Cashier
Meals Plus
Responsibility
Everyone's Duties
Wild Card
100
When Training a new cashier, what log in do they use to cashier on?
Their own
100
When is a meal counted?
Immediately after service?
100
What is the proper way to write the date on items you receive?
Month, day, year….12/14/17
100
What is the ppm of our sanitizer?
200
100
When should a tray be handed to the student?
After completion of service of all components
200
What do we accept as tokens of service?
Verbal, number pads, rosters, ID Card
200
When you place your order, what items should you have in front of you?
Recipes, planned production sheets, calendar of operations
200
When you place your order, what items should you have in front of you?
Recipes, planned production sheets, calendar of operations
200
Who is responsible for recording information in column 14
The person that prepped it
200
What is the Meat/Meal Alternate component for grades 6-8?
1 oz.
300
How often is petty cash counted?
Twice a day Before service and After service
300
What invoice do you send a PO to the Central Office with?
USDA
300
How many initials should be on each deposit slip?
2 (the PIC and the assisting staff member)
300
What is the most important part of our uniform during serving?
Smile and eye contact
300
When does the server replenishes food on the line?
When the pan is empty
400
Who counts the money against the reconciliation sheet, with cashier?
Manager
400
When is inventory due in the computer?
First working day of the next month
400
What location and how should money be counted?
Manager with cashier in a secure location
400
Name all food components of lunch.
Meat/Meat Alternate Grain Vegetable Fruit Milk
500
When does the cashier record money on a student’s account?
Immediately upon receipt
500
Should you review your PO (purchase order) the day before and morning of your truck delivery?
Yes
500
What should you do if you do not receive what you ordered?
Email the director immediately and follow up with a phone call same day.
500
Describe a reimbursable lunch meal.
½ cup fruit or vegetable and 2 other full components
500
What is the vegetable component for grades 9-12
1 cup
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