1-Master_Menu_FY17-FY19_MCBHBul_10110_Encl_1_(Planning_Guidance)_1.docx

MCBHBul 10110

1. The Cyclic Master Menu. The cyclic master menu will provide a choice of eggs, hot or cold cereals, fruits, beverages, and meat items during the breakfast meal; and a choice of main entrées, vegetables, salads, desserts, and beverages offered during each lunch and dinner meal. The standard menu for fast food breakfast/take-out will be served for every breakfast meal during the normal work routine. Lunch, Dinner, and Breakfast Brunch menus will also include a choice of fast food/take-out food items. Specialty bars are served as an accompaniment to the main line, during the lunch period only, in order to provide a greater variety of entrées for patrons subsisting in the mess hall. Specialty bars will be served by all mess halls within the consolidated food service system.

2. Fueled to Fight®. Reduced calorie options and healthier food choices are incorporated into daily menus through the availability of the following: Fueled to Fight® (F2F®) green coded items, non-fried entrées, foods prepared without butter, gravy and sauce, low calorie salad dressing, fresh fruit and vegetables, and low calorie beverages.

3. Abbreviations. The following abbreviations are applicable for this menu:

4. Holiday and Special Menus. Holiday menus with specific dates will be served on or near that specific date, with the appropriate menu. Special menu without specific dates may be served in conjunction with command-sponsored events. Holiday routine will be in compliance with Marine Corps Base Hawaii, Installation policy and procedures.

a. Holiday and special menus have been developed for special holidays and for other occasions as deemed appropriate by the command. A 25% supplemental BDFA will be computed for the Marine Corps Birthday, Navy Birthday, Thanksgiving, and Christmas meals only.

b. Special Holiday Meal:

(1) Navy Birthday: Lunch or Dinner (13 OCT)

(2) Columbus Day: Dinner Brunch (Not designated Month of October)

(3) Thanksgiving Day Lunch, Dinner or Dinner Brunch (4th Thursday in November)

(4) Marine Corps Birthday: Lunch or Dinner (10 November)

(5) Veteran’s Day: Dinner Brunch (Not designated Month of November)

(6) Christmas Day Lunch, Dinner or Dinner Brunch (25 December)

(7) New Year’s Day Lunch, Dinner, or Dinner Brunch (Not designated 1 January)

(8) Dr. Martin Luther King Jr. Day: Lunch, Dinner, or Dinner Brunch (3rd Monday in January)

(9) Super Bowl Sunday: Dinner Brunch (Not designated Month of February)

(10) President’s Day: Lunch or Dinner (3rd Monday in February)

(11) Mardi Gras: Lunch or Dinner (Tuesday, Not designated in February, March)

(12) St. Patrick’s Day: Lunch or Dinner (17 March)

(13) Cinco de Mayo: Lunch (5 May)

(14) Asian American Pacific Islander Heritage Month: Lunch or Dinner (Not designated month of May)

(15) Memorial Day: Dinner Brunch (Not designated Month of May)

(16) Independence Day: Dinner Brunch (4 July)

(17) Luau Meal: Lunch or Dinner (Not designated Month of July – August)

(18) Labor Day: Dinner Brunch (Not designated Month of September)

(c) Holiday Meals to be served on the Main Line during the Dinner Brunch Meal include: Independence Day, Labor Day, Thanksgiving Day, Christmas Day, New Year’s Day, Martin Luther King Day, President’s Day and Memorial Day.

(d) Special Meals to be served during Lunch on the Main Line that will replace the regularly scheduled Lunch Meal include: Cinco de Mayo, Mardi Gras, St Patrick’s Day, Asian American and Pacific Islander Heritage Month and Luau. Specialty Bars are not required during these meals.

(e) The Navy Birthday and Marine Corps Birthday meal will be served during lunch or dinner on both main lines. Specialty Bars are not required during these meals.

(f) The Super Bowl meal will be served in addition to the dinner brunch meal.

5. Special Meal Requests. Special meals requests are used for meal support prepared in the mess hall for consumption away from the mess hall. A minimum of ten working days is typically required to procure all ingredients to prepare the special meal. If support can be adequately provided in less than ten days, it will be at the discretion of the Mess Hall Manager. However, a change in labor schedule or the master menu will not be permitted to provide special meal support outside of the permissive ten day timeline. The following items must be considered by the Mess Hall Managers when special meal requests are received:

a. Sufficient stock on hand.

b. Lead time required to requisition items needed to meet request(s).

c. Tempering, cooking and cooling time.

d. Slicing meats and processing produce time.

e. Preparation time.

f. Date stamping and filling boxes.

g. Refrigerated until issued/pickup.

