PROGRAM OF INSTRUCTION 
FOR 
* 
ADVANCED COURSE IN MESS ADMINISTRATION 
FOR DIETITIANS 
MEDICAL FIELD SERVICE SCHOOL 
BROOKE ARMY MEDICAL CENTER 
FORT SAM HOUSTON, TEXAS 
1047 MEDICAL FIELD SERVICE SCHOOL 
BROOKE ARMY IEDICAL CENTER 
FORT SAM HOUSTON, TEXAS 
PROGRAM OF INSTRUCTION 
FOR 
ADVANCED COURSE IN MESS ADI INISTRATION 
FOR DIETITIANS 
10 June 1947 ADVANCED COURSE IN MESS ADMINISTRATION FOP. DIETITIANS 
MEDICAL FIELD SERVICE SCHOOL 
PURPOSE: 
To give additional training to dietitians in regard to pro- 
curement of food, cost accounting and equipment so that they can 
wore efficiently carry out the duties assigned to them and to ac- 
quaint them with newer trends in other matters pertaining to the 
functioning of the Dietetics Division in the Zone of Interior 
Hospitals. 
y 
PREREQUISITES: 
Medical Department Dietitians with one or more years of com- 
missioned service who h?ve signified a desire to remain in,the 
Army. 
1 ADVANCED COURSE IN BESS ADMINISTRATION FOR DIETITIANS 
(2 «eeks, 80 hours) 
SUBJECT 
HOURS 
ACCOUNTING PROCEDURES 
9 
Basic Accounting 
(i) 
Hospital Fund Accounting 
(a) 
ADMINISTRATION OF THE DIETETIC DEPARTMENT 
A 
Arrny Regulations and Publications 
(i) 
Food and Cost Control 
(2) 
Food Storage and Inspection Within the Hospital 
(1) 
COMMANDANT’S TIME 
3 
Orientation and Processing 
a) 
Clearance 
a) 
Subject to be Announced 
(i) 
EQUIPMENT 
9 
Procurement and Responsibility for Equipment 
(2) 
Maintenance of Equipment 
(2) 
Equipment Allowances and Mess Layouts 
(5) 
EXAMINATION 
2 
Written Examination 
(2) 
FOOD INSPECTION 
9 
Inspection of Food Products by Veterinary Service 
a) 
Meats 
(6) 
Marine, Poultry and Dairy Products 
(2) 
FOOD PREPARATION 
9 
Standardization of Recipes 
(5) 
Food Preparation and Service 
U) 
FOOD PROCUREMENT 
10 
Procurement Methods and Procedures 
(7) 
Availability of Foods 
(3) SUBJECT 
HOURS 
FOOD SERVICE 
5 
Food Conservation and Control 
(2) 
Ward and Mess Hall Food Service 
(3) 
MENUS 
7 
Menu Planning 
(5) 
Diet Therapy 
(2) 
ORGANIZATION OF THE DIETETICS DIVISION 
3 
Organization of the Dietetics Division 
(3) 
PERSONNEL MANAGEMENT 
7 
Selection and Assignment of Personnel 
(X) 
Personnel Training and Relations 
U) 
Tools of Management 
(2> 
TRAINING 
1 
Military Courtesies, Customs and Dress 
(i) 
TROOP INFORMATION 
2 
Subjects to be Announced 
(2) PROGRAM OF INSTRUCTION 
ADVANCED COURSE IN MESS ADMINISTRATION FOR DIETITIANS 
PART I 
ACCOUNTING PROCEDURES 
9 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Basic Accounting 
(x) 
Instruction in the fundamental 
ANNEX NO. 1 
principles of accounting, double 
entry bookkeeping. 
Hospital Fund 
(8) 
Regulations pertaining to the 
Accounting 
Hospital Fund, the General Led- 
ANNEX NO. 2 
ger, accounting for income and 
cash receipts; expenses and cash 
disbursements; the daily record 
of gain and loss from subsis- 
tence; accounting for Hospital 
Fund Property. 
PART II 
ADMINISTRATION OF THE DIETETIC DEPARTMENT 
U Hours 
SUBJECT ATID 
ANNEX FUHBER 
HOURS 
SCOPE 
Army Regulations and 
Publications 
ANNEX NO. 3 
(i) 
Review of regulations and publi- 
cations pertaining to mess ad- 
ministration, methods of obtain- 
ing, standard and non-standard 
books and magazines for the 
dietetic reference library. 
