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Chapter 12 Foodservice Administration - 14163_259
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Determining Provisions Requirements - 14163_261
.  Your  ship’s  operating  schedule Remember, you cannot establish your food item endurance loads on the basis of formulas and graphs alone.  You  should  apply  common  sense  and  good judgment to the problem. If you have usage data that were generated during extended  unreplenished  operations,  you  have  ideal information to use in planning your endurance load. However, if the only available data represent usage during replenishment operations or when normal liberty was granted, the data would not reflect requirements for true endurance conditions. Such data can, however, be a  help  in  deciding  what  foods  to  include  in  your endurance   load   list.   When   local   usage   data   are applicable, and usage data from a ship of the same class are not available for use in planning load lists, refer to the subsistence endurance base (SEB) in the NAVSUP P-486. This guide is also a helpful tool for MSS who have had limited experience in planning load lists. The Navy  Food  Service,  NAVSUP   P-476   (a   quarterly foodservice   publication),   also   includes   articles   on endurance  loading. STOCKAGE  OBJECTIVES of days of supply (fig. 12-1). The operating level of supply is the amount of material required to sustain operating  requirements  between  replenishment  periods. The safety level of supply is generally the quantity required to be on hand, in addition to the operating level, to permit continued operations if a minor interruption of normal replenishment or unpredictable fluctuations in demand occur. Stockage objectives for ships are issued by   the   appropriate   type   commander.   Stockage objectives  for  food  items  for  activities  in  Alaska, Hawaii,   and   overseas   are   issued   by   the   fleet commanders  through  their  logistics  agents. Continental  United  States  (CONUS)  activities maintaining  inventories  of  food  items  in  end-use accounts,  who  requisition  and  stock  food  items  under the  appropriation  Operation  and  Maintenance,  Navy (O&MN) Subsistence Account, as authorized by the Navy   Food   Service   Systems   Office   (NAVFSSO), should use the stockage levels recommended in the NAVSUP P-486, volume I. A low limit and a high limit should be established for  each  item  of  stock  at  the  beginning  of  each accounting period. Low limits and high limits should be The stockage objective for food items should be the adjusted as necessary for the following reasons: total of the operating level plus the safety level in terms l Increase or decrease in crew size Operating  level the quantity of material needed to sustain Average endurance level is the quantity of operations  between  replenishment material normally required to be on hand to sustain operations for a stated period without + (plus) augmentation; it is also the safety level plus one-half of the operating level. Safety level the  quantity  needed  for  continuous  operations in the event normal replenishment is = (equals) interrupted or to meet unpredictable fluctuations  in  demand Stockage the maximum quantity of material to be Low limit (reorder point) is the stock position objective maintained on hand to sustain current which signals the need to initiate operations replenishment action. It includes the sum of + stocks represented by the safety level and the order and shipping time. Order and represents the quantity of material that will be shipping  time consumed  during  the  interval  between submission of requisition and receipt of = material  (procurement  lead  time) Requisitioning the maximum quantity of material to be High limit includes the sum of stocks objective maintained on hand and on order to meet represented by the operating level, the safety current  operational  requirements level, and the order and shipping time. Figure  12-1.-Stockage  objective  for  food  items. 12-2

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