6. Special Meals. Special meal requests are intended for boxed meals, containerized recreational meals for personnel conducting training/exercises, recreational meals, hot and cold beverage support, and fruit support for hikes.

a. Box lunches may only be provided for those personnel whose duties prohibit them from attending the regularly scheduled hot meal provided in the mess hall. Box lunches will not be used as an item of convenience or poor planning. All other uses constitute a fourth meal, which is not authorized. All efforts should be made in the preparation of work schedules and training schedules by all units to ensure that the opportunity for personnel to enjoy a hot meal in the mess hall is made available.

b. In an effort to optimize a unit’s organic capabilities and/or readiness, special consideration will be made when determining the approval of containerized hot chow for field events. Requests for containerized field meals from the garrison mess hall, intermingled with operational planning and tactical feed plans is not authorized.

c. Recreational meals may be authorized when in support of a family day, open house, military appreciation day, or other events authorized by the Installation Commander, and published in writing.

d. The forced march menu, may be used for conditioning hikes to provide a reduced portion of protein and fruit. Fruit and beverage support is authorized for military personnel, however, there are no monetary credits associated with this support. This statement will be annotated on the special meal request.

7. Utility outage menu. Provides a standard menu to be utilized in the event of a utility outage (water, steam, or electrical), which does not allow for the normal preparation/serving of regularly scheduled meals.

8. Menus Standards.

a. Meats and Entrées.

(1) One main entrée such as lean fish, poultry, or meat (round or loin cuts; baked, grilled, or roasted with visible fat removed) prepared and served without added fat. Fish will be served at a minimum of three times per week as a main entrée in all mess halls.

(2) One fish, high in omega 3 (salmon, tuna, trout, herring, mackerel, sardines) will be served per week when available.

(3) Serve gravy and sauces separately, unless they are integral part of the recipe.

(4) Only lean ground beef and lean ground turkey (fat content not to exceed 10%) with no fillers or extenders will be used in recipes.

(5) No more than one fried entrée on the main line per meal. Exceptions to this are for special occasions such as holiday meals, service birthday meals or other celebration meals approved by the Installation Food Service Officer.

(6) A choice of two breakfast meats will be offered, one of which must be lower in fat, less than 12g fat per serving for patties/links and less than 5g of fat per serving for turkey bacon, Canadian bacon, or center cut bacon.

(7) To enhance customer service and provide a high-quality dining experience, meat entrées must be appropriately cooked, sliced, and served.

(8) Cooking times will be adjusted as close to serving times as possible.

(9) Never hold sliced meat items in excess of 15 minutes in the hot boxes as they will continue to cook and dry out.

(10) If a meat entrée runs out before the meal is completed, a replacement item, or back-up item is required. All back up items will be replaced by a similar item in type, quality and should be comparable in cost (i.e. a beef item replaced by a beef item). All back up items replaced on the serving line will also match in comparison to the F2F® color code criteria.

b. Salad Bar.

(1) Standard Salad Bar Menu will be served for every Lunch, Dinner, Breakfast Brunch, and Dinner Brunch meals.

(2) Leafy green salad minimum standard is 50% dark green leaves such as romaine and spinach leaves when available.

(3) Unsalted nuts and/or seeds, available for salads based on demand.

(4) Raisins or other dried fruits will be made available at meals, based on demand.

(5) Fresh fruits may be cut and served as a fruit salad and served on the salad bar.

c. Fruit Bar.

(1) Standard Fruit Bar Menu will be served at all meals.

(2) Two or more fresh fruit choices per meal on fruit bar.

(3) One or more fresh fruit, fruit canned or frozen fruit on dessert bar.

(4) Bananas at breakfast daily, when available.

(5) One or more vitamin C source per day (citrus fruit, kiwi, cantaloupe, strawberries or citrus, cranberry or tomato juice).

(6) Seasonal fruits will be incorporated in menu, when available.

(7) Canned or frozen fruit (light syrup/own juice) may be offered when fresh fruit is not available.

(8) Two or more 100% fruit juices will be served at breakfast.

d. Standard Beverage and Self-Service

(1) Standard Beverage and Self-Service Menu will be served for every meal.

(2) Low-fat milk (1%) will be the primary milk served in bulk milk dispensers. Skim and low-fat chocolate or other flavored milk will be offered to patrons as alternatives.

(3) Low fat chocolate and/or other flavored milk, based on demand.

(4) Cold Water dispenser available in beverage area.

(5) Coffee or hot tea at every meal.

(6) At least one low calorie, dark, caffeinated soda and at least one low calorie, clear, caffeine free soda at every lunch and dinner meal.

(7) Offer at least two caffeine free sodas.

e. Grains/Starches.

