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1 SUPPLY SYSTEMS COMMA ND. FOOD SERVICE MANAGEMENT. GENERAL MESSES. I. NAVSUP Publication 486. Revision, of January 2004. PCN 20800480000. DISTRIBUTION STATEMENT A: Approved for public release;. distribution is unlimited COG 01 STOCK NO. 053'O-LP-O11-1940. NAVSUP P-486 - Food Service Management 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 - Food Service Management NAVY DEPARTMENT. NAVAL. SUPPLY SYSTEMS COMMAND. 5450 CARLISLE PIKE. P0 BOX 2050. MECHANICSBURG, PA 17055-0791. This publication is issued for the informaon and guidance of all food service management personnel. This publication supercedes NAVSLF Publication 486, Volume I, June 2001 and NAVSUP Publication 486, Volume II, May 1992. NAVSUP issues its policies to general messes throughout this publication, which defines in detail the actions of general mess personnel in preparing meals, professional guidance on nutrition, automated financial management, managing inventory, maintaining accountability for stock and money, monitoring use and consumption, and preparing reports for headquarters.

2 MICHAEL S. HANSEN. CDR, SC, USN. Food Service Director Naval SUPPLY SYSTEMS Command NAVSUP - Food Service Management INTRODUCTION. to FOOD SERVICE MANAGEMENT. CHANGES IN PROCEDURES. This is a complete publication revision. All sections should be reviewed for familiarity with new procedures. There are no distinctive markings to highlight changes to procedures. PURPOSE. The procedures contained in this publication establish policy for the operation and management of Navy general messes afloat and ashore. The procedures are designed to assist food service personnel in the proper performance of their assigned duties and to aid them in understanding and fulfilling the responsibilities of their individual tasks associated with general mess operations. The procedures in this publication are the minimum essential to good food service management and are mandatory unless specifically stated as being optional. However, these procedures are not limiting when conditions warrant additional controls, and heads of SUPPLY departments, commanding officers, or higher authority may supplement procedures not in conflict with this publication when it is considered necessary.

3 There is no longer a companion publication, all general mess policies are contained in this publication. AUTHORIZATION. The publication is issued for the information and guidance of all persons in the Naval Establishment under the authority of Article 1202, Naval Regulations. The Commander, Naval SUPPLY SYSTEMS Command may authorize in writing deviations irom the instructions contained in the publication, provided the matter concerned is entirely under the cognizance of the Naval SUPPLY SYSTEMS Command. ARRANGEMENTS OF SUBJECTS. The chapters of the publication are organized so the topics are in order as they occur under working conditions. An attempt also has been made to place all topics of a similar nature in the same chapter. Since there is much inthe subjects discussed, complete separation of complimentary topics would not always be desirable. The present subject order sequence is designated to make it possible for the reader to pursue all aspects of a particular topic of interest with only a limited need for cross reference to other sections of the publication.

4 NAVSUP P-486 - Food Service Management S N D L (STANDARD NAVY DISTRIBUTION LIST) CODE: (The S N D L Code is required for automatic distribution purposes.). Activity Mailing Address: FOOD SERVICE MANAGEMENT- GENERAL MESSES. This activity is receiving _____ copies of Food Service Management, NAVSUP. Publication 486. This quantity is not sufficient; please increase/decrease number of copies to: Justification: Signature (Rank/Rate and Title). Activity Phone Number (DSN and/or Commercial). FLL IN ALL THE ABOVE DATA ELEMENTS AND MAIL OR FAX TO: SUP 51. NAVSUP P-486 - Food Service Management CONTENTS. FOOD SERVICE MANAGEMENT. CHAPTER 1 ORGANIZATION, ADMINISTRATION, FOOD SERVICE SPACES AND. SECURITY, AND FOOb SERVICE MANAGEMENT system . CHAPTER 2 RATION system . CHAPTER 3 NUTRITION AND MENU PLANNING. CHAPTER 4 PROCUREMENT. CHAPTER 5 RECEIPT, INSPECTION AND STOWAGE. CHAPTER 6 EXPENDITURES. CHAPTER 7 GENERAL MESS REPORTS, INVENTORY, AND FINANCIAL RETURNS.

5 APPENDIX A FOOD SERVICE MANAGEMENT (FSM) system PROCEDURES. APPENDIX B LETTERS OF AUTHORITY. APPENDIX C FOOD SERVICE FORMS. APPENDIX D PROFESSIONAL FOOD SERVICE CERTIFICATIONS. APPENDIXE SUBSTITUTION FACTORS FOR RATION DENSE FOODS. APPENDIX F INTRODUCTION TO FOOD SERVICE MANAGEMENT- OFFICERS'. QUARTERS AND MESSES AFLOAT AND CHIEF PETTY OFFICERS'. MESSES AFLOAT HANDBOOK. APPENDIX G AUTHORIZED SALES OF FOOD ITEMS EXCLUDING AUTHORIZED. MESSES. APPENDIX H NAVY FOOD MANAGEMENT TEAM ASSISTANCE. APPENDIX I FOOD SERVICE EVALUATIONITRAININGIINSPECTION CHECKLIST. AND REVIEW OF ENLISTED FOOD SERVICE OPERATIONS ASHORE. APPENDIX J NUTRITIONAL ANALYSIS OF ARMED FORCES RECIPES. APPENDIX K MESS DECK MASTER-AT-ARMS HANDBOOK. APPENDIX L TRAINING. APPENDIX M PRESENTATION SILVER AND OTHER VALUABLE GIFTS. APPENDIX N FOOD MICROBtOLOGY. APPENDIX 0 FOOD SERVICE OPERATIONS IN CHEMICAL, BIOLOGICAL AND. RADIOLOGICAL DEFENSE. APPENDIX P SAFETY AND 3 MIPMS STANDARDS.

