Guidelines for planning the school breakfast program [1976]

Guidelines For a ning_ The chool Breakfast Prog_ra_m_ _

Breakfast at School is I mportant Because . ..
.I The potential "stay at home" child may come to school for breakfast.
A student is more alert and causes fewer discipline problems when he has had breakfast.
A student will eat breakfast when he might not buy a lunch. This is especially true in high schools where young people leave campus for part of their classwork.
Four Types of Young People Eat Breakfast at School ...
Students whose parents recognize the breakfast as a bargain.
Students whose parents do not have time to prepare breakfast.
Students who must travel long distances to get to school.
Deprived students who do not have sufficient food at home. The expensive machinery of education should not be wasted on minds too listless to learn. If students need a lunch, why leave them hungry for one-half of the school day?

Guidelines For Planning_. The School Breakfast Prog_ra_m __
School Food Services Ancillary Services Division Office of School Administrative Services Georgia Department of Education Jack P. Nix State Superintendent of Schools 1976

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Foreword These guidelines for planning the school breakfast were prepared to help food service directors, supervisors and managers plan breakfast menus that will provide 1/4 to 1/3 of the recommended dietary needs of young people. The Child Nutrition Act of 1966 as amended provides cash and food assistance to local school systems for breakfast programs to help them improve diets of young people. Special consideration for the breakfast program should be given to schools which draw attendance from low-income areas and to schools with students who must travel long distances. The breakfast must be available to all students. be priced as a unit. be planned within the budget. meet the breakfast pattern.
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Contents

The Breakfast Pattern

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Nutrition Guidelines for Planning School Breakfast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6

General Guidelines for Planning School Breakfast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 8

The Basic Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 8

Points to Remember When Serving Breakfast

8

Breakfast Pattern - A Guide to the Amount of Food to Serve

"9

Variety in Breakfast Foods

10

Sample Cold Breakfast Menus

10

Sample Breakfast Menus

11

Evaluate Breakfast Menus

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Digest of School Breakfast Program Requirements

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Sample Form for Computing Breakfast Labor Cost

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Sample Form for Computing Breakfast Cost Per Breakfast

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Sample Form for Computing Number of Breakfasts Per Labor Hour

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Breakfast Costing Report

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Forms

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The Breakfast Pattern The three-component breakfast pattern will provide young people with a good start toward meeting their daily nutritional needs. The kinds and amounts of foods listed are based on food needs for 10 to 12 year-old boys and girls. As specified in the School Breakfast Regulations, a breakfast shall contain as a minimum, each of the following food components in the amounts indicated.
Milk One-half pint of fluid milk may be served as a beverage or on cereal or used in part for each purpose. Fruit, Fruit or Vegetable Juice A one-half cup serving of fruit or full-strength fruit or vegetable juice should be offered. Bread or Cereal One slice of whole-grain or enriched bread; or an equivalent serving of cornbread, biscuits, rolls, muffins, pancakes, etc., made of whole-grain or enriched meal or flour; or three-fourths cup (volume) or one ounce (weight), whichever is less, of whole-grain cereal or enriched or fortified cereal; or an equivalent quantity of any combination of any of these foods. Protein - Rich Foods To improve the nutrition of participating children, breakfasts shall also include protein or proteinrich foods at least three ti mes a week. One egg; a one-ounce serving (edible portion as served) of meat, poultry or fish; or one ounce of cheese; or two tablespoons of peanut butter; or an equivalent quantity of any combination of any of these foods provides needed protein. Additional Foods Additional foods may be served with breakfast as desired or as needed to meet the energy needs of boys and girls. Examples include jelly, potatoes, honey, syrup and bacon.
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Nutrition Guidelines for Planning School Breakfast The food components specified in the Breakfast Pattern provide a framework for planning breakfast menus that contribute to the nutritional well-being of young people.
Fluid Milk
One-half pint of milk is required in every breakfast as a beverage or for use on ce,eals or both. Additional milk used in preparation of breakfast dishes steps up nutritive content of the meal. Milk is the leading source of calcium, and it also provides good quality protein, riboflavin, vitamin A and other nutrients.
Fruit, Fruit or Vegetable Juice
One-half cup of fruit or full-strength fruit or vegetable juice is required in every breakfast. Breakfast is an excellent time to serve a vitamin C food. Citrus fruits, such as an orange, grapefruit sections or orange and grapefruit juices are outstanding sources of vitamin C. Other good choices for vitamin C include tomato juice, strawberries and cantaloupe in season. Dried frUits, such as raisins and prunes, are valuable for iron.*
*See "Menu Planning Guide for Type A School Lunches," USDA PA-719, for other sources of foods containing vitamin C and iron.
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Protein - Rich Foods
Breakfast should include one ounce of proteinrich food at least three times per week. Proteinrich foods such as an egg, meat, cheese and peanut butter add a "staying" quality to breakfast. These foods are also important sources of vitamins and minerals.

