NAVFSSO has two main responsibilities. NAVFSSO establishes and monitors all policies, procedures, programs, and regulations concerning the management, administration, and operation of all Navy GMs and afloat private messes. Volumes I and 11 of the NAVSUP P-486 contain detailed information on the administration of GMs and afloat private messes respectively.

When requested, NAVFSSO also will provide aid to activities in solving all major problems encountered in managing or operating enlisted or private messes. Contact points are issued by NAVFSSO instructions in the 5000 series.

NAVY FOOD MANAGEMENT TEAM ASSISTANCE

Excellence in foodservice is essential to the health and morale of Navy members and to the overall readiness of the Operating Forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and serving) is necessary.

Navy food management teams (NFMTs) use on-the-job training to provide foodservice personnel with skill in preparing and serving food. This significantly improves the overall Navy foodservice program.

Organization

The NFMTs are directly responsible to NAVFSSO for performance of their mission. The team members may be assigned for additional duty to the host command for military and administrative purposes.

Mission

The NFMTs' mission is to aid ships and ashore activities in raising the quality and standards of foodservice. This assistance is provided in the following manner:

Participating in an advisory capacity in managing the local foodservice program by working along with foodservice personnel. Demonstrating proper techniques in all phases of foodservice. This includes management, production and serving of food, sanitation, training, and accounting. Their training also motivates foodservice personnel toward increased efficiency and effectiveness.

0 Providing on-the-job training to foodservice personnel through the "do as I do" method of instruction, employing advanced training aids and techniques.

0 Instilling management awareness in responsible foodservice personnel. Placing special emphasis on high-quality food preparation, progressive cookery, proper serving techniques, foodservice safety precautions and operating procedures, fire prevention, sanitation, and personal hygiene.

Inducing and stimulating professional pride in foodservice personnel.

Reviewing the use of facilities, equipment, personnel, and other foodservice resources to evaluate each GM visited. Identifying limitations that hamper fulfillment of the foodservice goal.

Reviewing manual and automated foodservice records, organization and operating manuals, and financial returns to determine compliance with the Naval Supply Systems Command (NAVSUP) Manual and current foodservice directives.

*Evaluating and aiding in implementing foodservice policies and procedures established by the Department of Defense, the Department of the Navy, and commands.

Aiding in developing patron foodservice education programs to make sure personnel understand the foodservice operation, especially conservation.

Providing information on and demonstrating new developments in foodservice and food items. Evaluating the practical application of foodservice techniques. Imparting programs of instruction, curricula, and formal training through technical and on-the-job training, and thereby making necessary recommendations to NAVFSSO.

0 Exchanging ideas on foodsservice operations with activities visited. Sending new ideas to NAVFSSO for dissemination to other NFMTs and field activities.

* Recording observations to provide a basis for follow-up actions to aid in resolving problems beyond the control of the local foodservice management personnel through better use of material and financial resources.

After an NFMT visit, no report of discrepancies is made to higher authority.

Requests for Navy Food Management Team Assistance Visits

Activities are highly encouraged to request foodservice training assistance visits. A team visit usually lasts for 2 weeks. Shorter visits maybe arranged if operating schedules or scope of foodservice operations dictates. An example is a ship desiring a visit to address specific problem areas. Team visits normally should not be requested during yard overhaul, while underway, or before shakedown periods of newly commissioned ships. This is because maximum benefits are not gained during such periods. Those activities desiring aid should submit a letter request i 1 - , showing several periods that may be convenient for the visit.

Activities requesting assistance are encouraged to communicate with the officer in charge of the NFMT within the designated area of responsibility before a visit. This is done so that the following information can be provided to the team before the visit:

Location of the ship during the requested dates Summary data on the supply officer, FSO, and leading MS, such as rank or rate, name, date reported aboard, and projected rotation data

Any specific problem areas requiring special attention

Quantity of MSs and foodservice attendants on board

Available government berthing if the visit is outside the team's home port

NFMTs also conduct training in the following areas: *Maintaining of general mess records and preparing of GM returns

Monitoring the contractual messmen program at ashore GMs

Conducting the Ney Memorial Awards Program

Figure 13-3.-Sample letter requesting food management team assistance.

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

Using proper inventory control and accounting procedures

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.