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					                                   School level data collection template

Please complete your contact details below
School
name
Contact
name
Telephone
Email


Q1. Type of catering provision Please type an ‘x’ in the box that best describes the catering
provision and type of kitchen
                                 Explanatory notes                                          Response
Full service – provided by       The school has a contract with a private contractor
private contractor*
Full service – provided by in-   The school runs its own catering service and
house service                    employs its own catering staff
Full service – provided by local The school has a contract with a local authority
authority contractor*            contractor

Full production kitchen                 Where all food can be prepared from scratch on the
                                        premises If ‘yes’ then how much of the food is
                                        prepared from scratch in %
‘Regen’ or ‘Mini’ kitchens              Where some food is partly or fully prepared on site,
                                        using bought in or pre-prepared products

Other (please type an ‘x’ and specify details below)

HC3S

*Please specify the name of the contractor in the box below


Q2. Prices and costs
                                   Explanatory notes                                Response
                                                                             Sep 2007       Sep 2008
What was the FSM value             This is the amount allocated by the
allocated by the LA?               LA for each pupil registered for a
                                   FSM
What was the charge out            This is the free meal allowance
price of a FSM?                    given to eligible primary pupils or
                                   the value up to which they can
                                   select their menu choice on a daily
                                   basis
Primary schools only.              This is the price charged to the
What was the charge out            pupil/parent for a two-course
price of a two course              primary junior meal
primary junior meal?
What is the food only              This is the total primary school
(ingredients) cost for a           food only expenditure (net of any
month?                      discounts) includes pre-cooked
                            food
What is the labour only     This is the total primary school         2007
cost per month              labour only expenditure (including
                            direct wages and on costs) over a        2008
                            month
What is the cost of wastage Cost of raw ingredients that are         Please complete table 1 at the end
of raw ingredients?         thrown away unused.                      of this survey.

What is the energy            This should include all main pieces    Meter reading:
consumption of the kitchen    of equipment. (if you do not have
equipment over a month?       separate meter for the kitchen         Start:
                              please use table two)                  Finish:
                                                                                Or use table 2
What is the level of waste    Record meals thrown away in the
of served meals?              dining hall with more than 25% of
                              content left. Out of those students                 Use table 3
                              throwing food away ask 15 students
                              why?
Catering (kitchen) staff      Please fill in the following details
details                       for each individual member of                    Use table below
                              catering (kitchen) staff
Staff Role                      Cost of labour     No. of hrs      Relevant qualifications held by staff
                                   per hour        worked per
                                                    full week
1
2
3
4
5
6
Dining hall staff details     Please fill in the following details
                              for each individual member staff
                              that assists in supervising the              Use table below
                              dining space during the lunch
                              period
Staff Role                     Cost of labour      No. of hrs Relevant qualifications held by staff
                                  per hour        worked per
                                                   full week
  1
  2
  3
  4
  5
  6
  7
  8
What is the ratio of dining   Number of staff on duty / number
hall staff to pupils          of pupils using the dining space



                                                 2
Q4. Dining Hall
                                Explanatory notes                                     Response
What is the length of the                                                    Start:
lunch period?                                                                Finish
How long does each              In minutes
student get for lunch?
How many sittings do you        Number of sittings.
have?
How many dining spaces
does the school have?
Do you use your dining          Please mention all the uses for the
space solely to operate your    area
catering service?
Are there frequent activities
immediately before and
after lunch?
Does the multifunctional
use of the hall create
storage issues?
What are the sizes of the       M²
dinning spaces?
What is the current total       (i.e. how many pupils can be seated at any
                                one time)
capacity of all your seating
area(s)?
Availability of seats during    During the lunch period(s) note
lunch period                    every five minutes how many seats
                                are unoccupied in the dining hall
Do you feel you seating         Please give a number. 1 More than
capacity is adequate            adequate 2 Adequate 3 Less than
                                adequate
Do you have any plans to
increase the capacity of
your total seating area(s)?




                                                     3
What is the cycle time of a   Measure cycle time of pupils through the
student reaching queue to     queue e.g. lap stop watch that is used to
                              measure every single pupil as they leave
sitting down?                 the line so we can collect all, values. It
                              would also be necessary to note during this
                              process any process changes that occur
                              during the measurement process e.g.
                              artificial stops between year groups etc.
                              The average will be derived from the above
                              as will the total time. Both are more robust
                              than 20 samples. Would need to be plotted
                              on a run chart.

                              Would need to note time of start of lunch
                              period, the time of the first student joining
                              the process, time first pupil left the queue
                              and then the cycle times for every student
                              after that

                              Two sets of cycle times would be needed if
                              there are queues in tandem or two separate
                              queuing points e.g. serving of food queue
                              and a separate paying till point queue. The
                              time of the last student in the process
                              would need to be noted and also the end
                              time of the lunch period (they may or may
                              not be the same.)



