Exhibit F AFI 34-239 sup (1).pdf

BY ORDER OF THE

SECRETARY OF THE AIR FORCE

AIR FORCE INSTRUCTION 34-239

20 FEBRUARY 2004

ANG

Supplement

1 NOVEMBER 2006

Services

FOOD SERVICE MANAGEMENT PROGRAM

COMPLIANCE WITH THIS PUBLICATION IS MANDATORY

ACCESSIBILITY: This publication is available on the e-Publishing website at www.e-publishing.af.mil.

RELEASABILITY: There are no releasability restrictions on this publication.

OPR: HQ AFSVA/SVOHF Certified by: HQ USAF/ILV (Mr. Arthur J. Myers) Supersedes AFI 34-239, 1 February 1998 Pages: 60

(ANG)

OPR: NGB/A1S Certified by: NGB/CS (Lt. Col. Robert P. Lemieux) Supersedes AFI34-239 ANGSUP1, 15 September 2003 Pages: 20

This instruction tells how to order, inventory, and account for food in dining facilities, flight kitchens, missile feeding, and field feeding operations. It does not apply to hospital dining facilities. It implements Department of Defense Regulation (DoDR) 7000-14, DoD Financial Management Regulation, Volume 12, Chapter 19-23 Aug 02; and DoD Instruction (DoDI) 1338.10, Department of Defense Food Service Program, 5 Jun 91.

(ANG) Air Force Instruction (AFI) 34-239, Food Service Management Program, 20 February 2004, is applicable to the Air National Guard (ANG) and is supplemented as follows.

SUMMARY OF CHANGES

This document is substantially revised and must be completely reviewed.

Revisions are extensive due to installation of the Corporate Food Service (CFS) operations. Additionally, references to Troop Support operating procedures are deleted since their elimination in September 1999.

AF Form 249, Food Service Operations Report (RCS HAF-SVS(M)9219), is obsolete.

(ANG) This document is substantially revised and must be completely reviewed.

Chapter 1— FOOD SERVICE PROGRAM MANAGEMENT 5

1.1. Unauthorized Uses

Certified Current, 28 November 2012 http://www.e-publishing.af.mil

2 AFI34-239_ANG_I 1 NOVEMBER 2006

1.1. (ANG) Unauthorized Uses

1.2. Nutrition Education

1.3. Menu Patterns

1.3. (ANG) Menu Pattern

1.4. What People Do?

1.4. (ANG) What People Do

1.5. Use of Air Force APF Dining Facilities

1.6. Types of Flight Meals and Allowances

1.6. (ANG) Types of Flight Meals and Allowances

1.7. Customer Feedback

1.8. A La Carte System (ALACS)

1.9. (Added-ANG) Food Service Evaluation

Chapter 2— FOOD SERVICE CONTRACTS 7

2.1. Contingency Plan

2.2. The Statement of Work (SOW)

2.2. (ANG) The Statement of Work (SOW)

Chapter 3— MANUAL FOOD SERVICE ACCOUNTING 8

3.1. Accounting for Cash and Forms

3.2. Food Service Managers:

3.3. Gains and Losses

3.3. (ANG) Gains and Losses

3.4. Small and Large Flight Meals

3.5. Field Feeding

3.5. (ANG) Field Feeding

3.6. (Added-ANG) The Food Cost Index (FCI)

3.7. (Added-ANG) Ground Support Meals

3.8. (Added-ANG) Meal Electronic Identification Scanning (MEIS) Accounting Software

3.9. (Added-ANG) Subsistence Credit Allowance System (SCAMS)

3.10. (Added-ANG) Food Supplements

3.11. (Added-ANG) ANG Subsistence Forecasting

3.12. (Added-ANG) BAS Entitlement at Reserve Training Sites (RTS)

AFI34-239_ANG_I 1 NOVEMBER 2006 3

Chapter 4— AUTOMATED FOOD SERVICE ACCOUNTING 13

4.1. Accounting for Cash and Forms

4.2. Food Service Managers:

4.3. Theoretical Cost Percentages

4.4. Gains and Losses

4.5. Small and Large Flight Meals

Chapter 5— FOOD ORDERING AND INVENTORY 15

5.1. Forecasting

5.2. Ordering

5.3. Reconciliation

5.4. Inventory Control

5.5. Physical Inventory

5.5. (ANG) Physical Inventory

5.6. End of Fiscal Year (FY) Inventory

5.7. Cost Corrections

5.8. Uniform Requirements

Chapter 6— WAR RESERVE MATERIEL (WRM) MANAGEMENT 18

6.1. Requirements

6.2. Requisitioning

6.3. Storage

6.4. Issues and Transfers

6.5. Rotation

6.6. Inventory

6.7. Revaluation

6.8. Prescribed Forms

Chapter 7—(Added-ANG) FOOD SERVICE PROCEDURES FOR COMBAT

READINESS TRAINING CENTERS (CRTC) 21

7.1. (Added-ANG) Deployed Unit Responsibilities

7.2. (Added-ANG) Deployed Food Service Accounting

7.3. (Added-ANG) CRTC Authority

7.4. (Added-ANG) Funding for Operational Meals

4 AFI34-239_ANG_I 1 NOVEMBER 2006

7.5. (Added-ANG) Unit Inventory Procedures

Attachment 1— GLOSSARY OF REFERENCES, ABBREVIATIONS, ACRONYMS, AND TERMS 23

Attachment 1—(ANG) GLOSSARY OF REFERENCES AND SUPPORTING

INFORMATION 29

Attachment 2— WHAT PEOPLE DO 31

Attachment 3— USE OF AIR FORCE APF DINING FACILITIES 35

Attachment 4— TYPES OF FLIGHT MEALS AND ALLOWANCES 37

Attachment 5— FOOD SERVICE REPORTING PROCEDURES 38

Attachment 6— CONVERSION WEIGHT CHART 39

Attachment 7— SAMPLE MEMORANDUM OF UNDERSTANDING (MOU)

