1. Greenville Central School District Ancillary Services

2. Working together to support the educational process Operations and MaintenanceOperations and Maintenance TransportationTransportation Food ServiceFood Service

3. GCS will maximize resources, support the instructional program, and provide quality customer service by providing safe, efficient, and attractive facilities within a campus setting. Identify immediate verses non-immediate work requests Identify immediate verses non-immediate work requests Reconstruction, rehabilitation, and re-tooling of facilities to meet campus instructional and community service needs Reconstruction, rehabilitation, and re-tooling of facilities to meet campus instructional and community service needs Continue to develop a Preventative Maintenance Computerized System Continue to develop a Preventative Maintenance Computerized System Develop a new Buildings and Grounds Employee Orientation and Mentoring Program Develop a new Buildings and Grounds Employee Orientation and Mentoring Program

4. Providing a Safe and Orderly Environment Overview of existing facilities and staffingOverview of existing facilities and staffing Description of Que Centre SystemDescription of Que Centre System 2,500 work orders per year2,500 work orders per year Variety of work ordersVariety of work orders

5. Providing a Safe and Orderly Environment View of work order from requester perspective View of work order from requester perspective Approval process Approval process Assignment of work order Assignment of work order

6. Providing a Safe and Orderly Environment Assignment of Work Assignment of Work Completion of work order Completion of work order Notification of completion Notification of completion

7. Providing a Safe and Orderly Environment Preventative Maintenance Automated System Automated System Building the Preventative Maintenance System using data Building the Preventative Maintenance System using data

8. GCS will maximize resources, support the instructional program, and provide quality customer service with a safe and efficient system of student transportation. Create Bus Discipline Guidelines Create Bus Discipline Guidelines Field, Athletic and Charter trip Guidelines Field, Athletic and Charter trip Guidelines

9. Transporting our Students Requirements for employment Requirements for employment Application Process Application Process Driver Training Driver Training

10. Transporting our Students Pre-Service Requirements Physical, Drug and Alcohol test Physical, Drug and Alcohol test School bus safety practices School bus safety practices Laws and Regulations for school bus drivers Laws and Regulations for school bus drivers Testing Testing Fingerprinting Fingerprinting

11. Transporting our Students Daily Responsibilities Daily Responsibilities Annual Requirements Annual Requirements Bi-annual Requirements Bi-annual Requirements

12. Transporting our Students Basic course in bus safety practices

13. Transporting our Students Challenges of the job.

14. GCS will maximize resources, support the instructional program, and provide quality customer service by providing a quality food services program. Increase Elementary interaction and knowledge of the food service program Increase Elementary interaction and knowledge of the food service program Introduce the community to our Food Service Program Introduce the community to our Food Service Program Provide a sanitation In-service for Food Service Staff Provide a sanitation In-service for Food Service Staff

15. Providing Food and Nutrition for Students Reasons for Reasons for “Farm to School” Current Vendors Current Vendors

16. Providing Food and Nutrition for Students

17. “Farm to School” Produce Fruit: apples, pears, cantaloupe melons, sugar baby watermelons, peaches Fruit: apples, pears, cantaloupe melons, sugar baby watermelons, peaches Vegetables: red potatoes, white potatoes, blue potatoes, white onions, * red onions, corn, * cauliflower, * turnips, purslane, acorn squash, yellow squash, carnival squash, butternut squash, zucchini squash, *mescaline lettuce, green leaf lettuce, red leaf lettuce, * Paris Romaine lettuce, *sweet bell peppers, * tomatoes, bok choy, mei qing choy, soy sim, green cabbage, red cabbage, garlic, * carrots, beets, Italian eggplant, Japanese eggplant, lady finger eggplant, white eggplant. Vegetables: red potatoes, white potatoes, blue potatoes, white onions, * red onions, corn, * cauliflower, * turnips, purslane, acorn squash, yellow squash, carnival squash, butternut squash, zucchini squash, *mescaline lettuce, green leaf lettuce, red leaf lettuce, * Paris Romaine lettuce, *sweet bell peppers, * tomatoes, bok choy, mei qing choy, soy sim, green cabbage, red cabbage, garlic, * carrots, beets, Italian eggplant, Japanese eggplant, lady finger eggplant, white eggplant. Fresh bottled Apple Cider Fresh bottled Apple Cider Fresh made Cider Doughnuts Fresh made Cider Doughnuts

18. Providing Food and Nutrition for Students New and Exciting Dishes New and Exciting Dishes Benefits of “Farm to School” Benefits of “Farm to School” Fights childhood obesityFights childhood obesity Promotes healthy eating habitsPromotes healthy eating habits Children are ready to learnChildren are ready to learn

19. Ancillary Services Working together to support the educational process Operations and MaintenanceOperations and Maintenance TransportationTransportation Food ServiceFood Service