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Chapter 13 Foodservice Management - 14164_279
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Normal Conditions
chart  for  a  foodservice  division  of  a  small  fleet  unit  is illustrated  in  figure  13-1. Records As described in detail in chapters 2,3, and 12, GM records  are  used  to  accomplish  the  following  basic processes: l l l l l l Determining  provision  requirements Preparing  requisitions Processing receipt and expenditure documents Conducting  inventories Maintaining related files and records to account for  food  items Preparing  related  correspondence,  reports,  and returns  (financial  statements) The  Food  Service  Management  (FSM)  system automates  many  of  the  routine  manual  foodservice records-keeping  functions.  The  system  uses  the  same terminology, forms, and procedures as found in the manual system. Since the system has been designed with current regulations in mind, the software can be easily used by an individual familiar with manual foodservice records.  The  NAVSUP  P-486,  volume  I,  provides  a mandatory checklist and a Navy Food Service Systems Office (NAVFSSO) recommended system access list, which  automated  activities  are  encouraged  to  use. Further information is available from the Terminal Users’ Guide, which is distributed with the software. This  chapter  discusses  the  use  of  foodservice records  as  management  tools  that  enable  you  to  more efficiently operate the mess. As the assistant to the FSO in the GM, you should not have custody or control over original financial records applicable to operating the GM. However, you should have access to these records and  may  have  duplicates,  as  needed,  for  the  effective administration  and  operation  of  the  GM. Throughout this chapter the various processes of foodservice  management  are  discussed.  Additionally, examples  of  how  GM  records  are  used  to  assist  in managing all areas of the GM are provided. Food Preparation The FSO is directly responsible for making sure foodservice   personnel   follow   all   section   orders concerning  the  proper  preparation  of  food.  As  the leading MS, you should make sure the FSO’s orders and regulations  are  followed  by  all  foodservice  personnel. In addition to the service of food, these orders and regulations  encompass  such  specifics  as  food conservation, sanitation, scullery operation, and the handling of food wastes. Managing these processes requires setting up a strict routine for preparing and serving  food.  This  routine  should  include  some  of  the following  actions: Figure 13-1.-Typical organization of a foodservice division of a small fleet unit. 13-2

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