Food and Cost Control 
ANNEX NO. A 
(2) 
Food inventory, stock control; 
recipe and menu costing. 
Food Storage and 
Inspection Within 
the Hospital 
ANNEX NO. $ 
(1) 
Proper storage of foods in the 
moss, inspection of mess opera- 
tion and sanitation. PART III 
COMMANDANT'S TILE 
3 Hours 
SUBJECT AMD 
ANNEX NUI.iBER 
HOURS 
SCOPE 
Orientation and 
Processing 
ANNEX NO. NONE 
(i) 
Address by Commandant; issue of 
notebooks, supplies, schedules, 
and discussion of administrativc 
procedures for the course 
Clearance 
ANNEX NO. NONE. 
(i) 
Processing for departure. 
Subject to be 
Announced 
ANNEX NO. NONE 
(i) 
Time to be used for time lost due 
to interruptions in the schedule 
or to introduce features consid- 
ered desirable by the Commandant. 
PART IV 
EQUIPMENT 
9 Hours 
SUBJECT END 
ANNEX lUJITBER 
HOURS 
SCOPE 
Procurepcnt and 
Responsibility 
for Equipment 
ANNEX NO. 6 
(2) 
Types of available equipment; 
methods of requisitioning ex- 
pendable, non-expendable, and 
non-standard property; account- 
ing for and responsibility for 
property. 
lb into nance of 
Equipment 
ANNEX NO. 7 
(2) 
Preventive and cleaning mainten- 
ance responsibility; typos of 
service offered by post engi- 
neers . 
Equipment Allowances 
and Mess Layouts 
ANNEX NO. B 
(5) 
Equipment allowances; princi- 
pals of layout of equipment, 
work areas, flow charts cover- 
ing the Army mess. PART V 
EXAMINATION 
2 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Examination 
ANNEX NO. NONE 
(2) 
Final written examination cover- 
ing material presented during 
the course. 
PART VI 
FOOD INSPECTION 
9 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Inspection of Food 
Products by Army 
Veterinary Service 
ANNEX NO. 9 
(i) 
Veterinary Corps responsibilities; 
food inspection in the Army; types 
of veterinary inspection. 
Meats 
ANNEX NO. 10 
(6) 
Classes and grades of meats; 
Federal Specifications for meats; 
• cutting of carcass meats; cured 
and smoked meats; curing and 
smoking methods; canned meats. 
Marine, Poultry, 
and Dairy Products 
ANNEX NO. 11 
(2) 
Classes and grades of poultry, 
spoilage factors; grades of eggs, 
quality factors; types of ma- 
rine products purchased by the 
Army; types of milk and other 
dairy products. FART VII 
FOOD PREPARATION 
9 Hours 
SUBJECT AND 
ANNEX NUlffiER 
HOURS 
SCOPE 
Standardization 
of Recipes 
ANNEX NO. 12 
(5) 
Techninues of standardization; 
recipo standardization in the 
Special Diet kitchen; applica- 
tory assignment in standardiza- 
tion. 
Food 1reparation 
and Service 
ANNEX NO. NONE 
U) 
Tour of hospital to observe cen- 
tral coordination of mess activi 
ties; food preparation and ser- 
vice in large and small messes, 
and ward food service. 
PART VIII 
FOOD PROCUREMENT 
10 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Procurement Methods 
and Procedures 
ANNEX NO. 13 
(7) 
Quartermaster specifications; 
methods of requisitioning from 
Quartermaster; methods of making 
commercial purchases; Quarter- 
master storage and issue; the 
commissary. 
Availability 
of Foods 
(3) 
Availability of fresh fruits 
and vegetables; climatic and 
ANNEX NO, U 
transportation problems in- 
volved; availability, selection 
and care of frozen foods. PART IX 
FOOD SERVICE 
5 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Food Conservation 
(2) 
Food conservation and waste studios, 
and Control 
(elimination of wasted use of the 
ANNEX NO. 15 
Cook’s Work Sheet. 
Ward and Mess 
(3) 
Ward food service; serving per-' 
Hall Food Service 
sonnel; cafeteria and table ser- 
ANNEX NO. 16 
vice; service of paraplegic pa- 
tients; ambulatory special diet 
patients; control of nourish- 
ments . 
PART X 
MENUS 
7 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Menu Planning 
(5) 
Factors which influence the 
ANNEX NO. 17 
menu; drafting the menu; special 
diet menus; preparation of the 
menu; nutritional evaluation by 
the short method calculation. 
