iii - defense technical information center · diem when their duty assignment necessitates eating...

PROORAM(U) ASSISTANT SECRETARY OF DEFENSE (NANPOWERRESERUE AFFAIRS AND LOGISTICS) WASHIN NOU 78

UNCLASSIFIED DOD-i338.O-M XD-WHSDD HL

III.lllll

\ ~ 00~ f10 Wanevnu.Sut 10VV , Association for Information and Image Management AL" 1100 Wayne Avenue. Suite I i00 i

Silver Spring, Maryland 209104e1 /

Vý\ ~301/587-8202 tp

Centimeter1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 mm

1 2 3 4 5

Inches 111 _1. 111112. 11112.L5

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tiil't - B ' Ji,___8__111111-2--5 111 __-1J i. n --

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MANUFACTURED TO AIIM STANDARDS

BY APPLIED IMAGE. INC. 00t lr

(THIS CONSOLIDATED REPRINT INCLUDES Changes I thru 13) '1338.10-M

AD-A268 044

MANUAL ssistant Secretary of Defense(Production and Logistics)(703) 274-6361

FOR THE

DEPARTMENTOF DEFENSE

FOOD SERVICEPROGRAM

AUG 0 5 1993 4

DEPARTMENT OF DEFENSE

Assistant Secretary of Defense (Manpower, Reserve Affairs and Logistics)

DEPUTY ASSISTANT SECRETARY

(Supply, Maintenance and Services)

93-17657 November 1978

93 8 3 353

DEFENSE LOGISTICS AGENCY CH IDoD 1338.10-M

HEADQUARTERS

CAMERON STATION

ALEXANDRIA. VIRGINIA 22314

DLA-LF

CHANGE NO. 1 24 Oct 79DoD 1338.10-M

MANUAL FOR THE DEPARTMENT OF DEFENSE FOOD SERVICE PROGRAM

I. DoD 1338.10-M, November 1978, is changed as follows:Remove page A-I and insert the revised page A-I. Changes

are indicated by marginal lines.

II. SIGNIFICANT CHANGES. The attached page change, developed by theOffice of the Assistant Secretary of Defense (Comptroller), establishesnew regular and flight meal rates effective 1 October 1979. The dailyrate has been increased from $3.25 to $3.50 to reflect the currentworldwide daily average per capita meal cost. Surcharges have also beenincreased in line with general cost increases.

III. This change sheet will be filed in front of the publication forreference purposes after the change has been made.

BY ORDER OF THE DIRECTOR

WILLIAM I. STARRETT, JR.Captain, SC, USNStaff Director, Administration

DISTRIBUTIONI

DEFENSE LOGISTICS AGENCY CH 2DoD 1338.10-M

HEADQUARTERSCAMERON STATION

ALEXANDRIA, VIRGINIA 22314

DLA-LF

CHANGE NO. 2 30 Jun 80DoD 1338.10-M


1. DoD 1338.10-H, 22 Nov 78, is changed as follows:Remove page A-1 and insert revised page A-1. Changes are indicated by

marginal lines.

II. SIGNIFICANT CHANGES. This page change, developed by the Office ofthe Assistant Secretary of Defense (Comptroller), deletes the separatemeal rates for meals served to academy cadets/midshipmen while on TDYaway from their respective academies. Charges for cadets/midshipmenwill be at the rates established for all active duty enlisted personneland will be paid by the appropriate Service Academy. The change iseffective 1 Apr 80.

II. This change sheet will be filed in front of the publication forreference purposes, after the change has been made.


CANP-5,C U34'/Colonel, USAStaff Director, Administration

DISTRIBUTION1

DEFENSE LOGISTICS AGENCY CH 3

HEADQUARTERS DoD 1338.10-MCAMERON STATION


DLA-LF

CHANGE NO. 3 22 Oct 80DoD 1338.10-M


1. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove page A-1 and insert revised page A-1. Changes are indicated by

marginal lines.

11. SIGNIFICANT CHANGES. The attached page change, developed by theOffice of the Assistant Secretary of Defense (Comptroller), establishesthe new surcharge rates for meals. The rates were increased to be inline with general cost increases and are effective I Oct 80. The DoDComptroiier analysis of food costs indicates that the food charges shouldremain unchanged for the time being.

III. This change sheet will be filed in front of the publication forreference purposes, after the change has been made.


R. F. McCORMACKColonel, USAStaff Director, Administration

DISTRIBUTION1

CH 4DEFENSE LOGISTICS AGENCY DoD 1338.10-M

"HEADQUARTERSCAMERON STATION

ALEXANDRIA. VIRGINIA 22314DLA-LF

CHANGE NO. 4 14 Jan 81DoD 1338.10-M


I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove page A-I and insert revised page A-I. Changes are indicated by mar-

ginal lines.

II. SIGNIFICANT CHANGES. The attached page change, developed by the Office ofthe Assistant Secretary of Defense (Comptroller), establishes the new meal ratesand flight meal rates. Surcharge rates have not been changed. The new mealrates are effective 1 January 1981.

III. This change sheet will be filed in front of the publication for referencepurposes, after the change has been made.


4 R.F. McCORMACKColonel, USAStaff Director, Administration

DISTRIBUTIONI

DEFENSE LOGISTICS AGENCY CH 5HEADQURTERSDoD 1338.10-M

HEADQUARTERS

CAMERON STATION


DLA-LF

CHANGE NO. 5 23 Jul 81DoD 1338.10-M

MANUAL FOR THE DEPARTMENT OF DE'FENSE FOOD SERVICE PROGRAM

I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove pages VII-I and VII-2 and insert revised pages VII-I thru VII-2.1.

Changes are indicated by marginal lines.

II. SIGNIFICANT CHANGES. This change is required to conform with the pro-visions of the Defense Officer Personnel Management Act (PL 96-513), andis effective 15 Sep 81. It establishes new policy with regard to thepayment of meal surcharges by enlisted personnel who are drawing per diemand take their meals at a military dining facility.

III. This change sheet will be filed in front of the publication forreference purposes, after the change has been made.


R. F. McCORMACKColonel, USAStaff Director, Administration

DISTRIBUTION1

DEFENSE LOGISTICS AGENCY CH 6DoD 1338.10-ti

HEADQUARTERS

CAMERON STATION


DLA-OS

CHANGE NO. 6 6 Apr 83

DoD 1338.10-4


I. DoD 1338.10-fl, 22 Nov 78, is changed as follows:A. Page B-i:1. Paragraph 1 a(1), line 3: Delete "VII-B.3.a" and substitute

"VI I-C .3.a".2. Paragraph 2 c, line 2: Delete "VII-B.3" and substitute "VII-C.3".3. Paragraph 2 g, line 2: Delete "VII-B.4" and substitute "VII-C.4".4. Paragraph 2 i, line 5: Delete "VII-B.3.a" and "VII-B.3.b" and

substitute "VII-C.3.a" and "VII-C.3.b".B. Page B-3, Footnote 2: Delete "(see paragraph VII.A.3.c of this

manual)".C. Remove pages listed below and insert revised pages. Changes are

indicated by marginal lines.

Remove Old Insert New1 111-5 thru 11-7 11-5 thru 11-7VII-1 thru VII-5 VII-1 thru VII-7A-1 A-I and A-2

II. SIGNIFICANT CHANGESA. The change to Chapter II updates the functions assigned to the Armed

Forces Menu Committee.B. Because of the volume of changes, Chapter VII should be read in its

entirety. The most significant change in Chapter VII is the eliminationof the "not receiving per diem" surcharge category. The Office of theAssistant Secretary of Defense (Comptroller) and the General Counsel havedetermined that continuation of the "not receiving per diem" surchargecategory is incompatible with the provisions of the Defense OfficerPersonnel Management Act. However, provision is made in the change toexempt the surcharge for officers and civilians who are not receiving perdiem when their duty assignment necessitates eating in an appropriatedfund food service activity. Appendix A contains the revised meal ratesfor enlisted dining facilities; and Table 1, Food Charges and Surcharges,has been added to Appendix A.

CH 6DoD 1338.10-ti

Il1. This change sheet will be filed in front of the publication for referencepurposes, after chanqes have been made.


R. F. tMcCORtlACKColonel, USAStaff Director, Administration

DISTRIBUTION

2

DEFENSE LOGISTICS AGENCY QC 7

HEADQUARTERS DoD 1338. 10-M

CAMERON STATION


PLA-OS

CHANGE NO. 7 22 Feb 84DoD 1338.10-M

MANUAL FOR THE '"PARTMENT OF DEFENSE FOOD SERVICE PROGRAM

I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove pages listed below and insert revised pages. Changes are indi-

cated by marginal lines.

Remove Old Insert New

VII-l and VII-2 VII-l and VII-2A-I and A-2 A-I and A-2

II. SIGNIFICANT CHANCESA. The change to Chapter VII exempts International Military Education

and Training students from the surcharge.B. Appendix A contains the revised meal rates for enlisted dining

facilities.

1I1. This change sheet will bc filed in front of the publication forreference purposes, after changes have been made.


GEORGE Al.WHITE'Colonel, USAFStaff Director, Administration

DISTRIBUTION1


HEADQUARTERS DoD 1338.10-M

CAMERON STATION


DLA-OS

CHANGE NO. 8 24 Apr 84DoD 1338.10-H


I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove page 11-7 and insert pages 11-7 thru 11-9. Changes are indicated

by marginal lines.

II. SIGNIFICANT CHANGES. The change to chapter 11 establishes the ArmedForces Consumer Level Subsistence Appraisal Committee as a new permanentcommittee of the DoD Food Planning Board.

III. This change sheet will be filed in front of the publication forreference purposes, after changes have been made.


GEORGE A. WHITEColonel, USAFStaff Director, Administration

DISTRIBUTION1

S~CR 9

DEFENSE LOGISTICS AGENCY DoD 1338.1091

HEADQUARTERS

CAMERON STATION

ALEXANDRIA. VIRGINIA Z2314 DLA-OS

CHANGE NO. 9 23 Jan 85DoD 1338.10-M

MANUAL FOR u(E DEPARTMENT OF DEFENSE FOOD SERVICE PROGRAM

I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Remove pages A-i and A-2 and insert revised pages A-I and A-2. Changes are in-

dicated b5 a marginal line.

II. SIGNIFICANT CHANGES. This page change, developed by the Office of the Assist-ant Secretary of Defense (Comptroller), establishes the new daily meal rates. Thenew rates, which increased from $3.60 to $3.80, are effective I January 1985. Sur-charge rates and flight meal rates have not changed.



GEORGE A. WHITEColonel, USAFStaff Director, Administration

DISTRIBUTIONI

S~CH 10

DEFENSE LOGISTICS AGENCY DoD 10DoD 1338.10-M

HEADQUARTERS

CAMERON STATION


• DLA-OS

CHANGE NO. 10 1 Mar 85

DoD 1338.10-M


I. DoD 1338.10-M, 22 Nov 78, is changed as follows:Insert new page 111-3 after page 111-2.

II. SIGNIFICANT CHANGES. The attached addendum provides policy regarding the useof 2 percent low fat milk at military dining facilities.

IPI. This -hange sheet will be filed in front of the publication for referencepurfo-,c, after the change has been made.


GEORGE A. WRITEColonel, USAFStaff Director, Administration

DISTRIBUTIONI

DEFENSE LOGISTICS AGENCY CH 11HEWOQUrERS DoD 1338.10-M

CAMERON STATION

ALEXANDRIA. VIRGINIA 22304-6100

DLA-O (DRSO-M)

CHANCE NO. 11 17 Jan 86DoD 1338.10-M


DoD 1338.10-M, 22 Nov 78, is changed as follows:Page A-1, Appendix A, Tables of Rates:

1. Paragraph 1, last line: Delete "1985" and substitute "1986".2. Paragraph la, Food Charges: Delete existing meal rates and substitute new

real rates as follows:

Authorized ChildrenNeal Personnel 1/ Under 12

Breakfast $ .70 $ .35Lunch 1.45 .70Dinner 1.45 .70Brunch 1.60 .80Supper 2.00 1.00Holiday 2.10 1.05Tight 2/ 2/

11. SIGNIFICANT CHANGES. This change, developed by the Office of the AssistantSecretary of Defense (Comptroller), establishes the new daily meal rates. The newrates, which decrease from $3.80 to $3.60, are effective I Jan 86. Surcharge rates;,nd flight meal rates have not changed.

II1. This change sheet will be filed in front of the publication for referencepurposes, after the changes have been made.


SI SANKColon 1, USAStaff Director, Administration

DISTRIBUTIONI

COORT INATION: NONE REQUIRED

CCH 12DEFENSE LOGISTICS AGENCY DoD 1338.10-M

HEADQUARTER"CAMERON STATION

ALXANDRIA. VIRGINIA 223044D.S100

DLA-O (DRSO-M)

CHANGE NO. 12 21 Aug 86DoD 1338.10-M


I. DoD 1338.10-M, 22 Nov 78, is changed as follows:


Chapter VII, pages VII-l thru VII-7 Chapter VII, pages VII-i thru VII-l1Appendix A, pages A-1 and A-2 Appendix A, pages A-1 thru A-3

II. Significant Changes. The attached chapter and appendix changes includeguidance on establishing an optional a la carte meal pricing and surcharge system.Chapter VII and appendix A should be reviewed in their entirety.

