NAVSUP PUB 486 (REV.8), FOOD SERVICE MANAGEMENT - GENERAL MESSES (AUG-2016)

NAVSUP PUB 486 (REV.8), FOOD SERVICE MANAGEMENT - GENERAL MESSES (AUG-2016)., 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 that are essential to good food service management. These procedures are mandatory unless it is specifically stated that they are optional. However, these procedures are not limiting when conditions warrant additional controls. When it is considered necessary, heads of supply departments, commanding officers, or a higher authority may supplement procedures not in conflict with this publication. There no longer is a companion publication; all general mess policies are contained in this publication.