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Page Title: The Process of Foodservice Management Efficiency
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Figure 13-3.-Sample letter requesting food management team assistance
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
FoodService Suggestions
Foodservice  assistance  is  also  provided  to  officers’ and chief petty officers’ messes afloat. Report of Visit After each visit, the officer in charge of the NFMT will informally discuss the overall condition of the GM with the CO or an appointed representative. The supply officer, the FSO, and key foodservice personnel are also briefed on their findings. The officer in charge of the team also submits a summary of the visit to the CO of NAVFSSO.  This  is  done  via  the  CO  of  the  visited activity. THE PROCESSES OF FOODSERVICE MANAGEMENT EFFICIENCY Whether afloat or ashore, you, as a senior MS, will be responsible for managing many processes related to foodservice.   Foodservice   management   efficiency entails giving each process related to foodservice the proper  attention.  You  must  formulate  plans,  coordinate the duties, and supervise your personnel’s work as well as assume responsibility for the results. You must get the work done by directing and controlling the activities of others so they work together efficiently. The  following  are  some  of  the  processes  related  to foodservice  that  are  discussed  in  this  chapter: . Following the basic standards of foodservice l Using proper inventory control and accounting procedures l Setting up a sanitation program that includes physical  examinations,  training,  and  inspections .  Conducting  routine  preventive  maintenance STANDARDS OF FOODSERVICE Quality  of  foodservice  and  customer  service contributes substantially to maintaining high morale and the general welfare of Navy personnel. GM patrons are entitled  to  properly  prepared,  wholesome, well-balanced,  and  satisfying  meals  served  under sanitary  conditions  in  a  pleasant  atmosphere.  To  this end, the Standards of Food Service,  NAVSUPINST 4061.11,  outlines  concrete  actions  that  protect  patron health  and  enhance  satisfaction.  They  should  be regarded as basic to any GM operation and serve as a guide for all GM operations. Monitoring  Food  Preparation The success or failure of a meal depends a great deal on properly timed cooking. For example, if chops or similar meats are to be served, cook only enough to get the meal started. Then continue preparing the chops during the serving, keeping just ahead of the demand. As the end of the serving line approaches, make an accurate count of how many servings will be needed to avoid  preparing  wasted  rations. Many items lose their taste or attractiveness if they are prepared too far in advance or in large quantities. It is  good  management  to  implement  and  enforce progressive  cooking  practices.  Accurate  computations on the NAVSUP Form 1090 will enable your MSs to prepare the proper amounts of food. You should keep a record of the amounts of all foods needed to serve each meal. Be sure you get a correct count on the number of people who are ashore on liberty or absent for other reasons. These records serve as a basis for more accurate future  calculations. Insist  that  your  MSs  carefully  weigh  the  quantities of food to be used. Otherwise, accurate calculations are a waste of time. You also should monitor the following tasks  to  include  conservation  in  preparation: l The proper cleaning and paring of vegetables eliminate  considerable  waste, l  When  you  are  opening  cans,  make  sure  the contents of each can are examined carefully before they are emptied into a large container. The spoiled contents of one can will make a whole kettle full of canned food unfit  to  serve.  Food  of  questionable  quality  should  be treated as bad food. l   Make   sure   vegetables   are   not   overcooked. Cooking should end just as soon as the vegetables are tender.   Longer   cooking   destroys   food   value   and appearance. l  Make  sure  all  fresh  vegetables  to  be  used uncooked in salads are thoroughly chilled. They should be kept in the refrigerator until it is time to prepare them. After they are prepared, they should be placed back into the refrigerator to keep them crisp and fresh. Do not put the dressing on a salad until just before it is served or the dressing may make the fruits and vegetables wilt. The  senior  MSs  of  both  watch  sections  should jointly conduct a weekly critique of the past weeks menu with all the junior MSs tasked with preparing the meals.  During  the  critique,  specific  improvements needed in food preparation should be discussed, based 13-8

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