III. This change sheet will be filed in front of the publication for referencepurposes, after cianges have been made.


Staff Director, Administration

DISTRIBUTION1

COORDINATION: NONE REQUIRED

DEFENSE LOGISTICS AGENCY CH 13HEADQUARTERS DoD 1338.10-M

CAMERON STATION

ALEXANDRIA. VIRGINIA 22304-6100

DLA-O (DRSO-M)

CHANGE NO. 13 12 Feb 87DoD 1338.1O-M



Remove pages A-I and A-2 and insert revised pages A-I and A-2.

II. SIGNIFICANT CHANGES. The attached page change, developed by the Officeof the Assistant Secretary of Defense (Comptroller), establishes the new mealrates. Accordingly, the new meal rates are also reflected in the surchargecomputation of the A la Carte Meal Pricing System. The new rates areeffective 1 Jan 87.



Colon , USAStaff Director, Administration

DISTRIBUTION1


DTIC QUAL.ITY INSPECTD 3

AmeyA~uFor

Nr

MNA WNO: %.? p

DoD 1338.10-M

ASSISTANT SECRETARY OF DEFENSEWASHINGTON. 0. C 20301

MANPOWER. 22 Nov 78RESERVE AFFAIRS

AND LOGISTICS

FOREWORD

Manual for theDepartment of Defense Food Service Program

This manual is issued under the authority of DoD Directive 1338.10,Department of Defense Food Service Program, and is mandatory for use byall DoD activities. Heads of DoD Components may issue supplementaryinstructions when necessary to provide for unique requirements withintheir respective Components.

This manual supersedes DoD 1338.10-M, dated 19 June 1972, and is effectiveimmediately.

Assistant Secretary of Defense(M power, Reserve Affairs & Logisttcs?

CH 6

DoD 1338.10-M

TABLE OF CONTENTS

CHAPTER PAGEI - GENERAL

A AUTHORITY ................................ 1-1B PURPOSE ................................... I-1C APPLICABILITY AND SCOPE ............................. I-IO RESPONSIBILITIES ......................... I-IE ADMINISTRATION ........................... I-IF NUMBERING SYSTEM ......................... I-1

II - ORGANIZATIONA OFFICE OF THE SECRETARY OF DEFENSE ....... II-1B DEPARTMENT OF DEFENSE FOOD PLANNING BOARD II-1C ARMED FORCES RECIPE SERVICE COMMITTEE... 11-3D ARMIED FORCES PRODUCT EVALUATION COMMITTEE 11-4E ARMED FORCES MENU SERVICE COMMITTEE ...... 11-6

III - FOOD AND NUTRITIONA FOOD RESEARCH AND DEVELOPMENT ............ Ill-1B NUTRITIONAL STANDARDS & EDUCATION ........ 111-2

IV - EDUCATION AND TRAININGA FOOD SERVICE EDUCATION AND TRAINING ...... IV-1B FOOD MANAGEMENT TEAMS .................... IV-1

V - FLIGHT FEEDINGA STANDARDS AND MONETARY ALLOWANCES ........ V-1

VI - EMPLOYMENT OF CIVILIANSA USE OF CIVILIAN RESOURCES ................ VI-1

VII - FINANCIALA DEFINITIONS .............................. VII-IB CHARGES FOR MEALS SOLD ................... VII-1C REPORTING FOOD ALLOWANCES ................ VII-4

APPENDICESA-TABLE OF RATES ............................. A-1

TABLE OF FOOD CHARGES AND SURCHARGES ....... A-2B-FOOD ALLOWANCE AND COST REPORT ............. B-1

DoD 133&1O-M

Chapter I-GENERAL

A. AUTHORITY 2. The Defense Logistics Agency (DLA) willPublication and use of this manual is authorized by maintain the manual.

Department of Defense Directive 1338.10, "Depart- 3. Each Military Service will implement thesement of Defense Food Service Program." procedures and changes thereto by publishing orders,B. PURPOSE directives, or instructions to insure clarity of under-

1. This manual consolidates into one document the standing and compliance. Each Service will forwardprevious DoD publications governing Food Service two copies of such orders, directives, or instructionsEducation and Training, Use of Civilian Resources, to the Assistant Secretary of Defense (MRA&L) andNutritional Standards, Meal Charges, Reporting The DLA Director. The term, Service, as used hereinRequirements, In-Flight Feeding, Research and refers to the Army, the Navy, the Air Force, and theDevelopment, Food Management Teams, and Food Marine Corps.Planning. 4. The services and DLA will forward requests for

2. It is not intended that this manual be reproduced deviations from this maunal to ASD(MRA&L) for aat the individual Military Service level, however, it decision.may be supplemented to incorporate provisions which F ADMINISTRATIONare unique to an individual Service.C.e PPiq BI toanindiv a Sece. 1. Funding for copies of this manual is theC. APPLICABILITY AND SCOPE responsibility of each Service.

1. The provisions of this manual apply to the Office po ach Sere.of te Seretry o Deense ~ il~ e~- 2. Each DoD component is responsible for internalof the Secretary of Defense' the Military Depart- distribution.ments, the Defense Logistics Agency, and the CoastGuard during time of war (hereafter referred to as 3. Recommendations for additions, deletions andDoD components). These DoD components set policy, changes will be forwarded to the Defense Logisticsoperate troop feeding and dining facilities under the Agency (DLA-LF), Cameron Station, Alexandria,subsistence-in-kind program, and furnish meals to Va. 22314. DLA will prepare revisions and forwardauthorized military and civilian personnel on a them via the DoD Food Planning Board, (hereafterreimbursable basis when operating costs and food referred to as the Board), to ASD(MRA&L) forcosts are financed from appropriated funds, except coordination with the Services prior to publication.such special activities as may be specifically excluded F. NUMBERING SYSTEMby the Assistant Secretary of Defense (Manpower, 1. The paragraph numbering system of this manualReserve Affairs, and Logistics) (ASD(MRA&L)), or is designed to indicate the chapter and paragraph forsupply items to support the system. identification and reference purposes Subdivisions of

2. The provisions cover Food Service, whether paragraphs are indicated by arabic number, lower-performed contractually or in-house, and include case letter, arabic number in parenthesis, and lower-related research and development; nutrition; acquisi- case letter in parenthesis, in that order, as follows:tion of food, supplies, and equipment; menu and Chapter I, II, etc.recipe planning; meal preparation and service; andcompliance with the provisions of DoD 5030.49-R, Paragraph A, B, etc."custom inspections," for inflight meals on interna- Subparagraph 1.a.(1).(a).tional flights; sanitation; design and layout of Z Pages are numbered in a separate series for eachfacilities; personnel; training; accounting and report- chapter and appendix. Pages of a chapter areing; and consumer acceptability, numbered in sequence with Arabic numerals begin-D. RESPONSIBILITIES ning with 1. Each page number is preceded by the

1. The ASD(MRA&L) is responsible for develop- number of the chapter, for example: the third page ofment of this manual. chapter I is numbered 1-8.

1-I

DoD 133&10-M

CHAPTER H--ORGANIZATION

A. OFFICE OF THE SECRETARY OF DEFENSE h. Prescribing uniform procedures and a FoodThe Assistant Secretary of Defense (Manpower, Cost Index for computing the Basic Daily Food

Reserve Affairs and Jogistics) (ASD(MRA&L)) is Allowance;responsible for providing overall policy guidance and i. Performing such other functions as assigned.direction for the DoD Food Service Program, as 3. Gompsito of the Boardprescribed by DoD Directive 1338.10. TheASD(MRA&L) staff office responsible for this func -. The Deputy Assistant Secretary of Defensetion is the Directorate for Supply Management Policy (Supply, Maintenance and Services) will designate awithin the Office of the Deputy Assistant Secretary member of the staff as Chairperson of the Board.of Defense (Supply, Maintenance and Services). b. Each Service will provide one primary and (inB. DEPARTMENT OF DEFENSE FOOD PLAN- their absence) one alternate food service offi-NING BOARD. The ASD(MRA&L) has established cer/civilian, responsible for its respective food servicethe Board to assist in providing guidance and policy, to be a member of the Board.direction to the DoD Food Service Program. c. The Defense Logistics Agency will provide one

1. Responsibitities. The Board is responsible for member and (in their absence) one alternate, fullyformulating and recommending subsistence policy qualified in requirements and procurement of subsis-covering the following areas: teqce, to be a member of the Board.

a. Specification development and improvement; d. The Army will provide a technical representa-b. Procurement and supply; tive who is fully conversant with The DoD Food

c. Quality assurance requirements and inspec- Research, Development, Testing and Engineering

tions; Program (RDT&ENG Program)e. Each Service and DLA will make available

d. Subsistence control and reporting systems; technical consultants and advisers as may be requirede. Manpower, personnel resources, qualifications, by the Board in fulfilling its responsibilities.

training, and utilization;4

f. Food preparation and serving systems, and 4. Board Opratng P~wedures

energy utilization. Poicy

2. Functions (1). The scope of operations of the Board willa. Discussing and resolving major problems conform to responsibilities and functions outlined in

which cannot be settled at the Service/Defense paragraph II-B.1. and II-B.2, and may be expandedLogistics Agency (DLA) level; when other specific assignment are made by the

b. Filling policy formulation voids in the DoD Deputy Assistant Secretary of Defense (Supply,Food Service Program; Maintenance and Services).

e- Developing revisions to food servie policy and (2). Within the framework of assignedpractices; responsibilities and functions, Board members arepractices g aconsidered to have final action authority for theird. Developing and coordinating Board positions respective Services/Agency with respect to matters

in the areas of nutrition, research and development, under the cognizance of the Board. Board membersfinance and accounting, sanitation, training, food have the option of deferring decisions on any givenservice management information system, and equip- matter, when in their opinion it is necessary to obtainment and facilities to ensure a strengthening of the the position of their respective Services/Agencyprogram; particularly on actions which require commitment of

e. Prescribing uniform DoD menu standards; resources where no prior resource programming orf. Providing standard DoD recipes; budgeting has been accomplished.g. Determining food items to be authorized for (3). Matters of disagreement among Board

use in appropriated funded dining facilities, exclud- members that cannot be resolved within the Boarding dining facilities in medical facilities; will be presented by the Chairperson to the Deputy

H-1

DoD 1338.10-M

Assistant Secretary of Defense (Supply, Maintenance (4). The Board is responsible for establish-and Services) for resolution. ing, staffing and supervising standing committees to

(4). Each Service and DLA shallhave equal carry out the operational responsibilities and func-voting representation on all matters under the tions assigned to the Board. These standing Commit-cognizance of the Board. The Chairperson will vote tees will include, but are not limited toonly in the event of tie. (a) Armed Forces Recipe Service Commit-

b. Administration tee;

(1). Board proceedings will be conducted in (b) Armed Forces Product Evaluationaccordance with parliamentary procedures. Committee;

(2). Each Service and DLA will designate an tee. (c) Armed Fore Menu Service Commit-

alternate member to attend meetings in the absence (5) The Chairperson will designate a Boardof the principal member. member to be responsible for each committee pro-

(3). The Board will meet on dates and at gram established. The Board will approve, as aplaces specified by the Chairperson. Normally, regu- meeting agenda item, the actions taken by itslar meetings will be held no less than quarterly. The committees. The committee Chairpersons will ensureChairperson may call special meetings when warrant- that copies of the minutes of committee meetings areed. The presence of the Chairperson and four Board distributed to Board members for review prior to themembers, or their designated representatives, is Board meeting.necessary for a quorum. (6) The DoD Food Planning Board will

(4). The Board will convene on call of the maintain a liaison with the DoD Food Service FacilityChairperson. and Equipment Planning Board (FSF&EPB) and the

(5). The Services and DLA are responsible Joint Formulation Board (JFB). The Chairpersons,for the necessary programming, budgeting, funding FSF&EPB and JFB will be invited to the meetings ofand other appropriate support required to discharge the Board and will be provided a copy of the minutestheir responsibilities in connection with Board func- of each meeting.tions. d. Relationship. The Chairperson and Board

c. Responsibilities members should communicate directly with each

(I). The Chairperson will establish criteria other and with other persons (technologists, techni-and oroedures for the functioning of the Bo . cians, specialists, etc.) that are working on projectsand rocdure fo thefuntionng f th BorcLunder the jurisdiction of the Board.

