Quantcast Evaluating FoodService Suggestions - 14164_288

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format


Click here to make tpub.com your Home Page

Page Title: Evaluating FoodService Suggestions
Back | Up | Next

Click here for a printable version




Information Categories
.... Administration
Food and Cooking
Nuclear Fundamentals
  Educational CD-ROM's
Printed Manuals
Downloadable Books



Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
FoodService Suggestions
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Ashore Procedures
FSO  should  review adoption. EVALUATING TIONS.–  Customers all  suggestions  for  possible FOODSERVICE   SUGGES- submitting   suggestions   or comments  should  be  treated  as  individuals  with individual needs. Most customers experience an empty stomach three times a day. Conversely, this need is routinely  filled  on  a  more  impersonal  basis–the  same filling for all customers. You may provide the correct service, but if you treat the customer as just one of a group,  rather  than  as  an  individual,  it  may  cause resentment. Therefore, when evaluating suggestions or comments,  you  should  present  the  right  attitude  toward the needs of the customer. These needs may run the extent from the ridiculous, through the routine, to the very difficult. However, these categories reflect your opinion  of  the  needs  and  requests–not  the  customer’s. The problems are important to the customers, otherwise they   would   not   have   submitted   a   suggestion   or comment. Thus, you should make all customers feel that their problem is important. Regardless  of  the  nature  or  seriousness  of  a customer’s problem, certain negative factors may serve to complicate it. For example, the customer may be angry, worried, or frustrated. Possibly, the customer may be unwilling to accept anything less than his or her desired solution to the problem. Awareness of these factors   allows   you   to   approach   each   suggestion practically  and,  in  turn,  deal  with  most  rational suggestions  effectively. GIVING   FEEDBACK   ON   SUGGES- TIONS.– The  FSO  should  evaluate  all  suggestions  or comments and furnish a reply when requested, within 48 hours. The leading MS should make sure the proper action is taken to adopt or implement those suggestions the  FSO  considers  favorable  to  improving  the  quality  of service. Adopted suggestions should be posted twice weekly or placed in the ship or station plan of the day for  the  crew’s  convenience. Recording  Meals  Consumed There  are  different  categories  under  which personnel  fall  when  recording  meal  consumption.  For you to account properly for all meals consumed in a GM, you  must  understand  rations  and  ration  entitlement. Also,   the   distinction   between   afloat   and   ashore recording procedures must be understood. RATIONS.— Many times you have heard senior MSs say, “prepare 100 rations of that item.” What the MS really meant is “prepare 100 portions” because a ration  is  defined  as  a  basic  daily  food  allowance (BDFA). This and related terms will be explained next. Basic  daily  food  allowance.  The  BDFA  is  a prescribed  quantity  of  food,  defined  by  components  or monetary value, required to provide a nutritionally adequate diet for one person for 1 day. Supplemental  food  allowance.  A  supplemental  food allowance  is  a  prescribed  quantity  of  food,  defined  by quantity or monetary value, which, due to unusual or extraordinary circumstances, is required in addition to the  BDFA. Special food allowance. A special food allowance is a  prescribed  quantity  of  food,  defined  by  components, quantity, or monetary value, required when use of the BDFA  is  insufficient. Night meals. Night meals are quantities of food that may be furnished to enlisted people standing night watches  or  performing  other  assigned  duties  between 2000 and 0800 hours. The value of food items used in preparing night meals is included in the total cost of issues to the GM. No additional ration credit may be claimed during sea periods regardless of the number of meals  an  individual  consumes,  including  night  meals. Migrations (midrats). Midrats are food items such as  soup,  crackers,  sandwiches,  and  leftovers  normally offered to personnel assuming the midwatch and those being relieved. Midrats are different from night meals in that they are offered to personnel who have already consumed their breakfast, lunch, and dinner during normal meal hours, Therefore, they are not entitled to a fill night’s meal. The value of food items used to prepare midrats is included in the total cost of issues to the GM. However, taking ration credit for midrats and/or the sale of midrats is not authorized. Combat meals. Combat meals are classified into special-  and  general-use  categories.  Special-use  combat meals  consist  of  individually  packaged  rations, long-range patrol (LRP) rations, and MRE rations. General-use  combat  meals  are  regular  GM  meals prepared  from  on-hand  stocks  of  perishable  and semiperishable   subsistence. Picnics,  recreation  events,  and  coffee  messes, Personnel may be authorized by the CO to receive food items for picnics, recreation events, and coffee messes from the GM. COs should establish such controls as necessary  to  make  sure  only  personnel  entitled  to rations-in-kind  are  furnished  food  without  charge, cooked  or  uncooked,  for  picnics  or  coffee  messes. 13-10

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.
6230 Stone Rd, Unit Q Port Richey, FL 34668

Phone For Parts Inquiries: (727) 493-0744
Google +