(b) Retain one copy of DA Form 3988-R, forward two copies to the installation
food advisor, and return one signed copy to the submitting FSS for the responsible dining facility
file.
(c) Prepare a consolidated DA Form 3988-R of the dining facilities under the
control of the food advisor.
(d) Consolidate equipment replacement requirements and submit the requirements
for the annual budget to the installation food advisor.
(e) Notify the installation food advisor within five working days when a piece of
equipment is replaced, installed, or omitted.
(f) Initiate action to ensure that the replacement budget is submitted to the
installation food advisor.
(g) Ensure that the installation food advisor (IFA) or supply support personnel
submit approved requisitions for new and replacement equipment.
(5) The installation food advisor will do the following:
(a) Verify the accuracy of dining facility DA Form 3988-R.
(b) Retain one copy of DA Form 3988-R and forward one copy to the DEH or
contracting service responsible for maintenance and repair of food service equipment.
(c) Prepare a consolidated DA Form 3988-R for all installation dining facilities.
(d) Submit separate annual budgets to proper staff elements for appropriate
funding for equipment costing under ,000 under OMA budget and for equipment costing
,000 and above under the OPA budget.
(e) Consolidate food service equipment replacement requirements prior to
approving and submitting requisitions.
(6) See AR 30-1, paragraph 5-13e for information and use of Standard Form (SF) 368
(Quality Deficiency Report) by USAR/ARNG food service.
e. Energy conservation. Commanders at all levels have the responsibility for initiating the
energy conservation programs throughout their commands. The installation or Major United
States Army Reserve Command (MUSARC) DEH will oversee and monitor energy conservation
programs at the installation level. To ensure that energy is conserved in a means that is
consistent with the mission, readiness, health, and safety requirements of the command, a food
service energy conservation program will be implemented at each operational dining facility.
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