Cashier s Training - · PDF fileThe mission of the National Food Service Management Institute...

Instructor’s Manual Cashier’s Training

July 2014 National Food Service Management Institute 1

Cashier’s Training

Instructor’s Manual

PROJECT COORDINATOR

Theresa Stretch, MS, RD, CP-FS

EXECUTIVE DIRECTOR

Katie Wilson, PhD, SNS

National Food Service Management Institute

The University of Mississippi

Please refer to USDA memos for the most up-to-date information.

Date: July 1, 2014





Building the Future Through Child Nutrition

The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at

The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in

Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food

and Nutrition Service.

PURPOSE

The purpose of the National Food Service Management Institute is to improve the operation of child nutrition

programs through research, education and training, and information dissemination.

MISSION

The mission of the National Food Service Management Institute is to provide information and services that promote

the continuous improvement of child nutrition programs.

VISION

The vision of the National Food Service Management Institute is to be the leader in providing education, research,

and resources to promote excellence in child nutrition programs.

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and

Nutrition Service through an agreement with the National Food Service Management Institute at The University of

Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of

Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S.

government.

The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer.

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from

discriminating on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building,

1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an

equal opportunity provider and employer.

© 2014, National Food Service Management Institute, The University of Mississippi

Except as provided below, you may freely use the text and information contained in this document for non-profit or

educational use with no cost to the participant for the training providing the following credit is included. These

materials may not be incorporated into other websites or textbooks and may not be sold.

Suggested Reference Citation:

National Food Service Management Institute. (2014). Cashier’s training. University, MS: Author.

The photographs and images in this document may be owned by third parties and used by The University of

Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images.

For more information, please contact [email protected].



Table of Contents

Topic Page

Lesson Overview …………………………………………………..……….….…. 5

Preparation Checklist …………………………………………...………….….…. 7

Lesson-at-a-Glance ………………………………………………………………. 9

Introduction …………………………………………………………….….………. 11

Objective 1: Identify the requirements for Offer Versus Serve

in the National School Lunch Program (NSLP) ………………………………… 15

Objective 2: Objective 2: Identify meals that meet the requirements of a

reimbursable lunch meal …………………………………………………………. 19

Create a Lunch Meal ……………………………………………………………… 33



Lesson Overview

Lesson Participants: School Nutrition Cashiers

Type of Lesson: Face-to-face training session

Time Needed to Conduct the Lesson: 120 minutes - 2 hours

Lesson Description: This lesson was designed by the National Food Service

Management Institute (NFSMI) to help cashiers understand the components required

for a reimbursable lunch meal under the National School Lunch Program (NSLP) and

quickly identify a reimbursable lunch meal using the Offer Versus Serve option.

Lesson Objectives:

Objective 1: Identify the requirements for Offer Versus Serve in the National School

Lunch Program (NSLP).

Objective 2: Identify meals that meet the requirements of a reimbursable lunch meal.

Advanced Preparation:

Before the training begins:

Locate the document titled Create a Lunch Meal, in the Appendix. Cut each food

item into individual strips. Depending on the size of the class, you may need to

make additional strips. Each participant will be provided one strip to complete

the activity.



Preparation Checklist

Directions: Use the Preparation Checklist to prepare for the training session.

Lesson Tasks

Gather Materials

Trainer’s Script

PowerPoint Presentation

Cashier’s Training Participant’s Workbook

Create a Lunch Meal in Appendix (cut-out)

Buzzer or bell (optional)

Pencils (one for each participant)

Pre-Assessment

Post-Assessment

Evaluation



Lesson-at-a-Glance

120 Minutes - 2 Hours

Time Topic Task Materials

25

minutes

Introduction and

Pre-Assessment

Introduce topic

Distribute

Pre-Assessment

Handout

Conduct Create a

Lunch Meal Activity

Instructor’s Manual

Training Pre-Assessment

Create a Lunch Meal from

Appendix (cut-out)

PowerPoint Slides


Objective 1: Identify the requirements for Offer Versus Serve in the National School Lunch

Program (NSLP)

30

minutes

The requirements for

Offer Versus Serve in

the National School

Lunch Program (NSLP)

Discuss

requirements for

Offer Versus Serve

PowerPoint Slides

Objective 2: Identify meals that meet the requirements of a reimbursable lunch meal.