Diet Therapy 
(2) 
New trends in Diet Therapy; 
ANNEX NO. IB 
sources of current information; 
dietary problems within the 
hospital. PART XI 
ORGANIZATION OF THE DIETETICS DEPARTMENT 
3 Hours 
SUBJECT AIJD 
ANNEX NUMBER 
HOURS 
SCOPE 
Organization of tho 
Dietetic Department 
ANNEX NO. 19 
(3) 
Organization of the department; 
duties and responsibilities of 
the key personnel; mess manage- 
ment responsibilities; relation 
of tho dietitian to other ser- 
vices and personnel* 
PART XII 
PERSONNEL MANAGEMENT 
7 Hours 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE 
Soloction and 
Assignment of 
Personnel 
ANNEX NO. 20 
(i) 
Types of Civil Service positions; 
procedures of selection, assign- 
ment, reports and efficiency 
ratings, 
Personnel Training 
and Relations 
ANNEX NO. 21 
(a) 
Instructional techniques and re- 
sponsibilities; supervisor’s re- 
sponsibility for good personnel 
relations; handling personnel 
problems• 
Tools of Management 
ANNEX NO. 22 
(2) 
Work Schedules, job descrip- 
tions and analyses. PART XIII 
TRAINING 
1 Hour 
SUBJECT AND 
ANNEX. NUMBER 
HOURS- 
■“ - SCOPE 
Military Courtesies, 
Customs, and Dross 
ANNEX NO, 23 
- a) 
General customs “of the Service; 
female personnel as officers of 
the Army; proper wearing of the 
uniform; saluting and other 
military courtesies. 
PART XIV 
TROOP INFORMATION 
2 Hours 
SUBJECT m> 
ANNEX NUMBER 
HOURS 
SCOPE 
Subjects to 
(2) 
Current Army talks and/or train- 
be Announced ■-•••• 
ing 'films of current interest 
ANNEX NO, NONE 
are presented. ANNEX NO. 1 
BASIC ACCOUNTING 
(l Hour) 
SUBJECT AND 
FILE NUMBER 
SCOPE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION 
REFERENCES 
Basic 
1 Fundamental prin- L 
EM 767| 
Accounting 
ciplos of account- 
AR 4-0-590, 
ing, double entry- 
bookkeeping with 
emphasis as 
applied to Hos- 
pital Fund 
accounting. 
par IB, ANNEX NO, 2 
HOSPITAL FUND ACCOUNTING 
(8 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF 
INSTRUCTION 
TYPE CF 
INSTRUCTION 
REFERENCES 
Daily Gain and 
2 
Sources of income 
L, 
TM 8-262, 
Loss Sheet 
and expense as ap- 
plied to Hospital 
Fund; historical 
data concerning 
the Hospital Fund. 
PE 
Chap VII; AR 
4-0-590, par 
IB. 
Registers 
2 
Source of entries 
of following Reg- 
isters and how 
made? Accounts 
Receivable, Cash 
Receipts, Accounts 
Payable and Cash 
Disbursements. 
L, 
PE 
TM B-262, 
Chap VII; AR 
4-0-590; par 
18. 
General 
2 
Accounts contained 
L, 
TM 8-262, 
Ledger 
in the General 
Lodger; sources 
of posting; bal- 
ancing of the 
General Lodger; 
PE 
Chap VII; AR 
4-0-590; par 
IB, 
Hospital 
2 
Hospital Fund Fi- 
L, 
TM B-262, 
Fund State- 
ments 
nancial Statement 
of Income and Ex- 
pense; Statement 
of Liabilities, 
Assets, and Hot 
Forking Capital; 
Statement of Mis- 
cellaneous Sub- 
sistence Account; 
Statement of Wel- 
fare Expense; 
transmittal of 
Excess Working 
Capital, 
PE 
Chap VII; AR 
4.0-590; par 
IB. ANNEX NO. 3 
ARMY REGULATIONS AND PUBLICATIONS 
(1 Hour) 
SUBJECT AND 
FILE NUMBER 
Hours 
SCOPE OF 
INSTRUCTION 
TYPE OP’ 
INSTRUCTION 
REFERENCES 
Array Regula- 
tions and 
Publications 
Pertaining 
to Hess 
A dm ini s trat i o n 
1 
Need for a basic 
reference file; 
methods of check- 
ing material al- 
ready published; 
keeping abreast 
of new regula- 
tions and pub- 
lications; books 
and magazines 
available for 
the dietitians1 
reference li- 
brary; discussion 
of current regu- 
lations and pub- 
lications of par- 
ticular signifi- 
cance in moss 
management. 
