Andrew Crotty

IN-SERVICE EDUCATION PROJECT

Goals/Rationale/Audience
At Wethersfield High School there is a rising concern that food service
associates are not entirely clear on the parameters of a reimbursable meal. It is
crucial that front-end associates are able to identify reimbursable meals in order
to ensure that the schools food service department is properly reimbursed for
meals served. It was determined that an in-service on reimbursable meals would
help clarify any discrepancies between meals being served and meals that are
reimbursable. This in-service would also help associates meet their goals of
yearly education, which every associate currently falls short of. It also will help
the associates prepare for administrative review occurring during the next school
year.

Objectives
Associates will be able to differentiate between reimbursable meals and
those that are not reimbursable.
Associates will be able to assist students in formulation of a reimbursable
meal when additional components are required.
Associates will provide support to students that successfully formulate
reimbursable meals.

Overview
The main focus of the in-service project is to ensure that reimbursable
meals are being served to students. That is, students are leaving the cafe area
with reimbursable meals. This is not to be confused with whether the students
are being offered reimbursable meals. This is because, the menu forecasting
program, Webtrition, has already ensured that meals offered are reimbursable.
The content of the in-service is guided by a powerpoint presentation. To start off,
objectives are stated and explained. It is then explained that components
required differentiate by the meal that is being served. The first meal analyzed is
breakfast. The necessary components are explained followed by a brief
explanation on the concept of combination foods. The information is then
reinforced by a game implemented into the slide show. The game is called meal
or no meal? and it provides examples of trays with various food items on them.
Based on the trays shown, the participants are to determine if the meal is
reimbursable or not. Furthermore, associates are to provide examples of items
that can be added to make non-reimbursable meals meet the standards. In
similar fashion as breakfast, the components of a reimbursable lunch are then
provided. Based on required components a variety of possible combinations are
discussed. The meal or no meal? game is then played with trays providing
different combinations of lunch items. After providing the associates appropriate
feedback the floor is then opened up for questions.

Implementation
As described in the overview, the powerpoint presentation is the main
avenue of communication. This was determined as appropriate because. it
allows the provision of a variety of visuals. This is crucial because the visual
displays closely represent the food items encountered in the cafe and provide
tangible examples of components constituting a reimbursable meal. It was
determined that the meal or no meal? game would be an effective
reinforcement of information provided. It also allows for evaluation of the learner
based on objectives. This is because provides insight towards the ability of
associates to differentiate between reimbursable meals and non-reimbursable
meals. It also analyzes the ability of associates to identify additional components
to be added to meals in order for them to be reimbursable.

Cost Analysis
The school food service department did not require any additional
equipment, space, or items for the in-service presentation. Therefore, the only
cost of the presentation was the salary paid to associates while they attended the
in-service. Of the 12 associates in attendance, their average salary was
calculated to be $11.80. This meant the in-service cost the school food service
operation about one fourth (15 minutes out of an hour) of 12 times the
associates average salary ($11.80) costing out to only $35.40.

Evaluation
1. Learner Evaluation
The meal or no meal? exercise provided great insight towards the
learning occurring in participants. In initial discussion shortcomings were noted in
regards to comprehension of components required in reimbursable meals.
Towards the end of the exercise the overwhelming majority of participants were
able to identify example of reimbursable meals and make suggestions on how to
make an incomplete meal become reimbursable. After the presentation the
audience was vocally surveyed, they responded that they had learned a lot and
found the in-service extremely helpful. These thoughts were apparently uniform
throughout the group as the statements were met with communal agreement.

2. Professional Staff Evaluation

Andy did a good job presenting information on reimbursable meals to our
high school staff. The presentation was interactive, allowing staff to voice their
opinions and ask questions. We found that there was some confusion among
employees on reimbursable meals, particularly breakfast. The staff that work
serving in the food lines can benefit by helping to ensure that students take all
components of reimbursable meals. This will make the job easier for those
working at the point of sale - they won't need to have students go back to take
something else. Also, the information is a helpful reminder for those work at the
register, whether it is daily or occasionally. We will have an administrative review
coming up in the next school year and this is an important part of the review. We
will be revisiting this training in the fall and ideally twice per school year with staff
from all schools to ensure that everyone is properly prepared. - Joanna Morrillo
 3. Self-Evaluation
Based on the feedback I received from my audience as well as
professional staff I felt the lesson was highly successful. The audience reacted
very well to use of visuals, which helped them translate teachings into tangible
meal components. Overall, I believe the in-service was implemented in a largely
effective manner.

Planning Ahead
In discussion with the school districts food service Director and Dietitian it
was determined that similar presentations should be utilized in preparation for
administrative review by the state. This is because it is essential that associates
are accurately delivering reimbursable meals to students during review and this
presentation proved to be an effective method of reinforcing this. Further
reinforcement can only further ensure reimbursable meals are properly served.