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Leadership Day - Directors (Tuesday, July 11, 2023 9:00 AM - 12:00 PM)

Session ID: 340068 Leadership Morning Seats Filled: 98 / 150 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Training Day for DIRECTORS and MANAGERS Guest Speaker Team Building

Leadership Day PM (Tuesday, July 11, 2023 1:00 PM - 4:00 PM)

Session ID: 340069 WBSCM: Entitlement, Menu Planning & Forecasting Seats Filled: 69 / 70 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Mandatory training for Directors and managers who will be using the WBSCM system. This portion of the training will be focusing on: Entitlement, Menu Planning & Forecasting. Session ID: 340077 Beginning Computer Seats Filled: 24 / 26 Location:Region 08 ESC, 106 - Marion Computer Lab Important Breakout Information: This Beginning Computer class is designed for Child Nutrition Staff.

Day 1 - AM (Wednesday, July 12, 2023 9:00 AM - 12:00 PM)

Session ID: 340081 Food Buying Guide Seats Filled: 24 / 24 Location:Region 08 ESC, 106 - Marion Computer Lab Important Breakout Information: This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. This session is full. Session ID: 340083 Customer Service Seats Filled: 27 / 60 Location:Region 08 ESC, 117 - Bowie Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. Session ID: 340085 Meal Patterns Seats Filled: 45 / 45 Location:Region 08 ESC, 118 - Camp Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This session is full. Session ID: 340087 Food Allergies for Managers and Staff Seats Filled: 60 / 60 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. This session is full. Session ID: 340089 Food Based Menu Planning Seats Filled: 12 / 35 Location:Region 08 ESC, 125 - Fannin Important Breakout Information: This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc. Session ID: 340091 Efficiencies in the Workplace Seats Filled: 40 / 40 Location:Region 08 ESC, 126 - Hopkins This session is full. Session ID: 340093 Nutrition 101 Seats Filled: 30 / 45 Location:Region 08 ESC, 128 - Lamar Important Breakout Information: This course qualifies for SNA core course certification level 1. This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities including short physical activity boosters. Session ID: 340095 Seasonings, Garnishes and Food Presentation Seats Filled: 60 / 60 Location:Region 08 ESC, 201 - Red River Important Breakout Information: Food is always better when properly seasoned. You'll enjoy cooking a lot more once you've mastered the herb and spice basics. The food will taste better, smell better, and impress your customers. In this workshop you will learn how to use the seasonings you can readily find in your kitchens to improve and accentuate the dishes you serve. This session is full. Session ID: 340097 Reimbursable Meals Seats Filled: 43 / 60 Location:Region 08 ESC, 205 - Titus Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. Session ID: 340099 Food Production Records Seats Filled: 21 / 24 Location:Region 08 ESC, 209 - Morris Computer Lab Important Breakout Information: This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. Session ID: 340101 Meal Patterns - SPANISH Seats Filled: 16 / 30 Location:Region 08 ESC, 119 - Cass Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking participants. Session ID: 340105 Food Buying Guide - SPANISH Seats Filled: 2 / 30 Location:Region 08 ESC, 308 - Lake Bob Sandlin Important Breakout Information: This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. This class will be presented in SPANISH. Esta clase brinda a los participantes información sobre el contenido del FBG y el uso de datos de rendimiento para completar los cálculos de compra de alimentos, ajustar recetas y completar registros de producción de alimentos. Los participantes aprenderán a usar la nueva APLICACIÓN MÓVIL y recibirán práctica para determinar las cantidades de alimentos que deben comprar y preparar para las comidas reembolsables. Este curso se impartirá en español. Session ID: 340107 Customer Service - SPANISH Seats Filled: 1 / 30 Location:Region 08 ESC, 307 - Lake Cypress Springs Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros. Session ID: 340111 Kitchen Math - SPANISH Seats Filled: 10 / 15 Location:Region 08 ESC, 124 - Delta Important Breakout Information: Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. This class will be presented in SPANISH. Kitchen Math les brinda a los participantes práctica usando operaciones matemáticas, fracciones y decimales, unidades de medida, equivalentes y matemáticas para las comidas. Este curso se impartirá en español.