55

minutes

Meals that meet the

requirements of a

reimbursable lunch

meal

Practice identifying

reimbursable lunch

meals in a group

and individually by

completing the OVS

Reimbursable Lunch

Meal activity, the

Offer Versus Serve

Reimbursable K-8

Lunch activity, and

the K-8 OVS Lunch

Speed Round

activity

Group Activity Worksheet:

OVS Reimbursable Lunch

Meal - Answers

Handout: Offer Versus

Serve Reimbursable K-8

Lunch — Answers

Handout: K-8 OVS Lunch

Speed Round – Answers

PowerPoint Slides


10

minutes

Post-Assessment and

Lesson Evaluation

Conduct the Post-

Assessment

Conduct a short

evaluation of the

lesson

Training Post-

Assessment

Training Assessment—

Answers



Introduction

DO:

Confirm participants have all necessary handouts and materials for the lesson.

SHOW SLIDE: Pre-Assessment

DO:

Distribute Handout: Cashier’s Training Pre-Assessment. Ask the participants to place

an identifier on the top right corner of the page. State the same identifier will be used at

the conclusion of the training on the Post-Assessment. Tell participants that they do not

need to place their name on the Assessment.



Cashier’s Training Pre-Assessment

1. The components of a reimbursable lunch that must be offered to all students

include

a. Meat/Meat Alternate, Legumes, Fruits, Grains and Fluid Milk.

b. Meat/Meat Alternate, Legumes, Fruits, Grains and Soy Milk

c. Meat/Meat Alternate, Fruits, Vegetables, Grains, and Soy Milk.

d. Meat/Meat Alternate, Fruits, Vegetables, Grains, and Fluid Milk.

2. To be a reimbursable lunch meal, ___________ out of five meal components

must be selected.

a. 2

b. 3

c. 4

d. 5

3. Under OVS, schools must

a. require students to take all components and can provide smaller portions.

b. prepare equal amounts of all components offered regardless of popularity.

c. offer enough for each student to take the full required amount of each

component.

d. identify at the beginning of the serving line price options for the selection of

3, 4, or 5 components.



4. A reimbursable OVS lunch meal must include the selection of a minimum

__________ of fruit, vegetable, or fruit and vegetable combined.

a. ⅛ cup

b. ¼ cup

c. ½ cup

d. 1 cup

5. As a cashier, you are responsible for ensuring the student selection meets the

OVS requirements of a reimbursable lunch meal. A question you should ask

yourself when determining if student selection is a reimbursable meal is:

a. Has the student selected at least three food components and the selection

includes a minimum ½ cup of fruit or vegetable?

b. Has the student selected at least three food components and the selection

includes a minimum 1 oz eq of meat/meat alternate?

c. Has the student selected at least three food components and the selection

includes a minimum 1 cup of milk?

d. Has the student selected at least three food components and the selection

includes a minimum 1 oz eq of grains?



SAY:

As a cashier, you are an important part of the success of your school nutrition program.

To be successful, you should be able to correctly identify reimbursable lunch meals. Our

first activity will help you identify what you already know about reimbursable lunch

meals. The rest of the class time will further explain the components of a reimbursable

lunch meal and provide you plenty of opportunities to practice so you can feel confident

in your important role as cashier.

SHOW SLIDE: Create a Lunch Meal Activity

DO:

Randomly distribute one Create a Lunch Meal food item strip to each participant. Ask

participants to walk around the room and find other participants with food item strips

that, together, create a reimbursable lunch meal.

SAY:

You have a food item that contributes to a reimbursable Offer Versus Serve (OVS)

lunch meal. Navigate around the room, introduce yourself, and create a reimbursable

lunch meal. Remember, you may not need to select all of the components for a

reimbursable lunch meal. Stand together with your group until the conclusion of the

activity. You will introduce your group and discuss your “lunch meal”.

Objective 1: Identify the requirements for Offer Versus Serve in the National

School Lunch Program (NSLP).

SHOW SLIDE: Lunch Meal Components

SAY:

Reimbursable lunch meals in the NSLP are comprised of five food components. The

five food components offered to all students at lunch are Meat/Meat Alternate (M/MA),

Fruits (F), Vegetables (V), Grains (G), and Fluid Milk (Milk).



SHOW SLIDE: Offer Versus Serve (OVS)-Lunch

SAY:

The original goals of Offer Versus Serve were to minimize plate waste and encourage

schools to offer more food choices. These goals remain unchanged.

SAY:

Only senior high schools (typically the 9-12 grades or any other grade

configuration labeled as a high school) are required to have Offer Versus

Serve for lunch. Local school food authorities can choose whether or not they

want to have Offer Versus Serve for their junior high, middle, and elementary

schools.

Students must be offered all five required components at lunch: Meat/Meat

Alternate, Fruits, Vegetables, Grains and Fluid Milk in the full required

amounts.

Students are allowed to decline two of the five required food components at

lunch.