Bread or Cereal
One serving of bread or three-fourths cup (volume) or one ounce (weight), whichever is less, of whole-grain cereal or enriched or fortified cereal; or an equivalent quantity of any combination of any of these foods is required in every breakfast. Whole-grain or enriched bread or different kinds of hot breads made of whole-grain or enriched flour may be served.
Whole-grain or enriched ready-to-serve or cooked cereal may also be counted toward meeting the breakfast requirement. A combination of cereal and grain products may also be served. Active young people can eat a full serving of both cereal and grain.
These foods provide some protein, iron, the B-vitamins, thiamine, riboflavin, niacin and calories.

Additional Foods Additional foods help round out the breakfast, satisfy appetites and meet children's food needs. Additional foods include the following. Larger servings or seconds of foods required in the breakfast-especially items made with donated
foods. Foods that help to add popular appeal to the breakfast-potatoes, doughnuts, bacon. Spreads on bread-butter or fortified margarine, jams, jellies, honey and syrup. Sweeteners for cereal and pancakes-sugar, brown sugar, honey and syrup. To help improve the nutritional quality of the school breakfast, plan to include a vitamin C food frequently. foods for iron each day. additional foods for energy each day.
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General Guidelines for Planning School Breakfast Breakfast menus which are carefully planned at least two weeks in advance, pre-costed and served in a pleasing atmosphere are the key to a successful breakfast program.
Breakfast menus are carefully planned when
the food needs of young people are met.
the cost is with in the budget. the use of equipment and staff is maximized.
USDA donated foods are used effectively.
the food is attractive and served at the correct temperature.
the young people enjoy eating. Breakfast menus should compliment the lunch menu. The two meals should not compete for staff, equipment, palatibility or funds. Menus for breakfast and lunch should be planned at the same time to assure variety and to avoid repetition and confusion.
The Basic Breakfast
The basic three-component Type A breakfast will meet the requirements of the breakfast program; however, a protein-rich food should be served three times per week to improve the nutritional value. Additional foods should be served to complete the menu, to increase the acceptability of the menu and to meet the energy or food needs of young people. For example, bananas served with milk may be sweetened with sugar. Butter or fortified margarine, jam or jelly may be served with bread. The quantities of foods specified in the Type A Breakfast Pattern are planned for the 10 to 12 year-old child. Portions should be adjusted to meet the food needs and appetites of the students served.
Points to Remember When Serving Breakfast Methods of serving as well as methods used in preparation will affect the acceptability of food. For
example, boiled eggs may be peeled and cut in half
The temperature of the food when the student receives it can determine whether or not the food is eaten.
Easy-to-eat foods usually appeal to young people.
The color, texture, shape and the way food looks on the plate can invite young people to eat the food or to throw it away. "Globs" of food are seldom enticing!
New foods should be served with familiar foods.
Menu items and food combinations must appeal to young people.
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Breakfast Pattern A Guide to the Amount of Food to Serve Elementary School