(2). The Chairperson will prepare a proposed er ejo

agenda to be circulated to Board members at least 10 eworking days prior to the date of the next scheduled (1). The Chairperson will use Office of themeeting. Board members will review the proposed ASD(MRA&L) letterhead when corresponding direct-agenda and submit recommendations to the Chairper- ly with Board members.son for additions/deletion/revisions or concurrence, (2). Board members will use the letterheadsimultaneously furnishing a copy to the other Board stationery of their respective organizations whenmembers. corresponding directly with the Chairperson at: DoD

(3). The Chairperson will prepare a draft of Food Planning Board, Directorate for Supply Man-the minutes for each scheduled meeting to be agement Policy, OASD(MRA&L), Room 3B724, Pen-circulated to Board members within 15 days of the tagnn, Washington, D.C. 20301.meeting for review. Board members will review the f. Projct Assignments.draft copy and within 10 working days of receipt (1) The Chairperson may assign specificsubmit recommendations to the Chairperson for Board projects to designated members for necessaryadditions/deletions/revisions or concurrence, simul- action.taneously furnishing a copy to the other Board (2) The Board member accepting a projectmembers. The official minutes will be submitted to assignment will be responsible for all administrativethe Board at the next scheduled meeting for final support required to complete the project. The termaction. "administrative support" as used herein includes

11-2

budgeting, funding (less funding for travel for 3. Int•rservice Support. The Services are ruspon-1i-members, technologists, specialists, technicians, etc., ble for:of other Services or Agency), fiscal control, manpow- a. Recommending new and improved recipes.er utilization, facilities, supplies, and other adminis- Such recipes will be informally screened by th,trative services. recommending service prior to submission;

(3) The appropriate Board member will b. Providing technical assistance for the develop-submit the results of completed projects to the ment of recipe requirements for the Armed ForcesChairperson, Food Planning Board. Completed pro- Recipe Service and for the accomplishment of jointjects will be presented to the Board for final action. service recipe review, analysis, and improvementC. ARMED FORCES RECIPE SERVICE COMMIT- projects;TEE (AFRIiSC) c. Soliciting recipe suggestions, as appropriate,

1. Resixrnsibilities from operating food service personnel and the fooda. The Board is responsible for developing and and food service industries;

maintaining recipes and for determining the food d. Field testing standardized recipes as requirer-items to be used in the Armed Forces Recipe Service. and requested by the AFRSC prior to recipe publica-

b. The Navy member of the Board is responsible tion. These tests are designed to validate productfor the Armed Forces Recipe Service Program. acceptability, adequacy of portion size, and utility;

c. The committee is under the cognizance of the e. Coordinating the above functions within theirBoard and is specifically responsible for developing, respective Military Services and with the AFRSC;publishing, and maintaining the Armed Forces L Funding and distributing the Armed ForcesRecipe Service. Recipe Service for its respective service.

2. Functions 4. The ARMY is responsible for laboratory testinga. The review, selection, test/standardization, to standardize recipes to assure 100 portion yield,and publicaticn of recipes recommended for inclusion acceptability, adequacy of portion size, and utility.in the recipe service;in te reipeservce;5. Composition of the Committee

b. The test and revision of recipes recommendedfor improvement; a. The Navy member of the Board will designate

c. The selection, test/standardization and publi- a Chairperson of the committee and an alternate tocation of recipes for use of newly authorized and new act in the absence of the Chairperson.test program subsistence items; b. Each Service will designate a technical

d. The review, analysis, and simplification of representative to (a) serve as a committee memberfood preparation methods, and, as required, revision and (b) act as the primary point of contact within hisof recipes to reflect this work simplification; respective Service in carrying out programmed recipe

maintenance actions. Additionally, the Departmente. The review, analysis, and revision of recipes, as of the Army will provide a representative normallyrequired, to assure high quality standard products at from NARADCOM to provide technical support to

reasonable costs; the Committee.f. The determination of portion size consistent 6. Committee Operating Procedurs

with good nutrition, acceptability, prod-uct/ingredient changes, and cost constraints; a. The committee Chairperson will, in coordina-

.The deletion of obsolete, unacceptable, or tion with the committee members, develop a biennialg. Thedeletion fro lete, Frcep ipe recipe maintenance program. Each recipe categoryseldom-used recipes from the Armed Forces Recipe will be scheduled for review biennially. A programService; plan for a complete revision to the Armed Forces

h. The selection of Armed Forces Recipe Service Recipe Service in lieu of a biennial change Supple-recipes to be illustrated with colored photographs, ment may be developed at an appropriate time asand the procurement of these photographs; directed by the committee members. Photographic

i. The revision of recipe format, as required, to requirements and proposed format changes, if any,facilitate recipe utilization, will be incorporated into the biennnial program plan.

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DoD 1338.10-M

b. The Navy mmber of the Board will be (6) Preparing correspondence, as required, toresponsible for advising the Board of committee (1) accomplish committee functions, (2) provide Boardactions, accomplishments and reports on the status of reports, and (3) maintain liaison with food industryactions scheduled in the biennial Program Manage- representatives and Government agencies.ment Plan. D. ARMED FORCES PRODUCT EVALUATION

c. Meetings will be held as required to develop COMMITTEE (AFPEC)the Program Management Plan and to accomplish 1. Responsibilitiesactions scheduled by the Plan at times and locations a. The Board is responsible for (a) determiningestablished by the Chairperson. The following func- the food items to be used in the Armed Forces foodtions will be performed during the meetings. programs, arid (b) initiating requests for development

(1) Review all recommendations for of new food items, packaging, and changes tonew/improved recipes or for deletion of specific existing items.recipes. Recipes reviewed during the meetings will b. The Army member of the Board is responsiblehave been previously screened by the submitting for the Food Prodtict and Food Packaging Evaluationmember. Program.

(2) Review and analyze recommendations c. The committee is under the cognizance of thefor simplifying food preparation methods, for mini- Board, and is specifically responsible for food productmizing food production cost, for supporting require- and packaging evaluation.ments, and for improving recipe format. 2. Functions

(3) Determine recipe maintenance and test- a. Evaluating unsolicited food items offered foring actions which will be reflected in each published use in the military feceldng program;change to the Recipe Service. b. Evaluating nuw items generated through

(4) Determine finished product standards research and development in processing, packaging,and establish uniform test and evaluation methods or preservation;for standardizing recipes. c. Evaluating the existing items for possibleThe Chairperson may call special meetings when improvement in product or packaging;required; however, the meetings will be kept to a d. Establishing a need for a new or technicallyminimum." improved food item or packaging and intiating the

d. The Chairperson is responsible for: request for development thereof;

(1) Scheduling meetings of the committee e. Coordinating on specification changes, item

and preparing meeting agenda for committee approv- substitutions and assisting in resolving specification

al; and procurement problems;f. Coordinating on appropriate value engineering

(2) Preparing and signing official minutes of proposals and beneficial suggestions;each meeting for AFRSC and ensuring timely g. Coordinating on the introducton of new orcompletion of programmed actions; improved food items and packaging changes into the

(3) Preparing draft manuscript of tested military feeding program. The procedures are out-recipes. forwarding the draft to the committee lined in DLA Regulation 4235.3, "Introduction ofmembers for their review, coordinating resolution of New or Improved Subsistence Items into the MilitaryService comments, incorporating necessary changes Supply System.";into the manuscript, and submitting the completed h. Reviewing on a continuing basis, the itemsdocument to the DoD Food Planning Board for final included in the Federal Supply Catalog, C8900-SL,review/approval; for the purpose of deleting and/or adding items, as

(4) Forwarding recipes to The Navy Publica- appropriate.tions and Printing Service Office for joint service 3. Composition of the Committeepublication after obtaining Board approval; a. The Army member of the Board will designate

(5) Maintaining The Armed Forces Recipe a Chairperson of the committee and an alternate toService Committee files; act in the absence of the Chairperson.

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CH 6DoD 1338.10-M

b. Service representation is not (2) Preparing and signing thelimited to but will include a representa- official minutes of each meeting fortive(s) or alternate from each of the approval of the committee;following and other representatives asmay be necessary from time to time: (3) Preparing the agenda for

each scheduled meeting. A copy of the(1) U.S. Army Troop Support proposed agenda will be circulated to

Agency; committee members at least 12 days priorto the date of the scheduled meeting.

(2) U.S. Navy Food Service Normally, the agenda will be mailed noSystems Office; later than the 20th day of the month

preceding the meeting. Committee members(3) U.S. Air Force Service Office, will review the proposed agenda and submit

Air Force Engineering and Service Center; recommendations for additions/deletions/revisions to the proposed agenda;

(4) U.S. Marine Corps Head-.

quarters (Code LFS-4); (4) Preparing correspondence toimplement committee decisions on unsolic-

(5) Office of the Surgeon General, ited food items. All such correspondenceDepartnent of the Army (for nutrition, will be signed by the committee Chair-wholesomeness and veterinary services person with copies of such correspondencematters); provided each committee member;

(6) NARADCOM. (5) Monitoring the execution ofpolicies relative to the submission of

c. DLA representation will unsolicited samples to the committee;incluve the Defense Personnel SupportCenter (DPSC) and other representation (6) Preparing data coveringas necessary from time to time. unsolicited items for presentation to the

committee;4. Committee Operating Procedures

(7) Maintaining, publishing, anda. Committee proceedings will be distributing the pamphlet, "How New Food

conducted in accordance with modified Products from Industry are Authorized forparliamentary procedure. Use by the U.S. Armed Forces;"

b. The committee will meet on (8) Maintaining official com-regularly scheduled dates and at places mittee files;as established by the Chairperson.Normally, regular meetings will be held (9) Forwarding recommendationsbimonthly. for advanced development of new food

items to the DoD Food RDT & Eng Programc. Decisions of the committee will via the Joint Formulation Board for

be determined by a vote of the principal presentation and program funding.repres2ntatives to include one each fromthe Services and OLA. e. Military Service representa-

tives are responsible for:I. The Chairperson shall be

responsible for the following: (1) Contributing to the agendafor committee meetings;

(1) Designating the member(s)responible for preparing presentations (2) Identifying a need for aof agenda items, and for the implemen- new or improved food item, of improvedtation of decisions of the committee; packaging, and initiating appropriate

11-5

CH 6DoD 1338.1041

requests for the development thereof; (4) The proceedings of all com-mittee meetings will be closed to vendors

(3) Acting as an official repre- or other industry representatives.sentative of the committee as a contactfor industry. i. Requests for specification

changes, evaluation of value engineeringf. The Army, normally through proposals, and resolution of procurement

NARADCOM, is responsible for: problems shall be submitted to the com-mittee in accordance with the following

(1) Presenting new or improved procedures:items or packaging changes generatedthrough research and development; (1) Requests for specification

actions and for resolution of procurement(2) Providing technical data, as problems must be provided to each com-

required, on all agenda items; mittee member at least 3 working daysbefore the committee meeting date at

(3) Furnishing information and which the requests are to be considered.data on problems related to specifica- Requests for evaluation of value engi-tion development, neering proposals must be submitted in

writing at least 5 days before theq. DLA, normally through DPSC, is meeting. All requests for committee

responsible for: action must include a clear definitionof the problem or proposed action and

(1) Contributing agenda items; adequate data from which the member canmake a valid decision;

(2) Presenting data on problemsrelated to procurement and standardiza- (2) Further data and additionaltion of new or existing items as well as time to make its decision, may betechnical data, such as availability and requested by the committee;cost, for agenda items, as appropriate. (3) Exceptions to these pro-

h. The following policy will be cedures may be approved by the committeefollowed in the evaluation of unsolicited Chairperson prior to the beginning ofitems: the committee meeting.

(1) No more than three product J. flatters which cannot besamples per company will be evaluated per resolved with the committee or whichmeeting; require a decision at a high level will

be referred to the Chairperson of the(2) Previously evaluated product Board.

samples will not be reevaluated by thecommittee within a period of 12 months k. The Chairperson, AFPEC (or theunless there has been a significant Army member of the Board) is responsiblerharge either in the product or in the for keeping the Board advised of signif-requirement for the product; icant committee actions and accomplish-

ments. Such advice normally will be(3) Sufficient technical data presented in the form of a status report

will be included in the formal letter of during the regularly scheduled Boardsubmission by the vendor to enable the meetings.committee to properly evaluate the pro-duct. As a minimum, this data must E. ARMED FORCES MENU SERVICE COM11ITTEEinclude a description of the product, (AFM1SC)preparation instructions, information onacceptability, stability, cost and 1. Responsibilitiesavailability;

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CH 6DoD 1338.10-M

a. The Board is responsible for ability, procurement, and supply of sub-developing a standard menu service to sistence items selected to be includedsupport varying operating conditions and in the various menus.requirements.

d. The Army will provide a tech-b. The Army member of the Board is nical representative who will provide

responsible for the Armed Forces Menu technical assistance to the committee inService program. the area of troop preferences, frequency

of serving items, and automated menuc. The AFMSC is under the cogni- planning.

zance of the Board and is responsible fordeveloping and publishing a standard menu e. In addition to the regularservice which will support varying members of the committee, each Serviceoperating conditions and requirements. and DLA, will provide such other per-The completed menus and tasks will be sonnel as may be needed to assist theirreported to the Board for appropriate representatives in carrying out assignedaction or implementation. tasks.

2. Functions 4. Committee Operating Procedures

a. Develop and maintain menu a. The committee will meet onstandards and a cyclic menu to support such dates and at such locations asnormal troop food service programs. established by the Chairperson in coor-

dination with appropriate committeeb. Develop and maintain the members.

