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KINKAID CONCESSIONS & INTERNAL CONTROLS PROCEDURES INTERNAL CONTROLS PROCEDURES Bob Beeman - (713) 859-5017 Beth Stafford - (281) 924-2345 Benjamin Jacobs - (281) 914-9006 Athletic Director Facilities Manager Rey David Reyes – (832) 858-5732 Helena Johnson (713) 859-5568 Mary Ward (281) 686-2543 Concessions Volunteer Coordinators Beth Cozby (713) 858-6193 Roni Atnipp ( 7 1 3 ) 8 2 9 - 2 7 1 9 Concessions Purchasing Coodinators INTERNAL CONTROLS (Money Bag Procedures) The volunteer retrieving the money bag should arrive at the athletic hall near the Indoor Stand. Upon arrival, volunteer should call Rey David Reyes (see numbers above) and wait for him by the Indoor Stand. If he is unavailable, call Benjamin Jacobs or Beth Stafford for assistance. He or the appropriate member of the facilities staff will give you the correct change bag for your game. Rey David will unlock the Indoor Stand, and Benjamin will unlock the Outdoor Stand and/or park the Cart at the appropriate field. Each money bag will contain starting cash and a triplicate deposit slip. The money bags may stay in the stands or cart until all events for the day are completed. Once completed, when possible, two volunteers (whenever possible) will count the money, fill in the amounts on the deposit slip, and sign the deposit slip. Printed name is also required. The pink and green copies of the deposit slip are placed inside the money bag and then the bag is deposited into the Safe Depository Drawer located outside the door to the Indoor Stand. The white copy of the deposit slip should be placed in the Deposit Slip Drop Box above the Safe Depository Drawer. NOTE: The key lockbox houses the key to the safe depository drawer. Only the following facilities staff members have access to the key lockbox: Rey David Reyes Enrique Ambrosio Benjamin Jacobs Beth Stafford OUTDOOR CONCESSION STAND If you are the 1st game of the day, arrive AT LEAST 30 MINUTES before game time WITH money bag. There is a small amount of prep work to be done if yours is the first game of the day, otherwise, arrive at designated time. UPON ARRIVAL TO THE STAND: 1. TURN ON: Main oven, Cookie Oven, Nacho Machine, Heat Lamps (for pretzels and popcorn), Warming Drawer(s), and Popcorn Machine (power only, not motor). - Benjamin Jacobs will make popcorn when he opens the stand for Outdoor. - Rey David Reyes makes popcorn for Indoor. 2. WIPE down counters if needed. 3. FOOD PREP – hot dogs (if not done already), pretzels, cookies. Check and restock snacks if necessary. (See following pages for food prep instructions) 4. OPEN WINDOWS - by turning knobs to "Unlocked" and turning handle bar – keep bar hook in line with coupling to open smoothly. FOOD PREP INSTRUCTIONS: Hot Dogs 1. TURN ON: Power for oven – upper right hand corner on front of oven. 2. CHECK refrigerator for buns, if none, pull some from freezer to thaw on counter (use microwave if necessary). 3. TURN ON: Warming drawer(s), and turn dial to "2" (140˚). Place approximately 1/3 to 1/2 cup water in drawer – just enough for steam. 4. Use refrigerated hot dogs before frozen ones – check refrigerator. 5. Place foil on baking sheet, then place dogs on baking sheet – do not stack hot dogs. 6. Place in pre-heated oven – AVOID TOP RACK – and press "6" (same cook time whether frozen or not). 7. When timer rings press "6" again, which shuts off the timer. 8. Place hot dogs in buns and then in hot dog bags, fold top and place in warming drawer. NOTE: DO NOT PLACE BAGGED HOT DOGS ON WARMING SHELVES; IT MAKES THE BUNS ROCK HARD. PLEASE KEEP IN WARMING DRAWERS UNTIL SERVED. USE DISCRETION: Quantity of hot dogs to cook depends on the event attendance and time of day. It is better to cook multiple batches versus throw out extras. For only one game, hot dogs may not be necessary; for multiple games hot dogs should be made. Pretzels 1. TURN ON: Power for oven – upper right hand corner on front of oven. 2. TURN ON: Heat lamp over two-shelved stand; switch is on left side, top. 3. Cover small baking sheet with foil and spray with PAM. 4. Place pretzels on sheet; do not stack. 5. Spray each pretzel with water, then sprinkle with salt (or cinnamon sugar). 6. Place in oven and press "1", then when buzzer rings press "1" again to turn off. 7. Remove and place baking sheet under heat lamps. Nachos/Frito Pie 1. TURN ON: Nacho machine – switch is on front under front image, right side. 2. Nacho boats are located below machine. 3. Place chips in boat and place under nozzle of desired topping. 