L,0 
AR 1-10; 
FM 21-6; 
SB 8-A; 
FD Supply 
Catalog LED 3* ANNEX NO. /, 
FOOD AND COST CONTROL 
(2 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Food and 
Mo mi 
Costing 
1 
Food cost control 
as a direct respon- 
sibility of tho 
dietitian; recipe 
and menu costing; 
food cost account- 
ing and control 
systems* 
L,C 
Food Service 
in Institutions, 
West and Wood; 
TM B-262, Chap 
VI. 
Food 
Inventory 
and Stock 
Control 
1 
Controlled ordering, 
receiving and 
issuing of food; 
the central store- 
room; individual 
mess storeroom; 
Receiving Report; 
responsibilities 
of Hess 4dministra- 
tor, Dietitian, and 
Hess Sergeant; 
Perpetual Inven- 
tory Card; Inven- 
tory Report; re- 
port of discrep- 
ancies. 
L,C 
TM B-262, 
Chaps VI and 
VII; AR*s 
4.0-590 and 
210-60. ANNEX NO. 5 
FOOD STORAGE AND INSPECTION WITHIN THE HOSPITAL 
(l Hour) 
SUBJECT AND 
FILE NULIBSR HOURS 
SCOPE OF 
INSTRUCTION 
TYPE (F 
INSTRUCTION- REFERENCES 
Food Storage 1 
Inspection and 
L TM»s 10-210, 
and Inspection 
storage of food 
10-250; SB 
Tvithin the 
supplies in the 
10-119; The 
Hospital 
mess; types of 
School 
inspection; 
Cafeteria, 
inspection 
Bryan; Food 
routine, 
Service in 
Institutions, 
West and 
Wood. 
15 ANNEX NO. 6 
PROCUREMENT AND RESPONSIBILITY FOR EQUIPMENT 
(2 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Typos of 
1 
Discussion of types L,C 
IR's 35-6520, 
Available 
of technical ser- 
35-6620, 35- 
Equipment. 
vice and Hospital 
66AO; 3G0 
Methods of 
Fund properties 
Cir 70, 19^7; 
Requis itioning. 
available for 
TM 3B-A03; 
Expendable and 
hospital messes; 
MED Supply 
Non-Expendable 
Iroperty 
expendable and 
non-expendable 
property forms, 
and procedures 
for requisition- 
ing. 
Catalog 
Accounting for 
1 
Responsibility and L,C 
SGO Cir 70, 
Non-Expendable 
accountability for 
1947; ARfs 
Property. Re- 
non-expendable 
35-6520 and 
sponsibility 
propol’ty; property 
35-66^0; 
for Property 
records maintained; 
memorandum receipts; 
issue slips; turn- 
in slips; reports 
of survey; state- 
ments of charges; 
transfer of prop- 
erty; property in- 
ventories . 
TM 3S-A03. ANNEX NO. 7 
MAINTENANCE OF EQUIPMENT 
(2 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Caro of 
1 
Maintenance respon- L, 
TF 10-1215 
Equipment 
sibility, general; C,D 
TH’s 5-637, 
(Preventive 
Maintenance) 
responsibilities of 
using services; 
responsibilities of 
the Post Engineer; 
routine scheduling 
of inspection; in- 
spection and ser- 
vice records; typos 
of service offered 
by the Post En- 
gineers; starting 
and shutdown, re- 
pair and replace- 
ment service; in- 
struction of using 
personnel; presenta- 
tion of illustrative 
material by use of a 
training film. 
5-671. 
Care of 
1 
Purpose of cleaning L^C 
TM’s 5-637, 
Equipment 
maintenance; general 
10-405; Caro 
(Cleaning 
characteristics of 
of Food Scr- 
Maintenance) 
materials used in 
construction of 
food service equip- 
ment, and the proper 
cleaning and care 
of; cleaning agents 
and their correct 
use; cleaning of 
specific items of 
kitchen equipment. 
vice Equip- 
ment, Amor. 