Day 1 - PM (Wednesday, July 12, 2023 1:00 PM - 4:00 PM)

Session ID: 340082 Food Buying Guide Seats Filled: 24 / 24 Location:Region 08 ESC, 106 - Marion Computer Lab Important Breakout Information: This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. This session is full. Session ID: 340084 Customer Service Seats Filled: 60 / 60 Location:Region 08 ESC, 117 - Bowie Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This session is full. Session ID: 340086 Offer vs. Serve Seats Filled: 45 / 45 Location:Region 08 ESC, 118 - Camp Important Breakout Information: Participants will learn the very basics of the components required in the meal pattern and will practice activities that will strengthen their skills in quickly identifying reimbursable meals and implementing Offer vs. Serve correctly. This session is full. Session ID: 340088 Food Allergies for Managers and Staff Seats Filled: 46 / 60 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies Session ID: 340090 Food Based Menu Planning Seats Filled: 20 / 35 Location:Region 08 ESC, 125 - Fannin Important Breakout Information: This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc. Session ID: 340092 Food Safety Seats Filled: 40 / 40 Location:Region 08 ESC, 201 - Red River Important Breakout Information: Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. the lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety. This session is full. Session ID: 340094 Kitchen Math Seats Filled: 14 / 45 Location:Region 08 ESC, 128 - Lamar Important Breakout Information: Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. Session ID: 340096 Whistle While You Work Seats Filled: 41 / 40 Location:Region 08 ESC, 126 - Hopkins This session is full. Session ID: 340098 Reimbursable Meals Seats Filled: 37 / 60 Location:Region 08 ESC, 205 - Titus Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. Session ID: 340100 Food Production Records Seats Filled: 24 / 24 Location:Region 08 ESC, 209 - Morris Computer Lab Important Breakout Information: This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. This session is full. Session ID: 340102 Meal Patterns - SPANISH Seats Filled: 2 / 30 Location:Region 08 ESC, 119 - Cass Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared towards our Spanish Speaking Participants. Session ID: 340106 Food Production Records - SPANISH Seats Filled: 8 / 30 Location:Region 08 ESC, 308 - Lake Bob Sandlin Important Breakout Information: This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. This class will be presented in SPANISH. Este curso proporciona los principios básicos para completar los registros de producción para cumplir con las reglamentos federales y estatales. Los participantes deben comprender conceptos matemáticos básicos para calcular registros y completar actividades de práctica. Este curso se impartirá en español. ***Tenga en cuenta que, si bien no es obligatorio, se recomienda que los participantes realicen el Taller Food Buying Guide antes de asistir a esta sesión. Session ID: 340108 Customer Service - in SPANISH Seats Filled: 13 / 30 Location:Region 08 ESC, 307 - Lake Cypress Springs Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros. This class is geared toward our Spanish speaking Participants. Session ID: 340112 Weights and Measures - SPANISH Seats Filled: 15 / 15 Location:Region 08 ESC, 124 - Delta Important Breakout Information: Wait, there is a difference in ounces by weight and ounces by volume? This hands-on training will give participants the knowledge and skills necessary to understand the differences in weights and volume measurements. This knowledge is essential to working in a school food-service environment and will assist you in preparing standardized recipes in your school. This class will be presented in SPANISH. This session is full.

