SYNOPSIS OF MODULES FOR PRIMARY SCHOOL SUPERVISORS

All the following modules are unique in that they have been designed specifically for unit supervisors employed within Local Authority school catering and are delivered by Hospitality Leadership trainers – all of whom are catering professionals with an in-depth understanding of school catering.  They are of one-day duration, and include all handouts, exercises and evaluation systems.

MODULE P1 – ‘LEADING THE CHANGE’

q       Introduction to the new commercial, competitive school catering environment

q       Adopting a positive approach to change within school catering

q       Supervisory skills

q       Leadership styles, and the implications of adopting them

q       Commitment to the team and the task

q       Developing successful teams

MODULE P2 – ‘THE POWER OF COMMUNICATIONS’

q       The methods of, and barriers to, effective communications

q       Body language and its usage

q       The three methods of giving instructions

q       Effective decision making

q       Convening and chairing meetings (without practical exercise)

MODULE P3 ‘INTERNAL AND EXTERNAL CUSTOMER CARE’

q       What does customer care mean to us?

q       Who are our customers?

q       Exceeding customer expectations

q       Building excellent customer relationships, including with the Head Teacher

q       Using delegation and empowerment with customer-facing staff

q       Handling conflict and complaints

q       Understanding our business (SWOT analysis)

Note: Clients are offered a choice of the following two modules, depending on the depth of financial awareness they require of their primary school catering supervisors

MODULE P4A – ‘COMMERCIAL CATERING OPERATIONS’

Module P4A challenges the supervisors to face up to the commercial pressures affecting school catering.  For example, Fair Funding has forced providers to undertake a major review of their operating procedures, not least the requirement for unit supervisors to control, often for the first time, their own budgets.  The school meals service now has to compete for business in the commercial world: having to prove to Heads and Governors that it can provide a service comparable to, or better than, external providers.

The module aims to provide unit supervisors, many of whom have worked in an institutional environment for a great number of years, the skills and knowledge to financially manage their own kitchens.  The module includes a number of worksheets that the trainees complete to give them practice in understanding income generation, sales mix analysis, profitability and cost control by means of food cost percentages and labour cost percentages.

It is, however, understood that, for many of the supervisors, a day devoted to financial management will be seen as a daunting prospect. Hospitality Leadership trainers are highly experienced in delivering the content of this module in a non-threatening and appropriately paced way.  Indeed, in very many cases the supervisors find that they have enjoyed a day that they thought was going to be far from enjoyable!

As within all modules, trainees are encouraged to adopt a positive approach to the challenges ahead of them: considering them as opportunities to develop themselves as unit managers by embracing the additional responsibilities and authority that the future offers them. 

MODULE P4B – ‘COST -EFFECTIVE FOOD SERVICES’

This module, offered as an alternative to P4A, is designed for authorities who will not require their primary school catering supervisors to manage their own budgets in the foreseeable future. It, therefore, contains a thorough examination of the factors that contribute to managing a cost-effective catering operation, but does not require the trainees to undertake any financial calculation during the day.

The module includes the following sessions:

□             The new commercial catering environment

□             Factors affecting cost-effectiveness

□             Understanding a typical school trading account

□             Methods of measuring financial performance

□             Controlling food and labour costs:

Food       

• Stock control
• Planned ordering
• Correct deliveries
• Portion control
• Theft
• Over-production → wastage
• Unpopular menus → wastage

Labour           

• Factors affecting labour costs
• Managing absence
• Team building (refresher of Module P1)

□             Increasing Sales through:

Marketing             -     

Market research methods

Interpreting market research

Client’s market research findings (if available)

Competitor analysis

Merchandising           

Product presentation

Display promotions

Ease of service                                              

Staff influence

Product development  (including healthy eating initiatives)

Service development  (including branding)

Repeat sales  -  customer satisfaction (refresher of Module P3)

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