Former Fla. school cafeteria manager charged with falsifying meal records

A report estimates that 116,051 breakfast meals and 16,866 lunches were falsely recorded at the Escambia County School District from 2009 through pending 2013-14 school year.

ESCAMBIA COUNTY, Fla.–A former elementary school cafeteria manager has been charged in connection with falsifying the number of meals served at her school.

Patricia Coker Green of Cantonment was charged with grand theft and official misconduct. She was released from the Escambia County Jail shortly after her arrest on a $5,000 bond.

Green, 53, was employed by the Escambia County School District from August 1994 to January 2014, resigning her position prior to any disciplinary action. At the time of her resignation, she was a Food Services II manager that had worked at Ferry Pass Elementary School from at least 2008 until her resignation early this year.

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources