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
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
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
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.
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
. 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
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,
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
After an NFMT visit, no report of discrepancies is
made to higher authority.
Requests for Navy Food Management Team
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