Dietetic 
Association. ANNEX NO. 8 
EQUIPMENT ALLOWANCES AND HESS LAYOUTS 
(5 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INS TRUCTION INSTRUCTION 
REFERENCES 
Equipment 
u 
Equipment allowances L,C, 
US Engineer 
Allowances 
for messes of dif- PE 
(SA District); 
and Mess 
ferent sizes; archi- 
Reference 
Layouts 
tectural considera- 
tions in laying out 
mess equipment; 
space allowances; 
arrangement of 
equipment; flow 
charts; work areas; 
presentation of a 
problem to be 
worked out by the 
template method 
by each student. 
Charts of OM 
and Engineer- 
ing Equip- 
ment; Journals 
of the Ameri- 
can Dietetic 
Association 
for Jan, Feb, 
and Mar, 194-7. 
Equipment 
Allowances 
and Mess 
Layouts 
1 
Discussion of mess C 
layout problem as 
completed by each 
student. 
As above. ANNEX MO. 9 
INSPECTION OF FOOD PRODUCTS BY ARMY VETERINARY SERVICE 
(l Hour) 
SUBJECT AND 
FILE NUMBER 
SCOPE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION 
REFERENCES 
Inspection 
1 Veterinary Corps L,C 
AR»s 40-2005, 
of Food 
responsibilities; 
40-2150, 40- 
Products 
subsistence pro- 
2010; TM 8- 
by Army 
curcment; Voteri- 
540, 
Veterinary 
nary food inspect- 
Service 
ion in the Army; 
other inspection 
agencies; types 
of Veterinary 
inspections; 
Veterinary Corps 
as an operating 
agency. ANNEX NO. 10 
PEATS 
(6 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Classifying 
and Grading 
Carcass 
Meats 
1 
Definitions of 
classes and grades 
of meats; reasons 
for classifying 
and grading; classes 
of carcass moats; 
grading carcass 
meats; presentation 
of illustrated ma- 
terial through use 
of the baloptican. 
L,C, 
D 
OPA Regulations; 
Federal 
Specifications• 
Types, Classes 
and Grades of 
Carcass Heats 
1 
Discussion of grad- 
ing systems and 
grades in each; 
illustration of 
USDA grades by 
use of slides; 
reasons for es- 
tablishing grades; 
illustration of 
grades of beef, 
veal, lamb, using 
slides. 
L,C, 
D 
OPA Regulations; 
Federal Speci- 
fications; 
USDA Bulletins 
124-6, U70; 
USDA Cir 103. 
Wholesale 
Cuts of 
Beef, Veal, 
Lamb and 
Mutton 
1 
Standard methods of 
dividing carcass 
meats into whole- 
sale cuts: varia- 
tions of whole- 
sale cuts in sec- 
tions of the 
country; standard 
method used in 
Federal Specifica- 
tions and Army 
purchases; illus- 
tration of methods 
of dividing with 
pictures, charts, 
and by use of 
skeletons. 
L,C, 
D 
OPA ReguLations; 
USDA Bulletin 
12/46. ANNEX NO. 10 (continued) 
SUBJECT AND 
FILE NUI-3BER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Y\T hole sale 
1 
Discussion of L,C 
OPA Regula- 
Cuts of 
standard method of 
tions; TM 10- 
Fork; 
dividing pork car- 
210; Military 
Spoilage 
cass into whole- 
Meat & Dairy 
Factors of 
sale cuts with use 
Hygiene, 
Carcass 
of charts; spoil- 
Eakins; USDA 
Meat 
age of meats from 
the standpoint of 
causes; recognition 
and prevention. 
Cir 288; 
Military Pre- 
ventive Medi- 
cine, Dunham, 
Cured and 
1 
Object of curing L,C, 
TM 10-210, 
Smoked 
meats; curing D 
pars 81-83, 
Meats 
agents, kinds of 
moats cured; curing 
methods; smoking 
moats; keeping 
qualities and 
spoilage; pre- 
sentation of 
illustrative 
material by use 
of strips. 
89, 90; FS‘s 
8-9A, 8-95; 
Military 
Moat and 
Dairy Hy- 
gioncc, 
Eakins. 
Canned 
1 
Processing and L,C 
TM 10-210; 
Meats 
inspection of 
canned meats; 
recognition of 
defective or 
spoiled moats; 
history of 
canning# 
Military 
Meat and 
Dairy 
Hygiene, 
Eakins; 
Military 
Preventive 
Medicine, 
Dunham, ANNEX NO. 11 
MARINE, POULTRY AND DAIRY PRODUCTS 
(2 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPS OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Poultry 
Products 
1 
Definitions of 
different types of 
poultry; quality 
factors; grading 
of poultry; spoil- 
age factors; 
classes of poultry; 
grades of eggs. 