FOR RATIONS 40

Attachment 8— WAR RESERVE MATERIEL (WRM) RATION REPORT 43

Attachment 9— ELIGIBLE CUSTOMERS AND WHAT THEY ARE CHARGED

IN APF FOOD SERVICE FACILITIES 44

Attachment 9—(ANG) ELIGIBLE CUSTOMERS AND WHAT THEY ARE

CHARGED IN ANG APF FOOD SERVICE FACILITIES 49

Attachment 10—(Added-ANG) NGB 1038, FOOD SERVICE EVALUATION

RECORD, GUIDELINES 50

AFI34-239_ANG_I 1 NOVEMBER 2006 5

Chapter 1

FOOD SERVICE PROGRAM MANAGEMENT

1.1. Unauthorized Uses. Do not use appropriated fund (APF) food from food service for social activi-ties.

1.1. (ANG) Unauthorized Uses. Under no circumstances will appropriated subsistence funds be used to support activities outside of normal authorized meals. Subsistence forecasting is coordinated through the base comptroller. Units are authorized one meal per eight-hour period. If units require additional meals, it is the Installation Commander’s prerogative. Identify any subsistence funding shortfalls through the Wing FINPLAN. Unauthorized activities include but are not limited to family days, air shows, commander’s calls, change of commands, “awards,” “promotions” or retirement functions. For additional information see, Attachment 9, Eligible Customers and What They are charged in ANG APF Food Service Facilities.

1.1.1. Organizational Operations and Maintenance (O&M) funds (3400) may not be used to provide free beverages to military or civilian employees. With exception of those members who are on Essen-tial Station Messing (ESM), formerly known as Subsistence in Kind (SIK) and meet the requirements of being exposed to the elements for extended periods, have no reasonable access to refreshment sources, and where beverages are required to remain alert. For example, Security Force personnel who are ESM and manning gates and guard posts. Civil Engineering personnel who are ESM involved in snow removal or work locations where no reasonable access to refreshment sources to remain alert would be authorized. These individuals would be authorized mission essential beverages provided at Government Expense using the 3500 Appropriation for ESM. All other personnel, military or civil-ians, would be required to pay for coffee or other beverages that are provided from the Air Force Din-ing Facility.

1.1.2. Sports Beverages (Gatorade) used as Mission Essential Beverages will not be purchased with 3500 Appropriation for ESM. Sports beverages will be purchased using Organizational O&M funds.

Organizations must comply with AFMOA/CC Memo dated 3 Jul 01. AF 3500 ESM funds will not be used to purchase sports beverages. Sports beverages must be purchased with unit/operation/mainte-nance 3400 funds. Must have medical commander approval. AFI 65-601V1, Budget Guidance and Procedures, paragraph 4.45.6 Sports Beverages.

1.2. Nutrition Education. Refer to AFI 40-104, Nutrition Education, for specific information on meet-ing recommended nutritional standards.

1.3. Menu Patterns. The food service officer (FSO) makes sure the menu patterns in the Worldwide Menu are used.

1.3. (ANG) Menu Pattern. The Services Commander ensures menus are developed for each FY. The ANG Services (NGB/A1S) web page provides a menu template based on the Air Force’s 14-day standard menu. The menu will include the minimum standards of 2 meat entrees, 2 starches, 2 vegetables, gravy, soup, salad, dessert, 2% milk, coffee, tea and soda. Units may also provide low-calorie and/or vegetarian entrees based on customer needs. Authorized holiday meals are posted on the Air Force Services Agency’s (AFSVA) web site and celebrated during the Unit Training Assembly (UTA) weekend of the holiday month. The kitchen superintendent has the authority to alter/deviate from the standard Air Force menu as long as cost structure and accountability are maintained.

6 AFI34-239_ANG_I 1 NOVEMBER 2006

1.4. What People Do? Refer to Attachment 2.

1.4. (ANG) What People Do. NGB/A1S has the same duties and responsibilities as a MAJCOM. The Mission Support Group Commander will appoint a responsible individual for units without a Services Officer assigned.

1.4.1. (Added-ANG) Services Commanders are responsible for having a current food service contin-gency plan.

1.5. Use of Air Force APF Dining Facilities. Refer to Attachment 3.

1.6. Types of Flight Meals and Allowances. Refer to Attachment 4.

1.6. (ANG) Types of Flight Meals and Allowances. Any flight meals prepared in an ANG regular din-ing facility must meet Air Force standards for flight meals.

1.7. Customer Feedback. Use AF Form 27, Food Service Customer Survey base or major command (MAJCOM) approved form to get feedback from customers in all APF dining facilities.

1.8. A La Carte System (ALACS). A system in which the dining facility charges the Basic Allowance for Subsistence (BAS) guest and other cash guests for each menu item selected. ESM guests are furnished their meals without charge. This is the only authorized feeding system for Air Force food service opera-tions.

1.9. (Added-ANG) Food Service Evaluation. All ANG units will use NGB 1038, Food Service Evalu-ation Record, semi-annually to evaluate their food service operation. NGB 1038 Guidelines are in Attachment 10 (Added).

AFI34-239_ANG_I 1 NOVEMBER 2006 7

Chapter 2

FOOD SERVICE CONTRACTS

2.1. Contingency Plan. Air Force activities with food service contracts must have contingency service plans in case the contractor fails to perform. Obtain a model base-level contingency plan from your MAJ- COM or Headquarters, Air Force Services Agency, Air Force Food Service Branch (HQ AFSVA/ SVOHF), 10100 Reunion Place, Suite 401, San Antonio TX 78216-4138.

2.2. The Statement of Work (SOW).

2.2. (ANG) The Statement of Work (SOW). The NGB/A1S web page has several SOW templates available for all feeding platforms. (https://airguard.ang.af.mil/svx)

2.2.1. MAJCOM Services and HQ AFSVA/SVOHF maintain all food service contracts.

2.2.2. Food service managers request and must use the current SOW when they convert from in-house to a contract, or resolicit an existing contract. HQ AFSVA/SVOHF must approve deviations from the standard SOW.

https://airguard.ang.af.mil/svx

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Chapter 3

MANUAL FOOD SERVICE ACCOUNTING

3.1. Accounting for Cash and Forms. FSOs and food service managers fully and accurately account for the meals they serve.

3.1.1. FSOs

3.1.1.1. Safeguard AF Form 79, Head Count Record.

3.1.1.1. (ANG) Safeguard AF 79, Head Count Record. AF 79, Head Count Record, is replacing AF 79, Cash Collection Record, AF 1339, Dining Hall Signature Record, AF 463, Request for Flight Meals, and AF 2039, Ground Support Meal Request. Use AF 79 to collect signatures for customers eating in the ANG dining facility and ground support feeding. ANG food service oper-ations will not integrate the forms during production times. Units will use a separate AF 79 for SIK customers and Basic Allowance for Subsistence (BAS) customers.

3.1.1.1.1. (Added-ANG) Each signature on the AF 79 must include the last four-digits of the Social Security Number (SSN) (required for SIK).

3.1.1.1.2. (Added-ANG) NGB/A1S approves Meal Electronic Identification Scanning (MEIS). Use this program to generate automated AF 79s or other formats to document cus-tomer meals.

3.1.1.1.3. (Added-ANG) Services Commanders will assign control numbers for SIK and BAS accountability for AF 1254, Register for Cash Collection Sheets, based on local auditing requirements. Example; 123BAS001 to 123BAS100 or 123SIK001 to 123SIK100.

3.1.1.2. Verify the daily amount of cash collected and turn in to the accounting and finance office.

3.1.1.2.1. (Added-ANG) Submit the DD Form 1131, Cash Collection Voucher, to the finance office on the day requested by FM. For exercises requiring continuous feeding operations greater than two days, submit the DD Form 1131 daily. For control and information purposes, enter the consolidation of cash overages or shortages in the lower part of the “detailed descrip-tion of purpose for which collections were received” column. Then total all amounts at the bot-tom of DD Form 1131. For units who purchase money orders, deduct the cost of the money order from the cash receipts and identify as a line item (i.e. - $1.50 Money Order) on the DD Form 1131. NOTE: local financial managers do not require original or copies of the AF 79.

Accounting and Finance is required to issue a voucher number on the DD Form 1131, which in turn is posted on the AF 1254.

3.1.1.3. Investigate if safeguarded forms are missing.

3.1.1.4. Account for signature records on AF Form 1254, Register for Cash Collection Sheets.

3.1.1.5. For all type of meals, prepare the AF Form 1119-1, Manual Monthly Monetary Report (RCS: HAF-SVS(M) 9122). Refer to Attachment 5.

3.1.1.5. (ANG) ANG food service is not authorized cross-service billing for one or two members of another military service, but can for large groups of marines, army, navy etc. Cross billing is authorized for groups that do not use our subsistence monies.

AFI34-239_ANG_I 1 NOVEMBER 2006 9

3.1.1.6. Use AF Form 282, Unannounced Spot-Check of Cashier, each month to spot check each cashier function for accurate customer count and cash control procedures.

3.2. Food Service Managers:

3.2.1. Account for forms and cash issued to cashiers on AF Form 1305, Receipt for Transfer of Cash and Vouchers.

3.2.2. Report any cash overages or shortages on DD Form 1131, Cash Collection Voucher.

3.2.3. Recap the number of meals served and all purchases for all types of dining facilities on the AF Form 1119-1, Manual Monthly Monetary Report. Refer to Attachment 5.

3.2.4. Account for flight meals and record the cash collected for them on AF Form 79.

3.2.5. Record all instructions to the cooks about what food to prepare, how much to make, and when to prepare meals on the Production Log.

3.2.6. (Added-ANG) AF 1119, Monthly Monetary Records, must be completed and sent electroni-cally to NGB/A1S monthly. Send AF 1119 on the last day of the month or on the last day of feeding operations as applicable. When meals are contracted/catered, the AF 1119 is still required to ensure block 8 (closing inventory) and block 13 (cumulative gain/loss) are carried over to the next month. If contracted, provide the number of contract meals served in block 18 (remarks).

3.3. Gains and Losses. The food manager must try to keep each food account within three percent of the monthly-earned income. If a manager records greater losses for three consecutive months, the following action is taken:

3.3. (ANG) Gains and Losses. ANG tolerances are based on the number of days of operations on the reporting month. For UTA or any other one or two-day lunch feeding operations, ANG units are autho-rized 10% gain or loss on the AF 1119. For Annual Training (AT) periods or feeding operations of three days up to 17 days, the unit is authorized 5% gain or loss on the AF 1119. If feeding operations exceed 17 days, units are required to maintain a 3% gain or loss on the AF 1119. AF 1119 is due to NGB/A1S on the last day of feeding operations each month. Units providing more than one continuous operation within a given month must meet the lowest tolerance authorized, i.e., one UTA feeding and one 15-day AT feeding allows 5% tolerance for the month even if the 15 days carry over to the next month.

3.3.1. The Services Squadron Commander or Division Chief investigates the account and takes appropriate action to include a report of survey on DD Form 200, Financial Liability Investigation of Property Loss. The commander or division chief informs the Mission Support Group Commander with a summary of the deficiencies and the corrective action taken to bring the food account back within authorized tolerances.

3.3.1. (ANG) The Services Commander will investigate and take appropriate action if the Food Ser-vice operation is out of tolerance (gain or loss) for three consecutive months. Provide a Memorandum for Record (MFR) to NGB/A1S identifying why the food service operation was out of tolerance. The MFR should accompany the AF 1119 when sent to NGB/A1S on the last day of feeding operations each month.

3.3.2. The Mission Support Group Commander informs the MAJCOM Director of Services (SV) of the actions taken to fix the problem.

10 AFI34-239_ANG_I 1 NOVEMBER 2006

3.3.2. (ANG) If the Food Service operations are out of tolerance (gain or loss) for four consecutive months, the Mission Support Group Commander will investigate and take appropriate action, to include an MFR to the Chief of Services, ANG, (NGB/A1S) identifying why the food service opera-tion cannot meet authorized tolerances and the corrective action taken.

3.4. Small and Large Flight Meals. When FSOs and managers use a dining facility or flight kitchen to prepare meals that will be served away from the dining facility, the food cost for these meals must not exceed 30 percent of the meal cost allowance for a small meal and 65 percent of the meal cost allowance for a large meal. Request meals on AF Form 79.

3.5. Field Feeding. Use a meal cost allowance determined quarterly by HQ AFSVA/SVOHF for field feeding.

3.5. (ANG) Field Feeding. Use the ANG field feeding meal allowance when utilizing unique B-rations or Unitized Group Rations (UGRs).

3.5.1. Keep a weekly record of all types of meals served and a weekly monetary accounting on the AF Form 1119-1, Manual Monthly Monetary Report. For reporting procedures, refer to Attachment 5.