6 NAVSUP P-486 - Food Service Management PARAGRAPH NUMBERING system . The four digit paragraph number and its subparagraph designations may be broken down as shown below: Paragraph 2 111 -2d(1)(a). Chapter 2. Paragraph 111. Subparagraphs Reference to Food Service Management - General Messes in correspondence, messages, etc., will be shown in the following manner: NAVSUP Publication 486, para. 2111. NAVSUP Publication 486, para. 2111 - 2d(1). NAVSUP Publication 486, paras. 2111 - 2114. Paragraphs and subparagraphs may contain itemizations in which case reference to a specific item may be made as-follows: NAVSUP Publication 486, para. 2111 - 2d(1)(a) item 2. PAGE NUMBERS - The pages of this publication are numbered in a separate series for each chapter. The pages of a chapter are numbered in sequence with arabic numerals from 1. Each page number is preceded by the number of the chapter. For example, the fifth page of Chapter 1 is number ILLUSTRATIONS.

7 The purpose of the illustrations in this publication is to show by means of charts or filled in forms the principles and procedures explained in the text. The illustrations do not necessarily show current names, dates and figures. These details are included so that the principles outlined in the written instructions may be delineated. TABLE OF CONTENTS AND INDEX. The organization of this publication makes it possible to locate desired information easily by referring to the table of contents in the front of the publication to determine general location, and to the table of contents at the beginning of each chapter for specific location. It is suggested that the reader follow the organization of the table of contents in locating desired information. Such information as does not logically lend itself to location by this method may be located by reference to the index at the end of the publication. NAVSUP P-486 - Food Service Management AUTOMATIC DISTRIBUTION OF COPIES.

8 To be placed on the automatic distribution list, which allows users to automatically receive all newly published revisions and changes, please fill out and submit the self-mailer located in this Table of Contents. by the NAVSUP Support Services Directorate, Fbod Service Division (SUP 51), your activity will be added to the automatic distribution list. Please be aware that placement on the automatic distribution list does not provide you with additional copies or copies printed and issued prior to your placement on the list. NAVSUP will provide each activity with a standard amount: For additional copies you must order them through normal ordering channels. ORDERING COPIES. To order publications, access the Naval Logistics Library via the NAVSUP home page at Click on the Government access button, you will need to have government access to place orders. ATFENTION: THE STANDARD NAVAL DISTRIBUTION. LIST (SNDL) FORM APPEARING ON THE REVERSE OF.

9 THIS PAGE SHOULD BE COMPLETED AND MAILED OR. FAXED TO THE FOLLOWING ADDRESS. NAVAL SUPPLY SYSTEMS COMMAND. ATTN SUP 51. 5450 CARLISLE PIKE. P0 BOX 2050 - MECHANICSBURG, PA 17055-0791. FAX: DSN 430-1631/6432. COMM (717) 605-1631/6432. NAVSUP P-486 - Food Service Management CONTENTS. FOOD SERVICE MANAGEMENT. APPENDIX Q AFLOAT WARDROOM AND STATEROOM SERVICE. APPENDIX R COMMAND FUNCTIONS, CATERING, AND ORGANIZATION. APPENDIX S FOOD SERVICE EQUIPMENT OPERATING/SAFETY PROCEDURES. APPENDIX T IN TEN TIONALLY LEFT BLANK FOR FUTURE USE. APPENDIX U INTENTIONALLY LEFT BLANK FOR FUTURE USE. APPENDIX V INTENTIONALLY LEFT BLANK FOR FUTURE USE. APPENDIX W IN TEN TIONALLY LEFT BLANK FOR FUTURE USE. APPENDIX X IN TEN TIONALLYLEFT BLANK FOR FUTURE USE. APPENDIX Y INTENTIONALLY LEFTBLANK FOR FUTURE USE. APPEN DIX Z INTENTIONALLY LEFT BLANK FOR FUTURE USE. NAVSUP P-486 Food Service Management CHAPTER 1. ORGANIZATION, ADMINISTRATION, FOOD SERVICE SPACES AND SECURITY, AND FOOD SERVICE MANAGEMENT system .

10 Part A: ORGANIZATION. Purpose 1000. Authority 1001. Naval SUPPLY SYSTEMS Command 1002. Navy Food Management Teams and Detachments 1003. Authorization and Establishment - Afloat 1004. Establishing a Modified Contract Mess/Changing General Mess Structure of Operation 1005. Authorization and Establishment - Ashore 1006. General Mess Organization Chart 1007. Part B: ADMINISTRATION - DUTIES AND RESPONSIBILITIES. The Commanding Officer 1100. The Executive Officer 1101. The Designated Medical Representative 1102. The SUPPLY Officer 1103. The Food Service Officer 1104. Food Service Personnel 1105. Leading Culinary Specialist 1106. Culinary Specialist Duties 1107. Mess Deck Master-At-Arms 1108. Food Service Attendants 1109. Manpower Usage 1110. Manpower Utilization 1111. Manpower Evaluation 1112. Work Simplification Techniques 1113. Clothing for Personnel 1114. Accountability 1115. 1-1. NAVSUP P-486 Food Service Management Financial Losses and -Accountability 1116.