MEAL ATTENDANCE PREDICTIONS Ashore units use signature head counts to document actual personnel fed.

Afloat units underway receive full ration credit daily for all enlisted personnel entitled to be fed in the general mess. A mechanical counting device will be used to determine ration credit for inport periods based on the number of meals actually fed. At sea, a counting device should be used to count persons fed, a tool assisting the Watch Captain with the NAVSUP 1090 preparation and for historical data. There are variations in meal attendance from day-to-day and meal-to-meal. Head count records, although recommended, are not required to show how many people were served at each meal. The same historical data may be acquired simply by retaining the food preparation worksheet (NAVSUP Form 1090) for approximately four months or through three complete cycles of the menu to accurately predict meal attendance. Estimates of future attendance are based on past records and experience. Factors such as weather, proximity to payday, and liberty trends must be taken into account when predicting attendance. The number of portions of an item served should not be used as an indication of attendance at a meal.

MENU BOARDS
There are two kinds of independent menu boards: menu production review boards that actually review the menu within the food service division, and menu review boards that act as advisors to the Food Service Division. 1) Menu Production Review Boards: This board is composed of Culinary Specialists, and may be chaired by the Leading CS, the 5-2 Leading Petty Officer, or Watch Captain(s) who will review the menu. Utilizing NAVSUP

1090 (Food Preparation Worksheets), food service personnel will plan and discuss in advance specific ideas about menu preparation, service techniques, progressive cooking requirements, and the positive as well as the negative lessons learned from the last time these menus were prepared. Some additional items to take into consideration when conducting a menu production review board are crew preference, food supplies, galley equipment, manpower, and other factors. Emphasis should always be placed on the resources and limitations of the food service operation, while maintaining quality nutritious meals. It is recommended that these boards meet weekly. Menu Production Review Boards should periodically survey the
command's food preferences and revise the menus accordingly 2) FOOD PREPARATION WORKSHEET

1. REQUIRED USE. All general messes with more than one Culinary Specialist assigned are required to use the NAVSUP Form 1090. The Leading Culinary Specialist will prepare and sign the NAVSUP Form 1090 for each food preparation space (see Figure 3-1). After signing, the Leading Culinary Specialist places the document in the appropriate spaces. The Leading Culinary Specialist uses experience and historical acceptability to predict attendance for each meal. The Watch Captains will review and sign the worksheet at least two days before going on watch. Watch
Captains will follow all instructions provided on the worksheet to prepare meals. The Watch Captain will enter the number of persons actually fed for each meal, number of portions actually prepared and the number Of portions left over for each recipe. The Master-at-Arms, for activities where Master-at-Arms are assigned, provides figures

for persons actually fed to the Watch Captian.

REQUIRED SIGNATURES. The number of required signatures on the worksheetsdepends onseveral factors. These factors include whether the day involves a normal workday or a watch relief day. The signature requirements are: a. Normal Work Day (1) Watch Captain or work center supervisor on duty, (2) Leading Culinary Specialist, (3) The Food Service Officer will review and sign the completed worksheet to ensure all food items listed on the worksheet correspond to entries on the issue documents. b. Watch Relief Day (1) Watch Captain or work center supervisor on duty, (2) Oncoming Watch Captain or work center supervisor who assumes duty, (3) Leading Culinary Specialist (4) The Food Service Officer will review and sign the completed worksheet to ensure all food items listed on the worksheet correspond to entries on the issue documents. 5. DISTRIBUTION. At the end of each day's meal and after all blocks on the NAVSUP Form 1090 have been completed, it will be placed in the Menu File. 1. WATCH CAPTAIN. The watch captain carries out the daily routine of work in the galley. The Culinary Specialist assigned duties as the watch captain takes charge and directs all personnel in the galley watch section. The watch captain may also be assigned the responsibility for food production in the vegetable preparation room, the bakery and, if established, the meat preparation room and flight galley during the watch period. The watch captain will ensure that all instructions of the Leading Culinary Specialist including those on the Food Preparation Worksheet are carried out and that all food is wholesome and prepared in accordance with the Armed Forces Recipe Service and Food Service Officer approved local recipes. The watch captain will sample all food during production, again before the serving line is opened and periodically throughout the meal. Additionally, the watch captain will frequently monitor food temperatures on the serving line during meal service. Recommend documenting food temperatures, specifically entrees, three times during each meal on NAVSUP 1090 Worksheet. The safety and quality of food prepared, served and saved as leftovers during the assigned watch is the direct responsibility of the watch captain. Whenever possible the duties of the watch captain will be performed by military personnel. If military personnel are not available, the duties may be assigned to government or contractor employees, subject to Type Commander pprovaI. FOOD SERVICE ATTENDANTS 1. DUTIES. Food Service Attendants assigned to the general and private mess are responsible for performing the following duties:

a. Maintain general cleanliness and sanitation of bulkheads, overheads, decks and associated equipment in all food service spaces.
b. Maintain cleanliness and sanitation of the mess dining area salad bars, beverage bars, hot bars, condiment tables, self service bars, and galley steam tables. c. Handle and dispose of all trash, food waste, and plastic waste in all food service spaces. d. Maintain the cleanliness, sanitation, and descaling of the scullery, pots and pans

machine and the cleanliness of all deep sink areas in food service spaces. e. Maintain the cleanliness and sanitation of countertops. f. Operate scullery and pots and pans equipment in order to sanitize all pans, dishware, silverware, and cooking utensils. g. Wash cooking and baking gear in the galley and baking areas. h. Assist in transferring hot and cold foods to all serving line and self service bars/tables. Assist in setting up the salad bar, hot bars, condiment tables, and galley steam tables. i. Fill and maintain non-carbonated beverage dispensers, milk machines, soda machines, hot drink dispensing machines, and juice dispensers; including the cutting of dispensing tubes. j. Set tables with napkin dispensers, salt and pepper shakers, sugar cispensers, and all condiments required for the meal served. k. Maintain cleanliness and sanitation of all portable dispensing units. Fill all dispensing units for the dining tables and beverage bar areas. I. Maintain cleanliness and sanitation of all mess gear cleaning equipment; mops, buckets, brooms. m. Place and remOve tablecloths and table linens in food service dining areas. Set table settings in wardroOm and CPO dining areas. n. Transfer and pick up dining linens from laundry. NAVSUP P-486 Food Service Management o. Transfer and store messdeck and private mess china, silverware and trays. p. Maintain cleanliness and sanitation of carpets and upholstery furniture. q. Maintain the cleanliness and sanitation of all dining facility ice dispensing machines. r. Prepare non-carbonated beverages and coffee for juice line dispensers. s. Assist in setting up individual servings of breads, condiments, desserts, etc.
t. Assist

the Master-at-Arms with the twice monthly inventory of the general mess

dinnerware and silverware. u. Operate and maintain the cleanliness of garbage grinders. v. Maintain the cleanliness and sanitation of garbage and trash containers. w. Load and unload consumable supplies for the food service facility. x. Assist the Bulk Storeroom Custodian with stores rotation, store transfers to the galley and private messes, and general storeroom cleaning. y. Serve meals in flag and private messes. z. Maintain general stateroom cleaning for the ranks 05 and above. This may include rack make-up, laundry transfer and pick up, and head facility cleaning. Additional cleaning requirements may be required for an embarked Flag and Commanding Officer. aa. Other duties as assigned by the Leading CS. 2. NON-DUTIES. Food Service attendants assigned to the general and private mess should not be performing the following duties: a. Preparation or production of food items in the galley unless in the capacity as CS strikertraining. b. Operating, cleaning, and sanitizing any food preparation equipment. c. Cleaning of knives used for food preparation and production. d. Operation of plastic waste units, trash shredders/compactors, etc. (this does not apply to submarines). FOOD PREPARATION WORKSHEET

1. REQUIRED USE. All general messes with more than one Culinary Specialist assigned are required to use the NAVSUP Form 1090. The Leading Culinary Specialist will prepare and sign the NAVSUP Form 1090 for each food preparation space (see Figure 31). After signing, the Leading Culinary Specialist places the document in the appropriate spaces. The Leading Culinary Specialist uses experience and historical acceptability to predict attendance for each meal. The Watch Captains will review and sign the worksheet at least two days before going on watch.
Watch Captains will follow all instructions provided on the worksheet to prepare meals. The Watch Captain will enter the number of persons actually fed for each meal, number of portions actually prepared and the number Of portions left over for each recipe. The Master-at-Arms, for activities where Master-at-Arms are assigned, provides figures for persons actually fed to the Watch Captain.

