Okaloosa County BOCC — May 4, 2013 — C12-1962-COR — reading text

Determine need for visit to unit by Purchasing Representative land recommend schedule for visit if required. 1-3 1-3 1-3 1-3 1-3 1-3 “Refers to the time, in weeks, prior to opening of unit. 131 ABL MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST ASSIGN TIME* | COMPLETED. AND TRANSITION PLAN TO FRAME DATE Take inventory of the standard supplies on the Purchasing Data Sheet and make up opening order. 4-6 Complete PURCHASING DATA SHEET based on information obtained in previous step. 4-6 Select Bank as depository for the Unit's receipts and obtain bank signature cards. 4-6 Determine unit's petty cash fund requirements. 4-6 CLIENT RELATIONS Determine which members of client's organization to contact for various needs. 4-6 Determine specifics of client's rules and regulations. 4-6 Establish schedule of special functions and initiate detailed plans for any to be held in the near future. 4-6 Plan opening ceremonies with client's representatives. 4-6 PERSONNEL ACTIVITIES Prepare Labor Analysis Chart 4-6 Prepare job descriptions and work schedules. 4-6 Hire new employees, checking employment references. 4-6 Arrange for physical examination of employees as required. 4-6 Train employees in individual duties and schedules. 4-6 *Refers to the time, in weeks, prior to opening of unit. 132 ABL MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST ASSIGN TIME* COMPLETED. AND TRANSITION PLAN TO FRAME DATE Conduct a meeting with all employees to review the following: 4-6 a. Rules and Regulations b. Client rules and regulations. c. Personnel practices, work schedules, holidays, etc. d. Payroll distribution schedule and check cashing rules. e. Safety Program. Arrange for additional employees for opening. 4-6 Assign trainee employees from Region where advisable. 4-6 Post signs (No Smoking, Personnel Appearance, State Labor Laws, etc.) 4-6 Have life and hospitalization insurance application or waiver 4-6 cards signed. Arrange for emergency medical treatment. Provide first aid equipment. 4-6 MENU AND MERCHANDISING ACTIVITIES Prepare Menu Price and Portion Book, if applicable. 4-6 Adapt current menus supplied by Foods Standards section, preparing and submitting two to four weeks menus according to Regional and Client requirements. 4-6 Distribute parts of recipe file to section leaders, if advisable. 4-6 Assign responsibilities and explain procedure for maintenance lof production records. 4-6 *Refers to the time, in weeks, prior to opening of unit. 133 ABL MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST ASSIGN TIME* COMPLETED. AND TRANSITION PLAN To FRAME DATE Check menu board and letters. Set up for first day. 4-6 PURCHASING ACTIVITIES Count and compute value of opening inventory of products and supplies with Client representative, excluding all goods not in usable condition. 4-6 Client representative should sign completed inventory and each should receive a copy. 4-6 Enter opening inventory in Order-Receiving-Inventory Book and place initial product and supply orders with authorized suppliers. 4-6 If standard supply items on Purchasing Data Sheet were not previously ordered, place an order locally and advise Purchasing. 4-6 Select and order uniforms, linens and other laundry items. 4-6 Arrange for opening floral displays if necessary. 4-6 Set up storeroom arrangement according to Order-Receiving- Inventory Book. 4-6 Established schedule for placement and receipt of product land supply orders. 4-6 MAINTENANCE AND SANITATION PROCEDURES Set up routine equipment maintenance schedules and assign responsibility for fulfillment. 4-6 Determine sources of routine and emergency equipment repair service and need for maintenance service. 4-6 “Refers to the time, in weeks, prior to opening of unit. 134 ABL MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST ASSIGN TIME* COMPLETED. AND TRANSITION PLAN To FRAME DATE Review local and state health regulations and check unit's facilities for compliance. 4-6 CONTROL AND SECURITY PROCEDURES Prepare written receiving inventory control procedure. Have storeroom locks changed and limit number of people to have access. 4-6 Take all precautions to ensure security unit control procedures can be fully implemented. 4-6 ACCOUNTING AND ADMINISTRATIVE PROCEDURES Arrange to obtain filing cabinet, adding machine and other necessary office equipment. 4-6 Set up Unit's files. 4-6 Examine state and local tax laws, etc. and set up procedures to comply with collection and reporting requirements. 4-6 Prepare pre-opening and expenses and forward to accounting. 4-6 Forward opening inventory of products and supplies with first Weekly Invoice Record. Enter it's total as a purchase, not as opening inventory. 4-6 Prepare Status Reports on existing and new employees; Attach employment application, W-4, I-9, insurance applications land other employment papers to first payroll. Arrange for deduction of union enrollment fees and dues, if applicable. 4-6 Refer to Performa Statement and Standard Weekly Costs. 4-6 *Refers to the time, in weeks, prior to opening of unit. 135 A‘BL MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST ASSIGN TIME* AND TRANSITION PLAN TO FRAME COMPLETED. DATE Final cleaning of equipment and Food Service areas. Schedule Health Department Inspection if required for start-up lof operations. 4-6 Set-up equipment maintenance files. Ensure Warranty Information is provided by Contractor. Start maintenance log ion each individual equipment item. 4-6 “Refers to the time, in weeks, prior to opening of unit. 136