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Determining Provisions Requirements - 14164_261
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Fleet Instructions
When  you  are  planning  menus  for  extended, unreplenished  periods,  the  use  of  specialty  items  such as pizza crusts, potato chips, or ice-cream cups should be ordered in quantities that will not tax your storage spaces. The use of cycle menus is extremely important in  preparing  for  deployment.  Cycle  menus  are  always an excellent management tool, but especially valuable when  you  are  preparing  for  an  extended  deployment. For more information on cycle menus, refer to the menu planning section of the Foodservice Operations Manual,  NAVSUP  P-421.  If  you  have  cycle  menus already  prepared,  review  them  closely.  Make  changes and  substitutions  where  necessary  to  use  more  stable food items such as dehydrated peppers instead of fresh peppers  and  dehydrated  potatoes  instead  of  fresh potatoes.  Custom  foods  should  be  used  to  their  fullest extent when you are planning for deployment. Fresh produce  has  a  higher  acceptability;  therefore,  you should stock what you can, considering the spoilage factor  and  the  storage  capacity. When  you  are  considering  requirements  for  a deployment,  think  storage  capacity  and  custom  finds. The term custom food is used to describe the various types  of  laborsaving  and  spacesaving  processed  foods that are authorized for Navy messes. The basic forms of custom   foods   are   canned,   dehydrated   (including dehydrated compressed), and frozen. Custom foods are economical  spacesavers  and,  if  properly  used,  will reduce the operating cost of the mess. In step four you should determine the quantities of food items that are necessary for a specific period, such as  the  time  between  replenishment  and  your  next scheduled  replenishment. The word scheduled  is emphasized because you should allow for unforseen circumstances when your scheduled  replenishment  date  cannot  be  met.  For example,   inclement   weather   could   cause   the postponement of replenishment, supply ships may not be available, or the supply center maybe out of an item or items. In  step  five  you  should  be  able  to  identify  the available supply source(s). You may be required to help the supply officer, FSO, or mess caterer requisition and procure  food  items;   in  some  instances,  you  must perform these duties on independent duty. In either case, your experience, your knowledge, and your planned menus will be extremely valuable to you when you are preparing  requisitions. Procurement Publications Certain   publications   are   required   when   you requisition or purchase food items. The Federal Supply Catalog  (FSC),  Group  89,  Subsistence,   is  used  to requisition  food  items.  Refer  to  contract  bulletins  when you  purchase  food  items  under  contract.  Defense Logistics Agency (DLA) contract bulletins also may list resale  food  items.  These  items  are  not  authorized  for GM  use. The  FSC  furnishes  the  identification  and management data for items required by the Army, Air Force, Marine Corps, and Navy. It provides the official source  of  identification  for  Department  of  Defense (DOD) supply and procurement activities. The stock list (fig. 12-2) is published annually and updated by the publication of cumulative change bulletins. Group 89 (except class 8965) contains items for which  activities  in  the  DOD  have  recorded requirements. Part I, Alphabetical List, is a list of all food  items  arranged  in  alphabetical  sequence  by subgroups within each of the following classes: 8905 Meat, Poultry, and Fish 8910 Dairy Foods and Eggs 8915 Fruits and Vegetables 8920 Bakery  and  Cereal  Products 8925 Sugar,  Confectionery,  and  Nuts 8930 Jams, Jellies, and Preserves 8935 Soups and Bouillon 8940 Special Dietary Foods and Food Specialty  Preparations 8945 Food Oils and Fats 8950 Condiments  and  Related  Products 8955 Coffee,  Tea,  and  Cocoa 8960 Beverages,   Nonalcoholic 8970 Composite  Food  Packages Part I contains a list of all food items arranged in alphabetical  sequence  by  subgroups  within  each  FSC class.   It   also   contains   descriptive   and   related management   data. Part II, Ration Components, contains those ration components  that  are  authorized  for  requisitioning  by military  services. 12-4

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