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Food Preparation - 14163_280
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Certification  of  Rations  Issued  Form
l l l l l Giving  all  foodservice  personnel  instructions that  apply  specifically  to  their  duties Making  sure  all  foodservice  personnel  are  in clean uniforms (usually white) and maintain the highest  personal  grooming  standards Instructing  foodservice  personnel  concerning proper serving techniques before serving meals Inspecting and sampling the foods served in the GM Training  foodservice  personnel  in  the  proper preparation  of  food In addition to normal feeding, various conditions require situational feeding. All foodservice personnel should be capable of preparing and serving meals under these diverse conditions. NORMAL CONDITIONS.–  As the leading MS, your  presence  during  all  meals  is  essential  to  the foodservice  operation.  The  fact  that  you  are  there  and paying close attention to all the work being done has a positive effect on both the foodservice personnel and patrons. The  following  are  some  of  the  reasons  the  leading MS’s presence in the foodservice spaces is important during the meals: l l l l l Making sure all personnel receive attractively presented,  appetizing,  and  nutritious  food  served in a pleasing manner Making sure the GM patrons are not distracted during the meal Handling customer complaints on the spot Making  sure  visitors  do  not  receive  tours  of foodservice  and  dining  spaces  during  meal  hours Preventing circumstances that may upset the normal   dining   routine   or   ambiance   from occurring during normal meal periods To make sure the serving area runs smoothly, you should  make  sure  a  current  menu  with  nutritional information exists in full view at the beginning of each serving  line. You should make sure food is served promptly and in an appetizing manner. Additionally, you should make sure the equipment on the serving line operates at the proper  temperature. You should place an MS in charge of each serving line. This individual should be capable of instructing foodservice personnel on all aspects of the serving line operation. SITUATIONAL FEEDING.–  You should make sure your facilities, personnel, and schedule are flexible enough to support any required situational feeding. Situational feeding refers to the various types of special meals, battle feeding (combat feeding), or emergency and  disaster  feeding. Special Meals.–  Personnel required to work through normal meal hours, due to the nature of their duties, must receive  a  chance  to  eat.  They  are  usually  provided special meals, which were discussed in chapter 12. Battle Feeding.–  Aboard  ships,  food  is  distributed to battle station lockers for use during battle feeding situations. Food that does not require galley preparation or  semiperishable  food  distributed  in  this  manner requires constant checking. You should check to make sure  all  food  items  are  rotated  periodically  to  prevent spoilage, misuse, or theft. During  battle  stations,  personnel  must  man  their stations  until  secured.  Because  battle  stations  may  last for some hours, food carriers, racks, trays, and large coffeepots should be available to support battle feeding needs. Battle  food  preparation  will  depend  on  whether  the galley is in operation and enough MSs are available. If neither the galley nor enough personnel are available, you should use the meal ready to eat (MRE) ration and supplement it with hot or cold drinks. If limited galley foodservice  is  available,  you  should  plan  simple  menu items. Simple menu items include sandwiches, fresh or canned fruit, hot canned beef stew, chili con came, or easy  to  prepare  recipes.  You  should  supplement  these meals with hot or cold drinks. Personnel being relieved from battle stations should go to the galley or other auxiliary feeding stations to receive hot food. You should set up auxiliary feeding stations when situations do not allow access to the galley. Officers  receiving  meals  from  the  GM  during  battle feeding situations must pay regular meal rates as stated in NAVSUPINST 4061.9. Selling meals to officers on a credit basis simplifies procedures during an emergency situation. Emergency and Disaster Feeding.–  Historically such disasters as hurricanes, flooding, earthquakes, volcano eruptions, or accidents at sea have occurred. 13-3

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