SHOW SLIDE: OVS-Lunch

SAY:

Under OVS, schools must offer enough for each student to take the full

required amount of each component.

When choices in a component are available, operators may prepare less of

the least popular choice and more of the more popular choice– based on

historical data on student selections.

All meals must be set at a single price no matter how many components are

declined.

SHOW SLIDE: OVS-Lunch-Fruit



SAY:

Students must select a minimum of ½ cup of either the fruit, the vegetable or

fruit and vegetable combined for the meal to be considered reimbursable. .

For example, if a 9-12 high school is offering ½ cup of fruit pieces and ½ cup

fruit juice to meet the 1 cup fruit component at lunch, and ½ cup of cooked

spinach plus ½ cup cooked broccoli to meet the 1 cup vegetable component,

the student must select at least ½ cup of fruit, vegetable, or fruit and

vegetable combined to have a reimbursable lunch under OVS.

Students are allowed to take smaller portions of the fruit and vegetable

components only. If a student selects less than the offered portion of

Meat/Meat Alternate or Grains, it does not count as one of the minimum three

required components at lunch.

Students must select daily at least ½ cup of fruits or vegetables for a meal to

be considered reimbursable under OVS in the NSLP and SBP. If fruit and

vegetable are two of the three components, one of those must be a full

serving of either the fruit or vegetable component.

SHOW Slide: OVS Fruit and Vegetable-Creditable Serving

SAY:

The minimum creditable serving size for a fruit or a vegetable is ⅛ cup.

However, ½ of a cup is the minimum amount of fruits or vegetables that a

student must select for a reimbursable meal under OVS.

SHOW SLIDE: OVS Creditable Serving Example 1

SAY:



For example, a fish taco includes ¼ cup fresh tomatoes as part of the menu item. If the

student selects the fish taco and milk this would not be a credited reimbursable meal

since the minimum ½ cup portion of fruit or vegetables has not been met.

SHOW SLIDE: OVS Creditable Serving Example 2

SAY:

If the menu planner includes ¼ cup of tomatoes, ¼ cup black beans, and ¼ cup lettuce

as part of the fish taco menu item the outcome is different. In this scenario, if the

student selects the fish taco and milk this would be a credited reimbursable meal since

the minimum ½ cup portion of fruit or vegetables has been met.

SHOW SLIDE: Reimbursable Lunch Meal

SAY:

Each day before you start your shift as cashier, familiarize yourself with the menu.

Identify how the foods on the menu are being credited for each of the meal components.

When you look at each student meal selection, ask yourself these three questions to

make sure it is a reimbursable OVS lunch meal:

1. Are there at least three food components? Yes or No

2. If yes, is one a fruit or a vegetable? Yes or No

3. If yes, is it at least half a cup? Yes or No

If you can answer “Yes” to each of these questions, then you have a reimbursable lunch

meal.



Objective 2: Identify meals that meet the requirements of a reimbursable lunch

meal.

SAY:

Now we will divide into groups and look at some examples of selected meals. As a

group, you will decide if each example qualifies as a reimbursable lunch meal for K-8th

grade.

SHOW SLIDE: OVS Reimbursable Lunch Meal Activity

DO:

Divide class participants into five groups. Refer to the participants to the Group Activity

Worksheet: OVS Reimbursable Lunch Meal, in the participant’s workbook. Ask them to

discuss as a group if the student selection is a reimbursable Meal. Instruct the

participants to, to mark “Reimbursable” or “Not Reimbursable” for each student

selection. Review the answers with all of the participants using Group Activity

Worksheet: OVS Reimbursable Lunch Meal —Answer Key.



Group Activity Worksheet: OVS Reimbursable Lunch Meal - Answer Key

Determine if the student selection meets the requirements for a daily reimbursable lunch meal. If it is a reimbursable lunch meal, provide justification. If it is not a reimbursable lunch meal, note the necessary improvements. Assume the school offers all meal components and age-appropriate portion sizes.

Grades: 9-12 Student Selection 1

Fat-Free Milk (1 cup Milk)

Mexican Beans (½ cup Legumes)

Pineapple (½ cup F)

_X_ Reimbursable

___ Not Reimbursable

Reason:


Low-Fat Milk (1 cup Milk)

Turkey Burger (2 oz eq M/MA)

Whole-Grain Bun (2 oz eq G)

___ Reimbursable

_X_ Not Reimbursable

Reason: Three components were

selected, but no fruits or vegetables

were selected.


