2-2. Headcount
As a food service advisor, you frequently must cross-check accounting forms for
Introduction
pricing accuracy and proper posting. You also must know about subsistence
supply and safeguards. Also, as a food service advisor, you must know about
headcount procedures and various dining facility accounting forms.
The following paragraphs discuss headcount procedures. Also included in this
discussion are procedures for--
Briefing the headcounter.
Establishing a change fund.
Conducting spot checks.
Forming standing operating procedures (SOPs)
Ensure that the contractor, the FOS, or a designated representative briefs the
Briefing
headcounter about his responsibilities before he assume his duties. Have the
briefer use a headcount SOP to brief the headcounter. In addition, provide the
headcounter with--
The proper forms and procedures to use to obtain signatures and to record
headcount data.
A sample illustrated copy of DD Form 1544 and a sample illustrated copy of
DA Form 3032.
Post DA message of meal rates.
A list of personnel who are authorized subsistence.
NOTE: Complete the sample DA Form 4808-R with current food costs and
surcharge rates.
When required, you may provide a change fund to the headcounter or to another
Change fund
person who is designated to make cash collections for meals. However, the
installation commander must approve the provision of the change fund. In
addition, the installation food service contract must authorize this fund.
Continued on next page
2-3
QM3510
Previous Page