Pattern
BREAKFAST PATTERN
Juice or Fruit . . . . . . . . . . .
Cereal and Bread
Cereal . . . . . . . . . . . . . .
Bread .............. Milk . . . . . . . . . . . . . . . . . . . . Protein* .................
Junior High and High School

Children 3 up to
6 years
1/2 cup
1/3 cup or 1/2 oz. 1/2 slice 3/4 cup 1 ounce

Children
6 up to 10 years
1/2 cup
1/2 cup or 2/3 oz. 1 slice 1 cup 1 ounce

Children 10 up to 12 years
1/2 cup
3/4 cup or 1 oz. 1 slice 1 cup 1 ounce

Pattern
BREAKFAST PATTERN Juice or Fruit Cereal and Bread Cereal Bread Milk Protein*

Girls 12 up to 18 years

.

3/4 cup

.

3/4 cup or 2/3 oz.

.

1 sl ice

.

1 cup

.

1 1/2 ounces

Boys 12 up to 18 years
1 cup
1 cup or 1 1/3 oz. 2 to 3 slices 1 cup 1 1/2 ounces

NOTE Additional energy foods should be served to meet the food and energy needs of all young people, for example, jelly, butter, etc. When a range in amounts is given, the smaller amounts are suggested for younger boys.
*A protein or protein-rich food should be served at least three times each week.
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Variety in Breakfast Foods
Fresh fruits in season give zest, color and texture interest to menus. Fresh, canned, frozen and dried .; fruits and juices add variety. Fruits with cereal provide variations.
Eggs, sausage, luncheon-type meat, canned meat, ground beef, ham, cheese, peanut butter, fish and poultry will enrich the nutritional value, add variety and interest. Eggs prepared in several ways for variety-scrambled, hard-cooked, poached, in omelets or combined with meats or cheeses-can also increase the acceptability of the breakfast. Different kinds of breads add interest, for example, cornbread, muffins and biscuits of different kinds, pancakes and breakfast rolls made with bulgur, rolled wheat and rolled oats. Sandwiches may be served open-faced or closed.
Cereal may vary from light to hearty and is a relatively inexpensive breakfast. Many kinds are available-wheat, corn, rice, oats-with variety in flavor, texture and shape. Many are ready-to-serve, prepackaged, presweetened and preportioned. USDA donated cereals served frequently will help balance the breakfast budget. Rolled wheat, rolled oats and grits should be served piping hot for best acceptance.

Sample Cold Breakfast Menus*

Monday

Orange juice

4 oz. (1/2 cup)

Cornflakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1 oz. (3/4 cup)

Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1/2 pint

Tuesday

Banana. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Peanut butter-jelly sandwich . . . . . . . . . . . . . . . . . . . . ..
Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

1 whole 2 Tbsp. peanut butter 1 slice bread 1/2 pint

Wednesday

Orange juice Bran flakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Raisins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

4 oz. (1/2 cup) 1 oz. (3/4 cup) 1/4 cup 1/2 pint

Thursday

Tomato juice Sliced luncheon meat sandwich. . . . . . . . . . . . . . . . . . ..
Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

4 oz. (1/2 cup) 1 slice bread 1 oz. meat 1/2 pint

Friday

Orange juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Cheese sandwich
Apple wedges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

4 oz. (1/2 cup) 1 oz. cheese 1 sl ice bread 1 apple 1/2 pint

*A cold breakfast may be served occasionally to add variety to breakfast menus.
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Sample Breakfast Menus
Monday
Orange juice Oven fried french toast
with honey Milk
Tuesday
Stewed prunes/orange juice
Rolled wheat cereal Milk
Wednesday
Tomato juice Scrambled egg Bread Hot cocoa
Thursday
Raw apple wedges (small apple) Drop biscuits Peanut butter-honey spread Milk
Friday
Orange juice Ground beef patty* Corn grits Bread Milk

