| |
l
l
l
l
l
Giving all foodservice personnel instructions
that apply specifically to their duties
Making sure all foodservice personnel are in
clean uniforms (usually white) and maintain the
highest personal grooming standards
Instructing foodservice personnel concerning
proper serving techniques before serving meals
Inspecting and sampling the foods served in the
GM
Training foodservice personnel in the proper
preparation of food
In addition to normal feeding, various conditions
require situational feeding. All foodservice personnel
should be capable of preparing and serving meals under
these diverse conditions.
NORMAL CONDITIONS.– As the leading MS,
your presence during all meals is essential to the
foodservice operation. The fact that you are there and
paying close attention to all the work being done has a
positive effect on both the foodservice personnel and
patrons.
The following are some of the reasons the leading
MS’s presence in the foodservice spaces is important
during the meals:
l
l
l
l
l
Making sure all personnel receive attractively
presented, appetizing, and nutritious food served
in a pleasing manner
Making sure the GM patrons are not distracted
during the meal
Handling customer complaints on the spot
Making sure visitors do not receive tours of
foodservice and dining spaces during meal hours
Preventing circumstances that may upset the
normal dining routine or ambiance from
occurring during normal meal periods
To make sure the serving area runs smoothly, you
should make sure a current menu with nutritional
information exists in full view at the beginning of each
serving line.
You should make sure food is served promptly and
in an appetizing manner. Additionally, you should make
sure the equipment on the serving line operates at the
proper temperature.
You should place an MS in charge of each serving
line. This individual should be capable of instructing
foodservice personnel on all aspects of the serving line
operation.
SITUATIONAL FEEDING.– You should make
sure your facilities, personnel, and schedule are flexible
enough to support any required situational feeding.
Situational feeding refers to the various types of special
meals, battle feeding (combat feeding), or emergency
and disaster feeding.
Special Meals.– Personnel required to work through
normal meal hours, due to the nature of their duties, must
receive a chance to eat. They are usually provided
special meals, which were discussed in chapter 12.
Battle Feeding.– Aboard ships, food is distributed
to battle station lockers for use during battle feeding
situations. Food that does not require galley preparation
or semiperishable food distributed in this manner
requires constant checking. You should check to make
sure all food items are rotated periodically to prevent
spoilage, misuse, or theft.
During battle stations, personnel must man their
stations until secured. Because battle stations may last
for some hours, food carriers, racks, trays, and large
coffeepots should be available to support battle feeding
needs.
Battle food preparation will depend on whether the
galley is in operation and enough MSs are available. If
neither the galley nor enough personnel are available,
you should use the meal ready to eat (MRE) ration and
supplement it with hot or cold drinks. If limited galley
foodservice is available, you should plan simple menu
items. Simple menu items include sandwiches, fresh or
canned fruit, hot canned beef stew, chili con came, or
easy to prepare recipes. You should supplement these
meals with hot or cold drinks.
Personnel being relieved from battle stations should
go to the galley or other auxiliary feeding stations to
receive hot food. You should set up auxiliary feeding
stations when situations do not allow access to the
galley.
Officers receiving meals from the GM during battle
feeding situations must pay regular meal rates as stated
in NAVSUPINST 4061.9. Selling meals to officers on a
credit basis simplifies procedures during an emergency
situation.
Emergency and Disaster Feeding.– Historically
such disasters as hurricanes, flooding, earthquakes,
volcano eruptions, or accidents at sea have occurred.
13-3
|