Vegetable Pizza (2 oz eq G, 2 oz eq

M/MA, ¼ cup Red/Orange V, ¼ cup

Dark Green V)

_X_ Reimbursable


Reason:


Whole-Grain Spaghetti and Meatballs

(1 oz eq G, 2 oz eq M/MA, ¼ cup

Red/Orange V)

___ Reimbursable

_X_ Not Reimbursable

Reason: Three components were

selected as part of the spaghetti and

meatballs, but the vegetable serving is

only credited as ¼ cup.


Turkey Sandwich on Whole Wheat

Bread (1.5 oz eq G, 2 oz eq M/MA)

Green Salad (½ cup Dark Green V, ¼

cup Other V)

_X_ Reimbursable


Reason:


Date: July 2014

SHOW SLIDE: OVS Reimbursable K-8 Lunch Activity

SAY:

Now that we have worked in groups to determine if selected meals were

reimbursable, you will be able to try some examples on your own. Be sure to

note any questions you might have and ask them during our review.

Do:

Ask participants to locate the Handout: Offer Versus Serve Reimbursable K-8

Lunch. Review the directions. Allow 5 minutes for each participant to,

individually, complete the activity. Discuss the answers together as a group at the

conclusion of the activity.


Date: July 2014

Handout: Offer Versus Serve Reimbursable K-8 Lunch Answer Key

Directions: Determine if the student selection meets the requirements for a daily reimbursable lunch meal. If it is a reimbursable lunch meal, provide justification. If it is not a reimbursable lunch meal, note the necessary improvements. Assume the school offers all meal components and age-appropriate portion sizes.

Student Selection Reimbursable Not Reimbursable

Chicken Burger 2 oz eq M/MA

Whole-Grain Bun

2 oz eq G

No

Only two components were selected.

No full serving of the Fruit or Vegetable component was

selected. This is not a reimbursable lunch meal.

Italian Peas ½ cup V-Starchy

Whole-Grain Noodles

1 oz eq G

Orange ½ cup F

Yes

Three components are selected and one of the items is a fruit or vegetable. If fruit and vegetable are two of the

three components, a full serving of either the fruit or vegetable component. This

is a reimbursable lunch meal.

Vegetarian Chili 2 oz eq M/MA

¼ cup red V; ½ cup V-Other

Whole-Grain Bread 1oz eq G

Fat-Free Milk 1 cup - 1 Milk

Yes

Four out five components were selected. The

Beans/Peas (Legumes) in the Vegetarian

Chili were determined in advance as the Meat/Meat

Alternate component. Vegetable serving is

equivalent to ¾ cup. This is a reimbursable lunch meal.


Date: July 2014

Handout: Offer Versus Serve Reimbursable K-8 Lunch Answer Key

Directions: Determine if the student selection meets the requirements for a daily reimbursable lunch meal. If it is a reimbursable lunch meal, provide justification. If it is not a reimbursable lunch meal, note the necessary improvements. Assume the school offers all meal components and age-appropriate portion sizes.

Student Selection Reimbursable Not Reimbursable

Hummus 1 oz eq M/MA

Three Bean Salad ½ cup Beans/Peas

(Legumes); ¼ cup Other

Whole-Grain Pita Chips 1 oz eq G

Yes

Three out five components were selected. The

Beans/Peas (Legumes) in the Hummus

were determined in advance as the Meat/Meat Alternate

component. Vegetable serving is equivalent to ¾

cup. The Beans/Peas (Legumes) in the Three Bean

Salad were determined in advance as the Vegetable component. Two distinct servings of Beans/Peas

(Legumes) may be offered in one meal. This is a

reimbursable lunch meal.

Bean Burrito on Whole-Grain Tortilla

2 oz eq M/MA 1.5 oz eq G

¼ cup V

Fat-Free Milk 1 cup - 1 Milk

No

The Beans/Peas (Legumes) in the Bean Burrito were determined in advance as

the Meat/Meat Alternate component. No full serving of the

Fruit or Vegetable component was selected. This is not a reimbursable lunch meal.


Date: July 2014

ASK:

How many seconds does a cashier have to recognize a reimbursable lunch

meal?

DO:

Allow participants a few moments to respond. Suggest 10 seconds, 5 seconds,

and 3 seconds as possible answers. Listen to the responses.

SHOW SLIDE: K-8 OVS Lunch Speed Round Activity

SAY:

For the next few minutes, we are going to practice being a cashier. The previous

activities have prepared you for the speed round, our last activity of the day. You

will have 3 seconds (about the same amount of time you have at school) to

recognize whether or not a selected OVS meal is reimbursable. Use the

Handout: K-8 OVS Lunch Speed Round to record your answers. At the end of

the speed round, we will discuss the answers. Be prepared to justify your

answers.

DO:

Show K-8 OVS Lunch Speed Round Activity slides and have the participants

record their answers.