3.5.2. All accounting will be done on a weekly basis. Take a weekly physical inventory to determine the food expenses. Conduct monthly inventories in accordance with paragraph 5.4.

3.5.3. For base exercises or short-term contingencies; the food manager must try to keep the food ser-vice account three percent of the total earned income for the exercise. For field operations, which extend over a one-month period or consecutive months, the food manager must try to keep the food service account within three percent of the monthly-earned income. If a manager records greater losses for the timeline listed above:

3.5.3.1. The Services Squadron Commander or Division Chief investigates the account, takes appropriate action, to include a report of survey on DD Form 200. The commander or division chief informs the Mission Support Group Commander with a summary of the deficiencies and the corrective action taken to bring the food account back within authorized tolerances.

3.5.3.2. The Mission Support Group Commander informs the MAJCOM SV of the actions taken to fix the problem.

3.5.4. Each base food service activity conducting field feeding will carry forward gains/losses each month throughout the fiscal year.

3.5.5. For menu patterns, all field feeding operations must comply with the Air Force feeding plan as defined in United States Air Force War and Mobilization Plan, Vol 1 (WMP-1, Annex GG).

3.5.6. (Added-ANG) AF 1650b, Field Feeding Summary, and AF 1119-1, Manual Monthly Mone-tary Record, are required for field operations exceeding 48 hours. Transfer all food items in/out of the dining facility using AF 3516, Food Service Inventory Transfer Receipt. This allows removal of food from one inventory and placement into another (other appropriated fund activities only). It is also used to send food outside of food service (such as to a field exercise) or return food to the food service sys-tem. Use AF 3516 to remove food from the subsistence account when it is determined to be unfit for human consumption. The FSO designates in writing, by name and duty title, the persons responsible for the security of food in each facility.

AFI34-239_ANG_I 1 NOVEMBER 2006 11

3.6. (Added-ANG) The Food Cost Index (FCI). NGB/A1S will provide an annual ANG-specific FCI for ANG dining facilities and field feeding operations prior to the beginning of the fiscal year.

3.7. (Added-ANG) Ground Support Meals. Mission Support Group Commanders must ensure meals served away from the dining facility are kept to a minimum. Unit level supervisors are responsible for ensuring personnel obtain a meal in the dining facility during meal hours. Meal, Ready to Eat (MREs) are accounted for on “AF Form 1119-1”. Ensure the DoD food inspection stamp is on the back of all copies of AF Form 3516 and keep a signed copy of AF Form 3516 on file for audit and inspection purposes.

Ensure the oldest rations on hand are used or rotated first. Operational rations stored by the unit must be re-inspected by local Military Public Health inspection personnel in accordance with DSCP Handbook 4155.2, at least 180 days before the inspection Test Date (ITD) stamped on each case or placard. NOTE:

expected shelf life is 3 years unrefrigerated; however, shelf life may be extended or shortened by certifi-cation from Military Public Health inspection personnel per applicable directives. MREs or UGRs are recommended as a substitute for ground support meals for at least one meal per day during training exer-cises, inspections or base alerts.

3.7.1. (Added-ANG) ANG Food Service Operations are authorized to purchase MREs and Tailored Operational Training Meal’s (TOTM) from Defense Supply Center Philadelphia (DSCP). For addi-tional information pertaining to the TOTM, see the DSCP Webpage: http://www.dscp.dla.mil/subs/ oprat.htm.

3.7.1.1. (Added-ANG) Issuing Meals-Ready-to-Eat (MRE) From Food Service. When Ser-vices issues MREs to units and the unit controls the issue of MREs and the collection of monies, the following applies:

3.7.1.1.1. (Added-ANG) The base FSO transfer the MREs to the requesting organization on DD form 1297.

3.7.1.1.2. (Added-ANG) The FSO provides the using organization with AF Forms 79 and current meal rates. The FSO advises the organization that the rations are accountable. When the exercise is concluded, all rations not documented as issued or sold on AF Form 79 must be immediately returned to food service, with the turn-in of cash collected on AF Form 79.

3.7.1.1.3. (Added-ANG) Once all meals, forms and cash have been received, complete AF Form 1119-1 to account for the meals used during the exercise.

3.7.2. (Added-ANG) When members are on RUTA/SUTA status and the dining facility is closed, recommend MRE’s/TOTM or frozen meals. Another option is the meal chits program coordinated through the Contracting Office to obtain a Vendor to provide meals based on the annual DoD rates.

Any other packaged meal must be approved by NGB/A1S before purchase.

3.8. (Added-ANG) Meal Electronic Identification Scanning (MEIS) Accounting Software. Auto -mated food service accounting applications are authorized.

3.9. (Added-ANG) Subsistence Credit Allowance System (SCAMS). ANG dining facilities will oper-ate under SCAMS unless otherwise approved by NGB/A1S.

3.10. (Added-ANG) Food Supplements. Food supplements are not authorized for contract/catered meals.

3.11. (Added-ANG) ANG Subsistence Forecasting. ANG Service’s subsistence forecasting must include all feeding platforms for host unit and geographically separated units (GSUs). Recommend units http://www.dscp.dla.mil/subs/oprat.htm http://www.dscp.dla.mil/subs/oprat.htm

12 AFI34-239_ANG_I 1 NOVEMBER 2006

use contract/catered meals once per quarter to allow Services units to conduct home station training. Sub-sistence forecasting must be coordinated with the finance office Wing FINPLAN. Co-located units should coordinate with their host Services unit to forecast Subsistence funding by May 1st for the following fiscal year.

3.12. (Added-ANG) BAS Entitlement at Reserve Training Sites (RTS).

DoD policy is that all military members, both officer and enlisted, on any type of active duty, at a Reserve Training Site under Temporary Field Assignment, receiving no per diem, will receive full BAS. Food ser-vice personnel will collect cash, at the Discounted Meal Rate (DMR), for each meal consumed at the RTS on stationary days. On travel days, if a member is in a group travel status (members traveling together in a government owned or procured vehicle), they will be charged the Discounted Meal Rate, if members are traveling in any other status and receiving full per diem, they will be charged the Standard Meal Rate for any meals consumed at the Reserve Training Site. For guidance, see DODFMR Vol 7A Chapter 25, para-graphs 250201, H, P and 250501A & C.