4. Press appropriate button to dispense chili or cheese; release to stop. Coffee/Hot Drinks Next to the Popcorn Machine is a HOT WATER DISPENSER, which is always ON. Coffee, hot chocolate, cider and hot tea can be made; supplies beneath dispenser. The Keurig Coffee Machine is also available to serve coffee – instructions are with the machine. Popcorn Popcorn should always be available for sale. Benjamin will make it when opening the stand. Bags are located beneath the counter by the machine. Place bagged popcorn under heat lamp in the racks. Bag more popcorn as needed. Cookies Cookies should always be available for sale (in Indoor Stand, not always available in Outdoor Stand). Paper tray liners may be placed on trays but are not necessary. However, it makes cleanup easier. 1. Place FROZEN cookies on trays (12 per) and place in pre-heated oven. 2. Bake for 19 MINUTES. 3. Remove and let cool then place 2 cookies per white paper bag for sale. Bags and tray liners located beneath oven or in drawer. CLOSING THE OUTDOOR STAND: 1 . Shut off all appliances, EXCEPT hot water dispenser. 2 . Close freezers and coolers tightly. 3 . Leftover food: Discard or give away (hot dogs, pretzels, popcorn) 4 . Refrigerate condiments. Make sure any/all raw meats (i.e., hamburgers, chicken, etc.) are on bottom shelf, to prevent dripping on other food items. 5. Wash baking sheets and utensils. 6 . Wipe down counters with cleaner. 7 . Restock as necessary (oldest products 1st, check exp. dates) 8 . After collecting all money, refer to page1 for counting money and depositing the money bag. 9 . Close and lock windows, turn off lights, lock door (coolers will remain illuminated). INDOOR CONCESSIONS STAND Procedures are basically the same as Outdoor Stand, but offers more snack foods than hot foods (no hotdogs or pretzels). Prep work is minimal, so first volunteers of the day should arrive 20 minutes before game time. Money bag procedures are the same. (Note: Falcon Cards can be used to purchase items in the INDOOR STAND ONLY! See last page for instructions) UPON ARRIVAL TO THE STAND: 1. TURN ON: Cookie Oven – preheat 10 minutes. Popcorn will be made by Rey David. Check and restock snacks if necessary. 2. WIPE down counters if needed. 3. FOOD PREP – Bag popcorn (if not done already), bake and bag cookies. (There is only one switch and it automatically is set on 350 degrees. Bake for 19 minutes. Cookies are stored in Ziploc bags in the refrigerator. There are 36 cookies in each Ziploc bag; the oven bakes 36 cookies (12 to a sheet) at one time. You are welcome to bake more than one batch. Line the cookie trays with pre-cut wax paper sheets found in the drawers across from the refrigerator. After the cookies cool, and they cool very fast, there are individual cookie bags located in the drawers across from the refrigerator). 4. OPEN WINDOW - by positioning locks to open position, then slide door up. CLOSING THE INDOOR STAND: 1 . Please make sure the oven is turned off. 2 . Please restock drinks and snacks. 3 . Leftover food: Discard or give away (popcorn, cookies) 4 . Wash baking sheets and utensils. 5 . Wipe down counters with cleaner. 6 . Restock as necessary (oldest products 1 st, check exp. dates) 7 . After collecting all money, refer to page1 for counting money and depositing the money bag. 8 . Close and lock window, turn off lights, lock door (cooler will remain illuminated). CONCESSIONS CART If your game will be requiring the cart first (check coordinator's weekly schedule to determine who's playing first), arrive AT LEAST 15 MINUTES before game time WITH Money Bag. It is labeled "Cart", so please don't take the one labeled "Outdoor Concessions". Money Bag procedure is the same. Please refer to page 1 for counting money and depositing money bag. Designated Facilities Staff Members: Indoor Stand - Rey David Reyes - 832-858-5732 Maintenance person for the gyms and Indoor Stand. The Indoor Stand is usually open for Healthy Snacks, 2:30-4pm, Monday through Wednesday. Outdoor Stand – Benjamin Jacobs - 281-914-9006 Is responsible for driving the cart to/from the fields. Cart will already be stocked with snacks and drinks. Parent volunteers are only responsible for money bag and manning the cart. VVEERRYY IIMMPPOORRTTAANNTT!! BBEEFFOORREE LLEEAAVVIINNGG CCOONNCCEESSSSIIOONNSS SSTTAANNDDSS:: CLOSE SLIDING DOORS ON DRINK COOLERS TIGHTLY (THEY DO NOT CLOSE AUTOMATICALLY) PLEASE RESTOCK RESPONSIBLY NEW STOCK GOES TO THE BACK OF COOLER CHECK EXPIRATION DATES (THIS IS TEDIOUS BUT PREVENTS WASTE) Please let Roni Atnipp or Beth Cozby know if the concession stands or cart are low on any items. Indoor Concessions Stand Falcon Card Procedures 1. Open lid of Indoor Concession Stand laptop. 2. You should not need to log in. - If the log in screen pops up with “parent” as the user, just hit “enter” key.
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