Quartermaster Supply Operations - US Army Combined Arms Center ...

R-E-8-T-R-I-C-T-E-O
(c) To ensure a wise and properly balanced
expenditure of the Ration Cash Allowtlncti.
(d) To arrange a weekly Bill of Fare, oompiled
so that the tastes of the men, as ascertained at the bn's
&deesinge (which are held weekly) are provided for in the
produotion of a groporly balanced diet.
(u) To ensure thet duty rostera am prepared
and posted for a11 personnel employed on mssing duties,,
and to be responsible for the organization, work, discipline,
and cleanliness of tho L.C.OS., cooks an8 mess
orderlies.
(f) To suporvise the preparation and oooking of
the food, adjusting the timine to the prescribei meal
hOWS
(g) To supervise tho serving of mals and to prevent,
by careful distribution, any tendency to waste due
to badijr served portions, caruless cutting up of bread,
or inconsideratc tabla manners.
(h] To make all arrangaments for early und late
mods lor guards and parties arriving, aopsrting or on
speaial uuties.
(1) To provide all personnel, undortakiog journeys
by road or rail with adequate liavtrsack rations,
(J) To see that all oookhouses, storm, diniw
rooma and premises used for messing art kept scrupulously
clsan and the equipment properly maintained.
(k) To ensuru the conservation and tho segregation
of all By-Produots and to inspect bins and swill area daily
bofore Oontactor removos contents.
(1) To maintain tf;s cookhouse porsonnel up to
full eetablishmont in numbers add ronks, not forgetting
understuiiies and learner cooks.
(m) To keog himssll up to date regarding ail
orders relating to tho training, uHradirw, pay and promotion
of cooks and to watch that relovant entries are ma6e
in tho soldier'e pay book.
(n) To maintain oonstnnt liaison with his local
Supply Offlaer, N.L.A.F.I. MEuiagoq Catering kdvissr, P.A.D.
0.S. and D.C.R.E,
(0) To effect an underbawal of 24% conplete
rations providing the unit Is reasonably aentrally messed,
U. supervisiuq Offiosrs of EmorRenoy Cookery Traiqinn
Cdntres
These Ofiicers are sclocted Prom highly qualified
oivilinn chefs who havo had lzmy expericnco a6 oookery
Instructors. In praotice it is found that eaoh Officer is
Bblo to supervise six Emergency Cookery Training Centres
(para, 15) each training 60 soldier cooks or kg h.T.3,
cooks. Their rank is Lieutenant (Qr,Mr.).
- 7 -