NAVSANDA publication # 362. CONTENTS Letter of Promulgation ii Preface iii Introduction vi The Navy Menu Planner vi The Navy Menu Plan vi Chapter I : The Science of Menu Planning Balancing the Menu Ways to Balance the Menu The Scientific Way The Basic Seven Way The Daily Food Guide Way The ABC's of Menu Balance 2 A. Adopting a Basic Food Plan 2 B. Building on the Basic Plan 2 C. Checking Menu Balance by Measurement Scales 2 The Navy Meal Patterns 3 Putting Plan into Practice 3 Tipping the Balance Scale 3 Chapter II: The Art of Menu Planning 10 Menu Planning Principles 10 The Menu an Artistic Production 10 Achieving Variety in Menus 10 Observing Seasonal Menu Changes 11 Adjusting Meals for Climate 12 Planning for Popular Foods 12 Knowing the Navy Recipes 13 Acknowledging Special Days, Holidays, Religious Days 13 A Final Touch 13 Chapter III: The Management and Logistic Requirements of Menu Planning Food Production. 14 Supplies — Equipment — Personnel 14 Menu Plans That Work 14 Chapter IV: Methods of Drafting Menus 17 Tools for Navy Menu Planners 17 Desk References 17 Ways to Draft Menus 17 Steps in Menu Construction 18 Final Form 18 APPENDIX A. Sample Menus — Navy Food Service 27 B. A Calendar of Special Days, Holidays, Religious Days 29 C. Table of Recommended Daily Dietary Allowances 30 D. A List of Recommended Readings 31 LIST OF TABLES Number Title Page 1 Daily Menu Food Selections 4 2 Menu Balancing Measurement Scales 8 3 Sample Menu Check Sheet 9 4 Criteria for Efficient Menu Planning 15 5 Adjusting Navy Menus 16 6 Illustrated Steps in Menu Construction 19 Digitized by Google, Description based on print version record