Serving Size 1/2 cup 1 sl ice 1/2 pint
1/4 cup ea. 3/4 cup 1/2 pint
1/2 cup 1 egg 1 sl ice 1 cup
1/2 cup 1- 2 2 Tbsp. 1/2 pint
1/2 cup 1 oz. 3/8 cup 1/2 sl ice 1/2 pint

Sliced banana in orange juice
Ready-to-eat cereal. Milk
Applesauce Baked luncheon meat** Raisin bread Milk
Orange juice Caramel-peanut butter roll Milk
Spiced raisins/orange juice Cheese biscuit Milk
Orange juice Hard cooked egg Crisp bacon Whole wheat toast Hot cocoa

Serving Size
1/2 cup 3/4 cup 1/2 pint
1/2 cup 1 oz. slice 1 slice 1/2 pint
1/2 cup 1 roll 1/2 pint
1/4 cup each 1- 2 1/2 pint
1/2 cup 1/2 1 slice 1 slice 1 cup

*Add seasoning to ground beef. Shape into small patties and bake. **Bake at 350 0 F. for 15 minutes.

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Monday
-! Baked apple/with raisins
Cheese toast Milk
Tuesday
Orange juice Creamed turkey* Corn bread Milk
Wednesday
Stewed raisins/orange juice Peanut butter sandwich
Milk
Thursday
Orange juice Rolled wheat pancakes
with syrup Milk
Friday
Stewed prunes/orange juice Cinnamon-topped muffins Milk

Serving Size
1/2 cup 1 sl ice 1/2 pint

Small quartered orange Raisin bread toast Milk

1/2 cup 1/4 cup 1 sl ice 1/2 pint

Tomato juice Luncheon meat sandwich
Hot cocoa

1/4 cup ea. 2 Tbsps. PB 1 sl ice bread 1/2 pint

Grapefruit sections Oatmeal Bread Milk

1/2 cup 1 - 2 cakes
1/2 pint

Applesauce Scrambled egg Raisin batter bread Milk

1/4 cup 1- 2 1/2 pint

Orange juice Steamed rice Milk

Serving Size
1 1 slice 1/2 pint
1/2 cup 1 oz. meat 1 sl ice bread 1 cup
1/2 cup 3/8 cup 1/2 sl ice 1/2 pint
1/2 cup 1 1 slice 1/2 pint
1/2 cup 3/4 cup 1/2 pint

*Creamed Turkey. Follow Card No. D-24a in "Quantity Recipes for Type A School Lunches" (Pa-631), Substitute turkey for chicken. Reduce portion size, if desired, and serve on a slice of corn bread.
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Evaluate Breakfast Menus

Evaluating menus can point to areas that need improvement. The following checklist is designed to help the manager evaluate her menus.

Yes No

Does each menu contain

1/2 pint fluid milk?

1/2 cup fruit or full-strength fruit or vegetable juice?

3/4 cup serving of whole-grain cereal or three-fourths cup (volume) or one ounce (weight), whichever is less, of whole-grain cereal or enriched or fortified cereal; or an equivalent quantity of any combination of any of these foods.

Do menus for one week reflect

a protein-rich food three times?

a vitamin C-rich food served often?

iron-rich foods to meet the food and energy needs of young people?

a good variety of foods?

Are portions adjusted to meet the needs of different age groups?

Are the food combinations acceptable to the young people?

Can breakfast be prepared and served with personnel, facilities and equipment available?

Have menus been pre-costed?

Will menus be post-costed?

Is the cost of these menus within the budget?

Will portion sizes be checked and controlled?

Has a work schedu Ie been made?

Will young people enjoy these menus?

Is the plate waste negligible?

Do you plan to encourage other young people to participate in the breakfast program? How?

