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actual) period, and soon. Type commanders establish
operational endurance requirements; the 42-day cycle
can be easily adapted to the type commanders
requirements.
A first consideration in advance menu planning
should be balanced requisitioning. Past usage records
help attain this balance by showing what is on hand
and what items are needed. Planning calendars of
stock rotation will prevent a rewrite of menus to
incorporate surplus stocks of on-hand items. Items
should be rotated on a regular basis, oldest stocks
should be used first.
Menu-Planning Guides
A menu plainer needs to be well informed. Sources
of information kept within easy reach will be valuable
in planning menus. Previous menu plans on file will
give a good indication of what is practical for the
preparation facilities and number of personnel served at
a particular location.
FOODSERVICE OPERATIONS, NAVSUP
P-421. Navy menus should be planned according to
the principles of menu planning set forth in Foodservice
Operations, NAVSUP P-421. In the Menu Planning and
Nutrition Education chapters of this publication,
guidelines for Navy GMs are given that will meet the
nutritional standards established by the Surgeon
General.
S T A N D A R D S O F
FOOD SERVICE,
NAVSUPINST 4061.11. Section I of this instruc-
tion, Menu Planning and Food Preparation,
establishes updated menu-planning standards that
can be attained by all Navy GMs to assure whole-
some, nutritious meals.
ARMED FORCES RECIPE SERVICE,NAVSUP
P-7. The AFRS, NAVSUP P-7, consists of a file of
approximately 1,800 recipes and recipe variations
printed on 5- by 8-inch cards. The cards are color-coded
to make identification easier. The AFRS includes color
photographs of certain recipe finished products,
guideline cards, and line drawings of bread and sweet
roll makeup procedures. The recipes are standardized
to generally yield 100 portions and include efficient
preparation techniques.
The Index of Recipes, an
adjunct to the AFRS, is a compact list of all recipes
contained in the recipe service. Continuous use of the
Index of Recipes in planning menus will help avoid
menu monotony and will provide ideas for new menu
combinations. Commands are encouraged to send their
favorite recipes to NAVFSSO for consideration for
inclusion in the AFRS.
All recipes are tested and
evaluated for militarywide acceptability and
adaptability.
The AFRS is a basic tool for requisitioning and
planning workloads. Cost records for individual recipes
and recipe acceptability factors may be added to the
recipe cards. Recipe cards are also used to obtain a plan
for the most efficient use of galley equipment. The use
of local recipes is encouraged. Local recipes should be
in AFRS format and approved by the food service
officer.
NAVY FOOD SERVICE, NAVSUP P-476. This
publication is a quarterly publication of NAVFSSO
and is distributed to all activities having GMs. The
publication contains useful information on
commodities, equipment for galley use, GM
modernization, revisions to publications, suggested
special event or holiday menus, nutrition,
sanitation, training, hints on food preparation,
foodservice operations, menu planning, and
recordkeeping.
Meal Attendance Predictions
Ashore units use signature head counts to document
actual personnel fed. Afloat units underway receive full
ration credit for all enlisted personnel entitled to be fed
in the GM. A mechanical counting device should be
used to determine ration credit for in-port periods based
on the number of meals actually fed. There are
variations in meal attendance from day to day and meal
to meal. Head count records should be kept to show how
many people were served at each meal. Estimates of
future attendance are based on past records and
experience.
Factors such as weather, proximity to
payday, and liberty trends must be taken into account
when predicting attendance.
CYCLE MENU SYSTEM
The cycle menu system is the menu rotation plan
recommended for use in Navy GMs. The cycle menu is
a series of menus planned to be used consecutively with
some variations over a period of time. A cycle menu,
rotated with appropriate changes on a quarterly or
seasonal basis, is recommended for Navy GMs. They
should be reviewed continuously to increase variety and
eliminate unpopular dishes. Cycle meals save time and
are easier to analyze thoroughly and to perfect than those
written on a weekly basis. Cycle menus also lend
themselves to more forecasting of ration costs and
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