Quantcast Foodservice Cost Control - 14163_272

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format


Click here to make tpub.com your Home Page

Page Title: Foodservice Cost Control
Back | Up | Next

Click here for a printable version




Information Categories
.... Administration
Food and Cooking
Nuclear Fundamentals
  Educational CD-ROM's
Printed Manuals
Downloadable Books



Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Underway  Replenishment - 14163_271
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Enlisted Dining Faciliy Control Record, NAPSUP Form 338
3. 4. 5. 6. 7. Make sure the working party and the checkers are  on  station  before  replenishment  begins. Be sure the checkers have a system for checking all actual quantities of food items that come aboard. Be sure the working party stays on the job until all food items are received aboard and stored below in the proper storerooms. Be sure the checkers know where all the items are to be sent for storage. The checkers usually should be MSs. Take necessary precautions to see that items, such as fresh fruits, are not pilfered during the storing  operation. Procurement for Private Messes Any food items listed in the FSC, as authorized for GM use, maybe requisitioned and held for ultimate sale to private messes. Items listed with restricted usage in the FSC, but not authorized for GM use, are procured only  for  immediate  sale  to  private  messes.  Food  items not listed in the FSC may be procured for immediate sale  by  the  supply  officer,  through  normal  supply channels, to flag and cabin messes only upon receipt of a written request. Such items may be held in stock and issued to flag and cabin messes as required during extended  deployments.  Food  items  not  authorized  for GM  use  and  specifically  requisitioned  for  sale  only  to private messes may not be returned by the private mess for credit. Requisitions for food items not authorized for GM use are annotated “For sale to private messes.” FOODSERVICE  COST  CONTROL GMs provide high-quality meals to authorized per- sonnel.  The  FSO  maintains  financial  accountability  and control of the GM within the allowed monetary budget. Providing  high-quality  meals  within  a  prescribed  mone- tary allowance requires managerial skills and constant attention from the FSO and the foodservice division. As a junior MS, you learned the basics of a very challenging   rating.    As   you   advanced,   your responsibility  significantly  increased  and  you  now direct more and more of your attention to management. This incidentally is your rating’s middle name. The key to effective management is control. As an MS third or second class petty officer, you learned the importance of portion control; also how it related to effective management on a smaller scale. We will now discuss  the  control  procedures  used  to  manage  an effective  operation  and  how  to  use  the  available resources and money to the Navy’s best advantage. Navy GMs afloat and ashore operate on a monetary ration allowance. The allowances represent these dollars and cents called monetary rates. In 1933, the present Navy Ration Law, 10 U.S. Code 6082, came into effect. This law (specified in actual quantity of food) is a converted cash  equivalency.  You  can  compute  this  allowance  by using  the  quantitative  food  allowance  prescribed  by  the DOD Food Cost Index. This is based on food items au- thorized by the 1933 Navy Ration Law. The 1933 Navy Ration Law is listed by weight (such as 44 ounces of fresh vegetables) and converted to a monetary allowance. As a senior MS, you should understand not only what a ration is but also the various types of rations used in  the  Navy.  Additionally,  you  should  know  which personnel  are  entitled  to  rations-in-kind,  what  forms  to use in determining ration credit, and how to determine ration credit afloat and ashore. The NAVSUP P-486, volume I, defines this in detail. One purpose of a cost control system in a mess is to provide you information on the financial operation of the mess. Cost controls provide the proper detailed information to give you the tools to overcome waste, lack of portion control, unwise menu planning, and/or pilferage; thus, ensuring guidance or restraint over money,  material,  and  personnel. COMPONENTS OF FOOD COST CONTROL The following are five elements of cost control: 1. 2. 3. 4. 5. A  prescribed  operating  limit  or  budget A knowledge by management of the actions and procedures necessary to maintain within the prescribed  operating  limits  of  the  mess Prompt  and  accurate  information  on  the  daily progress  toward  maintaining  within  operating limits The   ability   of   management   to   rate   the information  received The ability of management to follow up and take remedial  action  as  necessary The financial requirements of each activity are subject  to  circumstances  unique  to  the  individual installation  concerned. COMPUTING DAILY FOOD COST All GMs post total ration credits daily to the NAV- SUP Form 338 whether ashore, afloat in port, or afloat at sea. The NAVSUP Form 338 is shown in figure 12-10. 12-14

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.