account. The over or under status in this area must be used in conjunction with the year to date
status for the fiscal year.
8. Headcount Review and Report. This is where comparisons can be made between headcount
projected and actual headcount fed during the meals. Large discrepancies between the two
figures are an indication that proper projections of meals to be fed are not being accomplished.
FOS should conduct better planning of meals by taking into account the factors that affect
headcount. Some of these factors include holidays, remote site feeding, and types of meals being
offered to the soldiers.
9. Issue Frequency Schedule. The FOS must know the dates included for the Submission,
Issuing, and Consumption of rations. Production schedules must be entered into the system in
order for rations to be ordered on time. The schedules can be viewed one month at a time. Any
changes to the schedules will be posted on the TISA bulletin board.
10. Menus Review. The FOS has the ability to order and review the many different types of
menus used in the operation of the dining facility. These menus have a variety of uses and can be
ordered well in advance of any training. FOS must be aware of their uses and content prior to
ordering them for a mission.
a. The Installation Food Advisor sends down the Master Menu to the dining facilities. This
menu can be viewed up to one year in advance by the FOS through the Inquiries Menu. The
dining facilities can also access these menus when creating new production schedules. In the
meal production menu, the FOS can change the menu to their own personal specifications or use
it as it stands. It is important to note that ONLY the IFA can change the Master Menu prior to a
production schedule being created.
b. If FOSs wish to do forward planning and wish to print the master menu, they may do
this by initiating a screen print.
c. SB 10-260 is the Master Menu used by all dining facilities worldwide as a guide for
d. Exercise menus and operational menus can be ordered through the AFMIS system for
remote site feeding or field exercises. The FOS may choose from the many types of meals
available from these two types of menus. SB 10-263 is the guide for these menus.
e. Box lunch menus are available through the prime vendor system and provide the dining
facility with ready-to-eat meals for soldiers on missions, that require external support from the
dining facility but not necessarily hot food. Box lunches are both cost effective and nutritious to
f. Dining facility menus allow the FOS to review meals which have been programmed for
consumption in the dining facility.
Recipe Review. Menus are constantly changed due to mission and the