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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
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