items are to be oven-prepared, each item requiring a
different oven temperature.
The worksheet helps you plan and organize the
work to be performed by your subordinates. The
information written in the Start Preparation, Start
Cooking, and Instructions columns will help
subordinates plan their work. Careful planning avoids
the problem of having too much food prepared ahead of
The worksheet helps you to supervise the work
performed by your subordinates. As a written directive,
the worksheet is your way of communicating
instructions concerning the preparation of the days
menu to subordinates.
You cannot depend on your
memory nor can you expect subordinates to depend on
The worksheet helps you to train subordinates who
will be responsible for a galley operation in the future.
Discuss the worksheet with your watch captains so that
they know exactly how the menu is to be prepared.
Point out the supervisory techniques you want them to
use in their working relations with the crew. After each
meal, meet with your watch captain and key personnel
to critique the meal. This is the ideal time to discuss the
acceptability of menu items and to record the
acceptability on the worksheet. The critique session
provides the information essential to promote efficient
If your personnel are accustomed to following a
worksheet, give the watch captains the experience of
developing one. Let each watch captain prepare the
worksheet on a monthly basis, plan the days work
discuss premeal preparation, and hold postmeal
critiques. Delegating the development of the worksheet
to the watch captain is excellent training if the leading
MS is readily available to advise, guide, and monitor
discussions and critiques.
Finally, the worksheet serves as a means for
establishing control of (1) issues to the GMs (the
quantities posted on NAVSUP Forms 1059 or 1282
should agree with the quantities needed to prepare the
number of portions specified), (2) the quantity of each
menu item prepared, (3) the portion size served, and (4)
leftover menu items. Completed worksheets on file
provide the invaluable past history needed for
establishing controls. The acceptability of menu items
will determine the quantity to break out, quantity to
prepare, and any change in portion size.
Customer acceptability of the menu is a major goal
of the menu planner. There is no set pattern to indicate
what foods the patrons will eat and enjoy. An
individuals food tastes may be influenced by many
factors, such as likes and dislikes before entering the
service, the foods one has learned to eat and enjoy during
a service career, and the group of friends one eats with
at mealtime. The menu planner should know the
customers so that the meals planned will be well
accepted. The following are ways that the menu planner
can determine the acceptability of specific foods in the
A food acceptance factor is one that expresses the
percentage of people who eat a particular dish. To
obtain an acceptability factor for individual menu items,
divide the number of portions of the item served by the
number of patrons in attendance at the meal.
Keep a record of menu item acceptance on the
Food-Preparation Worksheet, NAVSUP Form 1090, the
individual recipe card, or the Index of Recipes.
An acceptance factor is a valuable index of the
popularity of menu items and should be used for this
purpose after an item has been tested at several meals.
Acceptance factors for the same menu item may vary
from meal to meal. Different combinations of foods on
a menu, different weather, or varying appetites may alter
the acceptance of an item. A more accurate acceptance
factor may result by averaging figures obtained for a
particular menu over a period of time.
Another way to determine acceptability is to keep a
systematic check on plate or tray waste. This should be
recorded on the food-preparation worksheet. (See figs.
7-2 and 7-3.)
Good food acceptance means less plate waste and
fewer leftovers to account for in planning future meals.
Even popular foods may become monotonous if served
Food Preference Ratings
The fact that the patrons will take or accept items
on the serving line does not prove that these are their
preferred foods; they may take it merely because they
have no better choice.
Food preferences or attitudes toward foods may be
determined by several approaches. One approach is to
solicit written opinions from the crew regarding items
or classes of foods when you have doubts about their