AFI34-239_ANG_I 1 NOVEMBER 2006 13

Chapter 4

AUTOMATED FOOD SERVICE ACCOUNTING

4.1. Accounting for Cash and Forms. FSOs and food service managers fully and accurately account for the meals they serve.

4.1.1. FSOs:

4.1.2. Safeguard cash register receipts, the Sales Offset Report, and AF Form 79 as applicable.

4.1.2.1. Verify the daily amount of cash collected and turned into the accounting and finance office.

4.1.2.2. Investigate if safeguarded forms are missing.

4.1.2.3. Account for signature records on AF Form 1254.

4.1.2.4. Use AF Form 282 each month to spot-check each cashier function for accurate customer count and cash control procedures.

4.2. Food Service Managers:

4.2.1. Account for any forms and cash issued to cashiers on AF Form 1305.

4.2.2. Report any cash overages or shortages on DD Form 1131.

4.2.3. Recap the number of meals served in dining facilities or flight kitchens on the Sales Offset Report or the Cash Reconciliation Report.

4.2.4. Keep a daily accounting of all food costs and meals served in all types of dining facilities on the Sales and Cost Report. Refer to Attachment 5 for reporting procedures.

4.2.5. Record all instructions to the cooks about what food to prepare, how much to make, and when to prepare meals on the Production Log.

4.2.6. Record raw and finished waste on the Waste Log.

4.3. Theoretical Cost Percentages. Food service managers in automated operations are responsible for ensuring the theoretical cost percentage, from the Sales and Cost Report, average between 75 percent and 85 percent with 80 percent being the target.

4.4. Gains and Losses. The food manager must try to keep each food account within three percent of the total sales. If a manager records greater losses for 3 consecutive months:

4.4.1. The Services Squadron Commander or Division Chief investigates the account, takes appropri-ate action, to include a report of survey on DD Form 200. The commander or division chief informs the Mission Support Group Commander with a summary of the deficiencies and the corrective action taken to bring the food account back within authorized tolerances.

4.4.2. The Mission Support Group Commander informs the MAJCOM SV of the actions taken to fix the problem.

14 AFI34-239_ANG_I 1 NOVEMBER 2006

4.5. Small and Large Flight Meals. When FSOs and managers use a dining facility or flight kitchen to prepare meals that are served away from the dining facility, the food cost for these meals must not exceed 30 percent of the meal cost allowance for a small meal and 65 percent of the meal cost allowance for a large meal. Ensure that meals are requested on an AF Form 79.

AFI34-239_ANG_I 1 NOVEMBER 2006 15

Chapter 5

FOOD ORDERING AND INVENTORY

5.1. Forecasting. The FSO gives the Defense Supply Center - Philadelphia (DSCP) account manager the forecast for food requirements 60 days in advance for Continental United States (CONUS) locations and 120 days for overseas (OCONUS) locations. The Prime Vendor (PV) forecast allows contracts to be tai-lored to the customer’s requirements and allows the customer maximum flexibility.

5.2. Ordering. For manual operations, the storeroom clerk uses E-mail to order food. Use DeCA Form 70-20, Subsistence Request for Issue, Turn-in, or Transfer, when purchasing from the Defense Com-missary Agency (DeCA) resale store. In automated operations, the storeroom clerk will input commissary purchases in Aloha’s inventory control. In automated dining facilities under PV, the user orders directly from the PV through an electronic catalog in Aloha’s inventory control that lists all the items available for the customer to order. Catalog updates, requisitions, purchase orders, acknowledgments, and receipts are transmitted electronically using a closed loop Electronic Commerce system between the customer, the DSCP, and the contractor.

5.2.1. (Added-ANG) All ANG units will use STORES web, Prime Vendor Program. ANG food ser-vice operations will use DSCP as their primary subsistence source. Subsistence Government Purchase Card (GPC) purchases are only for emergency purposes, when the normal subsistence provider cannot supply a needed item.

5.3. Reconciliation. The storeroom manager will turn in all paperwork to the accountant within 24 hours of receipt of food items. The accountant will:

5.3.1. Record all types of purchases on the SF 1080, Voucher for Transfer Between Appropriation and/or Funds.

5.3.2. In automated operations, verify correct amounts on the Purchase (History) Journal and the Receipt Confirmation. If you do not receive receipt confirmation within 2 business days, contact STORES helpdesk for further assistance.

5.3.3. Correct any discrepancies using Inventory Control or STORES Web, as applicable. Refer to the CFS Handbook.

5.3.4. Coordinate discrepancies with the DSCP account manager.

5.4. Inventory Control. To make sure food is controlled from the time of receipt until it's served, store-room clerks:

5.4.1. Keep high dollar storage areas secured.

5.4.2. Record all food transferred between facilities, on AF Form 3516, Food Service Inventory Transfer Receipt at non-automated operations. For automated operations, a transfer-in will be an Invoice Entry and a transfer-out will be an Adjustment Entry. Use the CFS Handbook to manage transfers between food service operations.

16 AFI34-239_ANG_I 1 NOVEMBER 2006

5.5. Physical Inventory. The storeroom clerk will conduct a weekly inventory as defined by CFS. The FSO assigns a member other than the storeroom clerk to take a physical inventory of all food items at the close of business on the last day of the month.

5.5. (ANG) Physical Inventory. The Services Commander assigns a member, other than storeroom per-sonnel, to physically inventory all food items at the close of business on the last day of UTA or the last day of the month for continuous operations. Inventory levels for storerooms will not exceed $3K unless approved by the FSO. The FSO or Services Commander reviews and certifies the inventory.

5.5.1. The person taking the inventory:

5.5.1.1. In manual operations, record the inventory count on AF Form 3514, Inventory Count Worksheet. In automated operations, record the count on the Count Sheets. Enter counts in the Physical Count Entry under Inventory Control.

5.5.2. The FSO reviews and certifies the inventory.

5.6. End of Fiscal Year (FY) Inventory.

5.6.1. On the last day of the current fiscal year, the FSO assigns someone outside of food service to conduct the physical inventory using the following procedures:

5.6.1.1. The Food Service Manager will provide the inventory officer with the count sheet printed from CFS (Physical Count Entry).

5.6.2. The inventory officer will count all items in all storage locations, kitchen, and production areas assisted by storeroom personnel.

