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Enlisted During Facility Control Record, NAVSUP Form 338
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Determining Operating Limits - 14164_275
Ashore activities obtain ration credit information on meals  sold  and  meals  fed–rations-in-kind  from  the Subtotal line of the Recapitulation of Meal Record, NAVSUP Form 1292. Afloat activities enter the actual number of meals sold whether in port or at sea. These figures are obtained either from the Cash Meal Payment Book DD Form 1544, or the Sale of General Mess Meals, NAVSUP Form 1046. Meals fed rations-in-kind while at sea will be the same as the number of rations allowed daily. The actual head count numbers for each applicable meal will be   used   to   reflect   the   number   of   meals   fed rations-in-kind. The  following  information  describes  the  procedures all GMs must use to complete columns (2) through (19) on the NAVSUP Form 338 (fig. 12-10): l Columns (2) through (5). Enter the actual number of meals sold in the applicable column. Other meals, such  as  brunches,  will  be  shown  in  the  column applicable  to  directions  that  are  provided  in  the  most current NAVSUPINST 4061.9. l Column(6). Multiply columns (2) through (5) by the applicable ration credit conversion factors for each meal. This conversion factor is shown at the top of each column.  Carry  the  resulting  figure  out  to  two  decimal places, then add the results and enter the total in column (6);  for  example: Breakfast 6 x .20 = 1.20 Lunch 15 x .40 = 6.00 Dinner 7 x .40 = 2.80 Total $10.00 l  Column  (11).  Multiply  rations-in-kind  amounts in columns (7) through (10) by applicable ration credit conversion  factors  and  then  total  these  results;  for example: Breakfast 35  x  .20  =  7.00 Lunch 150 x .40 = 60.00 Dinner 143  x  .40=  57,20 Total $124.20 .  Column  (12).  Add  the  figure  in  column  (6)  to the  figure  in  column  (11).  Then  enter  the  results, rounded to the nearest whole number, in column (12). For example, 10.00 + 124.20= 134.20 is rounded off to 134. l Column (13). Add the figure in column (12) to the preceding day’s entry in column (13). Then post the result in the current day’s Cumulative Total column (13). l  Column  (14).  The  monetary  allowance  per person (MAPP) is the amount of the basic daily food allowance (BDFA) and any supplemental or special allowance  (SA).  Multiply  the  number  of  rations  in column (12) by the monetary allowance per person. Then post the result in column (14) as that day’s total monetary  allowance;  for  example: BDFA 4.75 SA + 0.50 MAPP = 5.25 x  134  (rations-in-kind/cash  sales  daily total) = $703.50 (that day’s total monetary allowance) l Column (15). Add the figure in column (14) to the preceding day’s entry in column (15). Then post the result in the current day’s column Cumulative Total (15). . Column (16). Total cost of rations for the day from the day’s issues to the GM, less bakery products sold. Enter the resulting total in column (16). . Column (17). Add the figure in column (16) to the preceding day’s entry in column (17). Then post the result in the current day’s column Cumulative Total (17). .  Column  (18).  Divide  column  (16)  by  column (12). Then post the result in column (18). . Column (19). Subtract the figure in column (17) from the figure in column (15). Then post the result in column  (19). Posting over- and underissues is described next. The over or under dollar value is the difference between cumulative  food  cost  and  cumulative  monetary allowance.  Column  (17)  is  the  cumulative  food  cost  and column (15) is the cumulative monetary allowance. When the figure in column (15) is the greater, an underissue  condition  exists.  This  difference  is  posted  in blue or black ink as a plus (+) sign in column (19). When the figure in column (17) is the greater, an overissue  condition  exists.  This  difference  is  posted  in column (19) in either red ink preceded by a minus (-) sign or in blue or black ink enclosed in parentheses. 12-16

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