condensed soups in order to offer a variety on the menu.
Leftover soups are highly subject to contamination;
consequently, they create a health hazard. Fresh soup
should be prepared for each meal.
Beverages. The beverage component of menus
includes coffee or tea.
Milk is very nutritious and
deserves a permanent place on the menu. It can be
served chilled plain, or flavored, or in hot cocoa as a
cold weather beverage. Coffee and tea are not necessary
for good health and offering another choice for either
beverage is acceptable, such as good quality drinking
Iced beverages added to the menu during warm
weather are refreshing and provide an enjoyable change
from the steady consumption of hot coffee or tea during
the winter months. All iced fruit beverages in the AFRS
contribute additional vitamins and minerals, as well as
energy from the sugar they contain. Avoid overuse of
the same juices or fruit beverages on the weekly menus.
Milk shake machines and carbonated soda dispensers
may be used in the mess also.
RECORDING THE MENU. The Menu Draft,
NAVSUP Form 1092, should be carefully checked and
edited for accurate recipe numbers as well as for correct
recipe titles and should then be presented to the food
service officer for analysis. The food service officer
analyzes the menu to make sure it is nutritionally
balanced and reflects sound management with respect
to personnel, food supplies, and food preparation
The NAVSUP Form 1092 should be
returned to the leading MS (approved or with noted
changes) for typing on the GM Menu, NAVSUP Form
1080. NAVSUP Form 1092 should be retained for use
in preparing recipe number lists and instructions on the
daily Food-Preparation Worksheet, NAVSUP Form
When you use the NAVSUP Form 1090, recipe
numbers should be eliminated from the NAVSUP Form
The NAVSUP Form 1080 is signed by the leading
MS in the Prepared By block, by the food service officer
in the first Approved block and then submitted to the
commanding officer or the designated representative for
approval and signature in the second Approved block.
Menus may be submitted for command approval each
week or the cycle menu maybe submitted in its entirety
quarterly, seasonally, or when a new cycle menu is
PLAN SPECIAL MENUS
Meals have three roles in Navy life: (1) to support
physical health and fitness, (2) to build morale, and (3)
to provide an occasion for socializing.
Holiday or Special Event Menus
Special meals for holidays or special meal
celebrations (in GMs either afloat or ashore) provide
opportunities for festivity among the crew. A
well-planned special meal adds interest and creates real
enthusiasm among the MSs and crew.
PREPARATION. Creative menus may be
planned using foods traditionally associated with the
holiday. Research through the AFRS and the Navy Food
Service, NAVSUP P-476, files should supply new ideas.
Figure 7-10 is a calendar listing special occasions
It is included for a handy
The meal patterns suggested for breakfast, lunch,
and dinner may be changed for holiday or specialty
meals to include some extras for the celebration.
Well-planned special meals will add interest and
enthusiasm among cooks and patrons. They can be as
simple or elaborate as time, personnel, and cost permit.
PRINTING. Some GMs may have fancy menus
printed for their entire cycle menu or for special events
or holidays. The printed menu gives a kind of flavor of
its own to special meals. These menus need not be
elaborate to be attractive. They can be simply produced
using a graphics program on a computer or you can have
them produced professionally through the supply
Usually if menus are to be printed professionally,
they are either going to be used permanently for a cycle
menu or for holiday menus repeating from year to year.
A brunch is neither breakfast nor lunch. Brunch is
something of each of these meals, yet it has its own
special identity. The distinguishing features of brunch
are time of service and the special-occasion, leisurely
atmosphere that can accompany a brunch meal. The
brunch meal is usually served between breakfast and
lunch time, generally on weekends and holidays.
Brunch menus need not be elaborate to be attractive
and satisfying. A number of menu items maybe added
to a heavy breakfast meal to make a brunch meal. These