BY ORDER OF THE SECRETARY AIR FORCE MANUAL 34-240 …

1 Administrative Changes to AFMAN 34-240 , food Service Program Management OPR: HQ AFSVA/SVOFO References to HQ USAF/ILV changed to AF/A1S throughout the publication. Reference to Mr. Arthur J. Myers should be changed to Mr. Charles E. Milam. References to HQ AFSVA/SVOHF should be changed to HQ AFSVA/SVOFO throughout the publication. References to FSO/superintendent should be changed to FSO/ food Service Section Chief throughout the publication. Page 9, Paragraph , Line 6. Change The to read The FSO/ food Service Section Page 9, Paragraph , Line 7. Change The accountant will make corrections daily in the FB database to ensure the information is current.. to read They must ensure corrections are made daily in the FB database to ensure the information is current and correct. References to AFH 32-1084, Standard Facility Requirements Handbook, should be changed to AFH 32-1084, Facility Requirements, throughout the publication.

2 Page 33, Paragraph Change services commander to read FORCE Support Squadron Commander or Director . Reference to DONALD J. WETEKAM, Lt General, USAF, DCS/Installations and Logistics should be changed to RICHARD Y. NEWTON III, Lieutenant General, USAF, DCS, Manpower and Personnel for the publications approving authority signature block. Page 41, Attachment 1, GLOSSARY OF REFERENCES AND SUPPORTING INFORMATION, Abbreviations and Acronyms. Change MAJCOM/SV to read MAJCOM/A1S. Page 42, Attachment 1, GLOSSARY OF REFERENCES AND SUPPORTING INFORMATION, Abbreviations and Acronyms. Change SVOHF to read SVOFO . 11 May 2010 BY ORDER OF THESECRETARY OF THE AIR FORCE AIR FORCE MANUAL 34-2402 MAY 2005 ServicesFOOD SERVICE PROGRAM MANAGEMENTCOMPLIANCE WITH THIS PUBLICATION IS MANDATORYACCESSIBILITY: Publications and forms are available on the e-Publishing website at for downloading or ordering. RELEASABILITY: There are no releasability restrictions on this publication.

3 OPR: HQ AFSVA/SVOHF Certified by: HQ USAF/ILV (Mr. Arthur J. Myers)Supersedes AFMAN 34-240 , 1 April 1998 Pages: 60 This MANUAL implements Air FORCE Instruction 34-239, food Service Management Program. It outlineshow to requisition, prepare, account for, ORDER , and inventory food in appropriated fund food facilities. Itdoes not apply to hospital dining facilities. Major commands (MAJCOM) can supplement this instruction directs collecting and maintaining information subject to the Privacy Act of 1974 autho-rized by 10 8013. Ensure that all records created as a result of processes prescribed in this publica-tion are maintained in accordance with AFMAN 37-123, Management of Records and disposed of inaccordance with the Air FORCE Records Disposition Schedule (RDS) located at SUMMARY OF CHANGESThis document is substantially revised and must be completely is the second revision of AFMAN 34-240 . Revisions incorporate Corporate food Service (CFS) pro-cedures.

4 Additionally, references to Troop Support Operating procedures are deleted since their elimina-tion in September 1999. A bar ( | ) indicates a revision from the previous 1 food SERVICE PROGRAM MANAGEMENT food Service.. Facility and Equipment Improvement Plan.. Feedback.. for Improvement.. to Air FORCE Menu.. Menus.. Malfunction..6 Certified Current 23 October 20092 AFMAN34-240 2 MAY Item Pricing.. Can Eat in Appropriated Fund Dining Facilities.. Emergency Situations.. Special Operational Rations for Major Disasters and Emergencies.. Unannounced Spot-Check of Cashier.. Funds Protection..8 Chapter 2 GUEST IDENTIFICATION Dining Facility Guests..9 Chapter 3 CONTROL OF SIGNATURE FORMS AND CASH .. Turn In.. for Funds Collected from Local National Personnel Overseas..13 Chapter 4 MANUAL food SERVICE ACCOUNTING Sales Form.. Monthly Monetary Report.. from a Dining Facility for Consumption Elsewhere.

5 Station Kitchens.. Feeding Accounting Procedures.. Meals-Ready-to Eat (MRE) from food Service.. , Ready-to-Eat (MREs) Positioned on Aircraft for Emergency Purposes.. in Processing Lines..17 Chapter 5 CORPORATE food SERVICE ACCOUNTING of Headcount.. Offset Report.. Item List.. and Cost Report (RCS: HAF-SV(M)0311.. Reporting.. Inventory Items Report.. Summary..18 AFMAN34-240 2 MAY 20053 Chapter 6 ORDERING AND INVENTORY FOR ALL food SERVICE OPERATIONS (DINING HALL, FLIGHT KITCHEN, CENTRAL PREP, AND FIELD FEEDING) Procedures: .. Evaluation.. Log.. Ordering Procedures.. and Inventory Items.. Number.. Corrections.. Report.. Adjustment Entries.. MANUAL Ordering Procedures.. food Service Inventory Transfer Receipt.. Transfer Reconciliation.. Inventory.. Inventory Levels.. Government Purchase Card (GPC).. Purchase Reconciliation ..23 Chapter 7 CENTRAL PREPARATION KITCHENS Pastry Kitchens.)