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Georgia Department of Education Division of Ancillary Services .; School Food Service Unit
Digest of School Breakfast Program Requirements
Approval
1. Make application to School Food Service, Georgia Department of Education, and submit free and reduced meal policy for approval.
2. Operate a nonprofit breakfast program using all program income solely for the operation and improvement of such service.
Nutrition Standards and Pupil Service
3. Serve breakfasts which meet the following standards.
One-half pint of milk as a beverage or on cereal or used in part for each purpose.
One-half cup fruit or full-strength fruit or vegetable juice.
One slice of whole-grain or enriched bread or an equivalent serving of cornbread, biscuits,
rolls, muffins, pancakes, etc., whole-grain or enriched or fortified cereal; or an equivalent quantity of any combination of any of these foods.
Protein-rich foods at least three times per week. For example, one egg; an ounce serving of
meat, poultry, fish; or one ounce of cheese; or two tablespoons of peanut butter; or an equivalent quantity of any combination of any of these foods.
Additional foods served as desired, for example, jelly, butter, etc.
4. Implement the system meal policy for determining eligibility for free and reduced price meals.
Provide free or reduced price breakfasts only to students who are determined by local school authorities to meet the criteria specified in the system-wide meal policy.
Charge pupils who do not meet these requirements the established sale price paid for a breakfast.
Protect the anonymity of children who qualify for a free or reduced breakfast.
5. Make breakfast available to all children attending a participating school.
6. Price the breakfast as a unit. The recommended maximum pupil sale price is 25. A reduced price breakfast shall not exceed 10.
7. Serve breakfast at a time that does not interfere with normal school schedule or lunch schedule.
Records and Reports
8. Maintain full and accurate records of the School Breakfast Program(s) in accordance with instructions from the Georgia Department of Education. The school shall maintain records of
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expenditures for food, labor and all other items. Reimbursement paid cannot exceed breakfast costs.

9. Claim reimbursement for pupil breakfasts served at the assigned rates only.

10. Submit claims for reimbursement in accordance with the procedures established by the state
agency.

11. Submit claims for reimbursement no later than the tenth day of the month following the claim
month.

12. Include all breakfast income and expenditures as a part of the related entries on the claims sub-
mitted under the National School Lunch Program when a school participates in both the School Breakfast Program and the National School Lunch Program.

13. Charge adults full cost of breakfast. (Pupil sale price plus the value of federal assistance, cash
and commodities.)

14. Upon request, make all accounts and records pertaining to the School Food Service Program available to the state agency and the United States Department of Agriculture for audit or administrative review at a reasonable time and place.

Food Service Management

15. In the storage, preparation and serving of food, maintain proper sanitation and health standards
in compliance with all applicable local laws and regulations.

16. Accept USDA donated foods in quantities that can be efficiently stored and utilized.

Supervision

17. Provide the food service manager with an estimated number of breakfasts to be served by 1 p.m. on the day preceding the meal service.

18. Provide for pupil supervision during breakfast.

19. Coordinate breakfast programs for the system by a qualified person designated by local superintendent, i.e., food service director.

Labor Required for School Breakfasts

The number of breakfasts served, the type of breakfast served and the choice of tableware (permanent or disposable) will determine the amount of labor needed to prepare and serve breakfast.

The following guide is appropriate for schools serving at least one hot food daily. Cold breakfasts may be served occasionally to add variety.

one labor hour for 30-50 breakfasts two labor hours for 60-100 breakfasts

three labor hours for 101-200 breakfasts

Add one hour for each additional 65 breakfasts or major fraction.

