She is a member of the American Dietetic Association and the Texas School Food Services Association. The Department administrative assistant of Nutrition has more than 27 years of food service experience and has obtained a Bachelor of Science degree with a major in food and nutrition. Two of the three field specialists have bachelor's degrees in nutrition and foods and the third field specialist has a degree in restaurant, hotel and institutional management. Exhibit 9-3 shows thecafeteria workers that perform food service operations at the campus level. MPLH is the number of meal equivalents served in a given period of time divided by the total hours worked during that period.
Meal equivalents are lunches plus an equivalent number of breakfast and a la carte sales.
The convenience system uses the maximum amount of processed food and disposable items. TSPR used the conventional system to evaluate food service productivity since it is a more conservative approach than the convenience system. If the MPLH rate is higher than the recommended rate, either the number of meals served is low or the number of hours worked is high. Both variables are controllable. The district monitors its MPLH, but they do not compare their actual MPLH to a standard for what their actual MPLH should be.