Make sure the working party and the checkers
are on station before replenishment begins.
Be sure the checkers have a system for checking
all actual quantities of food items that come
Be sure the working party stays on the job until
all food items are received aboard and stored
below in the proper storerooms.
Be sure the checkers know where all the items
are to be sent for storage. The checkers usually
should be MSs.
Take necessary precautions to see that items,
such as fresh fruits, are not pilfered during the
Procurement for Private Messes
Any food items listed in the FSC, as authorized for
GM use, maybe requisitioned and held for ultimate sale
to private messes. Items listed with restricted usage in
the FSC, but not authorized for GM use, are procured
only for immediate sale to private messes. Food items
not listed in the FSC may be procured for immediate
sale by the supply officer, through normal supply
channels, to flag and cabin messes only upon receipt of
a written request. Such items may be held in stock and
issued to flag and cabin messes as required during
extended deployments. Food items not authorized for
GM use and specifically requisitioned for sale only to
private messes may not be returned by the private mess
for credit. Requisitions for food items not authorized for
GM use are annotated For sale to private messes.
FOODSERVICE COST CONTROL
GMs provide high-quality meals to authorized per-
sonnel. The FSO maintains financial accountability and
control of the GM within the allowed monetary budget.
Providing high-quality meals within a prescribed mone-
tary allowance requires managerial skills and constant
attention from the FSO and the foodservice division.
As a junior MS, you learned the basics of a very
challenging rating. As you advanced, your
responsibility significantly increased and you now
direct more and more of your attention to management.
This incidentally is your ratings middle name.
The key to effective management is control. As an
MS third or second class petty officer, you learned the
importance of portion control; also how it related to
effective management on a smaller scale. We will now
discuss the control procedures used to manage an
effective operation and how to use the available
resources and money to the Navys best advantage.
Navy GMs afloat and ashore operate on a monetary
ration allowance. The allowances represent these dollars
and cents called monetary rates. In 1933, the present Navy
Ration Law, 10 U.S. Code 6082, came into effect. This
law (specified in actual quantity of food) is a converted
cash equivalency. You can compute this allowance by
using the quantitative food allowance prescribed by the
DOD Food Cost Index. This is based on food items au-
thorized by the 1933 Navy Ration Law. The 1933 Navy
Ration Law is listed by weight (such as 44 ounces of fresh
vegetables) and converted to a monetary allowance.
As a senior MS, you should understand not only
what a ration is but also the various types of rations used
in the Navy. Additionally, you should know which
personnel are entitled to rations-in-kind, what forms to
use in determining ration credit, and how to determine
ration credit afloat and ashore. The NAVSUP P-486,
volume I, defines this in detail.
One purpose of a cost control system in a mess is to
provide you information on the financial operation of
the mess. Cost controls provide the proper detailed
information to give you the tools to overcome waste,
lack of portion control, unwise menu planning, and/or
pilferage; thus, ensuring guidance or restraint over
money, material, and personnel.
COMPONENTS OF FOOD COST CONTROL
The following are five elements of cost control:
A prescribed operating limit or budget
A knowledge by management of the actions and
procedures necessary to maintain within the
prescribed operating limits of the mess
Prompt and accurate information on the daily
progress toward maintaining within operating
The ability of management to rate the
The ability of management to follow up and take
remedial action as necessary
The financial requirements of each activity are
subject to circumstances unique to the individual
COMPUTING DAILY FOOD COST
All GMs post total ration credits daily to the NAV-
SUP Form 338 whether ashore, afloat in port, or afloat
at sea. The NAVSUP Form 338 is shown in figure 12-10.