LESSON 6
MENU PLANNING, SUPPORT, AND CONTROL
Critical Tasks: 101-524-3160, 101-524-3161, 101-524-3260, 101-524-3261
OVERVIEW
LESSON DESCRIPTION:
This lesson provides the soldiers in the Quartermaster Basic Noncommissioned Officer Course
(BNCOC) with information on meal planning, support, and control in a dining facility operation.
TERMINAL LEARNING OBJECTIVE:
ACTION:
Students will identify the proper steps in meal planning, support, and control
processes by effectively describing how to navigate the AFMIS system.
CONDITION:
In a self-study environment.
STANDARD:
To 70 percent accuracy.
REFERENCES: The material covered in this lesson was derived from the following
publications: AISM 25-L37-AJK-ATT-EM-4 (AFMIS End User's Manual),
AR 30-1 (The Army Food Service Program), and AR 600-38 (Meal Card
Management System).
INTRODUCTION
The feeding of soldiers is a task performed every day throughout the world. Ensuring that these
soldiers are fed well-balanced, nutritious meals is a critical mission that affects both the
readiness and the morale of our Army. Food Operation Sergeants (FOSs) are the ones that see
this through day in and day out. An important step in this process is meal planning, support, and
control. It is during this process that the FOS carefully plans, coordinates, and carries out the
feeding mission for the soldiers.
QM6321
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