5.6.2.1. Once the inventory officer completes the counts, storeroom personnel will enter the counts into CFS (Physical Count Entry). The inventory officer will verify all counts are entered into CFS. Storeroom personnel will save the inventory and reconcile the overages and shortages.

Once complete, the storeroom clerk will print the Edit List Count Sheet. The inventory officer will sign the Edit List Count Sheet, certifying the inventory is correct. The Food Service Manager will also sign the Edit List Count Sheet.

5.6.3. Once inventory is complete save the inventory and close out.

5.6.3.1. The following day, the manager will process the physical counts. After processing phys-ical counts, verify all counts were processed (look in Physical Counts and the Event Viewer).

5.6.4. Once this process is completed food service manager will print out 3 copies of the On Hand Summary Report (RCS: HAF-SVO(A)0304)—this is your new fiscal year starting inventory. The FSO will sign all the On Hand Summary Reports. Provide one copy to the food service accountant— send one copy to your MAJCOM food service manager and one to HQ AFSVA/SVOHF. CONTINUE

REPORTING DURING MINIMIZE.

5.7. Cost Corrections. Any cost corrections, accomplished in automated operations, which exceed one percent of the total dollar value of the item class (i.e., beef items are 111, poultry 112, etc.) MAJCOM food service branch must approve. Cost corrections greater than one percent will be sent through the MAJCOM/SVX or SVP to HQ AFSVA/SVOHF for approval.

AFI34-239_ANG_I 1 NOVEMBER 2006 17

5.8. Uniform Requirements. Food Service personnel engaged in the preparation and serving of food shall be attired in appropriate food service uniforms as prescribed in AFI 36-2903, Dress and Personal Appearance of AF Personnel.

18 AFI34-239_ANG_I 1 NOVEMBER 2006

Chapter 6

WAR RESERVE MATERIEL (WRM) MANAGEMENT

6.1. Requirements. This section expands on responsibilities and policies in DoD Directive (DoDD) 3110.6, War Reserve Materiel Policy, and AFI 25-101, War Reserve Materiel (WRM) Program Guidance and Procedures. The War Consumable Distribution Objective (WCDO), USAF War and Mobilization Plan (WMP-1, Annex GG), and MAJCOM Ration Requirements summary specify the number of days, quantity, and type of rations to be maintained as WRM funded levels by the principle MAJCOM for stor-age and use at the operational level.

6.1.1. Only MAJCOM identified requirements are programmed and funded as WRM. Installations must coordinate all Air Force Operational Plan (OPLAN) requirements with their MAJCOM/SVX/ Logistics Plans Office (LGX) for identification.

6.1.2. MAJCOM/SVX/LGX provides their WRM ration requirements in writing to HQ AFSVA/ SVOHF by 15 March annually. Requirements identified for locations that do not have an Air Force food service activity assigned will be stored at the nearest Air Force installation that has a food service activity.

6.1.3. MAJCOM/SVX identifies and approves all self-sustaining unit ration requirements in their annual ration requirements summary. These units may store their rations instead of food service.

Rations and all accountable forms will be issued on a hand receipt.

6.1.4. The total Air Force wartime requirement for operational rations (Unitized Group Rations (UGR) and Meals Ready to Eat (MREs)) to support the Air Force two Major Theater War (MTW) Regional concept as identified in the Defense Guidance and WMP-1 are budgeted for by HQ AFSVA/ SVO for storage at active duty bases having a requirement and with the Defense Logistics Agency in CONUS and OCONUS.

6.2. Requisitioning. Congress specifically approves WRM ration Essential Station Messing (ESM) for-merly, Subsistence-in-Kind (SIK) funds (3500).

6.2.1. HQ AFSVA/SVO approves any new or increased WRM requirements and places annual requi-sitions for all CONUS bases. WRM rations are only approved for storage at active duty bases that have an Air Force food service activity.

6.2.2. Bases will not exceed WRM-funded levels.

6.2.3. HQ AFSVA/SVOHF approves the release of depot-stocked rations for exercise use before req-uisitioning.

6.3. Storage. Where feasible, store all WRM rations under refrigeration (ideal temperature is 35-50 degrees Fahrenheit) to extend their shelf life. The maximum storage life is 36 months at 80 degrees Fahr-enheit.

6.3.1. If current facilities are inadequate for storage of WRM rations, the installation commander will provide space elsewhere on base. The facility will be under lock and key control of food service per-sonnel and must provide adequate security. Erect a physical barrier (floor to ceiling) to prevent theft or pilferage should the facility be jointly used with another base activity.

AFI34-239_ANG_I 1 NOVEMBER 2006 19

6.3.2. Store WRM rations by lot number and date-of-pack on standard (40” X 48”) size pallets.

6.3.3. WRM rations may be stored in the same warehouse as food service stocks. However, they will not be commingled together. WRM and food service rations should not be stacked more than three pallets high, without warehouse rack shelving.

6.3.4. Food Service will not break down or store WRM rations individually on separate pallets for units.

6.3.5. Rations stored by self-sustaining units are issued on AF Form 3516, with a Memorandum of Understanding (MOU) signed by the services and self-sustaining unit commanders. Refer to Attach-ment 7. Food service must account for these rations in the WRM account and report monthly on the AF Form 28, War Reserve Materiel (WRM) Ration Report (RCS: HAF-SV(M)9601). Refer to Attachment 8 for reporting procedures.

6.4. Issues and Transfers. Do not issue rations directly from the WRM account. If sufficient rations are not available in food service and WRM rations have to be used for emergencies, transfer them to the food service account before issue. The Services commander or designated representative must approve the release of all WRM rations in coordination with the base War Reserve Materiel Officer (WRMO) on AF Form 3516.

6.4.1. Active duty Air Force units cannot use unit funds to purchase operational rations, except for survival packets and emergency drinking water. Active duty units must obtain rations through food service. Food service will then issue rations to the unit with accountable forms and guidance for con-trol of ESM funds when the rations are used. Survival packets and drinking water will not be stored in the food service warehouse. Storage of these items is the unit’s responsibility.

