At no charge.
As cash-paying customers.
At the installation commander's discretion.
When the installation commander determines other facilities are not available.
Standard and special.
Standard and normal.
Discount and normal.
Discount and standard.
A la carte.
Food service officers.
Major command commanders.
Food service officer.
Mission support group commander.
Lack of meetings.
Taste testing food.
Mentoring and training.
On-the-job training (OJT).
Setting up shifts that maximize the number of workers at peak workload periods.
Placing personnel based on individual and unique skills.
Helping workers resolve their personal problems.
Dividing workers equally among the shifts.
Scheduled personnel appointments and training.
Daily and specialty meals scheduled.
The shifts at other dining facilities.
The peak hours for serving food.
Daily on the Production Log.
Weekly on the Production Log.
Daily on a self-inspection checklist.
Weekly on a self-inspection checklist.
Providing flexibility in menu planning.
Allowing customers to plan their meals in advance.
Providing managers time to devote to the customers.
Allowing food service personnel additional training time.
Satisfy the preferences of your guests.
Provide choices to accommodate religious observances.
Adjust stock levels to take advantage of vendor seasonal sales.
Add culturally diverse or specialty meals, or increase menu variety.
Practical and acceptable.
Simple and eye appealing.
Practical and cost effective.
Acceptable and eye appealing.
Use fresh eggs whenever possible.
Make available at least six choices.
Use frozen pasteurized reduced calorie eggs.
Omelets must be cooked to order, scramble eggs can be pre-cooked.
Lunch and dinner.
Nightmeal and breakfast.
Breakfast, lunch and dinner.
Nightmeal, lunch and dinner.
Healthy menu items with a quality packaging system.
Variety of healthy items delivered by flight kitchen personnel.
Choice of fast food menu items in a quality packaging system.
Variety of prepackaged foods in an inexpensive packaging system.
The last meal.
The first meal.
Lunch and dinner.
Breakfast and lunch.
Personnel who can't leave the duty section due to mission requirements.
Authorized personnel on the flightline.
Personnel placed on quarters.
Poor to excellent.
Fair to outstanding.
Poor to outstanding.
Unsatisfactory to satisfactory.
Air Force public health personnel.
Maintaining good personal hygiene.
Using only bacteria-free subsistence.
Using sanitation solutions for cleaning.
Do not work with food if you have any communicable disease or infection.
Only wash hands after using the bathroom or moving equipment.
Keep hair neat and clean and always wear a hat or hair net.
Do not smoke or chew gum.