LESSON 4 DESCRIPTION:
Lesson 4 of the subcourse was designed to provide the Food Service Specialist Advanced
Noncommissioned Officer Course (ANCOC) with information on subsistence management.
TERMINAL LEARNING OBJECTIVES:
After the completion of lesson 4, you will be able to:
Complete a correspondence subcourse on the procedures for supervising,
preparing, and reviewing both AFMIS and manually prepared subsistence
requests, and other related procedures.
In a self-study environment.
To 70 percent accuracy.
REFERENCES: AFMIS End Users Manual, Army Food Service Program, AR 30-1
Is subsistence tracking within your dining facility a problem area that is constantly affecting your
accountability? Do your ordering and receiving procedures need serious adjusting? For most
dining facilities the area of Subsistence Management is not being managed efficiently, and this
causes problems across the entire spectrum of food service quality for the entire dining facility.
Managers must follow specific guidelines in order to ensure effective Subsistence Management
within their facility.
a. Subsistence Planning. The SFOS must ensure that proper steps have been
taken prior to the ordering of subsistence for the facility. These steps allow the SFOS to
effectively manage his/her accounts.
(1) Subsistence Estimates. FOS projects the amount of subsistence to be ordered by
producing the production schedules to be used during the projected periods.