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Computing Labor Costs for Breakfasts ~I Labor costs may be computed in two ways.
1. Gross labor cost for the month
Multiply the number of hours assigned to breakfast for the month by the average hourly wage to calculate the gross labor cost. EXAMPLE-If a school serves 200 meals per day assigns three hours per day to breakfast (two persons working 1 1/2 hours) serves breakfast 20 days per month pays an average of $2.10 per hour
The school uses 60 labor hours for breakfast per month. (3 hours per day x 20 days = 60 hours)
The gross labor for the month is $126.00*.
($2.10 average hourly rate x 60 labor hours for month = $126.00 gross labor)
2. Labor cost per meal
Determining the labor cost per meal helps the manager to plan and implement a budget. To calculate the labor cost per breakfast, divide the gross breakfast labor cost by the total number of breakfasts served including breakfasts served to adults.
.0315 (Labor Cost for one Breakfast) 4,000** $126.00 (Gross labor cost)
Breakfasts Per Labor Hour To efficiently manage a breakfast program and to maximize the use of labor, the number of breakfasts per labor hour should be computed. To compute the number of breakfasts served per labor hour, divide the number of breakfasts served by the number of hours worked.
66 2/3 Breakfasts per Labor Hour (Total No. Hours Worked) 60 4,000 (Total No. Breakfasts Served)
*Post this amount on the GA-7, Line 34. **Breakfasts were served 20 days @ 200 breakfasts per day = 4,000 total.
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GASFS - 2BL

Prepare in duplicate - 1 - school 1 - Supt.

SCHOOL BREAKFAST PROGRAM LABOR EXPENSE COMPUTATION
(Monthly)

FORM FOR COMPUTING BREAKFAST LABOR COST FOR GA-7, LINE 34

The number of breakfast hours worked per day*

times the number of days breakfast was served this month

X

_

equals the number of breakfast hours worked this month

x Multiply the number of breakfast hours times the average hourly pay rate.

_

This equals the gross breakfast labor cost this month

- - - - - - - -**

FORM FOR COMPUTING LABOR COST PER BREAKFAST

Gross breakfast labor cost for month

divided by the total number of breakfasts served equals the average labor cost per breakfast

---------

FORM FOR COMPUTING NUMBER OF BREAKFASTS PER LABOR HOUR

Number of breakfasts served this month

divided by the number of breakfast hours worked equals the number of breakfasts per labor hour

---------

Explanation PL 92-433 (Nov., 1973) allows breakfast reimbursement to cover full cost of breakfast as opposed to food cost only. This computation form is designed to assist schools in determining breakfast labor costs to be reported on GA-7.

(File with school's copy of GASFS-28 for review and/or audit.)

*The following guide should be used in determining labor need.
1 labor hour = 30 - 50 breakfasts
2 labor hours = 51 - 100 breakfasts 3 labor hours = 101 - 200 breakfasts
Add 1 labor hour for each additional 65 breakfasts or major fraction thereof.
**Transfer this figure to the GA-7, line 34.

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Date System School

BREAKFAST COSTING REPORT

_

_

I I AVERAGE COST PER BREAKFAST - -

__._------

INCOME

*

Number of paid breakfasts x sale price

=

=

_ _ _ Number of paid breakfasts x reimbursement rate

=

*

Number of reduced breakfasts x sale price

=

Number of reduced breakfasts x reimbursement rate =

_ _ _ Number of free breakfasts x reimbursement rate

=

Number of adult breakfasts x sale price

=

= = = Total number breakfasts served = Total income

$,-------
$,'--------
$,-------
$,-------
$,-------
$,------$-------

EXPENSES
Food
Milk Other food
Gross labor Other expenses (N umber break fasts x .01) "* Total Expenses GAIN OR LOSS Value of USDA donated foods used

$,------$,------$,-------
$,-------
$-------
$-------
$======
$-------

AVERAGE INCOME PER BREAKFAST To determine the average income per breakfast, divide the total income by the total number of break fasts served.
AVERAGE COST PER BREAKFAST To determine the average breakfast cost, divide the total expenses by the total number of breakfasts served. Record in box at top of page.
*00 not include these figures in total breakfasts. **Other breakfast costs include such items as napkins, straws, other paper goods, disposable tableware, detergent, etc. The MAXIMUM allowable expenditure for other costs is one cent per breakfast.
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