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Sample Vegetable Frequency Chart - 14164_169
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Selective Menus - 14164_171
Figure 7-8.— L-Sample meat spacing pattern. variety  of  dishes.  It  is  particularly  important  to  check the meal plans for the first 3 days at the beginning of the first week’s menu and the end or last 3 days of the preceding   week’s   menu   in   the   cycle.   Revise   the frequency chart by eliminating identical or similar items served  too  close  in  succession. MENU  BOARDS.—  Menu   boards   assist   in planning menus that are based on crew preferences. There  are  two  kinds  of  menu  boards: (1)  a menu-planning board that actually plans the menu within  the  foodservice  division  and  (2)  a  menu-review board  that  functions  in  an  advisory  capacity. Menu-Planning Board.— A  menu-planning  board acts  on  major  decisions  affecting  food  supplies,  on  the selection  of  food  choices  commensurate  with  galley equipment,  workload,  and  other  administrative decisions.   The   menu-planning   board   should   be composed of personnel with foodservice experience. The menu-planning board consists of MSs from the foodservice   division. Menu-Review Board.— The  menu-review  board consists of personnel from all divisions on board. This board can bring in new ideas on menu planning. All commanding  officers  formulate  their  own  policy  as  to the number of board members. Menu boards, their requirements  and  functions,  are  discussed  in Foodservice Operations, NAVSUP P-421. Menu Changes.—  The  commanding  officer  may grant  written  permission  to  the  food  service  officer  to make  necessary  changes  in  the  approved  menu.  Such authorization  may  be  furnished  in  the  ship  or  supply department organizational manual. Under this authority the food service officer may make changes in the menu necessary to meet any emergency that might arise. At 7-20

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