Day 2 - AM (Thursday, July 13, 2023 9:00 AM - 12:00 PM)

Session ID: 340116 Food Buying Guide Seats Filled: 24 / 24 Location:Region 08 ESC, 106 - Marion Computer Lab Important Breakout Information: This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. This session is full. Session ID: 340119 Customer Service Seats Filled: 20 / 60 Location:Region 08 ESC, 117 - Bowie Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. Session ID: 340121 Meal Patterns Seats Filled: 45 / 45 Location:Region 08 ESC, 118 - Camp Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This session is full. Session ID: 340124 Food Allergies for Managers and Staff Seats Filled: 15 / 60 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. Session ID: 340126 Food Based Menu Planning Seats Filled: 6 / 35 Location:Region 08 ESC, 125 - Fannin Important Breakout Information: This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc. Session ID: 340128 Efficiencies in the Workplace Seats Filled: 40 / 40 Location:Region 08 ESC, 126 - Hopkins This session is full. Session ID: 340130 Nutrition 101 Seats Filled: 9 / 45 Location:Region 08 ESC, 128 - Lamar Important Breakout Information: Nutrition 101: A Taste of Food and Fitness (8-hour training) This course qualifies for SNA core course certification level 1. This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities including short physical activity boosters. Session ID: 340132 Seasonings, Garnishes and Food Presentation Seats Filled: 40 / 40 Location:Region 08 ESC, 201 - Red River Important Breakout Information: Food is always better when properly seasoned. You'll enjoy cooking a lot more once you've mastered the herb and spice basics. The food will taste better, smell better, and impress your customers. In this workshop you will learn how to use the seasonings you can readily find in your kitchens to improve and accentuate the dishes you serve. This session is full. Session ID: 340134 Reimbursable Meals Seats Filled: 15 / 60 Location:Region 08 ESC, 205 - Titus Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. Session ID: 340136 Food Production Records Seats Filled: 20 / 24 Location:Region 08 ESC, 209 - Morris Computer Lab Important Breakout Information: This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. Session ID: 340138 Meal Patterns - SPANISH Seats Filled: 1 / 30 Location:Region 08 ESC, 119 - Cass Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking Participants. Session ID: 340140 Customer Service - SPANISH Seats Filled: 4 / 30 Location:Region 08 ESC, 307 - Lake Cypress Springs Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros. Session ID: 340142 Reimbursable Meals - SPANISH Seats Filled: 10 / 30 Location:Region 08 ESC, 308 - Lake Bob Sandlin Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. This class will be presented in SPANISH. Este curso enseña la importancia de un sistema preciso para contar las comidas en los sitios de servicio antes de presentar el reclamo mensual de reembolso. Se revisarán los conceptos básicos para operar y utilizar de manera eficiente un sistema de punto de servicio (POS), asegurando el reconocimiento correcto de los componentes de comidas reembolsables, oferta versus servicio (OVS) y la identificación confidencial de elegibilidad del estudiante. Se discutirán los controles internos Session ID: 340149 Kitchen Math - SPANISH Seats Filled: 12 / 15 Location:Region 08 ESC, 314 - Wright Patman Lake Science Lab Important Breakout Information: Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. This class will be presented in SPANISH. Kitchen Math les brinda a los participantes práctica usando operaciones matemáticas, fracciones y decimales, unidades de medida, equivalentes y matemáticas para las comidas. Este curso se impartirá en español.

Day 2 - PM (Thursday, July 13, 2023 1:00 PM - 4:00 PM)

