Transcription of FOOD SERVICE MANAGEMENT GENERAL MESSES
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FOOD SERVICE MANAGEMENT GENERAL MESSES
food SERVICE MANAGEMENT GENERAL MESSES NAVSUP Publication 486 Volume II, Revision 8, AUG 2016 COG 01 STOCK NO. 0530-LP-011-1940 NAVSUP P-486, Rev 8 food SERVICE MANAGEMENT , Volume Two i Although the words he, him, and his are used sparingly in this manual to enhance communication, they are not intended to be gender driven nor to affront or discriminate against anyone reading this manual. NAVSUP P-486, Rev 8 food SERVICE MANAGEMENT , Volume Two iii CONTENTS NAVSUP P486, VOL II CHAPTER 1 NUTRITITION / menu planning / SPECIAL MEALS CHAPTER 2 MESS DECK MASTER at ARMS/FSA OPERATIONS CHAPTER 3 PRESENTATION SILVER CHAPTER 4 AFLOAT WARDROOM AND STATEROOM SERVICE CHAPTER 5 OFFICERS MESSES AFLOAT CHAPTER 6 CHEMICAL BIOLOGICAL RADIALOGICAL DEFENSE CHAPTER 7 SAFETY - 3M CHAPTER 8 food SERVICE EQUIPMENT OPERATING AND CLEANING PROCEDURES CHAPTER 9 ASHORE food SERVICE , FACILITY STRUCTURE AND HOUSEKEEPING CHAPTER 10 WASTE MANAGEMENT OPERATIONS CHAPTER 11 HEIMLICH MANEUVER CHAPTER 12 food MICROBIOLOGY INDEX NAVSUP P-486, Rev 8 food SERVICE MANAGEMENT , Volume Two iv THIS PAGE INTENTIONALLY LEFT BLANK NAVSUP P-486, Rev 8 food SERVICE MANAGEMENT , Volume Two 1-1 CHAPTER 1 nutrition AND menu planning Part A: nutrition STANDARDS Purpose.
NAVSUP P-486, Rev 8 – Food Service Management, Volume Two -1. 3. CHAPTER 1 . NUTRITION AND MENU PLANNING . PART A: NUTRITION STANDARDS . 1000 PURPOSE
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