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Index - 14164_324
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Index - 14164_326
O Officers’ quarters afloat, 10-1 organization, 10-1 quarters, types of, 10-1 registration,  10-2 Order   for   Supplies   or   Services/Requisition   for Quotations, DD Form 1155, 12-12 P Poultry, 6-10 preparation and cooking, 6-12 types,  6-11 Private  mess  afloat,  records  and  reports,  3-3 accounting  procedures,  3-6 accounting  records,  3-7 billing from the general mess, 3-4 cash receipts, 3-5 commuted  rations/basic  allowance  for  subsistence, 3-5 computation  of  mess  bills,  3-16 computational procedures for determining the cast of  subsistence  in  messes  afloat,  3-15 credit sales, 3-12 determination of meals served, 3-15 determination  of  value  of  provisions  consumed, 3-15 financial  records,  3-4 inventories, 3-5 monthly  financial  operating  statement  preparation, 3-11 procurement  documents,  3-4 Procurement of food items, 12-1 balanced load, 12-1 extended endurances, 12-3 operating limits, determining, 12-17 provisions requirements, determining, 12-3 purchasing,  12-10 replenishment,  underway,  12-13 Procurement  of  food  items—Continued requisitioning  food  items,  12-8 stockage  objectives,  12-2 Procurement  publications,  12-4 R Ration and Sales Report, NAVSUP Form 1357, 3-3 Recapitulation  of  Meal  Record, 13-14 Receipt,  2-1 discrepancy  documentation, inspection,  2-2 NAVSUP Form 1292, 2-3 posting  and  distribution,  2-7 unload  shipment,  2-1 Record  of  Receipts  and  Expenditures,  NAVSUP  Form 367, 2-20, 2-10 Report of Survey, DD Form 200, 2-20 Requisition and Shipping Invoice Document, DD Form 1149, 2-17 Requisition  Log,  NAVSUP  Form  1336,  2-20, 2-9 S Sale  of  General  Mess  Meals,  NAVSUP  Form  1046, 13-21 Sanitation  in  food  preparation,  1-4,  5-11 bacteria, 1-4 foodservice  personnel,  1-4 precautions, 1-7 Sanitation  of  foodservice  spaces,  1-15 garbage  and  trash  disposal,  1-16 insect and rodent control, 1-16 space  cleanliness,  1-16 storage  areas,  1-15 Seafood, 6-14 preparation and cooking, 6-19 types, 6-14 Situational  feeding,  13-3 INDEX-5

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