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Preparation of an Ashore Food-Preparation Worksheet, NAVSUP Form 1090
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Menu-Planning Guides
relative  popularity.  A  questionnaire  may  be  developed on  which  the  patrons  indicate  their  preference  for various  items.  The  manner  in  which  the  foods  are described, the instructions given with the questionnaire, and where and when it is filled out are important factors to consider if you are to obtain good reliable data. The   most   commonly   used   food   preference questionnaire is a rating scale given to each person attending the meal or at some other appropriate time. This type of questionnaire is easily tabulated and is reliable because checking or circling a block is all that a person is required to do. Food   preference   questiomaires   can   determine which single food items are most or least popular, their desired frequency of use on a menu, and what menu combinations are most or least liked. An example of how to canvass for opinions on single food items is given   in   figure   7-4. These   food   preference questionnaires  should  be  updated  periodically  because tastes change, new personnel come aboard, and new items are procured. Another  type  of  questionnaire  used  may  prove beneficial  to  the  menu  planner  and  the  MS.  This questionnaire  is  completed  by  the  MS  on  watch concerning the meal just prepared. (See fig. 7-5.) Food Usage Records A 42-day menu with valid acceptability factors can be used to estimate the requirements for a 45-day (42 actual)  load  out.  Add  one-third  of  initial  requirements for a 60-day (56 actual) period. By doubling the initial requirement, the time can be extended to a 90-day (84 FOODSERVICE    DIVISION Date List below any information that will be beneficial in   the   future   planning   of   menus. All   Mess Management  Specialists  are  encouraged  to  write comments concerning the meal you just prepared. Color Texture Taste Equipment Manpower Variation Additional  Comments Figure  7-5.—Foodservice  division  questionnaire. CIRCLE  ONE  ANSWER  AFTER  EACH  FOOD FOOD  ITEM Not tried Steamed  frankfurters Not tried Pineapple  and  cottage  cheese salad Not tried New  England  dinner Not  tried Buttered  green  lima  beans Not tried Scalloped  potatoes Like very Like Neither like much moderately nor  dislike Like very Like Neither like much moderately nor  dislike Like very Like Neither like much moderately nor  dislike Like very Like Neither like much moderately nor  dislike Like very Like Neither like much moderately nor  dislike Figure 7-4.-Sample food preference questionnaire. Dislike moderately Dislike moderately Dislike moderately Dislike moderately Dislike moderately Dislike very much Dislike  very much Dislike very much Dislike  very much Dislike  very much 7-15

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