Date Requested:February 14, 2014
Time Requested:11:30 AM
Agency: Education, Department of
CBD Number: Version: Bill Number: Resolution Number:
2014R2197 Introduced SB573
CBD Subject: GUIDELINE FOR FULL DAY AND HALF DAY COOKS
FUND(S)
Sources of Revenue
Other Fund N/A
Legislation creates:
Neither Program nor Fund

Fiscal Note Summary

Effect this measure will have on costs and revenues of state government.

    The purpose of this bill is to establish cook-meal ratios for full-day and half-day cooks in schools.

Fiscal Note Detail
Over-all effect
Effect of Proposal Fiscal Year
2014
Increase/Decrease
(use"-")
2015
Increase/Decrease
(use"-")
Fiscal Year
(Upon Full
Implementation)
1. Estmated Total Cost 0 5,105,971 5,105,971
Personal Services 0 0 0
Current Expenses 0 0 0
Repairs and Alterations 0 0 0
Assets 0 0 0
Other 0 5,105,971 5,105,971
2. Estimated Total Revenues 0 0 0
3. Explanation of above estimates (including long-range effect):
    There is no estimated cost to the State for the proposed legislation because no change is being made to the limits under the Public School Support Program to cover the cost of the additional cooks that will be required to meet the new requirements. Therefore, the estimated cost of $5,105,971 must be borne by the county boards of education.
    
    Using equivalent meal data from the 2012-13 school year and the existing number of cooks from the 2013-14 certified list of personnel, it is estimated that the county boards of education would need to hire an additional 146.70 cooks in order to meet the ratio of 16.67 meals per cook hour. The estimated cost for the additional salary, fixed charges, retirement and PEIA for the 146.70 additional cooks totals $5,105,971.


Memorandum
Person submitting Fiscal Note:
Brenda Freed
Email Address:
bfreed@access.k12.wv.us