Daily
Weekly
Monthly
Periodic
3
6
8
12
Line cook
Senior cook
Grill cook
Server
Product mix (P-mix)
Production
Waste
Thaw
Before each meal
Before it is processed
After each meal
After it is processed
30 to 40 minutes
35 to 40 minutes
40 to 55 minutes
45 to 60 minutes
Cups
Food
Supplies
Paper plates
25
50
75
100
Staff
Patrons
Public health
Senior leadership
Physical inventories are hampered
Monetary accounts may suffer
Broader selection of items
Food spoilage
Headquarters Air Force/A1S
Installation commander
Force support squadron (FSS) commander
Air Force Services Activity Food and Beverage Division (AFSVA/SVOF)
Daily
Weekly
Once a month
Twice a month
30 September
30 October
30 November
30 December
AF Information Management Tool (IMT) 977
AF IMT 3516
DD Form 988
DD Form 1119-1
Unit commander
Military public health (MPH)
Food service section chief (FSSC)
Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA)
Waste log
Production log
Cashier miscellaneous log
Inventory count worksheet
Order delivery
Order placement
Signing for the order
Transmitting the order
Storeroom personnel and food service section chief (FSSC)
Storeroom personnel and driver or vendor
Accountant and FSSC
Accountant and driver
Flight chief
Force support squadron (FSS) commander
Installation commander
Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA)
Point of Sale (POS) System
Prime Vendor (PV) Program
Air Force Corporate Food Service Recipe System
Subsistence Total Ordering and Receipt Electronic System (STORES)
The vendor and Defense Logistics Agency (DLA)
Department of Defense (DOD) food customers
The vendor and DOD food customers
Any government computer
At each step
When ordering
When recovering
At weekly inventory
At any cost
In a cost effective manner
To minimize vulnerability
To enhance force protection (FP)
Day
Night
Swing
Weekend
Locker
Dining
Back Office
Food handling