L,C 
TM 10-210; 
Federal 
Specifica . . 
Marine and 
Dairy 
Products 
1 
Types of marine pro- 
ducts purchased by 
the Army; inspection 
of marine products; 
types of milk and 
other dairy pro- 
ducts; laboratory 
tests used in the 
analysis of milk; 
recombined milk. 
LjC 
TM 10-210; 
Military 
Heat and 
Dairy 
Hygiene, 
Eakins, ANNEX NO. 1 
STANDARDIZATION OF RECIPES 
(5 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Use of 
Standardized 
Recipes 
1 
Necessity for recipe 
standardization; 
recipe standardiza- 
tion in the special 
diet kitchen; re- 
quirements for 
successful stand- 
ardization; tech- 
niques of stand- 
ardizing old and 
new recipes; dis- 
cussion of recipes 
to be standardized 
in the experimental 
kitchen in suc- 
ceeding class. 
L,G 
TMfs 10-412, 
8-262, Chap 
VI; Food 
Service in 
Institutions, 
West and 
Wood; Quantity 
Cookery, 
Treat and 
Richards; 
Food for 
Fifty, Fowler 
and West, 
Standardi- 
zation of 
Recipes 
U 
Standardization of 
a large quanity 
recipe by means of 
application of 
techniques pre- 
sented in previous 
class. 
PE 
TM 10-412; 
Food Ser- 
vice in 
Institutions, 
West and 
Wood; 
Quantity 
Cookery, 
Treat and 
Richards; 
Food 1 
Fifty, Fowler 
and West, ANNEX NO. 13 
PROCUREMENT METHODS AND PROCEDURES 
(7 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE ..OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Methods of 
Requisitioning 
from tie 
Quartermaster 
1 
Outline of Quarter- 
master procurement 
of foods, central, 
regional and local; 
types of bidding; 
requisition forms 
and procedures for 
individual unit. 
L,C 
TM 10-215, 
Chaps I-IV; WD 
Form 4-4-5; AR 
30-2210. 
Methods of 
Making 
Commercial 
Purchases 
1 
Circumstances under 
?;hich commercial 
purchases may be 
made; certificate 
of non-availability; 
procedure for get- 
ting bids; purchases 
of certain items 
through the Medical 
Supply Officer. 
L,C 
TM 8-262, 
Chap’s VI, 
VII; AR A0- 
590, par 18, 
Quarter- 
master 
Specifications 
2 
Definition of speci- 
fications; purpose 
of Quartermaster 
specifications; gen- 
eral requirement in 
Federal Specifications; 
classification of 
subsistence; varieties, 
typos and grades; phases 
and types of inspec- 
tion; presentation of 
illustrative material 
by use of a sound film 
strip. 
L,C, 
D 
TM 10-210; 
Federal 
Standard 
Stock Cata- 
log; QII 
Tentative 
Specifica- 
tions; SFS 
10-154,. 
Procurement 
3 
Visit to the Quarter- 
master storage and 
Commissary; visit to 
bakery and post fat- 
rendering plant. 
D 
None ANNEX NO. U 
AVAILABILITY OF FOODS 
(3 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Frozen 
1 
Quick-freeze and L,C 
QH Food and 
Foods 
slow-freeze methods; 
types of commercial 
quick-fre'ze methods; 
quality factors of 
frozen foods; stor- 
age and availability 
of frozen foods. 
Container 
Institute 
Manual #1. 
Availability 
2 
Factors involved in L,C 
The Blue 
of Foods 
tho availability of 
fresh produce, 
seasons, shipping, 
refrigeration, 
packing; present 
Goose Buy- 
ing Guide, 
published by 
tho American 
Fruit Growers 
availability and 
future outlook on 
fruits and vege- 
tables; discussion 
of grades and 
availability of 
specific items of 
fresh produce. 
Inc; current 
market 
information. ANNEX NO. 15 
FOOD CONSERVATION AND CONTROL 
(2 Hours) 
SUBJECT AND 
FILS NUMBER 
HOURS 
SCOPE OF 
INSTRUCTION 
TYPE OF 
INSTRUCTION 
REFERENCES 
Food 
Conservation 
and Waste 
Studies 
1 
History of food 
service; causes 
of food wastes 
receiving points, 
storage, in pre- 
paration, prior 
to cooking, in 
cooking, in ser- 
ving, from left- 
overs, early 
messing, and un- 
attractive sur- 
roundings , 
L,C 
Food Conser- 
vation Bulle- 
tin, Hq 4th 
Army and Sup- 
plement; TC 
32, 1945; 
WD Cir 322, 
194-6; TM 8- 
262, Chap VI; 
3G0 Cir’s 3, 
70, 1947. 