(1) All sliced bread offered contains whole grains (white with whole grains, or whole wheat with at least 2.5 grams fiber per serving) and at least one bread offered is folate and iron fortified.

(2) Bread varieties minimum standards: two choices of sliced breads, and one variety roll, cornbread, garlic bread, muffin, or biscuit offered with meals.

(3) Choice of two whole grain, ready-to-eat cold cereals with at least 2.5g fiber per serving, two without sugar coating, one 100% folate fortified at a minimum.

(4) One whole grain hot cereal without added fat or sugars.

(5) Cereal bars may be offered with at least 2.5 grams of fiber per serving. Cereal bars, if offered, may substitute for a whole grain cereal choice.

(6) At least one starch such as potatoes or rice at breakfast, based on demand.

(7) Use whole grain pastas and whole grain rice when available.

f. Vegetables.

(1) Two hot vegetables per meal.

(2) No more than one fried vegetable per day on the main line.

(3) One or more sources of Vitamin A or Vitamin C per meal (colorful, dark leafy and deep yellow, orange and red vegetables including sweet potatoes, tomatoes, carrots, spinach, greens, and broccoli).

(4) Legumes and beans served three times per week or more.

(5) No more than one starchy vegetable per meal. Starchy vegetables include potatoes, corn, peas (black-eyed, green), lentils, and beans (baked beans, black beans, chick peas, garbanzo, kidney, lima, navy, pinto, and refried beans).

g. Desserts.

(1) Offer one reduced fat dessert, sweetbread, or baked product on dessert bar.

(2) Offer low fat and/or low calorie alternatives (fruit, reduced fat pastries, reduced fat muffins, etc.,) when pastries such as donuts and sweet rolls, etc., are served.

(3) Offer trans-fat free (zero grams of trans fat per serving) baked products when available.

(4) One or more fresh fruit, fruit canned or frozen fruit on dessert bar.

h. Fats and Eggs

(1) Trans-fat free (zero grams trans-fat per serving) monounsaturated and polyunsaturated oils substituted for shortening in cooking and baking when appropriate.

(2) Only trans-fat free (zero grams trans-fat per serving) oils used in recipes and for frying.

(3) Only trans-fat free (zero grams of trans fat per serving) spread products used.

(4) Reduced fat salad dressings, mayonnaise, and dairy products used in recipes when appropriate.

(5) Reduced fat salad dressings available at every meal.

i. Condiments

(1) Offer butter as a condiment.

(2) Low-fat milk and artificial sweetener available for hot coffee and tea.

(3) Coffee creamers must contain zero grams trans-fat when available.

(4) Offer at least one fruit spread or low sugar jam and jelly in addition to regular jam and jelly.

(5) Offer sugar free breakfast syrup based on customer demand in addition to regular syrup varieties.

j. Additional Meals and Menu Items.

(1) Midnight-Rations (Midrats). A night meal is authorized during the late evening to early morning hours when there are a sufficient number of shift workers whose duties cause them to miss the regularly scheduled meals. This meal will consist of dinner menu items from the cyclic master menu.

9. Mess Hall Managers are authorized to offer additional menu variety and services as outlined below:

a. Mess Hall Managers may add items to the Master Menu; however, may not delete from the Master Menu as written and approved, with the exception of those provisions outlined in paragraph 3.b.(3) herein. The items and variety are only limited by the Mess Manager’s creativity, initiative and the ability of the logistics pipeline to support the additional requirements. All standard recipes must come from reference (c) of this bulletin, or the automated Marine Corps Food Management Information System (MCFMIS).

b. Additional menu variety and services may include, but are not limited to: taco, potato, pasta bars, dessert/ice cream bars, deli sandwich bar, etc.

c. Mess Hall Managers desiring to provide additional menu variety and/or services must ensure items requested are on the local catalogs and in stock. Lead-time may be necessary to allow additional subsistence supplies to arrive from CONUS.

d. Any additional food service equipment required for the increased services must be coordinated with the Installation/Base Food Service Office.

e. No additional subsistence funding will be given to the Mess Hall Managers for providing additional variety or services. Therefore, Mess Hall Managers must remain within the Basic Daily Food Allowance (BDFA) parameters as published quarterly regardless of services provided.

f. Mess Hall Managers desiring to serve higher cost special menu items such as lobster, crab, or steak will not receive additional subsistence funding nor increased inventory levels.

10. Any questions regarding this enclosure can be referred to the Marine Corps Base Hawaii Subsistence Chief.

Marine Corps Base Hawaii Menu Planning Guidance

MCBHBul 10110 MCBH Menu Planning Guidance

Marine Corps Base Hawaii Menu Planning Guidance

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