(2) Subsistence Checklist. Initiate Production Schedules. Ensure production schedules
for the time period being covered are initiated and complete. Projected headcount/ adjusted
headcount. Ensure amounts being ordered from the adjusted headcount off the production
schedules created are accurate. Ask yourself if you are estimating what you are actually feeding
in your facility.
(3) Prime Vendor Considerations. The prime vendor that is being used may only have
a limited amount of products available to be ordered. Items that are not on the Master Item File
(MIF) should be replaced by alternate items. The SFOS will know ahead of time, which items
are not available for purchase.
b. DD Form 577. This form is used for identifying personnel authorized to
order and pick up rations from the TISA or the Prime Vendor.
(1) Requisitioning Procedures. These two regulations cover the
procedures for dining facility personnel requisitioning rations.
(a) AR 30-1. Army Food Service Program.
(b) AR 30-18. Army Troop Issue Subsistence Activity Operating
Procedures.
(2) Shopping List.
(a) Regular Shopping List. The shopping list is created off of the
production schedules created for that shopping period. Items not on the MIF will not show up on
the shopping list. The SFOS must check the shopping list against the production schedules to
ensure that the proper items have been ordered.
(b) DVD Recommendations. DVDs are produced separately from the regular
shopping list. SFOS must project their own needs for bakery, dairy, and beverage items.
(c) DVD Shopping Lists. A schedule is provided to the dining facility as to when
these shopping lists are created and sent down to the TISA.
(d) Box Lunch Orders. Can be ordered from the AFMIS system external feeding
requirements.
c.
Subsistence Review.
(1) Balance on Hand (BOH) AFMIS. The AFMIS system will instantly update the
BOH when subsistence is added through ration pick-ups or deducted through the Kitchen
Requisition being input to the system.
QM 6312
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