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upon recent experience, regarding the coming week’s
menu.
Control and Documentation of Leftovers
The world’s finest foods are provided for the Navy,
but the food budget is not unlimited. It’s up to you to
help keep it within reasonable limits. Waste is one way
to send costs shooting skyward. Conservation is the
simplest way to keep costs under control. As the person
in charge of a GM, you should make it a matter of pride
to have a low record of spoilage and leftovers.
You can eliminate waste by planning your menus
carefully. Remember, your past food-preparation
worksheets contain information on the successes or
failures of your past menus.
Note the amount left on trays and listen to the
patrons’ comments. If there are complaints, find out why
the meal did not appeal to them.
Compliance With Recipes
All Armed Forces Recipe Service (AFRS) recipes
have been tested and evaluated for militarywide
acceptability and to support current nutritional
standards. The use of the AFRS is required and is issued
to all GMs to standardize and improve food prepared
and served. Standardized recipes are needed for a
well-run foodservice operation. The success of the
AFRS depends upon its careful use and attention to
detail. The AFRS also is the most effective management
tool you can use for guiding the requisitioning of
supplies and controlling breakouts and inventories.
FoodService Suggestions
One of your responsibilities as leading MS may be
to act as the customer service representative to the FSO.
In this capacity you must be present in the mess area to
answer patrons’ inquiries and to receive their
suggestions or comments during each meal.
A suggestion box also should be prominently posted
at each exit for the convenience of the patrons. This
suggestion box should have a pencil or pen attached and
have Suggestion to the Food Service Officer, NAVSUP
Forms 1343 (fig. 13-4), or local forms provided for
customer use. You should remove suggestions daily,
after the evening meal, and turn them in to the FSO. The
Figure 13-4.—Suggestion to the Food Service Officer, NAVSUP Form 1343.
13-9
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