Standard "B" Ration for the Armed Forces.b. The Chairperson, in coordina-

c. Develop menus to meet special tion with the committee members, willoperational needs as required (e.g., establish task groups and/or assignOperation New Arrivals). specific tasks to individual members for

the purpose of accomplishing the missiond. Develop other special menus or of the committee.

food program related data as determinedby the Committee or Board. c. The committee will determine

the criteria for and format of each3. Composition of the Committee cyclic menu and the selection and

a. The Army member of the Board scheduling of menu items.

will designate an Army representative as d. The Army will be responsibleChairperson of the committee and an for the administrative functions per-alternate to act in the absence of the tinent to menu manuscript developmentChairperson. and publication.

b. Each Service will provide a 5. Funding and Distribution of Menus.technical representative and an alternate Each Service will fund for and direct tflewho will act as a primary point of contact distribution of pertinent menus and menuwithin his respective Service and will be standards to its respective Service.responsible for accomplishing programmedactions.

c. DLA will designate a repre-sentative and alternate who will beresponsible for providing the committeewith data regarding availability, season-

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DoD 1338.10-M

Chapter Ill-FOOD AND NUTRITION

A. FOOD RESEARCH AND DEVELOPMENT input to the Food RDT&ENG Program in the form of1. The provisions herein encompass all food re- recommendations for research and development

search, development, testing and engineering projects to support the DoD Food Service Program.(RDT&ENG) except for those projects specifically c. Pursuant to DoD Directive 1338.10, theexcepted by the Under Secretary of Defense for Secretary of the Army is responsible for formulatingResearch and Engineering. It includes, but is not the DoD Food RDT&ENG Program, subject to thelimited to the following elements of food and food review and approval of the Under Secretary ofservice: Defense for Research and Engineering. Within

a. Nutritional requirements and adequacy under constraints of the approved funding levels, theall conditions. Department of the Army will execute the approved

b. Food chemistry, microbiology, processing, RDT&ENG program within fiscal guidance and inpreservation, packaging, stability, and consumer coordination with the appropriate DoD Components.acceptance. Reprograming action will not be taken without prior

c. Food preparation, holding, serving, and han- coordination with the Office of the Under Secretary

dling.equipment. of Defense for Research and Engineering. Applicable

d. Food service systems, materiel, and facilities program budgeting and financial guidance proce-

for all environments and all operating conditions. dures will not be altered by this assignment of

e. Recipes, menus, operational rations, and food responsibility.

packets. d. The Departments of the Navy and Air Force

f. Specifications data for food and related and the Defense Logistics Agency will designate

packaging, equipment, and systems. representatives to support joint staffing of Depart-ment of the Army RDT&ENG activities for the

2. Policy and Ob"ectives. A single, coordinated, and purpose of providing individual viewpoints andviable Food RDT&ENG Program will be formulated expertise. The Secretaries of the Military Servicesand executed consistent with available funds to and the Director, DLA or their designees, willcontinually upgrade the general and specialized recommend to the Secretary of the Army thosemilitary feeding programs and to meet feeding research, development, and engineering projects forrequirements as they change with changing modes of which they may have unique requirements forwarfare. A major objective is to support the DoD incorporation into the DoD Food RDT&ENG Pro-Food Service Program in accordance with DoD gram and inform the Department of the Army ofDirective 1338.10 by assuring the timely introduction characteristics it requires in foods, food packaging, orof new and improved food items, preservation food equipment in those areas in which they may bemethods, packaging, and new feeding systems, as the sole user.well as the improvement of feeding systems already e. The Department of the Army with appropriatein use. Service participation will direct the conduct of tests

3. Responsibities to determine whether proposed standard items meeta. The Under Secretary of Defense for Research specialized Service requirements.

and Engineering is responsible for supervising andmonitoring the Food RDT&ENG Program, DoD f. DeD Components are responsible to program,Directive 5129.1, Director of Defense Research and budget, and finance the resources required by theEngineering, and for ensuring that it is responsive to responsibilities assigned in this chapter in accordancethe objectives and standards of the DoL. Food Service with applicable program and financial guidanceProgram as established by the ASD(MRA&L). procedures.

b. The Assistant Secretary of Defense (MRA&L) 4. Relationships and Proceduresis responsible for (a) ensuring that the output of the a. In formulating and implementing the FoodFood RDT&ENG Program is properly integrated into RDT&ENG Program, the Department of the Armythe DoD Food Service Program and (b) for providing will give full consideration to the requirements of the

Il-I

I),', 1338.10-M

S oth(-il lom4 ,, m nknLi, -ind will apply appropriatA 4. The requiru-ment- of men and %omen b'tweeneffqrIt iiad mecting these requirenmrids. 1ire ages of 17 and 2Y, ,il, Ik. reflected in the

1,. The SeercUiries oi the Military l)epartments c.Lablisht•d standards, siw._- the majority of personnel

"will lesigiiate representatives for the exchange of subsisted are in this age group.

information to formulate, accomplish, review, and d. Nutritional education will be administered somake decisions concerning this program through: as to provide the r.,mhers of the Military Services

(1) Program reviews as may be required by with a fundamental knowledge of normal nutrition.

the Under Secretary of Defense for Research and I2. Dlesiqf.ion of Executive Agent. - The SecretaryEngineering. A representative of ASD(MRA&L) will of the Ann.y is designated with overall responsibilityhe invited to participate in such reviews, for prescribing nutritional standards; establishing

(2) Periodic and special meetings with dietary allowances for the daily food allowance and

Service representatives, as may be determined by thc: developing nutritional educational programs for use

I)epartment, of the Army, its operating agency, or at by the Services. The Secretary of the Army is

the request of the other DoD Component engaged in authorized tW rdelegawc this authority to the Sur-

(or supporting food RDT&ENG. goto General, Department of the Army. In the event,af disagreement by any other Service with nutrition-

(3) Exchange ,f technical, operational, and al standards or dijtary allowances established by theother reports. .Secretary of the Army, the matter will be resolved by

B. NUTRITIONAL STANDARDS AND EDIJCA- the Assistant Secretary of Defense, (Health Affairs)TION and the Assistant Secretary of Defense (MRA&L).

1. Policy a. The Secretary of the Army will develop and

a. Nutritional levels for known human dietary coordinate joint service regulations to accomplish therequirements will be prescribed as nutritional stan- above as.ignment.. These regulations will be reviewed,lards for the daily food allowance of personnel of the e-%ery 2 years and revisions made, when appropriate,Military Services. (All levels adopted as standards to assure that dietary allowances are consistent withwill be based on the latest National Academy of new developments in the sience of nutrition.Sciences/National Dietary Council (NAS/NRS) pub- b. The standards prescribed by joint servicehIation, "Recommended Dietary Allowances.") regulations will hN, utilized by the Board (paragraph

h. Standards will be established for varying 11 B.2.) in conformity wit], the provisions of DoDlevels of physical activity and environmental condi- D)irective 1338.10 in planning menus and recipes fortions as required. the daily fool allowance for members of the Services.

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CH 10

DoD 1338.10-M

C. DOD POLICY ON THE USE OF 2 PERCENT LOW FAT MILK

1. Objective. It is an objecLive of DoD to encourage the consumption of 2 percentlow fat milk and to have it progressively become the primary milk source within mil-itary dining facilities.

2. Policy

a. Each Military Service shall ensure that 2 percent low fat milk is placed inat least one bulk milk dispenser in the military dining facilities located withinthe Continental United States (CONUS).

b. Two percent milk shall also be placed in at least one bulk milk dispenser atoverseas military dining tacilities, dependent on the availability of 2 percent lowfat milk.

c. The requirement to place 2 percent low fat milk in at least one bulk milkdispenser in the military dining facilities may be waived by the Military Servicesin those instances where the dining facility cannot economically support the practiceand provides evidence that customer demand for 2 percent low fat milk is insufficientto warrant being served through bulk milk dispensers or that excessive spoilage hasoccurred as a result of low patron demand.

d. U.S. Navy ships and submarines are generally exempted from this requirement.However, the acquisition of 2 percent low fat milk should be encouraged for theinitial ship load-out, when departing the United States. Loading out with 2 percentlow fat milk from foreign ports is also encouraged, if 2 percent low fat milk isavailable.

e. Although it is a DoD objective to increase the consumption of 2 percent lowfat milk, whole milk and a variety of other types of milk, to include skim milk, areto continue to be made available in the dining facilities.

f. The nutritional and health benefits associated with the consumption of lowfat milk and the encouragement of military dining to do so shall be incorporated ona continuing basis into each Military Servicets nutrition education program.

3. Reporting. In order to measure the progress in introducing 2 percent low fatmilk as the primary milk within DoD, the gallons consumed and the total dollarsexpended for both 2 percent low fat milk and whole milk is to be reported by eachMilitary Service as part of the quarterly DoD Food Allowance and Cost Report (RCS:DD-Comp(Q)967).

*U.S. GOVERNMENT PRINTING OFFICE: 19 05 4 6 1 16 4 10 1 7

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DoD 133&810-M

Chapter IV - EDUCATION AND TRAINING

A. FOOD SERVICE EDUCATION AND TRAINING (a) Provide personnel engaged in manage-L. Applicability. The provisions herein apply to all ment functions with the necessary education to

DoD Components having responsibility for education assure maximum efficiency and skillful professionaland training programs for military and civilian food performanceservice personnel. These provisions will not usurp the (b) Promote uniform implementation ofalready established authority for such education and approved policies and instructions.training in each of the Services. (c) Encourage improvement in manage-

a Policy ment practices.

a. Food service educational facilities of each (5) Develop and maintain a joint serviceService will be utilized by all the Services to the regulation which will provide specific proceduralmaximum extent, consistent with efficient utiliza- guidance in the following areas:tion. (a) Development and maintenance of

b. Formal DoD-wide food service educational and appropriate Programs of Instruction (P01s), syllabi,

training programs will be designed, to the maximum training aids, and on-the-job training programs to

extent feasible, to permit uniform application among support requirements which are common to all of the

DoD Components; however, unless a program meets DoD components.all of the requirements of an individual service, (b) Development, maintenance, and re-participation in that program will be permissive, view of training curricula standards for training

programs wherein the requirements are common to(1) Duplication of such uniform training all the Services. Such procedures must ensure that

efforts by any Service will be eliminated or avoided, the training standards are adequate to meet theunless warranted for reasons of economy, practicabil- needs of the food service programs of the individuality, or efficiency. Services and that such programs are applying the

(2) Formal food service educational and latest techniques and developments in the education-training programs and/or on-the-job training pro- al, training, and food service fields.grams will be administered so as to utilize efficiently (c) Periodic review by the individual Servic-the capabilities of all available DoD Component food es of training materials, programs, and trainingservice manpower. facility requirements.

3. Responsibi/ities b. The Secretary of the Army is responsible fora. The Secretaries of the Military Services are the preparation and maintenance of the joint service

responsible to: regulation. The Secretary of the Navy will designate

(1) Ensure that a positive, dynamic, and two representatives (one Navy, one Marine Corps),coninuing enucational ad ptran program is and the Secretary of the Air Force will designate onecointainuiedtosuc ttifon od serain ogr . representative to assist the Secretary of the Army in

maintained to support the food service program. performing this function.(2) Ensure that training policies, objectives, B. FOOD MANAGEMENT TEAMS

and standards are consistent with DoD Directive 1. Purpose and Ojectives. Uriform guidance1338.10 and the provisions of this pagraph. governing the development of standards for and use

(3) Program, budget, and finance the pro- of Food Management Teams (FMTs), authorized bygram in accordance with DoD Directive 4000.19, DoD Directive 1838.10, to render assistance in raisingBasic Policies and Principles for Interservice, In- the quality of food service, achieving economy, andterdepartment and Interagency Support. increasing effectiveness is outlined below:

(4) Establish an educational program to a. Review installation food service programtrain food service personnel engaged in the perfor- documents, i.e., plans for operation, financial plans,mance of management functions. The management budgets, etc., to determine if food service require-program will be designed to: ments have been included.

IV-1

DolD 1338.10-M

b. Instill food service management discipline in j. Provide information on and demonstrate newall responsible personnel with special emphasis on developments in the food service and subsistencequality of prepared foods, improved merchandising of fields.food items, productivity and efficiency of food service k. Exchange, search for, and collect new ideaspersonnel, food service safety requirements, fire regarding food service for possible adoption andprevention, energy conservation, and sanitation, dissemination to all installations.

c. Induce and stimulate professional pride in food I. Record observations that will provide a basisservice personnel. for followup actions that will assist in resolving

d. Evaluate and encourage application of stan- problems beyond the control of the installation fooddard and uniform policies and procedures. service program managers.

e. Provide on site training to food service 2. Respons• ity and Policypersonnel through a team concept utilizing the best a. The Services will maintain Food Managementqualified senior food service managers and execu- Teams as necessary to attain the objectives in IV-tives, and employing the most advanced training aids B.2. Location of FMTs is at the discretion of theand training techniques. Service concerned.

f. Review the use of facilities, equipment, b. All management and operating levels of thepersonnel, subsistence, and other food service re- Department of Defense will be responsible for use ofsources to obtain valid evaluations of installation FMTs in furtherance of the foregoing objectives andfood service programs. Identify limitations that those objectives contained in DoD Directive 1338.10.hamper accomplishment of activity objectives. Heads of DoD Components and/or Command-

g. Participate actively in an advisory capacity in ers of activities will take advantage of this source ofthe operation of the local food service program, by assistance to increase efficiency. In meeting thisworking with local food service personnel, demon- responsibility the Services will:strating proper techniques in all phases of foodservice (to include management, production, service (1) Ensure that both comnmand and workingof food, sanitation, training, and accounting), and levels are fully aware of potential benefits of the usemotivating food service personnel toward increased of FMTs.efficiency and effectiveness. (2) Ensure that FMTs provide additional

h. Assist food service personnel at each installa- training or assistance when the need is indicated bytion in the ways to conduct a patron education audit reports, staff reports. and other inspection andprogram, with emphasis on food conservation and reporting data.other consumer oriented elements of the food service d. The Services will develop operating proce-program, by suggesting ways and means to communi- dures as necessary to ensure maximum effectivenesscate and the principle points to be made. of the FMTs.

i. Evaluate the practical application of food e. The sponsoring Service will be responsible forservice techniques learned through technical and on- all costs of establishing and operating an FMT. Eachthe-job training, programs of instructions, curricula, Service will ensure that FMTs are properly funded toand through formal training, provide requested assistance in a timely manner.

