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Navy Food Service Systems Office Guidance
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Figure 13-3.-Sample letter requesting food management team assistance
When requested, NAVFSSO also will provide aid to activities in solving all major problems encountered in managing or operating enlisted or private messes. Contact points are issued by NAVFSSO instructions in the 5000 series. NAVY FOOD MANAGEMENT TEAM ASSISTANCE Excellence  in  foodservice  is  essential  to  the  health and  morale  of  Navy  members  and  to  the  overall readiness of the Operating Forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and serving) is necessary. Navy   food   management   teams   (NFMTs)   use on-the-job training to provide foodservice personnel with  skill  in  preparing  and  serving  food.  This significantly  improves  the  overall  Navy  foodservice program. Organization The  NFMTs  are  directly  responsible  to  NAVFSSO for performance of their mission. The team members may  be  assigned  for  additional  duty  to  the  host command  for  military  and  administrative  purposes. Mission The NFMTs’ mission is to aid ships and ashore activities  in  raising  the  quality  and  standards  of foodservice.  This  assistance  is  provided  in  the  following manner: .   Participating   in   an   advisory   capacity   in managing the local foodservice program by working along   with   foodservice   personnel.   Demonstrating proper techniques in all phases of foodservice. This includes  management,  production  and  serving  of  food, sanitation,  training,  and  accounting.  Their  training  also motivates  foodservice  personnel  toward  increased efficiency  and  effectiveness. .  Providing  on-the-job  training  to  foodservice personnel through the “do as I do” method of instruction, employing  advanced  training  aids  and  techniques. . Instilling management awareness in responsible foodservice  personnel.  Placing  special  emphasis  on high-quality  food  preparation,  progressive  cookery, proper   serving   techniques,   foodservice   safety precautions  and  operating  procedures,  fire  prevention, sanitation,  and  personal  hygiene. . Inducing and stimulating professional pride in foodservice   personnel. s  Reviewing  the  use  of  facilities,  equipment, personnel,  and  other  foodservice  resources  to  evaluate each  GM  visited.  Identifying  limitations  that  hamper fulfillment  of  the  foodservice  goal. . Reviewing manual and automated foodservice records,  organization  and  operating  manuals,  and financial returns to determine compliance with the Naval  Supply  Systems  Command  (NAVSUP)  Manual and current foodservice directives. .  Evaluating  and  aiding  in  implementing foodservice  policies  and  procedures  established  by  the Department  of  Defense,  the  Department  of  the  Navy, and  commands. l  Aiding  in  developing  patron  foodservice education  programs  to  make  sure  personnel  understand the  foodservice  operation,  especially  conservation. .  Providing  information  on  and  demonstrating new  developments  in  foodservice  and  food  items. .   Evaluating   the   practical   application   of foodservice   techniques.   Imparting   programs   of instruction,  curricula,  and  formal  training  through technical and on-the-job training, and thereby making necessary recommendations to NAVFSSO. .  Exchanging  ideas  on  foodsservice  operations  with activities  visited.  Sending  new  ideas  to  NAVFSSO  for dissemination  to  other  NFMTs  and  field  activities. . Recording observations to provide a basis for follow-up  actions  to  aid  in  resolving  problems  beyond the  control  of  the  local  foodservice  management personnel through better use of material and financial resources. After an NFMT visit, no report of discrepancies is made to higher authority. Requests for Navy Food Management Team Assistance  Visits Activities  are  highly  encouraged  to  request foodservice  training  assistance  visits.  A  team  visit usually lasts for 2 weeks. Shorter visits maybe arranged if   operating   schedules   or   scope   of   foodservice operations dictates. An example is a ship desiring a visit to  address  specific  problem  areas.  Team  visits  normally should not be requested during yard overhaul, while underway,  or  before  shakedown  periods  of  newly 13-6

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