6.4.2. Issue all operational rations in full case lots only.

6.4.3. Include date-of-pack and lot number of the rations issued on AF Form 3516.

6.4.4. Transfer operational rations requiring Military Public Health inspection, in full cases only, from WRM to food service using AF Form 3516. Military Public Health inspectors provide DD Form 1222, Request for and Results of Tests, to food service personnel for the quantity of destroyed rations during inspection.

6.4.5. Return operational rations only to food service activities if there is a recurring demand for them. Accept full cases only and have Military Public Health inspectors to inspect the rations for ser-viceability before acceptance.

6.4.6. For support of exercises and contingencies, transfer operational rations from one base to another using DD Form 1149, Requisition and Invoice/Shipping Document. A document number must be obtained from HQ AFSVA/SVOHF and rations must be inspected by Military Public Health inspectors prior to shipment in accordance with DSCP Handbook 4155.2, Inspection of Meal, Ready-To-Eat (MRE) Rations (Appendix A). A copy of the inspection report will accompany the ship-ment.

6.5. Rotation. MAJCOM/SVX develops and monitors rotation of all pre-positioned WRM assets includ-ing those stored in food service. Rotate MREs annually. Program and requisition one-third of all WRM-funded levels of MREs annually (in November) based on storage conditions. HQ AFSVA/SVOHF

20 AFI34-239_ANG_I 1 NOVEMBER 2006

will also inform the MAJCOM/SVX of the quantities and types of WRM stocks stored by DSCP in CONUS that require rotation.

6.5.1. Identify rations not used in local exercises, to the MAJCOM/SVX for redistribution to other installations.

6.5.2. Place new rations in WRM upon receipt of annual replacement rations. Transfer the same quantity of the oldest date-of-pack in WRM to food service for rotation.

6.5.3. Use AF Form 28, to report each type of operational ration (MRE and UGRs) by lot number and date-of-pack in the WRM account monthly. Refer to Attachment 8 for additional guidance on report-ing periods.

6.6. Inventory. Conduct inventories to determine the monetary value of WRM assets, physical quantities on hand by date-of-pack, and lot number, to prepare inventory adjustments, or to certify the financial sta-tus of the WRM account. WRM assets will not exceed the funded-level established by HQ AFSVA. Per-form a inventory on the last workday of each month.

6.6.1. Self-sustaining units will inventory rations issued on an AF Form 3516 monthly, and report the results to food service personnel. Include these rations on all physical inventories and reports.

6.7. Revaluation. Each fiscal year when the case price of MREs changes, food service will revalue MRE inventories to account for the unit price change. Two AF Forms 28 will be submitted. Food Service will conduct an end of fiscal year inventory on 30 September at the old case price. The quantity will be trans-ferred to a new AF Form 28 for the next fiscal year on 1 October, with the new fiscal year case price.

6.8. Prescribed Forms. AF Forms 28, War Reserve Materiel (WRM) Ration Report, and 1119-1, Manual Monthly Monetary Report.

AFI34-239_ANG_I 1 NOVEMBER 2006 21

Chapter 7 (Added-ANG)

FOOD SERVICE PROCEDURES FOR COMBAT READINESS TRAINING CENTERS (CRTC)

7.1. (Added-ANG) Deployed Unit Responsibilities. Deployed Units are responsible for menu plan-ning, and proper ordering procedures to include operational rations. Forecasting the number of personnel, menus and meal times should be pre-coordinated with CRTC support personnel to eliminate confusion when units arrive.

7.1.1. (Added-ANG) Deployed units are responsible for coordinating with CRTC Services person-nel. All items will normally be approved based on CRTC requirements. Deployed personnel will accomplish ordering of operational rations as well as movement and storage of these items. Any desired enhancements must be pre-coordinated with CRTC personnel. Units must coordinate with the CRTC 30 workdays prior to deployment on the following items:

7.1.1.1. (Added-ANG) Menu planning.

7.1.1.2. (Added-ANG) Personnel forecasting.

7.1.1.3. (Added-ANG) Meal times.

7.1.2. (Added-ANG) Deployed unit personnel, if requested and required by CRTC Services person-nel, will augment CRTC personnel in: (NOTE: All unit personnel provided must be fully trained in safety and security procedures)

7.1.2.1. (Added-ANG) Store Room Operations.

7.1.2.2. (Added-ANG) Inventory Control.

7.1.2.3. (Added-ANG) Acceptance and Turn-in of facilities.

7.1.2.4. (Added-ANG) Serving and cleaning of facilities and equipment.

7.2. (Added-ANG) Deployed Food Service Accounting. The deployed unit will complete the AF 1119, monitored by CRTC food service managers. The CRTC will maintain the AF 1119 on file as a regular dining facility operation. Deployed units will be annotated in Block 18 of the AF 1119.

7.2.1. (Added-ANG) The official record copy of the AF 1119 will be completed and submitted by CRTC personnel. Units in training status are required to operate within authorized tolerances for a fixed facility. Units in training status are required to prepare a Memo for Record (MFR) when the AF 1119 is out of tolerance in the 1119 web reporting system. This MFR will be sent to NGB/A1S by CRTC personnel explaining the reasons for the non-compliance. Amounts exceeding authorized toler-ances will be reimbursed by either DD form 448 or AF form 616.

7.3. (Added-ANG) CRTC Authority. CRTC Installation Commander’s will request deployed unit complete AF 85, Report of Survey, if food service operations exceed standard tolerances. The CRTC reserves the right and authority to make adjustments necessary to ensure compliance with regulatory guid-ance. This includes, but is not limited to:

7.3.1. (Added-ANG) Dress and Appearance.

7.3.2. (Added-ANG) Menu Selection.

7.3.3. (Added-ANG) Food Ordering.

22 AFI34-239_ANG_I 1 NOVEMBER 2006

7.3.4. (Added-ANG) Hygiene and Sanitation.

7.3.5. (Added-ANG) Certifications.

7.4. (Added-ANG) Funding for Operational Meals. Funding for operational rations (MRE, B-unique and UGR) is the responsibility of the deploying unit. Additionally, the deploying unit must accomplish all ordering, shipping, movement and storage. Once these rations are ordered and shipping is coordinated, the CRTC must be contacted and advised as to when these rations will arrive and the incoming quantity.

7.5. (Added-ANG) Unit Inventory Procedures. Deployed units are required to maintain the food inventory and will be monitored by CRTC food service managers for accuracy. The deployed unit will conduct beginning and ending inventories with CRTC Services personnel prior to opening the first day and leaving the last day using AF 3514, Inventory Count Worksheet.