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DoD 133&I0-M

Chapter V - FLIGHT FEEDING

A. STANDARDS AND MONETARY ALLOW- MFCF is packed in an aluminum disposable tray,ANCES covered with a sheet of aluminum. The MFCF is not a

1. Standards. Meals authorized by the Services for complete meal and must be supplemented with juiceflight feeding (depending on duration of flight, or soup, relishes or salad, bread, butter, dessert, andmission, and food preparation equipment aboard) will beverage.be the: (2) Maximum storage life is 6 months at a

a. Food Packet, In-Flight, Individual (IFP). temperature of 0 degrees F or lower, subject toDesigned primarily as a combat or operational type periodical inspection.flight meal. However, it is used by air crews and d. Bulk Subsýt Items for Preparation Aloft.passengers as a second meal on flights of long Prepared and served during flight when equipmentduration. It comes in ten different menus. aboard the aircraft is adequate and qualified person-

(1) Each packet contains a complete meal, nel are assigned. This type feeding may also be usedaveraging 1200 calories. Under normal circumstances for air evacuation of patients. Any foods listed inthe packet is supplemented with beverages, such as Federal Supply Catalog C8900SL, "Subsistence," maymilk and fruit juice. The IFP designed to be eaten be used. The aircraft must be equipped with acold can be enhanced by heating meat and certain sectional type galley or suitable substitute whichdessert components. contains both refrigerated and dry storage space.

(2) The storage life on the IFP is approxi- Normally, quickly and easily prepared items are used,mately 3 years, subject to periodical inspection, such as but not limited to soups, sandwiches, bever-

b. Sandwich Meal (Box Meal, Box Lunch, or Bag ages, breakfast meats, grilled meats, and eggs. No

Lunch). Used for breakfast, lunch, and dinner and supplement is required for these items.provides a variety of food items in addition to e. Bite-Size Meal. Authorized when the servingsandwiches. This meal requires no installed aircraft of any other type meal is not practical because crewequipment, except a hot cup for heating soups. It members are wearing oxygen masks. The compo-must be consumed within a limited time (usually 5 nents are bite-size to facilitate consuming quicklyhours) depending on the storage or room temperature while the mask is momentarily lifted. The food itemsafter issue. must not be sticky, crumbly, or greasy and normally

(1) When stored at less then 40 degrees F consist of milk or juice, cubes of cooked meat, cookies,sandwich meals may be held for more than 5 hours candy, nuts, gum, fruit pieces, relishes, and coffee orafter issue, but not more than 24 hours after tea. Special preparation, packaging, and storagepreparation. It may be prepared by flight kitchens in instructions are required for the bite-size meal.large quantities, by installation kitchens in small f. Lower Calmori Meal. Provided as a highlyquantities, and aloft, nutritious lower caloric meal for those members of

(2) Normally sandwich meals are used for the crew and/or passengers needing to maintain orflights requiring one meal or for the first meal on lower their body weight.long flights. The sandwich meal is complete and g. High Protein - Low Residue Meal. Authorizedrequires no supplement. for preflight of jet aircraft crews embarking on

c. Meal, Flight, Cme, Frozen (MFCF). De- flights of 6 hours or more when the flight entails thesigned to provide highly acceptable hot meals to crew use of pressure suits, space restrictions, or lack ofmembers and passengers on both administrative and equipment and/or the capability for the in-flightoperational flights of long duration (more than one meal pri.paration or disposal of body waste. It maymeal aloft) aboard transport type aircraft. also be used for post-flight feeding when the flight is

(1) This meal consists of commercially resumed within 24 hours.processed main courses for breakfact, lunch or h. Snack Meal. Authorized for use on shortdinner. The types and number of meals available are flights not requiring full meal service, or on longdetermined by acceptability and requirements. The flights in addition to a meal. (Snack meals will be sold

V-I

Dol) 1338.10-M

to all crew members or passengers who desire them. basis for crediting the local food service sulsisteiucLThey may not be issued in lieu of a regular flight monetary account of the respective military servic.s:meal.) Snack menus or items may consist of any food & Food Packet, In-Flight - Limited to theauthorized for flight feeding. value of the packet, plus the value of the supplement,

i. Meal, Combat, Individual (MCI). Authorized (The value of the supplement is limited to 10 percentfor use during flights on which other types of flight of the value of the basic daily food allowancemeals are not available. Normally this meal will be (BDFA). Instructions governing the BDFA aresupplemented with fruit or juice and milk. Designed prescribed by DoD Directive 1338.10.primarily for use in tactical and combat situations, it b. Sandwich Meal - Limited to 65 percent ofcan be consumed veryi satisfactorily during flight, the value of the BDFA.The MCI is nutritionally balanced, contains approxi- c. Meal, Flight, Cooked, Frozen - Limited tomately 1200 calories, and comes in 12 different The cost of the meal used, plus the cost of themenus. The meat item, fruits, and desserts can be supplements used. (The cost of the supplements iseaten cold. Hot water is required for coffee or cocoa, limitea to 20 percent of the value of the BDFA).unless bulk coffee is supplied separately. d. Bulk Issue for Preparation Aloft - The

j. Cooked Therapeutic In-Flight Meal (CTIM). Resulting meal is limited to 65 percent of the value ofI)esigned to provide hot meals to therapeutic diet the BDFA.patients being moved through the aeromedical e. Bite-Size Meal - Limited to 75 percent ofevacuation (AlE) system. The diet order for the the value of the BDFA.individual patient may be any one or approximately L Lower Caloric Meal - Limited to 4(131 modifications of 12 basic therapeitic diets. Thepatient's physical condition dictates the specific diet percent of the value of the BDFA.he must follow during flight. Five CTIM menus, g. High Protein - Low Residue Meal -outlining the meal components to be used, have been Limited to 65 percent of the value of the BDFA.designed to preclude repetition of the same menu as h. Snack Meal - Limited to 30 percent of thethe patient moves through the A/E system. These value of the BDFA.menus consist of one breakfast meal and four i. Meal, Combat, Individual - Limited to Thelunch/dinner meals. The CTIM are to be furnished by value of the meal, plus the value of the supplement.the medical facility. (The value of the supplement is limited to 20 percent

k. Bulk Liquid Coffee. Authorized for use with of the BDFA.)sugar and cream during flights when meals are j. Cooked Therapeutic In-Flight Meal(s) -neither consumed nor required and it is sold to all LimitA-d to 80 percent of the value of the BDFA.personnel at actual ingredient cost. 3. Reimbursement from Authorized Personnel for

2. Special Food Allowance. The following mone- Flight Meals - Flight meals furnished to personneltary allowances for each special type flight meal not authorized meals at Government expense will beand/or meal supplement listed below will be used as a sold at the rates prescribed in Appendix A.

V-2

DoD 1338.I0-M

Chapter VI - EMPLOYMENT OF CIVILIANS

A. USE OF CIVILIAN RESOURCES g. Food Service Operations. Functions connectedPolicies governing the use of civilian resources to with preparing, serving, and processing food, i.e.,

perform functions related to the DoD Food Service cooks, bakers, and meat cutters.Program in food service facilities supported with 2. Policyappropriated funds located ashore in the Continental a Appropriated funded food service activitiesUnited States (CONUS) and overseas are prescribed will employ only personnel paid from appropriatedherein, funds. Military personnel paid from the military

1. Definitions personnel appropriations will be used only whena. Appropriated Fund Food Service Activity. A military essentiality requirements are determined in

food service facility financed from appropriated accordance with paragraph VI-A.3.a. of this manual.funds which prepares and/or serves meals or compo- Employees (including off-duty military personnel)nents thereof to authorized personnel pursuant to paid from other than appropriated funds will not beDoD Directive 1338.10. used in appropriated fund food service activities.

b. "Appropriated Fund" Civilian Personnel. b. Pursuant to DoD Directives 1100.9 "Military-Civilians employed by the Department of Defense Civilian Staffing of Management Positions in thewho are paid from appropriated funds and who Support Activities," and 1400.5 "Statement of Per-perform duties as cooks, bakers, meat cutters, food sonnel Policy for Civilian Personnel in the Depart-service attendants, and in food service management ment of Defense," and DoD Instruction 4100.33, onlyand food service supply. "appropriated fund" civilian personnel or contractualfood service will be used in DoD appropriated fund

c. Contractual Food Service. Food service is food service activities unless there are militarynamed as one of the categories of commercial and essentiality requirements which dictate the use ofindustrial activities which are subject to the require- military personnel as part of their assigned duties.ments of DoD Instruction 4100.33, Commercial orIndustrial Activities, Operation of. The services c. All contract services will meet standardsprocured from private commerical sources which may prescribed in DoD Directive 1338.10 and DoD Instruc-encompass the operation and management of the tion 4100.33, and Section XX.!, of the Defenseentire food service function or fragment thereof, e.g., Acquisition Regulation.food service attendant support, bakery, or meat 3. Determinations. The Secretaries of the Militarycutting to provide services which are separate and Services will evaluate military positions in the foodindependent and not under the supervision of Federal service functional areas of food service attendants,employees, management, administration, and operations to as-

d. Food Service Attendant Service. Apprentice certain whether or not they may be converted toPersonnel identified with the maintenance of food civilian positions in accordance with the policy statedservice sanitary standards, general cleaning of food in paragraph VI-A.2. of this manual.service equipment and facilities, assistance in food a. A determination that it is impracticable to sopreparation and dispensing of food and other sup- convert a military position will be based on one orportive services. more of the factors listed below.

e. Food Service Management. Positions identified (1) The need to maintain a military rotationin which the incumbent is responsible for supervision base.of food service programs, facilities and/or activities, (2) The need to overcome the lack of ane.g., food service officer, food service superintendent, adequate civilian labor pool in a particular location ordining hall manager, training supervisor. area.

f. Food Service Administration. Positions identi- (3) The need to provide a Military incumbentfied in which the incumbent is responsible for clerical, by reason of law.filing, bookkeeping, cashier, requisition, stock control, (4) The need to maintain Military training orand similar duties. security requirements.

VI-'

DoD 1338.10-M

(5) The need to support military food service mining the use of contractor services. Criteriapersonnel career progression reqirements. contained in Section IV B of DoD Instruction 4100.33

(6) The need to support combat readiness will apply.requirements wherein civilian personnel cannot be 4. Intplenentatio. The Services will program aindused. include annual increments thereof in regular budget

b, The Services will consider the nature, size, and submissions. Conversions may be direct-hire orlocation of the food service program and the avail- indirect-hire civilian personnel and/or contractuaiability of competent contractual resources in deter- food services.

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CH 12

DoD 1338.10-M

Chapter VII - FINANCIAL

The provisions prescribed herein are within the purview of the AssistantSecretary of Defense (Comptroller) (ASD(C)). Their inclusion in this manual isfor ease of reference by the user. All requests for exception or deviationfrom these provisions, and suggested revisions, should be forwarded to theASD(C).

A. DEFINITIONS1. A la Carte Meal Pricing. Each food item is priced separately, based

on its cost.

2. Appropriated Fund Food Service Activity. As used in lieu of Governmentmess, general mess, dining hall, dining facility, mess hall, galley, fieldkitchen, flight kitchen, and all similar terms. Appropriated fund food serviceactivities are distinguished from those operated under nonappropriated fundsand referred to as an officer's open mess, club, organized mess, and allsimilar terms.

3. Basic Allowance for Subsistence (RAS). A cash allowance, by lawpayable to officers at all times, to help reimburse them for the expense ofsubsisting themselves. For enlisted personnel, a cash allowance payable whenrations in kind are not available; when permitted to ration separately; orwhen assigned to duty under emergency conditions where no messing facilitiesof the United States are available.

4. Breakfast. A meal served during the morning hours and considered thefirst meal of the day.

5. Brunch. A meal served in lieu of the normal breakfast and lunchmeals and consisting of both breakfast and lunch food items.

6. Daily Food Allowance. Defined in DoD Directive 1338.10, Department ofDefense Food Service Program, as "Basic Daily Food Allowance" and used in lieuof the terms: (daily) ration, (daily) subsistence in kind, and theirvariations.

7. Dinner. A meal served during the evening hours and considered thethird meal of the day.

8. Lunch. A meal served during the midday and considered the secondmeal of the day.

9. Night Meal. A meal served during the late evening to early morninghours. (Referred to as the midnight meal and may be a breakfast or dinnermeal.)

10. Proportional Surcharge. A rate applied to the food cost. The rate iscomputed based on a ratio of the total daily surcharge to the total daily foodcharge (such as $5.40/$3.60 - 150 percent).

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CH 12DoD 1338.10-M

11. Subsistence in Kind (SIK). Meals furnished rather than money inlieu thereof. (Equivalent to the term Rations in Kind as defined in theGlossary of Terms, Attachment 1, DoD Military Pay and Allowances EntitlementsManual.)

12. Supper. A meal served during the evening hours on days when brunchis served.

13. Surcharge. A charge established to comply with statutoryrequirements to recover operating expenses in appropriated fund food serviceactivities from officer and civilian personnel authorized meals on areimbursable basis and from all officers, civilians, and enlisted personnelwhen authorized the subsistence per diem allowance.

B. General. There are two types of meal services available to personnelauthorized to use the food service activity: traditional and a la carte.Personnel authorized meals on a reimbursable basis, using the traditional mealsystem, pay the food charge and the surcharge (as specified in appendix A)without regard to the menu items taken. Personnel authorized meals on areimbursable basis, using the a la carte meal service, pay only the cost of thefood items selected plus the proportional surcharge.

