Garrison Food Service Operations
General Provisions for Dining Facility Operations
Unit and Organization Responsibilities
Unit and Organization Responsibilities cont'd - qm3510b0008
Unit and Organization Responsibilities cont'd - qm3510b0009
Forms
Transmittal cont'd
Active Army
Guidelines for menus
Dining Facility Meal Schedule
Midnight meals, cont'd
Lesson 1 Practice Exercise - qm3510b0016
Lesson 1 Practice Exercise cont'd
Lesson 1 Practice Exercise Answer Key and Feedback - qm3510b0019
Accountability and Documentation
Lesson Overview, Continued - qm3510b0021
Headcount
Change fund. cont'd
Standing operating procedures - qm3510b0024
Duties cont'd
DA Form 3032
One-line entry authorization cont'd
Organization - qm3510b0028
Meal card
One-line entry procedures
Figure 2-1. Sample of completed DA Form 3032 (front)
Figure 2-2. Sample of completed DA Form 3032 (back)
DD Form 1544
Appointment of control officer
Other control officer duties, cont'd
Section I
Reserve Components
Active Army, cont'd
Forms issue, cont'd
Army National Guard cont'd
Issue
Figure 2-3. Sample DD Form 1544
DD Form 1131
Cash overages and shortages
FAO verification cont'd
Figure 2-4. Completed DD Form 1131 (Turn in collected cash)
Lesson 2 Practice Exercise - qm3510b0047
Lesson 2 Practice Exercise, Continued
Lesson 2 Practice Exercise Answer Key and Feedback
Lesson 3 Nutrition
Lesson content, cont'd
Standards
General Standards, cont'd
Menu Standards, cont'd
Training Standards cont'd
Review and Recommendations
Checklist-menu standards
Checklist-preparation standards cont'd
Lesson 3 Practice Exercise - qm3510b0059
Lesson 3 Practice Exercise cont'd
Lesson 3 Practice Exercise Answer Key and Feedback
Sanitation - qm3510b0062
Lesson Overview, Continued - qm3510b0063
Sanitary Quality
Dry Milk
Food Protection and Storage
Product temperature and holding time
Food storage containers
Food storage containers cont'd
Rapid cooling methods
Ice
Poisonous and toxic materials storage
Materials use
Food Preparation and Display
Hazardous foods-poultry
Eggs and egg Products
Milk and cream dispensing
Milk and cream dispensing cont'd
Ice dispensing, cont'd
Display units
Refrigerated display cases
Leftovers
Leftovers cont'd
Transportation, Equipment, and Utensils
Utensils
Wiping cloths
Drainboards
Equipment food-contact surface
Oversized Equipment
Mechanical rinsing
Chemical employment criteria cont'd
Lesson 4 Practice Exercise - qm3510b0094
Lesson 4 Practice Exercise cont'd
Lesson 4 Practice Exercise Answer Key and Feedback
General Provisions for Dining Facility Operations
Unit and Organization Responsibilities
Unit and Organization Responsibilities cont'd - qm3510b0008
Unit and Organization Responsibilities cont'd - qm3510b0009
Forms
Transmittal cont'd
Active Army
Guidelines for menus
Dining Facility Meal Schedule
Midnight meals, cont'd
Lesson 1 Practice Exercise - qm3510b0016
Lesson 1 Practice Exercise cont'd
Lesson 1 Practice Exercise Answer Key and Feedback - qm3510b0019
Accountability and Documentation
Lesson Overview, Continued - qm3510b0021
Headcount
Change fund. cont'd
Standing operating procedures - qm3510b0024
Duties cont'd
DA Form 3032
One-line entry authorization cont'd
Organization - qm3510b0028
Meal card
One-line entry procedures
Figure 2-1. Sample of completed DA Form 3032 (front)
Figure 2-2. Sample of completed DA Form 3032 (back)
DD Form 1544
Appointment of control officer
Other control officer duties, cont'd
Section I
Reserve Components
Active Army, cont'd
Forms issue, cont'd
Army National Guard cont'd
Issue
Figure 2-3. Sample DD Form 1544
DD Form 1131
Cash overages and shortages
FAO verification cont'd
Figure 2-4. Completed DD Form 1131 (Turn in collected cash)
Lesson 2 Practice Exercise - qm3510b0047
Lesson 2 Practice Exercise, Continued
Lesson 2 Practice Exercise Answer Key and Feedback
Lesson 3 Nutrition
Lesson content, cont'd
Standards
General Standards, cont'd
Menu Standards, cont'd
Training Standards cont'd
Review and Recommendations
Checklist-menu standards
Checklist-preparation standards cont'd
Lesson 3 Practice Exercise - qm3510b0059
Lesson 3 Practice Exercise cont'd
Lesson 3 Practice Exercise Answer Key and Feedback
Sanitation - qm3510b0062
Lesson Overview, Continued - qm3510b0063
Sanitary Quality
Dry Milk
Food Protection and Storage
Product temperature and holding time
Food storage containers
Food storage containers cont'd
Rapid cooling methods
Ice
Poisonous and toxic materials storage
Materials use
Food Preparation and Display
Hazardous foods-poultry
Eggs and egg Products
Milk and cream dispensing
Milk and cream dispensing cont'd
Ice dispensing, cont'd
Display units
Refrigerated display cases
Leftovers
Leftovers cont'd
Transportation, Equipment, and Utensils
Utensils
Wiping cloths
Drainboards
Equipment food-contact surface
Oversized Equipment
Mechanical rinsing
Chemical employment criteria cont'd
Lesson 4 Practice Exercise - qm3510b0094
Lesson 4 Practice Exercise cont'd
Lesson 4 Practice Exercise Answer Key and Feedback
