requirements for requisitioning and daily food
In some messes, a family night is offered once or
twice a month. This affords the family and friends the
opportunity to visit the command and enjoy a meal and
It also stimulates morale,
promotes good will, and makes family members feel
more a part of the Navy.
Advantages of the Cycle Menus
The principal advantages of a cycle menu are better
meals, time savings, improved cost control, and more
effective supervision and training.
While the cycle menu is in use, the menu planner
can refine the menu and make changes-tailoring it to
patrons preferences, available supplies, and incorpo-
rating seasonal fruits and vegetables and special events.
Breakout quantities can be brought closely in line with
actual requirements when menus are repeated. The
cycle period can consist of as many weeks or months as
In deciding the most desirable cycle length, the
variety and frequency of resupply and the number of
duty sections should be taken into consideration as well
as the MS watch schedule. Because the accepted cook
watch is port and starboard, an odd-numbered day cycle
(21 days) allows each watch the opportunity to prepare
the entire cycle menu by the time the cycle has repeated
two times (42 days).
Varying the Cycle Menu
Perfecting the basic menu and introducing variety
can be made easier with sample cycle menus available
from other sources. Past menus may be used as a guide
if they have gained acceptance.
Experience gained through actual preparation and
service of the menu points out shortcuts, better
preparation techniques, proper timing of food
preparation, the arrangement of food on the serving line,
preferred serving sizes, and the most attractive
arrangement of food on the trays. Supervisors can
provide the level of training and supervision required to
perfect each meal.
If the daily ration control record shows that the cost
of the meals in the cycle menu is excessive or is grossly
below the allowed ration rate, the menu can be changed
to bring costs within acceptable limits. If inventories
point out stocks that are either in long or short supply,
temporary adjustments to the cycle menu can be made
to balance stocks.
Adjusting Meals for Climate
The menu is seasonal in the sense that plans are
altered to include the special foods featured for each
season. Foods in season have a higher quality, are
usually cheaper, and are better flavored.
Adjusting Navy meals for the climate should also
take into account the great variation in climatic
conditions under which Navy ships and shore stations
operate. Menu plans should be made to suit the weather
in which you are operating. Food needs differ, and
appetites usually change with variations in temperature.
Crisp, cool, fresh finds are appealing to the patron in
hot weather. Heavier, heartier foods such as hot soups,
stews, and hot cereals are welcomed in cold weather.
Fresh fruits and vegetables are at their highest quality
and lowest price at seasonal peak. In hot weather, a
variety of beverages, including fruit juices, should be
LOADING GUIDES. The best guides for
planning menus and determining loading requirements
are accurate records of a ships own past usage and menu
plans or menu summaries of previous extended cruises.
Usage data and menus used during extended cruises
should be collected to provide a basis for balanced
loading for future deployment.
The 45-day Subsistence Endurance Base (SEB)
contained in Food Service Management, NAVSUP
P-486, volume I, is a guide that can be used with
ships usage data in planning menus and load lists
for 60-, 75-, 90-, and 120-day operational
Menus not only affect the health and morale of the
crew, but also directly affect the endurance of a ship.
Endurance requirements vary among ship types and
classes, and the amount of food storage space varies
even between ships with identical complements.
Proportionately smaller quantities of perishable foods
are available on extended cruises, and this calls for
increased use of semiperishables, particularly
FREQUENCY CHARTS. Developing a meat
plan, frequency charts, and spacing patterns are
necessary preplanning functions that assure an
acceptable, appealing menu that is also within the daily