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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
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