On-Site Food Service Manager Interview

Special Nutrition Program Operations Study (SNPOS)

Appendix G1 Food Service Manager Interview

On-Site Food Service Manager Interview

OMB: 0584-0562

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Appendix G1


FOOD SERVICE MANAGER INTERVIEW FORM





OMB Number: 0584-0562

Expiration Date: XX/XX/XXXX

FOOD SERVICE MANAGER INTERVIEW FORM



School Name: ________________________________________________________________________

Grade span: _______________ SFA ID: _____________ School ID: ____________________

Observer Name: ____________________________________ Date: _________________________




INTRODUCTION: We have a few questions about food service operations and the availability
non-reimbursable or competitive foods in your school.


A. Cafeteria Operations


1. Is breakfast served at this school?

Yes

No SKIP TO Q3


2. What time does breakfast begin and end?


Start time: ____________


End time: _____________



3. What time does the first bus arrive at school?


Time: ________________



4. What time does school start?


Time: ________________



5. Is there more than one lunch period?

Yes

No SKIP TO Q8


6. How many lunch periods are there?


Number: ___________



According to the Paperwork Reduction Act of 1995, no persons are required to respond to a collection of information unless it displays a valid OMB number. The valid OMB control number for this information collection is 0584-0562. The time required to complete this information collection is estimated to average 30 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.



7. What time does lunch start?


Time: _______________


8. What time does lunch end?


Time: _______________


9. Is there a hand washing station and supplies available to students in or near (within 20 feet of) the cafeteria?

Yes

No


10. Are reimbursable meals and a la carte items offered to students in the same line?

Yes

No, separate a la carte line

Not applicable, a la carte items are not offered to students


11. How many serving lines are there?


______ Number of lines serving reimbursable meals only


______ Number of lines serving non-reimbursable meals only


______ Number of lines serving both reimbursable and non-reimbursable meals


12. Can students get food from the cafeteria outside of meal times?

Yes

No


13. Since starting to implement the new pattern requirements, have you noticed any changes in the amount of food students don’t eat and throw away at lunch time? For each of the following foods, would you say students waste more, waste less, or there’s no change in the amount of waste?



Foods

Students

waste more

Students

waste less

No change

in waste

Don’t know

Fluid Milk

Main dish/entrée

Bread/bread alternate

Salad/raw vegetables

Cooked vegetables

Fruit

Desserts

Other (Specify ______________)

Other (Specify ______________)




IF CHECKED “NO CHANGE” FOR ALL FOODS THEN SKIP TO SECTION B

OTHERWISE CONTINUE WITH Q14.




14. Is the change in the amount of plate waste due to:


YES NO

  1. The amount of time available to eat? □ □

  2. The type of food served? □ □

  3. The amount of food served? □ □

  4. Some other reason? (SPECIFY ______________) □ □



B. Other Food Sources


1. Is there a school store that sells food in the school? For study purposes, a store may sell food items but does not do any food preparation.

Yes

No SKIP TO Q3


2. How many school stores are there?


Number: ________

Note locations:__________________ _____________________

Hours of operation ____________________________________




FILL OUT AN OTHER FOOD SOURCES CHECKLIST FOR EACH SCHOOL STORE.




3. Is there a school snack bar where prepared food is served? (NOTE: To qualify as a snack bar, there must be some food preparation done to order by the snack bar. A place where students can get a reimbursable meal is a cafeteria, not a snack bar.)

Yes

No SKIP TO Q5


4. How many school snack bars are there?


Number: ________


Note locations:__________________ _____________________


Hours of operation ____________________________________




FILL OUT AN OTHER FOOD SOURCES CHECKLIST FOR EACH SCHOOL SNACK BAR.



5. Is there a food cart that sells food either in the school or on the school campus?

Yes

No SKIP TO Q7



6. How many food carts are there?


Number: ________


Note locations:__________________ _____________________


Hours of operation ____________________________________



FILL OUT AN OTHER FOOD SOURCES CHECKLIST FOR EACH FOOD CART.




7. Does the school have any vending machines that dispense food or beverages?

Yes, inside cafeteria

Yes, outside cafeteria but within 20 feet

Yes, outside cafeteria (further than 20 feet)

No SKIP TO SECTION C



8. Are the vending machines available to students for purchasing items at any time during the school day?

Yes

No SKIP TO SECTION C


9. Can students purchase items from vending machines during breakfast or lunch?


Yes, breakfast only

Yes, lunch only

Yes, both breakfast and lunch

No, neither



FILL OUT A VENDING MACHINE CHECKLIST FOR EACH VENDING MACHINE.




C. Changes in Availability of Competitive Foods


1. Have there been any changes made to the availability of competitive foods over the past 2 years?

Yes

No SKIP TO Q3





2. In which areas were changes made?



AREA

Yes

No

a.

À la carte items

b.

School Store

c.

Snack Bar

d.

Food Cart

e.

Vending machines

f.

Other (specify _________________________)




FOR EACH OF THE AREAS CHECKED ABOVE ASK THE FOOD SERVICE MANAGER…..


3. Which of the following best describes the changes made in each area?


Changes

À la carte

School Store

Snack Bar

Food Cart

Vending machines

a.

Reduced hours

b.

Increased hours

c.

Eliminated hours during school day

d.

Eliminated/closed; no longer have

e.

Changed types of foods available

f.

Moved the location

f.

Other (SPECIFY ___________________)



4. Were the changes in response to …….?



Reason

Yes

No

a.

School district policy

b.

Principal’s decision

c.

New state regulations

d.

Parent requests/initiatives

e.

Teacher requests/initiatives

f.

Other (SPECIFY ___________________)





5. Are decisions about competitive foods made centrally by the Board of Education or school administrators?


Yes

No


6. Do you have a suggestion box in your cafeteria where students can provide feedback?


Yes

No SKIP TO Q8


7. How do you decide which suggestions to implement?




8. Over the past 2 years have parents provided any input on the availability of competitive foods in the school?


Yes

No SKIP TO 10


9. How did parents provide input?



Yes

No

a.

Survey sent by school district

b.

Survey sent by PTA/PTO

c.

Survey sent by SFA

d.

On-line suggestion box

e.

Through school principal/teacher

f.

Other (SPECIFY ___________________)


10. Is there anything else we should know about changes in food service operations and competitive foods over the past 2 years?



END



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