As a Mess Management Specialist (MS) first class
or chief, you are at the midmanagement level in your
career. In this position of authority, you will have direct
working relationships with the supply officer, food
service officer (FSO), other supervisors, and
subordinates. Your success will be largely determined
by your ability to develop strong working relationships
with these people. As you should support the workers in
your group, so should you turn to your supply officer,
FSO, and other supervisors in your division for their
support in making your job more effective. You will earn
the support of these personnel through cooperation and
willingness to assist others, through earnest efforts to do
your job well, and through constant efforts to improve
yourself, your organization, and the ship or station to
which you are attached.
This chapter discusses the use of your
administrative skills in procuring food items, using
foodservice cost control procedures, and maintaining
PROCUREMENT OF FOOD ITEMS
Although the supply officer or FSO is responsible
for procuring of food items, in some instances you must
perform these duties. In either case, your experience,
your knowledge, and your planned menus will be
extremely valuable when preparing requisitions.
A thorough knowledge of the mechanics of
procurement is essential. Each phase will be discussed
and explained in this chapter. However, before any
thought is given to the actual preparation of requisitions
and purchase orders, you should determine your needs.
This cannot be done on the spur of the moment. You
should know what stocks are on hand, how much can be
loaded in each storage space, and when to order.
Whatever you procure must be receipted for,
inspected, and stored. Chapter 2 covered the points to
help you accomplish this efficiently and safely. Prior
planning and preparation will eliminate confusion,
disorganized storage spaces, and the resultant survey of
spoiled food items.
This portion of the chapter is intended to help you
find the answers to such questions as the following:
What items should I consider to develop a
How do I establish the stockage objective and
determine the provision requirements for my
ship or station?
What catalog should I use when purchasing or
requisitioning food items?
When requisitioning from other Navy activities,
what paper work do I submit?
What should I do with unsatisfactory food items?
What are my duties in connection with underway
Where in the freeze box should pork, veal, lamb,
poultry, and fish be stored?
The fleet cannot stay at sea without food. You are
responsible for ensuring maximum endurance
capability of your ship.
During the past few years, several crises have arisen
that required ships to report to their stations on
extremely short notice. There may be other crucial
periods in the future that will require similar action.
You should aid the FSO in developing a balanced
load. Use the menu as a daily tool for maintaining a
balanced load. A well-developed cycle menu, in
conjunction with a frequency chart of major menu items,
will aid in determining balanced load requirements.
When deployed, you will want to keep a close check on
inventories to make the best use of your remaining
You should have the following information when
you are developing a balanced load:
The fleet commanders operation plan that
established endurance by ship type for each
category of stores
The amount of cubical storage space available for
normal operating conditions and the amount of
deck storage space available in the event of