SUSAN A. O’NEAL

Assistant DCS/Installations and Logistics

(ANG)

CHARLES V. ICKES II, Major General, USAF Deputy Director, Air National Guard

AFI34-239_ANG_I 1 NOVEMBER 2006 23

Attachment 1

GLOSSARY OF REFERENCES, ABBREVIATIONS, ACRONYMS, AND TERMS

References

DoD Directive 3110.6, War Reserve Materiel Policy, 9 Nov 000

DoD Manual 1338.10, Manual for the Department of Defense Food Service Program, Nov 78

DoD Regulation 7000.14-R, Volume 12, Chapter 19, Financial Management Regulation, 23 Aug 02

AFI 25-101, War Reserve Materiel (WRM) Program Guidance and Procedures, 25 Oct 00

AFI 36-2903, Dress and Personal Appearance of Air Force Personnel, 1 Nov 01

AFI 40-104, Nutrition Education, 9 May 94

AFI 65-601, V1, Budget Guidance and Procedures

AFJMAN 23-210, Joint Service Manual for Storage and Materials Handling, 12 Apr 94

AFMAN 23-220, Reports of Survey for Air Force Property, 1 Jul 96

AFMAN 34-240, Food Service Program Management, 1 Apr 98

AFMAN 34-255, Directory of Government Quarters and Dining Facilities, 1 Jan 98

AFMAN 37-139, Records Disposition Schedule, 1 Mar 96

AFMAN 65-604, Appropriation Symbols and Budget Codes, 1 Oct 02

Corporate Food Service (CFS) Handbook

Federal Supply Catalog C8900-SL, Stock List

Federal Supply Catalog C8900-PL, Price List

DSCP Handbook 4155.2, Inspection of Meals, Ready-To-Eat (MREs) Rations (Appendix A)

War Consumable Distribution Objective (WCDO)

USAF War and Mobilization Plan, Vol I (WMP-1, Annex GG)

Abbreviations and Acronyms

AFI—Air Force Instruction

AFJMAN—Air Force Joint Manual

AFMAN—Air Force Manual

AFPD—Air Force Policy Directive

AFROTC—Air Force Reserve Officer Training Corps

ANGROC—Air National Guard Readiness Operational Center

APF—Appropriated Fund

BAS—Basic Allowance for Subsistence

24 AFI34-239_ANG_I 1 NOVEMBER 2006

CFS—Corporate Food Service

CONUS—Continental United States

DeCA—Defense Commissary Agency

DoDD—Department of Defense Directive

DoDI—Department of Defense Instruction

DSCP—Defense Supply Center - Philadelphia

DSCP-E—Defense Supply Center – Europe

DSCP-P—Defense Supply Center – Pacific

DSO—Defense Subsistence Office

ESM—Essential Station Messing

FSC 8900 SL—Food Service Catalog 8900 Stock Listing

FSO—Food Service Officer

FY—Fiscal year

HACCP—Hazardous Analysis Critical Control Point

HQ AFSVA—Headquarters Air Force Services Agency

ITD—Inspection Test Date

LGX—Logistics Plans Office

MAJCOM—Major Command

MILSTRIP—Military Standard Requisitioning and Issue Procedures

MOU—Memorandum of Understanding

MREs—Meals, Ready to Eat

MTW—Major Theater War

NROTC—Naval Reserve Officer Training Corps

OCONUS—Outside the Continental United States

OPLAN—Operational Plan

PC—Personal Computer

PFD—Present for duty

POS—Point of Sales

PV—Prime Vendor

QAE—Quality Assurance Evaluator

RDD—Required Delivery Date

ROTC—Reserve Officer Training Corps

AFI34-239_ANG_I 1 NOVEMBER 2006 25

SIK—Subsistence-in-Kind

SOW—Statement of Work

SV—Director of Services

SVO—Directorate of Operations

SVOHF—Air Force Food Service Branch

TDY—Temporary Duty

UGR—Unitized Group Ration

USAF—United States Air Force

USD/C—Under Secretary of Defense, Comptroller

WCDO—War Consumable Distribution Objective

WMP-1—USAF War and Mobilization Plan, Vol 1

WRM—War Reserve Materiel

WRMD—War Reserve Material Officer

Terms

Accounting Period—Normally, a period based on a calendar month, beginning on the first and ending on the last day of the month. The accounting period must not extend past the last day of the calendar month.

"A" Ration—Perishable and semi perishable foods used in food service facilities where refrigeration is available.

A La Carte System (ALACS)—A system in which the dining facility charges the Basic Allowance for Subsistence (BAS) guest and other cash guests for each menu item selected. Subsistence-In-Kind (ESM) guests are furnished their meals without charge.

Basic Allowance for Subsistence (BAS)—A monetary allowance, prescribed by law, paid to military personnel instead of subsistence at government expense.

Book Inventory—The dollar value of subsistence items on hand at any given time as determined from accounting records kept in connection with day-to-day business (On-Hand Summary).

Breakfast—The meal served during morning hours and normally the first meal of the day.

Carryout Service—Food available for takeout from a dining facility or independent facility (frequently located near the flight line). Also known as Grab-n-Go.

Closing Inventory—The dollar value of the physical inventory at the end of the subsistence accounting period. After this inventory, purchases are chargeable to the next accounting period.

Common Service—Service provided to members of another military service, which does not require reimbursement from the activity receiving support. The term is used in food service for members of the Army, Navy, and Marine Corps who are provided ESM.

Corporate—Headquarters, Air Force Services Agency, Directorate of Operations, Air Force Food Service Branch (HQ AFSVA/SVOHF)

26 AFI34-239_ANG_I 1 NOVEMBER 2006

Corporate Food Service—The overall Air Force Food Service Program.

Corporate Reporting—Elimination of manual printed reports through automatic data roll-ups to HQ AFSVA/SVOHF. The Food Service Superintendent or Food Service officer to determine the financial status of the food service operation uses the program. It gathers data from all facilities on base and provides centralized reporting.

Defense Logistics Agency (DLA)—Responsible single manager for a wide variety of common items of subsistence, fuels, and supplies required by the military services.

Defense Supply Center - Philadelphia (DSCP)—The center designated by DLA to provide…