C. Charges for Meals Sold. The ASD(C) establishes charges for mealssold. All persons shall be charged the full reimbursement rate for a meal,unless they can document with a meal card or orders as being officiallyauthorized by the commanding officer of the installation to some otherentitlement or exception provided for by this manual or by other DoD policy.Under either a traditional or a la carte system, one or two separate chargesapply. One charge recovers the cost of food and, when applicable, anothercharge, a surcharge, recovers the operating expenses. Reduced charges areavailable under the traditional meal system for children under 12 years ofage. Reimbursement rates for the traditional food service system are providedin a table of rates in appendix A of this manual. Reimbursement rates for fooditems under the a la carte system must recover the cost incurred (seeparagraph C4) for the food item sold and the related surcharge, ifapplicable. A proportional surcharge is applied to the sum of the food itemprices. The method for computing the proportional surcharge is discussed inparagraph C4.

1. Entitlements

a. Enlisted members of the Services are entitled to a ration foreach day that they are on active duty, except when entitled to a basicallowance for subsistence or to the meal portion of per diem in lieu thereof.Additional meals may be provided when necessitated by mission requirements.Meals not actually served, due to the absence of the enlisted member, will notbe counted as meals actually furnished.

b. Subject to the requirements set forth in paragraph C6 ofthis manual, enlisted members receiving basic allowance for subsistence, andothers (officers, civilian employees, official visitors, and guests) may be

VIL-2

CH 12DoD 1338.10-M

authorized to eat meals on a reimbursable basis within the capability of theappropriated fund food service activity.

2. Food Charges and Surcharges. Reimbursement charges forpersons authorized to eat in an appropriated fund food service activity are asfollows (see appendix A, table 1):

a. Officer or civilian:

(1) Receiving the meal portion of per diem will pay foodcharge and the surcharge.

(2) Not receiving per diem and not exempt under paragraphC3 will pay the food charge and the surcharge.

(3) Not receiving per diem and exempt under paragraph

C3 will pay the food charge but not the surcharge.

b. Enlisted personnel:

(1) Entitled to subsistence in kind, and not in a travelstatus, do not pay the food charge or the surcharge.

(2) Entitled to a basic allowance for subsistence, and aot ina travel status, will pay the food charge but not the surcharge.

(3) In a travel status, and receiving the meal portion of perdiem, will pay the food charge and the surcharge, even If reduced by the amountof BAS.

(4) In a travel status, and not receiving the meal portion ofper diem, do not pay the food charge or the surcharge. For personnel in travelstatus in the local area less than 10 hours, apply the rule stated in subpara-graphs b(l) or b(2) above.

3. Exemption from Surcharges. In accordance with therequirements in paragraph C6 of this manual, the following exemptions are to beapplied strictly and consistently. Other exemptions are not permitted, unlessapproved by the ASD(C).

a. The following personnel are exempt from surcharges:

(1) Spouses and dependent children of enlisted members in paygrades E-1 through E-4.

(2) Members of organized nonprofit youth groups.

b. The following personnel who are not receiving per diem areexempt from surcharges:

(1) All patients in hospitals.

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CH 12DoD 1338.10-M

(2) Officer candidates, cadets and midshipmen,NROTC/kOTC/AFROTC students, and International Military Educational Training(IMET) students. (Surcharge is recovered through tuition charges.)

(3) Students in DoD Dependent Schools overseas where

alternative student meal facilities are not available.

(4) Red Cross personnel.

(5) Personnel on official duty:

(a) In hostile fire areas as designated in accordancewith the Military Pay and Allowances Entitlements Manual, Chapter 10, Part I.

(b) When performing field duty (defined by Joint TravelRegulations as all duty under orders with troops operating against an enemy,actual or potential; or serving with troops participating in maneuvers, wmrgames, field exercises, or similar types of operations, and the member issubsisted in a Government mess or with an organization drawing field rationsand quartered in accommodations normally associated with field exercises).

(c) While aboard ship.

(d) On mass troop movements.

(e) As a unit commander, commanding officer or adesignated representative who consumes a meal to determine the quality andquantity of food served.

(f) Performing food service assignments.

(g) When on alert status and departure from the unitarea is restricted.

(h) When no other feeding facility is available and thenature of the individual's duty assignment, as a matter of missionessentiality, requires his or her immediate availability thereby precluding theindividual from eating except in the appropriated fund dining facility. Formedical facilities, this specifically refers to the Medical Officer(s) of theDay (MOD) and Administrative Officer(s) of the Day (AOD).

(i) When being fed in an appropriated fund food serviceactivity as a result of an act of Providence when no other dining facilitiesare available.

(j) When engaged in flight operations as a crew memberor as a passenger.

4. A la Carte Meal Pricing. The Military Services areresponsible for ensuring that a consistent and fair a la carte pricing andproportional surcharge policy is established and applied uniformly in theDepartment of Defense.

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CH 12DoD 1338.10-M

a. Generally, each food item is priced separately (at actual costor rounded to the nearest 5 cents) based on its cost. However, price averagingof certain salads, vegetables, and other food categories may be authorized bythe Military Services.

b. A proportional surcharge shall be applied, when required byappendix A, to item food costs based on the following fraction (at actual orrounded to the nearest 5 cents): Total daily surcharge divided by total dailyfood charge multiplied by the total cost of the food items selected. Thesurcharge, the total food charge, and the proportional surcharge percentage maybe obtained from appendix A of this manual. Each time either the dailysurcharge or the daily food charge changes, the Military Services mustrecompute the proportional surcharge fraction.

5. Accounting and Collections

a. Accounting. Program receipts, obligations, andexpenditures as well as revenues and food and operating expenses shall beaccumulated, recorded, deposited, and controlled in accordance with DoD7220.9-M, DoD Accounting Manual, requirements.

b. Collection of Surcharges. Collections will be credited tothe financing appropriations and the Miscellaneous Receipt Account based on thepercentage of funding related to each financing source. If actual expensesare not maintained, estimates may be used to distribute collections.

6. Requirements

a. Certain provisions of the Defense Officer Personnel ManagementAct (FL 96-513) were effective September 15, 1981, and require that:

(1) Enlisted members entitled to the meal portion of perdiem, officers, and civilians be charged at a rate which recovers the foodcosts and operating expenses.

(2) Members of the uniformed Services and civilians in travelstatus receiving the meal portion of per diem be charged at a rate of not lessthan $2.50 per day for meals furnished to them.

(3) Members of organized nonprofit youth groups sponsored ateither the national or local level, when extended the privilege of visiting amilitary installation and permitted to eat in an appropriated fund food serviceactivity by the commanding officer of the military installation, be chargedonly the food charge (see appendix A).

b. The DoD Authorization Act, 1986, included a provision whichrequires that spouses and dependent children of enlisted members in pay gradesE-1 through E-4 not be charged for meals sold at appropriated fund food serviceactivities in excess of a level sufficient to cover food costs.

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CH 12DoD 1338.10-M

c. Payments for meals are made in cash, except when authorizeddeductions from pay are permitted by statute.

d. Each Service will budget and account for all meals furnishedby its appropriated fund food service activities, including meals furnished toenlisted hospital patients, under its food service program. Enlisted personnelof other Services entitled to meals furnished at Government expense will befurnished meals on a nonreimbursable basis. Reimbursement among Services isnot authorized.

e. Personnel, other than enlisted service members being furnishedsubsistence in kind, may be authorized to receive a meal from an appropriatedfund food service activity, provided the following minimum requirements plusany other conditions prescribed by a Military Service are met:

(1) No increase in resources will be made available to feedsuch other personnel.

(2) The commanding officer of the DoD installation served bythe appropriated fund food service activity must be responsible for determiningthat the mealsiare furnished only upon proper authorization and within thecapabilities and availability of existing facilities.

(3) Enlisted personnel receiving the basic allowance forsubsistence, based on the nonavailability of subsistence in kind, as authorizedby the DoD Military Pay and Allowances Entitlements Manual, will not beauthorized to receive and pay for a meal furnished by an appropriated fund foodservice activity, except when the fulfillment of military duties requires theiroccasional visit to a DoD installation.

(4) Civil'ian and military personnel of foreign governmentswill be furnished meals in accordance with specific arrangements made betweenthe U.S. Government and the foreign government. In the absence of specificagreements, charges for food cost and surcharge will be made on the same basisas they would be for U.S. Government personnel of equal grade and rank.

(5) Red Cross personnel are authorized to purchase meals fromappropriated fund food service activities in accordance with DoD Directive1330.5, American National Red Cross.

(6) United Service Organization, Inc. (USO) personnel maypurchase meals in appropriated fund food service activities, if so authorizedby t&e commanding officer in accordance with the provisions in paragraphsC6e(1) aad C6e(2), above. These personnel pay both the food charge and thesurcharge.

f. Personnel will not have to pay for any meals furnished to themwhile being evacuated as patients by military aircraft.

g. Temporary duty orders will indicate the daily food allowancestatus of the traveler for the purpose of determining whether there will be ameal charge.

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CH 12DoD 1338.10-M

7. Rates for Guard and Reserve Components. Rates prescribedherein are applicable to meals furnished by a Military Service to personnel ofGuard and Reserve components who are paid from Guard and Reserve appropriations.

8. Waivers of Reimbursement. Waiver of reimbursement will be inaccordance with DoD 7220.9-M, Chapter 26, Section C.

D. Reporting Food Allowances. This paragraph establishes the requirementsfor maintenance of data and information to be used in determining andadministering food allowances and prescribes the procedures for counting mealsfurnished to personnel in appropriated fund food service activities under thedaily food allowance and authorized reimbursable programs. The requirementsare designed to assist in monitoring food costs and allowances under theprogram established by DoD Directive 1338.10 and do not cover expenses incurredin preparing and serving food in an appropriated fund food service activity, orthe recording and reporting of obligations/expenditures against the daily foodallowance portion of the military personnel appropriations as set forth in DoD7110.1-M, Budget Guidance Manual.

1. Requirements. The requirements contained herein, combined withthe food allowances authorizations in DoD Directive 1338.10, are designed tomake the accumulation of data more consistent throughout the Department ofDefense, thus assuring that per capita consumption costs contain the samebasic elements for all DoD Component unique requirements and streamlineexisting systems.

a. The Services will use DoD standard data elements and codeswherever available. All other data elements and codes will be consideredinterim (non-standard) and subject to change after being disciplined under thecriteria contained in DoD Instruction 5000.12, Data Elements and Data CodesStandardization Procedures.

b. The system must support budget requests based on furnishingmeals to entitled enlisted personnel by each Service after consideration of theabsentee rate, regardless of the member's parent Service.

c. Meals furnished to enlisted personnel entitled to be fed atGovernment expense will be provided on a common service basis withoutreimbursement. Each Military Department will coordinate with the otherMilitary Departments to assure agreement on subsistence requirements.

2. Counting the Number of Persons Furnished Meals

a. Except in mass feeding situations as set forth in subparagraphb(l) below, all personnel authorized subsistence in kind will be requiredto identify themselves with a meal card or travel orders issued by a MilitaryDepartment before receiving a meal from an appropriated fund food serviceactivity. Enlisted personnel on BAS or receiving the meal portion of per diem,officers, civilian employees, official visitors, and guests authorized to eat

VII-7

CH 12DoD 1338.1O-M

on a reimbursable basis will be required to identify themselves as to categoryof entitlement (authorized to eat on a reimbursable basis) and status (per diemor non-per diem) and reimburse DoD at the appropriate meal rate beforereceiving a meal from an appropriated fund food service activity.

b. The following systems will be used to account for meals servedto authorized personnel:

(1) Each diner will sign an appropriate signature record foreach meal received. These records will be reviewed at the local level andretained until verified independently against the reports submitted for thedining facility. Where mass feeding within a specified time period isrequired, such as at recruit (basic) training centers, special schools andmilitary correction facilities, a single person responsible for the group maysign for all diners and certify as to their identification by entitlementclassification.

(2) As an alternative to the above, with the prior approvalof the Deputy Assistant Secretary of Defense (Management Systems) (DASD(MS)),OASD(C), a meal card number system may be utilized. Such a system will beidentical to the above except that in place of a signature, the diner's mealcard number will be entered on an appropriate record. The meal card numberwill be recorded by a person independent of the dining facility.

(a) A summary of the record data will be furnished tothe dining facility for its use in preparing necessary reports. The detailedrecord will be maintained to independently verify and support the diningfacility's reports and serve as the basis for tests of the propriety of the useof meal cards. All records will be retained in accordance with approveddisposition schedules.

(b) The expected advantage to be gained by use of themeal card number system and the geographic location, military command,installation(s) and dining facilities involved should be stated on all requestsfor approval of this system. The current absentee rate for the diningfacilities involved should also be stated on the request.

(c) After 1 year's operation of the meal card numbercystem, the DASD(MS) will be advised of the new absentee rate. Any variationin the rate of more than 1 percent should be fully explained.

c. The total co,,nt for each meal will be classified and recordedby the diner's category of entitlement and by type of food allowance, i.e.,basic, supplemental, and special (by type).

d. An internal control system will be established for thefollowing specific instances where a signature headcount system is notpracticable:

(1) Combat conditions.

(2) Other operational conditions, such as:

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CH 12DoD 1338.10-M

(a) mass troop movement by air, rail, or vehicle convoy;

(b) maneuvers or field exercises, when actually subsistedunder field conditions;

(c) forces afloat; and

(d) emergency conditions of catastrophe and civildisorder.

e. Record forms as necessary will be established by each DoDcomponent. Minimum requirements for the signature record are:

(1) Space for individual signature.

(2) Space for meal card identification.

(3) Space for rank/grade.

(4) Space for identification of entitlement category.

(5) Space for identification of meal served.

(6) Space for food service facility identification.

(7) Space for date.

