November 1997 - January 1998 3. January - April 1998 4. The supervisor in charge of training and the Food Services director evaluate the plan and revise as needed. All employee files, attendance records, and time cards are prepared manually and transmitted to the Food Services administrative office. A clerk and manager compile these records and keep them in the main office.
Individual managers keep records that are necessary to their operations.
The unnecessary duplication and manual transfer of information requires a clerical support position in the Food Services administrative office. Employee time cards, accident reports, and purchasing information also require excessive manual handling and duplicative tasks. Produce management reports by school and use these reports to eliminate duplicative work, increase accountability and productivity, and reduce clerical staff. Provide profit and loss reports to food service managers and hold them accountable for unprofitable operations by centrally monitoring activities. October 1997 and Ongoing 2.