

Marissa has identified many challenges in the department’s operation over the past few weeks that are resulting in excess operational costs (5.01h). All areas of the department’s operation require improvements including: purchasing (e.g. sourcing quality products for the best value), receiving and storage (e.g. ensuring safe, secure food handling and product reconciliation procedures), food production and distribution (e.g. standardizing recipes and ensuring food is prepared by trained staff), and inventory control (5.01t, 5.03h).

Marissa will work collaboratively with the food service team to manage these costs and implement needed changes to ensure Continuous Quality Improvements (CQI) (5.03k, 2.06c, 2.06i).

Longer-term strategies to ensure cost efficiencies will include conducting a cost analysis (5.02c, 5.02v) in several key areas, including:

• Evaluating the labour required to prepare all food on-site by comparing the purchased cost of some prepared food products and the potential labour cost saving (5.01p).
• Reviewing the repair records and electrical expenses to operate the major pieces of equipment in an effort to determine the need to replace, or continue to repair them (5.01r).
• Evaluating the current cost of cleaning supplies and labour involved in cleaning the facility and determining the value of hiring an external company to complete the cleaning tasks (5.01p).

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