SHOW SLIDE: K-8 OVS Lunch Speed Round 1-12

DO:

Discuss the answers to the speed round. The answers are located on K-8 OVS

Lunch Speed Round slides titled in red. Refer participants to the Handout: K-8

OVS Speed Round – Answers.

SHOW SLIDE: K-8 OVS Lunch Speed Round 1-12 Answers


Date: July 2014

Handout: K-8 OVS Speed Round – Answer Key

Directions: Place an “X” under “Reimbursable” or “Not Reimbursable” for the student selection on each slide.

Reimbursable Not Reimbursable

K-8 OVS Speed Round 1

X


X


X


X


X


X


X


X


X

K-8 OVS Speed Round

10

X

K-8 OVS Speed Round

11

X

K-8 OVS Speed

Round12

X


Date: July 2014

Post-Assessment and Lesson Evaluation

SHOW SLIDE: Thank You

DO:

At the conclusion of the activity, distribute the Post-Assessment and training

evaluation. Discuss the answers.

SHOW SLIDE: National Food Service Management Institute


Date: July 2014

Cashier’s Training Pre-Assessment

1. The components of a reimbursable lunch that must be offered to all

students include

a. Meat/Meat Alternate, Legumes, Fruits, Grains and Fluid Milk.

b. Meat/Meat Alternate, Legumes, Fruits, Grains and Soy Milk

c. Meat/Meat Alternate, Fruits, Vegetables, Grains, and Soy Milk.

d. Meat/Meat Alternate, Fruits, Vegetables, Grains, and Fluid Milk.

2. To be a reimbursable lunch meal, ___________ out of five meal

components must be selected.

a. 2

b. 3

c. 4

d. 5

3. Under OVS, schools must

a. require students to take all components and can provide smaller

portions.

b. prepare equal amounts of all components offered regardless of

popularity.

c. offer enough for each student to take the full required amount of

each component.

d. identify at the beginning of the serving line price options for the

selection of 3, 4, or 5 components.


Date: July 2014

4. A reimbursable OVS lunch meal must include the selection of a minimum

__________ of fruit, vegetable, or fruit and vegetable combined.

a. ⅛ cup

b. ¼ cup

c. ½ cup

d. 1 cup

5. As a cashier, you are responsible for ensuring the student selection meets

the OVS requirements of a reimbursable lunch meal. A question you

should ask yourself when determining if student selection is a reimbursable

meal is:

a. Has the student selected at least three food components and the

selection includes a minimum ½ cup of fruit or vegetable?

b. Has the student selected at least three food components and the

selection includes a minimum 1 oz eq of meat/meat alternate?

c. Has the student selected at least three food components and the

selection includes a minimum 1 cup of milk?

d. Has the student selected at least three food components and the

selection includes a minimum 1 oz eq of grains?


Date: July 2014


Date: July 2014

Appendix


Date: July 2014


Date: July 2014

Create a Lunch Meal Cut each food item into individual strips. Depending on the size of the class, you

may need to make several copies of this document.

Fat-free milk

Cheese pizza (M/MA, G, ¼

cup V)

Vegetarían chili (M/MA, ¾

cup V)

Turkey and cheese

sandwich on whole-wheat bread (M/MA, G)

Chicken burger on a whole-wheat bun (M/MA, G)

Frozen 100 percent fruit juice bar (¼ cup)

Carrot sticks (¾ cup)

Cantaloupe cubes (¼ cup)

Fat-free milk

Apple slices (½ cup)

Whole-wheat roll (G)

Hummus (M/MA)

Yogurt (½ serving M/MA)

Fat-free milk

Hummus (½ cup V)

String cheese (½ serving

M/MA)

Coleslaw (¾ cup)

Bean salad (¾ cup V)

Spinach salad (1cup)

Spaghetti and meatballs

(M/MA, G, ¼ cup V)

Bean burrito on a whole-

grain tortilla (M/MA, G, ¼ V)

Low-fat milk

Peas (½ cup)

Whole-wheat pita chips

(G)

Fresh orange (½ cup)

Whole-grain noodles (G)

Broccoli (½ cup)


Date: July 2014


Date: July 2014



www.nfsmi.org

Headquarters

Administration Division

Education and Training Division

Information Services Division


6 Jeanette Phillips Drive

P.O. Drawer 188

University, MS 38677-0188

Applied Research Division

The University of Southern

Mississippi

118 College Drive #5060

Hattiesburg, MS 39406

Phone: 601-266-5773

Fax: 888-262-9631

© 2013 National Food Service Management Institute


Item Number

ET 121-13

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