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The Process Foodservice Management Efficiency
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Evaluating Foodservice Suggestions - 14163_288
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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