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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall

 

Chapter 1 Sanitation

Chapter 2 Receipt, Inspection, Expanditure, and Storage of Food Items

Chapter 3 Accounting

Chapter 4 Foodservice Equipment

Chapter 5 Food Preparation

Chapter 6 Meat, Poultry, and Seafood

Chapter 7 Nutrition and Menu Planning

Chapter 8 Breads and Desserts

Chapter 9 Foodservice

Chapter 10 Quarters Afloat and Ashore

Chapter 11 Field Kkitchens

Chapter 12 Foodservice Administration

Chapter 13 Foodservice Management

Appendix I Reference

Appendix II Glossary: A

Index A - E

Assingment Questions


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