1-4. Menus
Use the suggested menus contained in the Supply Bulletin (SB) 10-260 (Master
Active Army
Menu) as a planning guide. Include short-order and ethnic menus. Separate
specialty or short-order dining facilities may not be established at an installation.
In this case, make every effort to offer short-order items for both lunch and dinner
meals. At some installations, the mission ( such as basic training) or the dining
facility design (for example, having only one serving line) precludes offering
short-order menus on a regular basis. In this case, offer the short-order menu as
well as the regular menu during the dinner meal and on weekends.
In planning the menu consider--
Nutritional adequacy in accordance with AR 40-25 (Nutrition Allowances,
Standards, and Education).
Monetary constraints.
Seasonal considerations.
Supply factors.
Troop food habits.
Staffing.
Equipment.
Special occasions.
Troop activity.
Menu variety such as the color, shape, flavor, texture, and temperature of food
items.
Low-calorie entrees. Obtain help in planning these menus or entrees by
consulting the food advisor (FA) or the local dietitian.
Ensure that the A-Ration menu for inactive duty for training (IDT) and annual
Reserve
training (AT) is as prescribed in SB 10-263 and as amended by the component
Components
menu board. U.S. Army Forces Command (FORSCOM) prescribes the meal-day
sequence that CONUSA RC units follow. RC units in the U.S. Army Europe
(USAREUR) and the U.S. Army Western Command (WESTCOM) follow the
meal-day sequence that the respective command prescribes.
Continued on next page
1-7
QM3510
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