6 Facility Pastry Kitchens.. and Monetary Controls.. during AEF..24 Chapter 8 FLIGHT MEAL SERVICE Meal Service.. Flight Kitchens .. Patterns.. of Flight Meals and Allowances.. for Meals.. Controls..254 AFMAN34-240 2 MAY for Flight Meals.. of Flight Meals.. Controls.. Cash Refund Procedures for Flight Meals.. Unsafe food Items.. Excess or Surplus Flight Meals Aboard Military Aircraft.. Unused food Aboard Military Aircraft.. Flight Meal Questionnaire.. Flight Meals Prepared in Dining Facilities.. Transportation Working Capital Fund (TWCF).. Fleet and Passenger services .. Mission Essential Beverages (Liquid Coffee/Tea or Hot Chocolate) for ESM..30 Chapter 9 WAR RESERVE MATERIEL (WRM) Subsistence Authorizations.. Requirements.. of Operational Rations.. Replacement.. of WRM Rations.. for Pre-positioned Rations.. food Packets.. Canned/Pouch Drinking Water.

7 Unitized Group Rations.. Purchase of Water using O&M Monies..36 Chapter 10 BIOLOGICAL, CHEMICAL AND CONVENTIONAL DEFENSE OPERATION AND STANDARDS (NBCC) FOR food SERVICE ..37 Chapter 11 FORMS Forms.. Forms..38 AFMAN34-240 2 MAY 20055 Attachment 1 GLOSSARY OF REFERENCES AND SUPPORTING INFORMATION 39 Attachment 2 AF FORM 1038 GUIDELINES 466 AFMAN34-240 2 MAY 2005 Chapter 1 food SERVICE PROGRAM MANAGEMENT Evaluating food Service. The food Service officer (FSO) uses one copy of AF Form 1038, FoodService Evaluation Record, to rate food service operations quarterly. Keep a copy of the checklist untilthe next evaluation. See the checklist at Attachment 2. Five-Year Facility and Equipment Improvement Plan. The purpose of the five-year program isto provide a comprehensive, phased improvement program that serves as a management tool for the FoodService officer. The objective is to achieve comparability with generally accepted commercial food ser-vice standards.

8 Achievement of the objective is dependent on a well-planned program of identifying facil-ity deficiencies and efficient use of limited funds in implementing the program. All new projects orfacility upgrade projects must be reviewed and approved by the Major Command (MAJCOM) and Head-quarters, Air FORCE services Agency, Air FORCE food Service Branch (HQ AFSVA/SVOHF). FSOs areencouraged to use the food Service Annual Operations & Maintenance Budget spreadsheet. Guest Feedback. Use AF Form 27, food Service Customer Survey, base, or MAJCOM approvedform to get feedback from your guests. Make forms available to all dining facility guests. The diningfacility manager should respond to guest s concerns, usually with a telephone call. Make notes of the con-versation on the backside of the form used and file for future reference. The FSO must establish a forum to discuss food service issues with base Essential StationMessing (ESM) guests formerly, Subsistence-in-Kind (SIK) guests.

9 As a minimum, attempt to haveESM representatives from each organization, Military Public Health, the Prime Vendor, and HealthPromotions officials attend the meeting. Use results from the meeting to improve the food Serviceprogram. Recommendations for Improvement. Let your MAJCOM counterpart know if you have sugges-tions to improve the Air FORCE food Service management program. Revisions to Air FORCE Menu. Make revisions for the following reasons only satisfy the prefer-ences of your guests with due validation, provide choices to accommodate religious observances, and addculturally diverse, specialty meals, or increase menu variety. Posting Menus. Post menus in locations where your guest can see them when entering the servicearea. Post the price of each item. Computer Malfunction. food Service managers and cashiers must be aware of contingency plansto be used in the event that computers or point of sales (POS) are down.

10 Keep a complete set of manualforms and current Sales Item Listing on hand in case automated operations cease. Recommend the follow-ing options when POS or computers are down: If only one of several POS system is not functioning, route all Basic Allowance for Subsistence(BAS) and guests paying cash through the operating registers and all meal card guests through a sec-ond line to sign AF Form 79, Headcount Record. AFMAN34-240 2 MAY Use adding machines or hand calculators to determine the amount of each purchase by guestspaying cash. Also, total the amount of each purchase by meal card guests unless this will slow the linespeed beyond a tolerable rate. As a last resort, revert to the standard Department of Defense (DoD) meal rates. For ESM customers at all locations, the facility manager will use 40% of the current meal costallowance. Contact HQ AFSVA/SVOHF for the current meal cost allowance. At automated locations, the dining facility manager manually inputs the ESM and cash data inSales Entry when the system comes back up.