2. SEPARATE WORKSHEETS. Preparing separate NAVSUP Form 1090s for each work center could cancel the need to include the vegetable preparation room, bake shop, and meat preparation room on the reverse side of the worksheet. The Food Service Officer must decide if the general mess size and facilities justify te use of the reverse side of the worksheet for separate food preparation areas. Use of the reverse side of the worksheets may include additional requirements such as a. Maintaining a refrigeration log (a hand drawn or rubber stamp); b. Recording serving line and scullerytemperatures, c. Notes from the menu production review board, and, d. Food Preparation Worksheet Actual Portions Prepared Validity Check (See Appendix I, Attachment A). 3-32 NAVSUP P-486 - Food Service Management 3. PREPARATION. The froper preparation of the NAVSUP Form 1090 is as follows: Data Block and Caption Instruction for Entry HEADING SECTION Reviewed by Reviewed and signed by the Food Service Officer. Document Number Assigned through FSM program. IJay Menu cycle day assigned through the FSM system. IJate Appropriate calendar date. Activity Name of activity. Leading Culinary Specialist Leading Culinary Specialist signature after preparing the document. Reviewed and Received by Watch Captain or work center supervisor on duty after reviewing the instructions. Reviewed and Received by Oncoming Watch Captain or work center supervisor who assumes duty after reviewing the instructions. MEAL ATrENDANCE, PREDICTIONS AND ACTUAL FED SECTION Allowed Number of assigned personnel allowed at the activity. This figure is provided by the Personnel Department. Percent of actual fed divided by the number allowed. IPredicted Predicted attendance at each meal. Actual Actual number fed entered by the Watch Captain.

This number is obtained through the use of the

mechanical counting device, automated access card system, NAVSUP Form 1292, and the total of cash sales. FOOD ITEMS TO PREPARE SECTION Recipe Card Recipe card numbers corresponding to the menu items as assigned through FSM. Menu Item Menu items for preparation. Portions to Prepare As assigned by FSM. (This figure will only be accurate if post meal acceptability updates have been processed.) Actual Prepared Actual number of portions prepared based on recipe conversion. The Watch Captain completes this information upon completion of each individual meal. 3-33 NAVSUP P-486 - Food Service Management Instructions Provide instructions on preparation, batch size,

service, and garnish. (This field is optional at the

discretion of the Leading CS) Start Preparation Time to start preparation. (This field is optional at the discretion of the Leading CS) Start Cooking Guideline for time required to start cooking to ensure

the meal begins at the proper time. (This field is

optional at the discretion of the Leading CS) Portions Left Over Watch Captain enters the number of both prepared and unprepared portions left over after the meal. Acceptability (%) General Messes operating under FSM will have their acceptabilities posted by the Recordskeeper. The manual entry on the 1090 is not required.

Below are three guides for manually computing

acceptabilities.

First method is used when the food item prepared

does not run out.

Subtract portions leftover from the portions actually prepared to determine portions actually served. Then
divide the actual portions served by the actual number fed. Second method is used when the menu item prepared runs out and an additional amount of the same food item is prepared. Add the original portions prepared with the additional

portions prepared. Subtract leftover portions to determine portions actually served. Then divide tie
actual portions served by the actual number fed. Third method is used when the menu item prepared runs out and is substituted with an alternate food item.

Annotate the time the menu item ran out, the head

count at that time, and the alternate food item

prepared. Divide portions prepared by the head count at the time the original food item ran out. COMMENTS/DISPOSITION OF LEFTOVERS SECTION Prepared Comments by the Watch Captain as to what happened to all prepared leftovers. Unprepared Comments by the Watch Captain as to what happened to all unprepared food items, for example, "returned to bulk storeroom custodian." 3-34 NAVSUP P-486 - Food Service Management 4. REQUIRED SIGNATURES. The number of required signatures on the worksheetsdepends on several factors. These factors include whether the day involves a normal workday or a watch relief day. The signature requirements are:

a. Normal Work Day (1) Watch Captain or work center supervisor on duty,
(2) Leading Culinary Specialist,

(3) The Food Service Officer will review and sign the completed worksheet to ensure all food items listed on the worksheet correspond to entries on the issue documents. b. Watch Relief Day (1) Watch Captain or work center supervisor on duty, (2) Oncoming Watch Captain or work center supervisor who assumes duty, (3) Leading Culinary Specialist (4) The Food Service Officer will review and sign the completed worksheet to ensure all food items listed on the worksheet correspond to entries on the issue documents. 5. DISTRIBUTION. At the end of each day's meal and after all blocks on the NAVSUP Form 1090 have been completed, it will be placed in the Menu File. FOOD PREPARATION WORKSHEET (NAVSUP FORM 1090)
F PREPARAYI SOBKSAEET (4061) REYIERAED BY (Sigat,e) TR0.
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ACTIVITY