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By Order of the Secretary of the Air Force Air BY ORDER OF THE AIR FORCE MANUAL 34-240 SECRETARY OF THE AIR FORCE 2 MAY 2005 Services FOOD SERVICE PROGRAM MANAGEMENT COMPLIANCE WITH THIS PUBLICATION IS MANDATORY ACCESSIBILITY: Publications and forms are available on the e-Publishing website at www.e-publishing.af.mil for downloading or ordering. RELEASABILITY: There are no releasability restrictions on this publication. OPR: HQ AFSVA/SVOHF Certified by: HQ USAF/ILV (Mr. Arthur J. Myers) Supersedes AFMAN 34-240, 1 April 1998 Pages: 60 This manual implements Air Force Instruction 34-239, Food Service Management Program. It outlines how to requisition, prepare, account for, order, and inventory food in appropriated fund food facilities. It does not apply to hospital dining facilities. Major commands (MAJCOM) can supplement this manual. This instruction directs collecting and maintaining information subject to the Privacy Act of 1974 autho- rized by 10 U.S.C. 8013. Ensure that all records created as a result of processes prescribed in this publica- tion are maintained in accordance with AFMAN 37-123, Management of Records and disposed of in accordance with the Air Force Records Disposition Schedule (RDS) located at https:// webrims.amc.af.mil/ SUMMARY OF CHANGES This document is substantially revised and must be completely reviewed. This is the second revision of AFMAN 34-240. Revisions incorporate Corporate Food Service (CFS) pro- cedures. Additionally, references to Troop Support Operating procedures are deleted since their elimina- tion in September 1999. A bar ( | ) indicates a revision from the previous edition. Chapter 1— FOOD SERVICE PROGRAM MANAGEMENT 6 1.1. Evaluating Food Service. ........................................................................................... 6 1.2. Five-Year Facility and Equipment Improvement Plan. ............................................. 6 1.3. Guest Feedback. ......................................................................................................... 6 1.4. Recommendations for Improvement. ........................................................................ 6 1.5. Revisions to Air Force Menu. .................................................................................... 6 1.6. Posting Menus. ........................................................................................................... 6 1.7. Computer Malfunction. .............................................................................................. 6 2 AFMAN34-240 2 MAY 2005 1.8. Menu Item Pricing. .................................................................................................... 7 1.9. Who Can Eat in Appropriated Fund Dining Facilities. ............................................. 7 1.10. Emergency Situations. ............................................................................................... 7 1.11. Special Operational Rations for Major Disasters and Emergencies. ......................... 8 1.12. Unannounced Spot-Check of Cashier. ....................................................................... 8 1.13. Funds Protection. ....................................................................................................... 8 Chapter 2— GUEST IDENTIFICATION 9 2.1. Identifying Dining Facility Guests. ........................................................................... 9 Chapter 3— CONTROL OF SIGNATURE FORMS AND CASH 10 3.1. Forms. ........................................................................................................................ 10 3.2. Cash Turn In. ............................................................................................................. 12 3.3. Accounting for Funds Collected from Local National Personnel Overseas. ............. 13 Chapter 4— MANUAL FOOD SERVICE ACCOUNTING 14 4.1. Manual Sales Form. ................................................................................................... 14 4.2. Manual Monthly Monetary Report. ........................................................................... 14 4.3. Meals from a Dining Facility for Consumption Elsewhere. ...................................... 14 4.4. Fire Station Kitchens. ................................................................................................ 15 4.5. Field Feeding Accounting Procedures. ...................................................................... 15 4.6. Issuing Meals-Ready-to Eat (MRE) from Food Service. .......................................... 16 4.7. Meals, Ready-to-Eat (MREs) Positioned on Aircraft for Emergency Purposes. ....... 17 4.8. MREs in Processing Lines. ........................................................................................ 17 Chapter 5— CORPORATE FOOD SERVICE ACCOUNTING 18 5.1. Collection of Headcount. ........................................................................................... 18 5.2. Sales Offset Report. ................................................................................................... 18 5.3. Sales Item List. .......................................................................................................... 18 5.4. Sales and Cost Report (RCS: HAF-SV(M)0311. ...................................................... 18 5.5. Corporate Reporting. ................................................................................................. 18 5.6. Uncosted Inventory Items Report. ............................................................................. 18 5.7. Financial Summary. ................................................................................................... 18 AFMAN34-240 2 MAY 2005 3 Chapter 6— ORDERING AND INVENTORY FOR ALL FOOD SERVICE OPERATIONS (DINING HALL, FLIGHT KITCHEN, CENTRAL PREP, AND FIELD FEEDING) 19 6.1. General Procedures: ................................................................................................... 19 6.2. Subsistence Evaluation. ............................................................................................. 19 6.3. Production Log. ......................................................................................................... 19 6.4. Automated Ordering Procedures. .............................................................................. 19 6.5. Vendor and Inventory Items. ..................................................................................... 20 6.6. Call Number. .............................................................................................................. 20 6.7. Confirmations. ........................................................................................................... 20 6.8. Cost Corrections. ....................................................................................................... 20 6.9. Thaw Report. ............................................................................................................. 20 6.10. Adjustment Entries. ................................................................................................... 20 6.11. Manual Ordering Procedures. .................................................................................... 21 6.12. Food Service Inventory Transfer Receipt. ................................................................. 21 6.13. Transfer Reconciliation. ............................................................................................. 21 6.14. Inventory. ................................................................................................................... 21 6.15. Inventory Levels. ....................................................................................................... 22 6.16. Government Purchase Card (GPC). ........................................................................... 22 6.17. Purchase Reconciliation ............................................................................................ 23 Chapter 7— CENTRAL PREPARATION KITCHENS 24 7.1. Central Pastry Kitchens. ............................................................................................ 24 7.2. Dining Facility Pastry Kitchens. ................................................................................ 24 7.3. Subsistence and Monetary Controls. ......................................................................... 24 7.4. Pastry during AEF. .................................................................................................... 24 Chapter 8— FLIGHT MEAL SERVICE 25 8.1. Authorized Meal Service. .......................................................................................... 25 8.2. Expanded Flight Kitchens .......................................................................................... 25 8.3. Menu Patterns. ........................................................................................................... 25 8.4. Types of Flight Meals and Allowances. .................................................................... 25 8.5. Reimbursements for Meals. ....................................................................................... 25 8.6. Inventory Controls. .................................................................................................... 25 4 AFMAN34-240 2 MAY 2005 8.7. Request for Flight Meals. ........................................................................................... 26 8.8. Issue of Flight Meals. ................................................................................................. 26 8.9. Cash Controls. ...........................................................................................................
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