(8) Space for certification by person obtaining signaturesand by officer in charge.

3. Meal Conversion

a. Meals served (counted) will be converted to an equivalent man-days fed by multiplying the meals served by the following factors:

Meal Factor

Breakfast .20

Lunch .40

Dinner .40

Brunch .45

Supper .55

Night Heal .20 or .40 depending on whether a breakfast or dinner menuis served

b. The monetary value of the basic daily food allowance will be

VTI-9

CH 12DoD 1338.10-M

determined from the DoD Food Cost Index shown in enclosure 2 of DoD Directive1338.10 and its approved implementing documents. This "Value of Daily FoodAllowance for one Person" multiplied by the equivalent man-days fed, computedper subparagraph 3a above, will be the ceiling for the costs of food served.However, no individual will be denied his or her basic daily food allowancebecause of an "over ceiling' condition at a dining facility.

c. The monetary value of the supplemental food allowance will bedetermined by adding the percentage authorized for the dining facility to thebasic daily food allowance.

d. The monetary value of the special food allowances will beauthorized for each type by designated Secretaries of the MilitaryDepartments. For example, submarine food allowances are established by theSecretary of the Navy.

e. Guidance for each annual budget submission will be providedby the ASD(C) and will set forth maximum allowable amounts for the supplementaland for each special food allowance, but in no event will they exceed 15percent of the basic daily food allowance.

4. Determining Costs of Food Served

a. The costs of food served will be determined monthly orquarterly as agreed to by the ASD(C) and the Service concerned for appropriatedfund dining facilities, using the established issue price for food issued fromsupply points and central preparation facilities, and the invoice price foritems authorized for local purchase. In general, the costs of food served maybe determined by the following formula:

Opening Inventory of Food $

Plus Receipts (net of returns) +

Less Ending Inventory

Equals Costs of Food Served $

b. Where special kitchens (e.g., flight kitchens) prepare mealsincluded in the category of special food allowances, a perpetual or periodicinventory record may be established for common items and the costs of foodserved determined from the recorded issues.

5. Information Requirements

a. Each DoD component will submit one copy of the Food Allowanceand Cost Report, following the procedures outlined in appendix B of thismanual, to the Assistant Secretary of Defense (A&L), Attention: Directoratefor Supply Management Policy, within 90 days of the end of each quarter. A

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CH 12DoD 1338.10-H

copy will also be forwarded to the Assistant Secretary of Defense(Comptroller), Attention: Directorate for Military Personnel.

b. This reporting requirement has been assigned Report ControlSymbol DD-CGIP (Q)967 in accordance with DoD Directive 5000.19, Policiesfor the Management and Control of Information Requirements.

Enclosures - 21. Appendix A - Table of Rates;

Table of Food Charges and Surcharges

2. Appendix B - Food Allowanceand Cost Report

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CH 13, App A

DoD 1338.10-M

APPENDIX A - TABLES OF RATES

This appendix specifies the meal rates to be used for obtaining reimbursementfor meals furnished to authorized personnel as described in chapter VII of thismanual. They are effective as of January 1, 1987.

a. Food Charges:

Authorized Children

Meal Personnel 1/ Under 12

Breakfast $ .75 $ .40

Lunch 1.55 .75

Dinner 1.55 .75Brunch 1.75 .85

Supper 2.10 1.05Holiday 2.25 1.10Night 2/ 2/

b. Surcharge:

(1) Traditional System

Authorized Children

Meal Personnel 1/ Under 12

Breakfast $1.10 $ .55

Lunch 2.15 1.05

Dinner 2.15 1.05Brunch 2.45 1.20Supper 2.95 1.50Holiday 3.15 1.55Night 2/ 2/

(2) A la Carte Meal Pricing System. Proportional surchargepercentage: Total daily surcharge divided by total daily food charge = 1.10 +2.15 + 2.15 (5.40) divided by .75 + 1.55 + 1.55 (3.85) - 140 percent.

c. Flight meals, when furnished to personnel not receiving the daily foodallowance will be sold at the following rates:

Food Charge

Snack All Other

Meal Flight Meals

$.95 $1.85

Flight meals are exempt from surcharge.

1/ Includes Reserve and National Guard personnel paid from Reserve andGuard appropriations and U.S. Military Academy Cadets, U.S. Air Force Academy

Cadets, U.S. Naval Academy Midshipmen, and U.S. Coast Guard Academy Midshipmen,

A-1

CH 13, App ADoD 1338.10-M

while traveling under TDY orders away from the Academy. The surcharge is notapplied for cadets and midshipmen. Charges for meals served cadets andmidshipmen are paid by the appropriate Service Academy.

2/ Based on menu actually served.

A-2

* . CHI 12, App ASDoD 1338.10-M

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A-004 4

DoD 1331•0-M

Appendix B - FOOD ALLOWANCE AND COST REPORT

This appendix contains the Food Allowance and Cost Entitlements Manual. Each dining facility will befteport prescribed in Chapter 7 of this manual. included either under Item II or Item III. Appropri-

1. Definitions ated fund dining facilities authorized to feed aa. For purposes of this report, the following supplemental food allowance under the provisions of

definitions apply: DoD Directive 1338.10 will be included in Item Il.(1) Meal conversion - The procedure for Enlisted members are "afloat" between dates of

translating meals served to man-days actually fed embarkation and disembarkation; otherwise, they are(see paragraph VII-B.8.a of this manual). "ashore." When ashore they are in "CONUS" onlyparag eraph cpia ofsumpthis n coat -aThe within the conterminous forty-eight States; other-(2) Per capita consumption cost - The wise, they are "overseas." Item IV consists of the

average cost of food used to feed one man for one special food allowance categories authorized duringday. It is obtained by dividing the cost of food served the reporting period. Item V covers excess cost toby the man days fed. normal feeding such as forced issues, rotation of B or

(3) Per capita daily food allowance - The operational rations, new food items, etc.amount determined for menu planning in accordancewith the provisions of DoD Directive ia8.10. This is b. The net number of man days for enlistedthe monetary value of the daily food allowance for personnel entitled to subsistence-in-kind is developedone man. on the Personnel Data Reconciliation (Supplement 1).

(4) Absentee rate - The ratio of absentees c. Man days fed is developed from the meal count(the man days entitled to be fed subsistence-in-kind and meal conversion procedures in paragraph VII-B.3minus the equivalent man days fed as determined by of this manual. In Item I of the report format totalthe meal conversion procedure) to the man days man days fed must be reduced by man days fed on aentitled to be fed subsistence-in-kind, reimbursable basis to arrive at net man days fedL

(5) Subsistence-in-kind - Meals provided d. Absentee rates are calculated from Items b.enlisted members at Government expense. and c., above (Item b minus Item c divided by Item b).

(6) Combat conditions - Deployment both e. Amount earned is the monetary value of theoffensive and defensive to engage opposing forces. food allowance multiplied by the man days fedb. Definitions of the following terms are set

forth in the DoD Military Pay and Allowance (paragraph VlI-B.3.b).Entitlements Manual: f. Per capita daily food allowances are deter-

(1) "When rations in kind are not available." mined by dividing amount earned, Item e., above, by(2) "When permission to mess separately is the number of days in the quarter being reported. It

granted" (commuted rations). is not predetermined and used to calculate amountearned.(3) "When asmigned to duty under emergen-

cy conditions." g. Costs of food served will be determined as set(4) "Being subsisted at Government ex- forth in paragraph VII-B.4 of this manual. Food

pense." written off through "surveys" and the cost of food(5) "Pro-rata allowance." transferred will be used to adjust cost of food served.

c. Definitions of "basic daily food allowance," h. Per capita consumption cost is cost of food"supplemental food allowance," and "special food served, Item g., above, divided by man days fed, Itemallowance" are set forth in DoD Directive 1338.10. c., above.

2. Instruction, for Completing the Food A//owance i. Supplement 1 is to be devsloped from theand Cost Report military enlisted personnel data system using the

a. The category for Item I of the report format, status classifications available in the system and the"Personnel Entitled to Subsistence-in-Kind," is de- meal count and conversion procedures in paragraphsfined in the DoD Military Pay and Allowance VII-B.3.a and VII-B.3.b of this manual.

B-I

DoD 1338.10-M

j. The quarterly report will be the sum of the k. The data required by this manual are to bethree months data, with rates and ratios for the developed for each appropriated fund dining facility,entire quarter. but the data collection may be centralized and

conducted outside the individual dining facility.

B-2

DoD 133&10-M

(Military Service)

FOOD ALLOWANCE AND COST REPORT

(Quarter) (Year)

Net No. Man- Net Man- AbsenteeDays Entitled' Days Fed' Rate

Persunnel Entitled toSubsistence-in-ldnd:(Item III. Supplement 1)A. Ashore (CONUS)B. Ashore (O/S)C. Afloat

TOTAL

Per Capita Per CapitaMan-Days Amount Daily Food Cost of Consumption

Fed2 Earned Allowance Food Served3 Costs

II. Basic Food Allowance

A. Ashore(CONUS)

B. Ashore(O/S)

C. AfloatSUBTOTAL

Ill. Supplemental Food Allowances

A. Ashore(CONUS)

B. Ashore(O/S)

C. AfloatSUBTOTAL

IV. Special Food Allowance

(See Supplement 2)

SUBTOTAL

V. Other Programs

(See Supplement 8)SUBTOTALTOTAL

'Includes only those enlisted members of reporting service not fed on a reimbursable basis.'Includes all personnel fd regardless of category of entitlement (see paragaph VII. A. 3. c of this manual).3 Cost of food served will include only the cost of normal feeding, exem cost awe as: forced issues, rotation of B or operational rations,

new food items, etc. will be separated out and reported in section V, other progmmr and supplement S

B-3

DoD 133&10-M

Supplement I

Personnel Data Reconciliation

Ashore Ashore(CONUS) (O/S) Afloat

I. Net number man-days enlistedpersonnel entitled tosubsistenee-in-kind

II. Plus:

A. Daily food allowance fedenlisted personnel attached:1. Army2. Navy3. Marine Corps4. Air Foree

B. Payroll deductionC. Cash paymentD. Other (explain)

Ill. Gross number entitled tosubsist:

BE

DoD 1338.10-M

Supplement 2

Categories for Special Food Allowance

Cost of Per CapitaCa'tgoyI Meals Meal Meals Consumption

Fed Rate Served Cost

A. Operational feeding

1. Meal, combat, individual

2. Packet, LRP

8. Meals, UNC, 25 man

B. Flight feeding

1. Sandwich meal

2. Lower Caloric Meal

&. Meal Flight, Cooked. Frozen

4- Food packet, in-flight

5. Bite size meal

6. Bulk ibae

7. High prote

& Snack meal

9. Cooked therapeutic in flight meals

C. Submarine feeding

D. Troop train feeding

E Contract feeding

F. Other (Explain)

TOTAL

'If only one category of special food allowance is applicaW it my be listed directly em the bask report an this supplumst not used.Otherwise, the TOTAL he sould be canried forward to the basc report.

B-5

D*D 133&10-M

Supplement 3

Categories for Other Programs

No. Used/ unitToaServed cost cs

A. Ration affaapment

L Sundries pack

I. Air station

3. Beverage pack

R. KATUSA Kit

C. ROK military peronnel

D. POW meal

E. RYN Interpreter

F. Food pacet,, survival

G. Hospital retiredl

H. Korean augmentation US Army XXX mX

1. Support of FWIMAF prengran XXX XXX

J. Pre,4tocked water & meals; XXX XXX

IL Subsistence lose XXX mX

L~ Change in inventory level XXX XXX

M. Testing snd evaluatio of now food items XXX XXX

N. Rotation of "B" ration item XXX XXX

0. Othier (Explain)

OTHER PROGRAM TOTAL $

Oisly tot] cost is caaji forwardl to bowi report. No additonal reporting requiements should be levied to obtain -actual" &at& Gamentestimaiting procedure. sliould contiue in effect.

*U.S. GOVERNMENT PRINTING OFFICE: 1978- 2811i:1350

I 'I I I Ij

CORRECTED COPY


HEADQUARTERS DoD 1338.10-MCAMERON SrATION

ALEXANDRIA. VIRGINIA 22304-6 100DLA-O (DRSO-M)

CHANGE NO. 14 10 Feb 88DoD 1338.10-M


I. DOD 1338.10-M, 22 Nov 78, is changed as follows:Remove pages A-i and A-2 and insert revised pages A-I and A-2.

II. SIGNIFICANT CHANGES. The attached page change, developed by theOffice of the Assistant Secretary of Defense (Comptroller), establishes the newmeal rates. Accordingly, the new rates are effective 1 Jan 88.