Q5. Additional
                               Explanatory notes                                   Response
What is the size of the       In squared meters and should include all office,
kitchen?                      storage and production space
                              Actual M² of redundant space or M² of productive
                              space

Maximum capacity              Maximum number of meals you are able to serve
                              and any other service provided to other schools at
                              lunch with the same level of staffing and
                              equipment.


Q6. Do you have a policy on?
                                                                                   Response
Waste monitoring (raw ingredients) or meals served
Pack Lunch content
Seating policy (Do those eating pack lunch sit in a separate area?)

Q6. Customer satisfaction
                               Explanatory notes                                   Response
Survey                        Parent and pupil questionnaires provided
                              separately. These need to be distributed pre and
                              post project




                                                     4
Table 1. Raw Wastage

Please complete a table for 5 separate periods. A period is equal to XX. Please ensure you
date each table for reference. If you do not have the cost of the ingredients please just add
the ingredient and quantity.

Period 1           Date(s):
Ingredient                             Quantity / Weight                              Cost




Period 2           Date(s):
Ingredient                             Quantity / Weight                              Cost




Period 3          Date(s):
Ingredient                             Quantity / Weight                              Cost




                                              5
Period 4          Date(s):
Ingredient                            Quantity / Weight                             Cost




Period 5          Date(s):
Ingredient                            Quantity / Weight                             Cost




Table Two:

Please list the main pieces of equipment and wattage per hour. This information can be
normally found at the back of the piece of equipment. If you are unable to find the wattage
please indicate make and model and no of hours on.

Pre-intervention         Date:
Equipment                Brand        Model               Wattage          No. of hours on
Fridge Freezer
Fridge
Convection gas cooker
Combi –oven
Dish washer




                                              6
Post-intervention           Date:
Equipment                  Brand         Model         Wattage    No. of hours on
Fridge Freezer
Fridge
Convection gas cooker
Combi –oven
Dish washer




Table Three:
Please complete this table on five separate days within a month

Day 1           Date:

Tally of no. of students throwing more
than 25% of their meal away



Student        Reason why they have thrown the food away?
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15




                                                 7
Day 2           Date:

Tally of no. of students throwing more
than 25% of their meal away



Student        Reason why they have thrown the food away?
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Day 3           Date:

Tally of no. of students throwing more
than 25% of their meal away



Student        Reason why they have thrown the food away?
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15



                                            8
Day 4           Date:

Tally of no. of students throwing more
than 25% of their meal away



Student        Reason why they have thrown the food away?
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Day 5           Date:

Tally of no. of students throwing more
than 25% of their meal away



Student        Reason why they have thrown the food away?
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


                                            9
Table five

Please complete the table for five different days. If the school operates more than one sitting
you need to complete a table for each sitting

Day 1 Date:           Sitting 1                     Day 1 Date:        Sitting 2
Time into the Number of seats                        Time into  Number of seats
lunch period available                              the lunch   available
(in minutes)                                        period (in
                                                    minutes)

5                                                    5
10                                                  10
15                                                  15
20                                                  20
25                                                  25
30                                                  30
35                                                  35
40                                                  40
45                                                  45
50                                                  50
55                                                  55
60                                                  60
14                                                  14
15                                                  15



Day 2 Date:         Sitting 1                         Day 2 Date:         Sitting 2
Time into the Number of seats                         Time into the Number of seats
lunch period available                                lunch period available
(in minutes)                                          (in minutes)

5                                                     5
10                                                    10
15                                                    15
20                                                    20
25                                                    25
30                                                    30
35                                                    35
40                                                    40
45                                                    45
50                                                    50
55                                                    55
60                                                    60
14                                                    14
15                                                    15



                                              10
Day 3 Date:         Sitting 1        Day 3 Date:         Sitting 2
Time into the Number of seats        Time into the Number of seats
lunch period available               lunch period available
(in minutes)                         (in minutes)

5                                    5
10                                   10
15                                   15
20                                   20
25                                   25
30                                   30
35                                   35
40                                   40
45                                   45
50                                   50
55                                   55
60                                   60
14                                   14
15                                   15

Day 4 Date:         Sitting 1        Day 4 Date:         Sitting 2
Time into the Number of seats        Time into the Number of seats
lunch period available               lunch period available
(in minutes)                         (in minutes)

5                                    5
10                                   10
15                                   15
20                                   20
25                                   25
30                                   30
35                                   35
40                                   40
45                                   45
50                                   50
55                                   55
60                                   60
14                                   14
15                                   15




                                11
Day 4 Date:         Sitting 1        Day 5 Date:         Sitting 2
Time into the Number of seats        Time into the Number of seats
lunch period available               lunch period available
(in minutes)                         (in minutes)

5                                    5
10                                   10
15                                   15
20                                   20
25                                   25
30                                   30
35                                   35
40                                   40
45                                   45
50                                   50
55                                   55
60                                   60
14                                   14
15                                   15




                                12

				
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