Food 
Control 
1 
Proper use of the 
Cook’s Fork Sheet 
with detailed dis- 
cussion of all 
items to be entered 
and methods of en- 
tering; discussion 
of mess management. 
L,C 
Food Conser- 
vation Bulle- 
tin, Hq 4th 
Army and Su- 
ploment; QIC, 
S & FS Ltr #2, 
ASF Hq 8th 
SvC; WD Cir 
322, 1946; 
SCO Cir 70, 
194-7. ANNEX NO. 16 
WARD AND MESS HALL FOOD SERVICE 
(3 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
3C0IE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Ward 
Food 
Service 
1 
Discussion of me** C 
chanics of ward 
food service; ward 
rounds; diet cards; 
training of ward 
diet kitchen person- 
nel; routines of 
charting food, check- 
ing food carts and 
trays; ward round 
reports; special 
diet patient records. 
TM B-262, Chap 
VI; SGO Cir»s 
3, 70, 194-7. 
Type of 
Food 
Service 
in 
Hospitals 
1 
Cafeteria services 0 
order of foods on 
the counter, instruc- 
tion of personnel, 
portion control, self- 
service versus con- 
trolled service, short- 
order cooking on the 
line, posting of the 
menu; service of ambula- 
tory Special Diet Paticnts- 
mcchanico of; types of 
diets served in 
moss hall; training 
of serving personnel; 
table service, mechan- 
ics of service for 
paraplegic and ortho- 
pedic patients. 
Food Service 
in Institu- 
tions, West and 
Wood; Journal 
of the American 
Dietetic 
Association; 
Monthly 
Health Bulle- 
tin, Hq 1st 
SvC, Feb 194-6. 
Control of 
Nourishments 
1 
Methods of ordering 
and issuing nourish- 
ments; check on quanti- 
ties; restrictions as 
to type and quantities 
of nourishments; nour- 
ishments for paraplegic 
and orthopedic patients; 
evening nourishments- 
types and restrictions. ANNEX NO. 17 
MENU PLANNING 
(5 hours) 
SUBJECT AND 
FILE NUIIBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Honu 
Planning 
2 
Factors which in- 
fluence menu making; 
drafting the menu; 
menu reference files 
and reminders; 
method and order of 
drafting; the spec- 
ial diet menus; pre- 
paration of the 
menu; checking the 
menu in action. 
L 
TH»s B-500, 
B-262, Chap 
VI; Food 
Service in 
Institutions, 
West and 
W ood, 
Menu 
Planning 
(Suggestions) 
2 
Menu forms used in 
various Army hos- 
pitals; Sunday night 
supper combinations; 
"different" food 
combinations or 
suggestions; adapta- 
tion of menus to 
local food habits 
and supplies; effect- 
ive methods of chock- 
ing comsumcr reactions. 
C 
Menu forms 
from Army 
hospitals; 
compilation 
of sugges- 
tions made 
by previous 
classes; 
commercial 
pamphlets, 
Short 
Method 
Calculation 
of Dietary- 
Analysis 
1 
Necessity for nutri- 
tional evaluation 
of menus; dietary 
analysis of the 
Master Menu on the 
per pound basis; 
short method analy- 
sis: sources of data, 
conversion factors, 
food composition 
charts, mechanics 
of calculation, 
corrections, reports. 
C 
WD Cir 33, 
1946; TB 
MED 25, 1944. ANNEX NO. 18 
DIET THERAPY 
(2 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Diet 
2 
Need for the L,C 
TM B-500; SCO 
Therapy 
dietitian to keep 
abreast of the la- 
test trends; sources 
of material; suggested 
up-to-date references; 
responsibilities of 
the therapeutic 
dietitian; presenta- 
tion of selected 
current trends in 
diet therapy. 
