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Loading Kitchen Equipment - 14164_257
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Stockage Objective for Food Items
CHAPTER  12 FOODSERVICE  ADMINISTRATION As a Mess Management Specialist (MS) first class or  chief,  you  are  at  the  midmanagement  level  in  your career. In this position of authority, you will have direct working  relationships  with  the  supply  officer,  food service   officer   (FSO),   other   supervisors,   and subordinates.  Your  success  will  be  largely  determined by your ability to develop strong working relationships with these people. As you should support the workers in your  group,  so  should  you  turn  to  your  supply  officer, FSO, and other supervisors in your division for their support in making your job more effective. You will earn the  support  of  these  personnel  through  cooperation  and willingness to assist others, through earnest efforts to do your job well, and through constant efforts to improve yourself,  your  organization,  and  the  ship  or  station  to which you are attached. This   chapter   discusses   the   use   of   your administrative skills in procuring food items, using foodservice cost control procedures, and maintaining accountability. PROCUREMENT OF FOOD ITEMS Although  the  supply  officer  or  FSO  is  responsible for procuring of food items, in some instances you must perform  these  duties.  In  either  case,  your  experience, your  knowledge,  and  your  planned  menus  will  be extremely  valuable  when  preparing  requisitions. A  thorough  knowledge  of  the  mechanics  of procurement is essential. Each phase will be discussed and explained in this chapter. However, before any thought is given to the actual preparation of requisitions and  purchase  orders,  you  should  determine  your  needs. This cannot be done on the spur of the moment. You should know what stocks are on hand, how much can be loaded in each storage space, and when to order. Whatever  you  procure  must  be  receipted  for, inspected,  and  stored.  Chapter  2  covered  the  points  to help you accomplish this efficiently and safely. Prior planning  and  preparation  will  eliminate  confusion, disorganized  storage  spaces,  and  the  resultant  survey  of spoiled  food  items. This portion of the chapter is intended to help you find the answers to such questions as the following: 12-1 l l l l l l l What  items  should  I  consider  to  develop  a balanced  load? How do I establish the stockage objective and determine the provision requirements for my ship or station? What  catalog  should  I  use  when  purchasing  or requisitioning  food  items? When requisitioning from other Navy activities, what paper work do I submit? What should I do with unsatisfactory food items? What are my duties in connection with underway replenishment? Where in the freeze box should pork, veal, lamb, poultry,  and  fish  be  stored? The fleet cannot stay at sea without food. You are responsible   for   ensuring   maximum   endurance capability of your ship. During the past few years, several crises have arisen that  required  ships  to  report  to  their  stations  on extremely  short  notice.  There  may  be  other  crucial periods in the future that will require similar action. BALANCED LOAD You  should  aid  the  FSO  in  developing  a  balanced load. Use the menu as a daily tool for maintaining a balanced   load.   A   well-developed   cycle   menu,   in conjunction with a frequency chart of major menu items, will aid in determining balanced load requirements. When deployed, you will want to keep a close check on inventories to make the best use of your remaining stocks. You should have the following information when you are developing a balanced load: l l The  fleet  commander’s  operation  plan  that established  endurance  by  ship  type  for  each category  of  stores The amount of cubical storage space available for normal  operating  conditions  and  the  amount  of deck  storage  space  available  in  the  event  of emergency  operations

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