Army Menu Standards

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1. Menu Standards

Regulation: Daily menu standards will be followed to ensure appealing, nutritious, and wholesome food choices, in addition to currently popular food items, are provided in all Army dining facilities. The application of the standards is mandatory for both weekday and weekend dining facility operations. The meals will include choices from each food group as described in the U.S. Department of Agriculture Food Guide Pyramid. Meal and menu standards, menu planning guides, and subsistence product and preparation guidance are provided in DA Pam 30–22 chapter 3, para 3-70 menu standards, menu planning and nutrition guidance are provided in AR 40-25, AR 30-22 and TM 4-41.11.

DFAC: DFM will ensure his meal service portion control is adequate for each product served on the serving line as per Army recipe card. IAW TM 10-412 recipe index requires portion control for each individual item served in the dining facility, therefore, serving size and portions are briefed to the servers prior to service as per Army recipe card. Each item on the menu standards have individual serving size and must be followed in order to balance out the food cost for each individual meal served.

The Resolute dining facility offers our customers a choice of main line food items, consisting of a meat, starch and a vegetable. We also offer our …show more content…
This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single use

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