Cir 70? 1947; 
TB MED 23; 
current 
copies of 
medical 
professional 
journals. ANNEX NO. 19 
ORGANIZATION OF THE DIETETICS DEPARTMENT 
(3 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Organization 
of the 
Dietetics 
Department 
1 
Importance of 
efficient mess 
management; presen- 
tation and explana- 
tion of the organi- 
zational and func- 
tional chart of the 
hospital moss or- 
ganization for gen- 
eral and other 
hospitals in the 
Zone of the In- 
terior; specific 
duties of key mess 
personnel 
L,C 
AR 4-0-590; 
TM 8-262, Chap 
VI; SGO Cir*s 
3, 70, 1947« 
Ward 
Rounds; 
Relation 
of the 
Dietitian 
to other 
Services 
and Per- 
sonnel 
1 
Types of ward 
rounds and re- 
sponsibility of the 
dietitian to partici- 
pate; relation of the 
dietitian to the Com- 
manding Officer, Chiefs 
of Services, ward 
Officer, Chief Nurse, 
Ward Charge Nurse, ward 
diet kitchen personnel 
and to the patient. 
L,C 
The Army 
Nurse, Vol 2, 
No 11, Jan 
194-5; TB MED 
210; TM 8-262, 
Chap VI; SGO 
Cir’s 3, 70, 
19A7; AR AO- 
590. 
Coordination 
of Mess 
Activities 
1 
General discussion 
of the principles of 
organization; specific 
application of basic 
principles of organi- 
zation to the Army 
hospital mess, taking 
into consideration 
the aim, purpose, plan, 
and management of the 
department and coordina- 
tion of activities. 
L,C 
TM1s 10-205, 
8-262, Chap 
VI; SGO Cir*s 
3, 70, 19A7; 
Food Service 
in Institu- 
tions, West 
and Wood * ANNEX NO. 20 
SELECTION AND ASSIGNMENT OF PERSONNEL 
(l Hour) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Selection 
1 
Types of Civil L,C 
TM 8-262, 
and 
Service positions; 
Chap VI; 
Assignment 
importance of final 
Memo No, 
of 
selection of appli- 
68, Hq, Brooke 
Personnel 
cant; interviews; 
procedures of 
selection, 
assignment re- 
ports and effi- 
ciency ratings. 
AMC, 8 July 
194-6; Civ 
Personnel 
Pamphlet No 
24, 1946; 
Civ Personnel 
Manual No 2, 
1945; Civ 
Personnel 
Form No 
3823A, June 
1945; Civ 
Personnel 
Form No 
3823, Re- 
vised, 1944* ANNEX NO. 21 
PERSONNEL TRAINING AND RELATIONS 
(4 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF 
INSTRUCTION 
TYPE OF 
INSTRUCTION 
REFERENCES 
Job • 
Instructor 
Training 
2 
Discussion of 
supervisory- 
responsibilities 
with emphasis 
on the instruc- 
tional phase; 
the training 
time-table; the 
job breakdown; 
the four-step 
method of instruc- 
tion. 
L,C 
ASF Manual 
M217-1 
Job 
2 
Discussion of su- 
L,C, 
ASF Manual 
Relations 
Training 
pervisor's re- 
sponsibility for 
maintaining good 
re la ti ons; four - 
step method for 
handling problems; 
showing film strip 
on ’’Foundations for 
Good Relations”, 
D 
M217-2; 
SFS 80-16, ANNEX NO. 22 
TOOLS OF MANAGEMENT 
(2 Hours) 
SUBJECT AMD 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Job 
2 
Discussion of 
L,C, 
TM 8-262, 
Descriptions, 
Job Analyses, 
W ork 
Schedules 
purpose and 
meaning of 
good mess adminis- 
tration; the ntools” 
of good administra- 
tion; detailed out- 
line of the job 
description and 
its value to 
dietitian and 
employee; mechanics 
of making job analy- 
ses and the use of 
both individual and 
unit job analyses; 
the need for work 
schedules and the 
mechanics of its 
contruction; con- 
struction of a work 
schedule by the class♦ 
PE 
Chap VI; 
Food 
Service in 
Institutions, 
West and 
Wood, ANNEX NO. 23 
MILITARY COURTESIES, CUSTOMS AND DRESS 
(1 Hour) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF 
INSTRUCTION 
TYPE OF 
INSTRUCTION 
REFERENCES 
Military 
Courtesies, 
Customs 
and 
Dress 
1 
General customs 
of the service; 
military cour- 
tesies; saluting; 
proper wearing 
of the uniform; 
female personnel 
as officers* 
L,C 
AR's 600-40, 
600-37; 
FM 22-5. 
34