Session ID: 340117 Food Buying Guide Seats Filled: 16 / 24 Location:Region 08 ESC, 106 - Marion Computer Lab Important Breakout Information: This class provides participants with information on FBG contents and using yield data to complete food purchase calculations, adjust recipes, and complete food production records. Participants will learn how to use the new MOBILE APP and receive hands-on practice to determine the amounts of food to purchase and prepare for reimbursable meals. Session ID: 340120 Customer Service Seats Filled: 16 / 60 Location:Region 08 ESC, 117 - Bowie Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. Session ID: 340122 Offer vs. Serve Seats Filled: 43 / 45 Location:Region 08 ESC, 118 - Camp Important Breakout Information: Participants will learn the very basics of the components required in the meal pattern and will practice activities that will strengthen their skills in quickly identifying reimbursable meals and implementing Offer vs. Serve correctly. Session ID: 340125 Food Allergies for Managers and Staff Seats Filled: 20 / 60 Location:Region 08 ESC, 300 - 3rd Floor Conference Center Important Breakout Information: Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. Session ID: 340127 Food Based Menu Planning Seats Filled: 5 / 35 Location:Region 08 ESC, 125 - Fannin Important Breakout Information: This course is not the MEAL PATTERNS, but more SKILLS on how to plan menus that go together well covering topics such as texture, color, student acceptance etc. Session ID: 340129 Food Safety Seats Filled: 33 / 40 Location:Region 08 ESC, 201 - Red River Important Breakout Information: Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. the lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety. Session ID: 340131 Kitchen Math Seats Filled: 22 / 45 Location:Region 08 ESC, 128 - Lamar Important Breakout Information: Kitchen Math provides participants with hands-on practice using math operations, fractions and decimals, units of measurement, equivalents, and math for meals. Session ID: 340133 Whistle While You Work Seats Filled: 39 / 40 Location:Region 08 ESC, 126 - Hopkins Session ID: 340135 Reimbursable Meals Seats Filled: 18 / 60 Location:Region 08 ESC, 205 - Titus Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. Session ID: 340137 Food Production Records Seats Filled: 21 / 24 Location:Region 08 ESC, 209 - Morris Computer Lab Important Breakout Information: This course will provide basic principles for completing production records to be compliant with federal and state regulations. Participants must understand elementary math concepts in order to calculate records and complete practice activities. ***Please note that while it is not required, it is highly recommended that participants take the Food Buying Guide Workshop prior to attending this session. Session ID: 340139 Meal Patterns - SPANISH Seats Filled: 5 / 30 Location:Region 08 ESC, 119 - Cass Important Breakout Information: This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, lunch and breakfast meal patterns, dietary specifications and offer versus serve. This class is geared toward our Spanish speaking Participants. Session ID: 340141 Customer Service - SPANISH Seats Filled: 3 / 30 Location:Region 08 ESC, 307 - Lake Cypress Springs Important Breakout Information: This class will explore the importance of good customer service and provide participants with resources and examples on how to improve customer service skills and how to increase employee responsiveness to the customers' needs and expectations. The students are not a captive audience. Let's learn how to compete with other sources for their business and get them to WANT to come in and eat with us. This class is geared toward our Spanish speaking participants. Esta clase explorará la importancia de un buen servicio al cliente y brindará a los participantes recursos y ejemplos sobre cómo mejorar las habilidades de servicio al cliente y cómo responder a las necesidades y expectativas de los clientes. Los estudiantes no son un público cautivo. Aprendamos cómo competir con otros por su clientela y hagamos que QUIERAN venir y comer con nosotros. Session ID: 340144 Reimbursable Meals - SPANISH Seats Filled: 8 / 30 Location:Region 08 ESC, 308 - Lake Bob Sandlin Important Breakout Information: This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed. This class will be presented in SPANISH. Este curso enseña la importancia de un sistema preciso para contar las comidas en los sitios de servicio antes de presentar el reclamo mensual de reembolso. Se revisarán los conceptos básicos para operar y utilizar de manera eficiente un sistema de punto de servicio (POS), asegurando el reconocimiento correcto de los componentes de comidas reembolsables, oferta versus servicio (OVS) y la identificación confidencial de elegibilidad del estudiante. Se discutirán los controles internos Session ID: 340150 Weights and Measures - SPANISH Seats Filled: 9 / 15 Location:Region 08 ESC, 314 - Wright Patman Lake Science Lab Important Breakout Information: Wait, there is a difference in ounces by weight and ounces by volume? This hands-on training will give participants the knowledge and skills necessary to understand the differences in weights and volume measurements. This knowledge is essential to working in a school food-service environment and will assist you in preparing standardized recipes in your school. This class will be presented in SPANISH. Espera, ¿hay una diferencia en onzas por peso y onzas por volumen? Esta capacitación práctica brindará a los participantes el conocimiento y las habilidades necesarias para comprender las diferencias en las medidas de peso y volumen. Este conocimiento es esencial para trabajar en un entorno de servicio de alimentos escolares y lo ayudará a preparar recetas estandarizadas en su escuela.

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