Colone ,USA

Staff Director, Administration

DISTRIBUTIONI


CH 14DoD 1338.10-M

Appendix A - TABLE OF RATES

This appendix specifies the meal rates to be used for obtaining reimbursementfor meals furnished to authorized personnel as described in Chapter VII of thismanual. They are effective as of January 1, 1988.

a. Food Charges:

Authorized ChildrenMeal Personnel 1/ Under 12

Breakfast $ .75 $ .A0Lunch 1.50 .75Dinner 1.50 .75Brunch 1.70 .85Supper 2.05 1.05Holiday 2.25 1.10Night 2/ 2/

b Surcharge

1. Traditional System


Breakfast $1.10 $ .55Lunch 2.15 1.05Dinner 2.15 1.05Brunch 2.45 1.20Supper 2.95 1.50Holiday 3.15 1.55Night 21 2/

2. A la Carte Meal Pricing System. Proportional surcharge percentage:Total daily surcharge divided by total daily food charge = 1.10 + 2.15 + 2.15(5.40) divided by .75 + 1.50 + 1.50 (3.75) = 144 percent.

c. Flight meals, when furnished to personnel not receiving the daily foodallowance will be sold at the following rates:

Food Charge

Snack All OtherMeal Flight Meals

$ .95 $1.85


1/ Includes Reserve and National Guard personnel paid from Reserve andGuard appropriations and U.S. Military Academy Cacets, U.S. Air Force Academy

A-I

CH 14DoD 1338.1O-M

Cadets, U.S. Naval Academy Midshipmen, and U.S. Coast Guard Academy Midshipmen,while traveling under TDY orders away from the Academy. The surcharge is notapplied for cadets and midshipmen. Charges for meals served cadets andmidshipmen are paid by the appropriate Service Academy.2/ Based on menu actually served.

A-2


HEADQUARTERS13

CAMERON STATION


DLA-O (DRSO-M)

CHANGE NO. 15 23 Mar 89DoD 1338.10-M




VII-3 and VII-4 VII-3 thru VII-4.1A-i and A-2 A-i and A-2

II. SIGNIFICANT CHANGES. The attached page changes, developed by the Office ofthe Assistant Secretary of Defense (Comptroller), establishes the new meal ratesand meal surcharge policy. These changes are effective 1 Jan 89. Changes areindicated by marginal asterisks.

III. This change sheet will be filed in front of the publication for referencepurposes, after the changes have been made.


Colonel, USAStaff Director, Administration

DISTRIBUTION1


CH 15DoD 1338.10-M


2. Food Charges and Surcharges. Reimbursement charges for personsauthorized to eat in an appropriated fund food service activity are as follows(see appendix A, table 1):


(1) Receiving the meal portion of per diem will pay food chargeand the surcharge.

(2) Not receiving per diem and not exempt under paragrapih C3 willpay the food charge and the surcharge.

(3) Not receiving per diem and exempt under paragraph C3 will paythe food charge but not the surcharge.


(1) Entitled to subsistence in kind, and not in a travel status,do not pay the food charge or the surcharge.

(2) Entitled to a basic allowance for subsistence, and not in atravel status, will pay the food charge but not the surcharge.

(3) In a travel status, and receiving the meal portion of perdiem, will pay the food charge and the surcharge, even if reduced by theamount of BAS.

(4) In a travel status, and not receiving the meal portion of perdiem, do not pay the food charge or the surcharge. For personnel in travelstatus in the local area less than 10 hours, apply the rule stated insubparagraphs b(1) or b(2) above.

3. Exemption from Surcharges. In accordance with the requirements inparagraph C6 of this manual, the following exemptions are to be appliedstrictly and consistently. Other exemptions are not permitted, unlessapproved by the ASD(C).

a. The following personnel are exempt from the surcharges:

(i) Spouses and dependent children of enlisted members in paygrades E-1 through E-4.


b. The following personnel who are not receiving per diem are exemptfrom surcharges:


VII-3

CH 15DoD 1338.10-M

(2) Officer candidates, cadets and midshipmen, NROTC/ROTC/AFROTCstudents, and International Military Educational Training (IMET) students.(Surcharge is recovered through tuition charges.)

(3) Students in DoD Dependent Schools overseas where alternativestudent meal facilities are not available.



(a) In hostile fire areas as designated in accordance withthe Military Pay and Allowances Entitlements Manual, chapter 10, part 1.

(b) When performing field duty (defined by Joint TravelRegulations as all duty under orders with troops operating against an enemy,actual or potential; or serving with troops participating in maneuvers, wargames, field exercises, or similar types of operations, and the member issubsisted in a Government mess or with an organization drawing field rationsand quartered in accommodations normally associated with field exercises).



(e) Having command authority over the dining facilities, or arepresentative designated in writing by them, who consumes a meal to determinethe quality and quantity of food served. This exemption shall normally not begranted more frequently than once a month. More frequent consumption todetermine quality and quantity of the food requires documentation to show howsuch testing contributes to assessing the quality and quantity of the food.


(g) When on alert status and departure from the unit area isrestricted.

(h) When no other feeding facility is available or the natureof the individual's duty assignment, as a matter of mission essentiality,requires his or her immediate availability thereby precluding theindividual from eating except in the appropriated fund dining facility. Formedical treatment facilities (MTFs), when an MTF commander has directedcertain health care personnel to not leave the facility due to potentialmedical emergencies thereby precluding such individuals from leaving the MTF toeat, then applicable personnel are exempt from the meal preparation surcharge.This determination and the names of the health care personnel to whom itapplies must be made in writing by the MTF commander.

(i) When being fed in an appropriated fund food serviceactivity as a result of an act of Providence when no other dining facilitiesare available.

VII-4

CCH 15DoD 1338.1O-M

(j) When engaged in flight operations as a crew member or as apassenger.

(4) A La Carte Meal Pricing. The Military Services are responsible forensuring that a consistent and fair a la carte pricing and proportionalsurcharge policy is established and applied uniformly in the Department ofDefense.

VII-4.1

CH 15DoD 1338.10-M


1. This appendix specifies the meal rates to be used for obtaining reimbursementfor meals furnished to authorized personnel as described in chapter VII of thismanual. They are effective as of January 1, 1989.

a. Food Charges:


Breakfast $ .80 $-.40Lunch 1.60 .80Dinner 1.60 .80Brunch 1.80 .90Supper 2.20 1.10Holiday 2.40 1.20Night 2/ 2/

b. Surcharge

(1) Traditional System


Breakfast $1.10 $ .55Lunch 2.15 1.05Dinner 2.15 1.05Brunch 2.45 1.20Supper 2.95 1.50Holiday 3.15 1.55Night 2/ 2/

1/Reserve and National Guard personnel paid from Reserve and Guardappropriations are subject to charges for food and the meal preparationsurcharge. U.S. Military Academy Cadets, U.S. Air Force Academy Cadets,U.S. Naval Academy Midshipmen, and U.S. Coast Guard Academy Midshipmen, whiletraveling under TDY orders away from the Academy, are subject to charges forfood only. Charges for meals served cadets and midshipmen in a TDY status arepaid by the appropriate Service Academy.

2/Based on menu actually served.

A-1

CH 15DoD 1338.1O-M

2. A la Carte Meal Pricing System. Proportional surcharge percentage: Totaldaily surcharge divided by total daily food charge = $1.10 + $2.15 + $2.15 ($5.40)

* divided by $ .80 + $1.60 + $1.60 ($4.00) = 135 percent.

* c. Flight meals, when furnished to personnel not receiving the daily food

allowance will be sold at the following rates:

Food Charge


$1.00 $2.00


A-2

DEFENSE LOGISTICS AGENCY CHo 16

HEADQARTIMDoD 1338.10-MHNEADUARTEI•

CAMERON STATIONALE.XANDRIA. VIRGINIA 22304-6 100

DLA-O (DRSO-M)

CHANGE NO. 16 15 Dec 89

DoD 1338.10-M




VII-3 thru VII-4.1 VII-3 thru VII-4.1

II. SIGNIFICANT CHANGES. The attached page changes, developed by the Officeof the Assistant Secretary of Defense (Comptroller), establishes meal surcharge

policy. These changes are effective immediately. Changes are indicated by

marginal asterisks.

III. This change sheet will be filed in front of the publication for reference

purposes, after the changes have been made.


RY C. TUCKERColonel, USAStaff Director, Administration

DISTRIBUTION1; 0


CH 16DoD 1338.10M


2. Food Charges and Surcharges. Reimbursement charges for personsauthorized to eat in an appropriated fund food service activity are as follows(see appendix A, table 1):


(1) Receiving the meal portion of per diem will pay food charge andthe surcharge.

(2) NoC receiving per diem and not exempt under paragraph C3 willpay the food charge and the surcharge.

(3) Not receiving per diem and exempt under paragraph C3 will pay

the food charge but not the surcharge.


(1) Entitled to subsistence in kind, and not in a travel status, donot pay the food charge or the surcharge.

(2) Entitled to a basic allowance for subsistence, and not in atravel status, will pay the food charge but not the surcharge.

(3) In a travel status, and receiving the meal portion of per diem,will pay the food charge and the surcharge, even if reduced by the amount ofBAS.

(4) In a travel status, and not receiving the meal portion of perdiem, do not pay the food charge or the surcharge. For personnel in travelstatus in the local area less than 10 hours, apply the rule stated insubparagraphs b(l) or b(2) above.

3. Exemption from Surcharges. In accordance with the requirements inparagraph CO of this manual, the following exemptions are to be appliedstrictly and consistently. Other exemptions are not permitted, unless approvedby the ASD(C).

a. The following personnel are exempt from the surcharges:

(1) Spouses and dependent children of enlisted members in pay gradesE-1 through E-4.


b. The following personnel who are not receiving per diem are exemptfrom surcharges:


VII-3

CH 16DoD 1338.10-M

(2) Officer candidates, cadets and midshipmen, NROTC/ROTC/AFROTCstudents, and International Military Educational Training (IMET) students.(Surcharge is recovered through tuition charges.)

(3) Students In DoD Dependent Schools overseas where alternativestudent meal facilities are not available.



(a) In hostile fire areas as designated in accordance with theMilitary pay and Allowances Entitlements Manual, chapter 10, part i.

(b) When performing field duty (defined in the Joint TravelRegulations as all duty under orders with troops operating against an enemy,actual or potential; or serving with troops participating in maneuvers, wargames, field exercises, or similar types of operations, and the member issubsisted in a Government mess or with an organization drawing field rationsand quartered in accommodations normally associated with field exercises).



(e) As the commanding officer of an installation, a unitcommander, or his or her designated representative, who consumes a meal todetermine the quality and quantity of food served. This exemption shallnormally not be granted to the same representative on a daily basis.


(g) When on alert status and departure from the unit area isrestricted.

(h) When no other feeding facility is available or the nature ofthe individual's duty assignment, as a matter of mission essentiality, requireshis or her immediate availability thereby precluding the individual from eatingexcept in the appropriated fund dining facility. For medical treatmentfacilities (MTFs), when an MTF commander has directed certain health carepersonnel to not leave the facility due to potential medical emergenciesthereby precluding such individuals from leaving the MTF to eat, thenapplicable personnel are exempt from the meal preparation surcharge. Thisdetermination and the names of the health care personnel to whom it appliesmust be made in writing by the MTF commander.

(i) When being fed in an appropriated fund food service activityas a result of an act of Providence when no other dining facilities areavailable.

ij) When engaged in flight operations as a crew member or as apassenger.

VII-4

CH 16DoD 1338.10-M

4. a la carte Meal Pricing. The Military Services are responsible forensuring that a consistent and fair a la carte pricing and proportionalsurcharge policy is established and applied uniformly in the Department ofDefense.

VII-4.1

CH 17

DEFENSE LOGISTICS AGENCY DoD 1338.10-MHEAOQUARTERS

CAMERON STATION

ALEXANDRIA. VIRGINIA 22304-6 100

DLA-O (DRSO-M)

CHANGE NO. 17 23 Mar 90

DoD 1338.10-M


1. DoD 1338.10-M, 22 Nov 78, is changed as follows:

Remove pages A-I and A-2 and insert revised pages A-i and A-2. Changes are

indicated by marginal asterisks..

II. SIGNIFICANT CHANGES. The attached page change, developed by the Office of the

Assistant Secretary of Defense (Comptroller), establishes the new meal rates.

Accordingly, the new rates are effective 1 Jan 90.

III. This change sheet will be filed in front of the publication for reference

purposes, after the change has been made.


GAR"Y C CKER

Clonel, USASaff Director, Administration

DISTRIBUTION1; 0


"- ' •CH 17DoD 13 3 8.10-M


This appendix specifies the meal rates to be used for obtainingreimbursement for meals furnished to authorized personnel asdescribed in chapter VII of this manual. They are effective asof January 1, 1990.

a. Food Charges: ,


Breakfast $ .80 S .40Lunch 1.65 .85Dirnnr 1.65 .85Brunch 1.85 .95Supper 2.25 1.15Holiday 2.45 1.25Night 2/ 2/

b. Surcharge

1. Traditional System


Breakfast S 1.10 S .55Lunch 2.15 1.05Dinner 2.15 1.05Brunch 2.45 1.20Supper 2.95 1.50Holiday 3.15 1.55Night 2/ 2/

1/Reserve and National Guard 'ersonnel paid from Reserve andGuard appropriations are subject to charges for food and themeal preparation surcharge. U.S. Military Academy Cadets, U.S.Air Force Academy Cadets, U.S. Naval Academy Midshipmen, andU.S. Coast Guard Academy Midshipmen, while traveling under TDYorders away from the Academy, are subject to charges for foodonly. Charges for meals served cadets and midshipmen in a TDYstatus are paid by the appropriate Serv~ce Academy.

2/Based on menu actually served.

A-I

CH 17 -

DoD 1338.10-M

2. A la Carte Meal Pricing System. Proportionalsurcharge percentage: Total daily surcharge divided by totaldaily food charge = $1.10 + $2.15 + $2.15 ($5.40) divided by

* $.80 + $1.65 + $1.65 ($4.10) = 1.32 percent.

* c. Flight meals, when furnished to personnel not receivingthe daily food allowance will be sold at the following rates:

Food Charge


* 1.05 S 2.05


A-2

DATE: 3.-93

iii - defense technical information center · diem when their duty assignment necessitates eating...

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